The Cost of an Ingredient: What is Yield?

Yield Percentage

Yield percentage is the amount of usable food in an item.  Some Items like flour or sugar can be used completely. That means the 50-pound bag of flour you purchase has 100% yield: none of it goes to waste in the preparation of the Item. With many Items, though, not all of the food item will be usable.  Think of that like a whole piece of NY Striploin.  The entire thing is edible, but in order to have the best product there is still work like trimming excess fat, removing silverskin, and portioning to be done.  In that process, you may lose some of the Item that cannot be sold to the guest, resulting in a lower yield. So what does this all mean? The Yield Percentage is the amount of the whole food item that is usable in the production of the meal. Let’s go over a few terms and formulas:

As-Purchased Quantity is defined as the weight, volume, or count of the non-fabricated food item – just how you purchase it.

Edible Portion Quantity is defined as the weight, volume, or count of the fabricated food item – once it’s been cleaned/trimmed/portioned.

Trim is defined as the weight or volume of the waste from fabricating the purchased food item. It can be expressed as Trim = As-Purchased Quantity – Edible Portion Quantity.

Yield Percentage is defined as the percent of the As-Purchased Quantity that is edible, in a percentage form.

There are three main reasons why Chefs use yield percent:
1) Aids in computing the minimum amount of food to order.
2) Used in determining more accurate recipe cost.
3) Aids in determining the maximum number of servings that a purchase will yield.

There are several factors that effect yield percent such as the following:
– Your skill in fabrication
– The size of the food
– The condition of the food

So…how do we figure out Yield Percentage?  Here’s the Formula:

Yield Percentage (in decimal form) = Edible Portion Quantity / As-Purchased Quantity

Example:

1) You purchased 10 pounds of apples. After peeling, coring, and slicing the apples, you end up with 2.4 pounds of trim. What is the yield percent of the apples?

Trim = As-Purchased Quantity – Edible Portion Quantity, so
Edible Portion Quantity = As-Purchased Quantity – Trim
Edible Portion Quantity = 10 pounds – 2.4 pounds
Edible Portion Quantity = 7.6 pounds

Yield Percentage (in decimal form) = Edible Portion Quantity / As-Purchased Quantity
Yield Percentage = 7.6 pounds / 10 pounds
Yield Percentage = .76
Yield Percentage = 76%

When you are adding Items to ChefHub, you will want to make sure that you are calculating a Yield Percentage.  This will help to make sure that you are getting the most accurate numbers when you begin building out your recipes.

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