WS1 Flashcards
formula, a set of written procedures for producing a given food or beverage
recipe
Recipes may be written in various formats:
domestic or standard, narrative, action, or block
recipe format preferred in institutional food services:
Block recipe
Block recipes and work schedule are necessary tools to determine:
(1) tasks to be done,
(2) food and equipment supplies needed,
(3) and task designation
important to properly account for the cost of menu items and ultimately arrive at a selling price with reasonable profit
cost per unit formula
Quantity that can be served for consumption.
Recipe Yield or Recipe Quantity
Recipe Yield or Recipe Quantity is expressed in various ways
- number of servings (e.g., 4 servings)
- number of portions (e.g., portions)
- total amount of food prepared (e.g., 4 kg)
Measuring and weighing of an ingredient before and after trimming to determine the quantity of an ingredient to purchase as well as ingredient cost
Yield test
Yield test related concepts:
% shrinkage
cooking test
raw food test
butchering test
canned good test: check yield and cost
% shrinkage:
determines final portion costs as served; evaluation of portion size and sensory attributes
-cooking test
determines best count, weight or quality
raw food test
determines portion cost after waste, trim and by-products have been considered
butchering test
The weight, volume, or count of the product as it is received from the vendor. E.g. whole, unpeeled potatoes
As-purchased quantity (APQ)
APQ formula
As-purchased quantity (APQ)
The weight, volume, or count of the product after it has been cleaned, peeled, or prepared (fabricated) and is ready for use.
Edible portion quantity (EPQ)
EPQ formula
EPQ = % yield x APQ
The weight or volume of the waste.
Trim
% of the as-purchased quantity that is edible.
ratio of the usable weight of an ingredient after cleaning and trimming to the quantity purchased, calculated by dividing the trimmed weight by the as-purchased weight of the ingredient
% Yield or Yield percentage
The weight or volume of the waste. formula
APQ-EPQ = Trim
% Yield or Yield percentage formula
EPQ/APQ X 100 = %yield
Applications of yield percentage includes:
- Computing the minimum amount to order
- Recipe costing
- Determining the maximum number of servings that a purchased amount will yield
Certain conditions may affect %yield:
- Employees skills- skilled employees will not create much waste
- Size of the product- smaller sizes may be more wasteful to clean
- Condition of the product – elimination of rotten parts will lower % yield
The cost of the item in smallest applicable amount (i.e. per ml in 500ml of oil).
Cost per unit or Unit cost
Cost per unit or Unit cost formula
Cost per unit = AP cost/Number of units
