You calculate food yield by dividing the edible portion (EP) weight by the as-purchased (AP) weight and then multiplying by 100 to express the result as a percentage.
Here's a breakdown of the process and why it's important:
Understanding Food Yield
Food yield refers to the amount of usable product you get from a raw ingredient after it has been processed (e.g., trimmed, peeled, cooked). Knowing the yield percentage is crucial for:
- Accurate Costing: It helps determine the true cost of a recipe ingredient.
- Efficient Ordering: It allows you to order the correct amount of raw product to meet your needs.
- Portion Control: It ensures consistent portion sizes and minimizes waste.
The Food Yield Formula
The formula for calculating food yield is:
EP weight ÷ AP weight × 100 = Yield %
Where:
- EP weight (Edible Portion Weight): The weight of the ingredient after all trimming, peeling, and cooking. This is the amount you can actually use in your recipe.
- AP weight (As Purchased Weight): The weight of the ingredient as it was originally purchased. This includes any inedible parts like bones, skin, or stems.
Example Calculation
Let's say you buy 5 pounds of carrots (AP weight = 5 lbs). After peeling and trimming, you have 4 pounds of usable carrots (EP weight = 4 lbs).
Yield % = (4 lbs ÷ 5 lbs) × 100 = 80%
This means the yield percentage for carrots in this scenario is 80%.
Steps for Calculating Food Yield
- Weigh the As Purchased (AP) ingredient: Weigh the ingredient in its raw, unprepared state.
- Prepare the ingredient: Trim, peel, cook, or otherwise prepare the ingredient according to your recipe.
- Weigh the Edible Portion (EP): Weigh the ingredient after preparation.
- Apply the formula: Divide the EP weight by the AP weight and multiply by 100.
Importance of Tracking Yield
Consistently tracking food yields for various ingredients in your kitchen provides valuable data for:
- Standardizing Recipes: Ensures recipes are consistent.
- Inventory Management: Improves accuracy in forecasting ingredient needs.
- Waste Reduction: Identifies areas where waste can be minimized.
