Yield Factors

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Culinary Management

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Introduction

● You know from experience that when a

recipe calls for a certain amount of meat,

vegetables or fruit, that you will

need to

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Introduction

● This is necessary because:

Stems and/or tips must removed from certain vegetables, and fruit.

Peeling is required for foods such as bananas, oranges, and potatoes.

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Introduction

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Introduction

● The amount of a food product that comes

from a store or supplier is called the

AP

Weight

.

● AP is an abbreviation for “As Purchased”.

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Introduction

● The amount of a food product required by

a recipe is called the

EP Weight

.

● EP is an abbreviation for “Edible Portion”.

● EP Weight describes the amount of food

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Introduction

● For a given product there is usually a

predictable amount that will be trimmed

away.

● For example, with carrots, usually 75% by

weight remains after trimming.

● The 75% figure is called a

Percentage

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Introduction

● Percentage yields can help you with

purchasing decisions.

● By having a recipe with the required EP

Weight, you can use the percentage yield

to compute the AP Weight.

My recipe requires 3 lb of carrots. How many pounds do I have to buy in order to have enough?

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Introduction

● You can also use percentage yields to

determine if the amount of a given

product that you have on-hand will be

enough to make a given recipe.

The yield percentage for broccoli is about 70%. That means after trimming only 3.5 lbs will be left. So it appears that I will have a little bit less broccoli than what is required.

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Introduction

● In this lesson you will learn how to:

Compute percentage yield.

Use percentage yield to compute AP

weight.

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Percentage Yield

● Let’s take a moment to learn how to

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Percentage Yield

● To compute percentage yield:

● Weigh the product as purchased to determine

AP Weight.

This is done before any trimming

or peeling.

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Percentage Yield

● To compute percentage yield:

● Then weigh the product after trimming. The

amount remaining is the EP (

Edible Portion

).

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Percentage Yield

● To finish, compute the

percentage yield

(sometimes called the

EP %

) using the

standard percent formula.

The AP weight is the base (B): 14 oz

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Percentage Yield

● To finish, compute the

percentage yield

(sometimes called the

EP %

) using the

standard percent formula.

The AP weight is the base (B): 14 oz

The EP weight is the part (P): 11 oz

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Percentage Yield

● Use cross-multiplication to solve for R.

Step 1) Multiply on the diagonal.

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Percentage Yield

● Use cross-multiplication to solve for R.

Step 1) Multiply on the diagonal.

Step 2) Divide this result by the number that is on the

diagonal with the unknown. 11 x 100 = 1100

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Percentage Yield

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Percentage Yield:

REVIEW

● To compute Percentage Yield:

1.) Weigh the food item as-purchased (AP weight)

2.) Trim the food as necessary, then weigh it again (EP weight)

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Percentage Yield:

Sample Problem

● What is the percentage yield for this

situation?

● Eggplant

● AP Weight = 5 lbs (as purchased)

● EP Weight = 3.8 lbs (after trimming)

● Percentage Yield = ?

Use the percent-solving formula:

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Percentage Yield:

Sample Problem

● What is the percentage yield for this

situation?

● Eggplant

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Percentage Yield:

Sample Problem

● Eggplant

1st: Cross-multiply:

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Percentage Yield:

Sample Problem

● Eggplant

3.8 x 100 = 380

380 ÷ 5 = 76% 2nd: Divide:

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Percentage Yield:

Sample Problem

● Eggplant

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Percentage Yield:

Practice Problem

● What is the percentage yield for this

situation?

Solve the problem then click to see the answer.

● Beets

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Percentage Yield:

Practice Problem

● What is the percentage yield for this

situation?

Solve the problem then click to see the answer.

● Beets

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Percentage Yield:

Sample Problem

● Beets

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4.5 x 100 = 450

450 ÷ 10 = 45% 2nd: Divide:

Percentage Yield:

Practice Problem

● Beets

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Percentage Yield:

Practice Problem

● Beets

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Percentage Yields

● It is not necessary to conduct a kitchen

experiment every time you want to know

a percentage yield.

● Textbooks and other sources often have

several pages of percentage yields.

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Calculate AP Weight

● Of what use are percent yield numbers?

Because of this, you can make informed decisions about how much of a given product to purchase (or gather from a storage area) in order to have enough for a recipe.

Percent yield predicts the amount of

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Calculate AP Weight:

Sample Problem

● A recipe calls for:

5 lbs of green beans

1.5 lbs of mushrooms.

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Calculate AP Weight:

Sample Problem

● A recipe calls for:

5 lbs of green beans

1.5 lbs of mushrooms.

How many pounds of each must you start with in order to have enough for the recipe?

Reminder: These are EP weights.

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● To calculate AP weight you need the

percentage yields for beans and

mushrooms.

● According to a reference sheet:

● beans

88% yield

● mushrooms

90% yield

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Calculate AP Weight:

Sample Problem

Beans

EP Weight = 5 lbs Percent Yield = 88% AP Weight = ?

Use this formula to solve for the AP Weight.

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Calculate AP Weight:

Sample Problem

Beans

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5 x 100 = 500

Calculate AP Weight:

Sample Problem

Beans

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5 x 100 = 500

500 ÷ 88 = 5.7 lbs 2nd: Divide:

Calculate AP Weight:

Sample Problem

Beans

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5.7 lbs

Calculate AP Weight:

Sample Problem

Beans

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5.7 lbs

Calculate AP Weight:

Sample Problem

Beans

EP Weight = 5 lbs Percent Yield = 88% AP Weight =

Mushrooms

EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ?

Once again, use the

percent-solving formula to

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5.7 lbs

Calculate AP Weight:

Sample Problem

Beans

Mushrooms

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1.5 x 100 = 150

5.7 lbs

Calculate AP Weight:

Sample Problem

Beans

Mushrooms

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1.5 x 100 = 150

150 ÷ 90 = 1.7 lbs 2nd: Divide:

5.7 lbs

Calculate AP Weight:

Sample Problem

Beans

Mushrooms

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5.7 lbs

Calculate AP Weight:

Sample Problem

Beans

Mushrooms

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Calculate AP Weight

Practice Problems

● Determine the AP Weight for each of the

problems below.

● When you have solved the problems, click to see the answers.

Peas

Broccoli

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Calculate AP Weight

Practice Problems

Peas

EP Weight = 3.5 lbs Percent Yield = 40%

AP Weight = ? _{Use the percent-solving}

formula.

Put the EP Weight and Percent Yield

numbers in the correct positions, then solve the equation.

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Calculate AP Weight

Practice Problems

Peas

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Calculate AP Weight

Practice Problems

Peas

B = 8.75 lbs

8.75 lbs

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Calculate AP Weight

Practice Problems

Use the percent-solving formula.

Put the EP Weight and Percent Yield numbers in the correct positions, then solve the equation.

Broccoli

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Calculate AP Weight

Practice Problems

Broccoli

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Calculate AP Weight

Practice Problems

B = 9.2 lbs

Broccoli

EP Weight = 6 lbs Percent Yield = 65% AP Weight = ?9.2 lbs

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Calculate EP Weight

● You have just learned how to use percent

yield numbers to compute AP Weight

when a recipe weight (EP Weight) is

given.

● Now let’s learn how to compute EP Weight

when you know the AP Weight and the

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Calculate EP Weight

● If you know how to calculate EP Weight,

you will be able to predict how much

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Calculate EP Weight:

Sample Problem

● You have 20 lbs of apples in your

storeroom.

● After trimming, how many pounds will be

left?

To answer this question you need to know the percent yield for

apples.

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Calculate EP Weight:

Sample Problem

Apples

AP Weight = 20 lbs Percent Yield = 75% EP Weight = ?

Use this formula to solve for the EP Weight.

20

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Calculate EP Weight:

Sample Problem

Apples

20

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20 x 75 = 1500

Calculate EP Weight:

Sample Problem

Apples

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1500 ÷ 100 = 15 lbs 2nd: Divide:

20 x 75 = 1500

Calculate EP Weight:

Sample Problem

Apples

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Calculate EP Weight:

Sample Problem

Apples

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Calculate EP Weight

Practice Problems

● Determine the EP Weight for each of the

problems below.

● When you have solved the problems, click to

see the answers.

Kiwi Fruit

Bananas

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Calculate EP Weight

Practice Problems

Put the AP Weight and Percent Yield

Kiwi Fruit

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Calculate EP Weight

Practice Problems

Kiwi Fruit

12

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Calculate EP Weight

Practice Problems

P = 9.6 lbs

Kiwi Fruit

AP Weight = 12 lbs Percent Yield = 80% EP Weight = ?9.6 lbs

12

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Calculate EP Weight

Practice Problems

4

Bananas

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Calculate EP Weight

Practice Problems

4

70

Bananas

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Calculate EP Weight

Practice Problems

P = 2.8 lbs

4

70

Bananas

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Putting it all together:

Final Practice Problem

● Use the percent yield chart to help answer

the following questions.

● Click to see the answers.

Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%

Lettuce

EP Weight = 12 lbs AP Weight = ?

Pineapple

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Putting it all together:

Final Practice Problem

Lettuce

EP Weight = 12 lbs Percent Yield = AP Weight = ?

To begin, locate the percent yield of lettuce on the chart.

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Putting it all together:

Final Practice Problem

Lettuce

75%

Next, set-up the percent-solving formula.

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Putting it all together:

Final Practice Problem

Lettuce

75%

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Putting it all together:

Final Practice Problem

Lettuce

75%

12 75

Solving this set-up gives an answer of:

16 lbs

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Putting it all together:

Final Practice Problem

To begin, locate the percent yield of pineapple on the chart.

50%

Pineapple

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Putting it all together:

Final Practice Problem

Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80%

Pineapple 50% 50%

50

Pineapple

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Putting it all together:

Final Practice Problem

Pineapple 50% 50%

4

50

Pineapple

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Putting it all together:

Final Practice Problem

Pineapple 50% 50%

4

50

Solving this set-up gives an answer of:

2 lbs

Pineapple

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