Standard yields for high-cost ingredients such as meat are determined by calculating the cost per cooked portion. Beyond the way food is produced, a sustainable diet is also about the types of foods we choose to eat. Generally, if you have recipes that you use often, convert them, test them, and then keep copies of the recipes adjusted for different yields. You have the permission to use, distribute, and reproduce these in any medium, provided the source and authors are credited. This difference shows why the basic formula for determining standard portion costs will not work with meat. All of our charts can be embedded in any site. When meat is delivered, unless it has been purchased precut, it must be trimmed and cut into portions. Foodservice operations need to meet expectations for employees, their skill level and training. For people and planet, its one of our most important problems to work on. Often, you must change the quantities of the original recipe into smaller units, then multiply by the conversion factor, then put back into the largest unit that makes sense for the recipe. Customers appreciate consistency. For example, 24 pre-made tart shells would be called for if the final product is to be 24 filled tart shells. For example, if the cost of pork loin should rise to $13.00 a kilogram from the $12.14 per kilogram given on the cutting yield test sheet, the new cost per usable kg can be quickly calculated: Notice the size of the increase is in usable kg cost. Some things to remember when writing a standardized recipe: Standardized recipes are an important control tool for food service managers and operations. They are simply good business! Whether measuring solids or liquids, measuring by weight is more reliable and consistent. Math is used for portion control, to maintain . A short side note on mise en place a key component to efficiently producing menu items from recipes is to have everything in its place. Many kitchens will have work stations with a standard mise en place set up, which might include a cutting board, salt and pepper, tasting spoons, composting containers, etc. 750 g tenderloin trim, Salmon head, bones, skin, etc. Record the AP cost, what you paid for the item: Canned tuna flakes in brine $5.50/750 mL can. 10 ozs. Meat and seafood products tend to be the most expensive part of the menu. Ideally, every item on a menu should be yield tested before being processed. Introduction to Food Production and Service by Beth Egan is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. The LibreTexts libraries arePowered by NICE CXone Expertand are supported by the Department of Education Open Textbook Pilot Project, the UC Davis Office of the Provost, the UC Davis Library, the California State University Affordable Learning Solutions Program, and Merlot. If you are starting with a home/internet recipe make it first! Recipes may have all three types of measurement. They might be used, however, in stews or soups. It may be hard to grasp the importance of consistency with one single portion, but consider if fast-food outlets did not have portion control. Most recipes call for large eggs unless stated otherwise. By running a yield test, the number of portions, cost per portion and unit weight, and the standard yield and yield percentage, can be determined. If the frames are used to produce finished products for recipients, used for commercial products, or sold, the standard yield of 74 percent for chicken and 86 percent for turkey must be used. Standardized recipes can help employees produce menu items most efficiently if they also list mise en place for small equipment needed for the recipe, such as measuring tools, preparation tools (knives, peeler), holding pans, cooking utensils, etc. In this example, cost factor per portion = portion size cost factor per kg. Recipes often need to be adjusted to meet the needs of different situations. What is standard yield in food production? This cost must always be included in the menu price. Liquid ingredients also are sometimes left as volume measures because it is easier to measure a quart of liquid than it is to weigh it. These products are received usually frozen and are ready to cook. The formula is EP weight AP weight x 100 = yield %. Foodservice businesses need to meet expectations for costs and profit for all menu items. Employees can gather everything they need before starting recipe preparation thus reducing traveling around the kitchen during preparation, kitchen congestion, loss of focus from frequent starting and stopping, and errors from interruptions to their work. portions which could also be stated as a yield of six quarts or a 1 gallon. There are formal and informal rules governing which type of measurement should be used. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.). Abstract The growing world population and global increases in the standard of living both result in an increasing demand for food, feed and other plantderived products. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.). They expect that the food you prepare will taste good, be presented properly, and be the same portion size every time they order it. Benefits of using a standardized recipe include: Arguments often used against standardized recipes can include: An effective foodservice manager knows that these arguments against using standardized recipes, even if true in some cases, cannot deter an operation from developing and consistently using standardized recipes. The current farm structure constrains farmer's capacity to meet domestic and international food safety standards. Their costs, as well as their ordering and inventory systems, would be incredibly inaccurate, all of which would impact negatively on their profit margin. By Jacob Shteyman. This topic page can be cited as: All visualizations, data, and code produced by Our World in Data are completely open access under the Creative Commons BY license. This is done by multiplying the two quantities. For example, 1 cup of brown sugar (measured by volume) could change drastically depending on whether it is loosely or tightly packed in the vessel. Agriculture is a major driver of global warming, accounting for about a quarter of global greenhouse gas emissions (IPCC, 2014a).It is also the largest consumer of freshwater, requiring 69% of global withdrawals (UN, 2018), and is recognized as the main driver of deforestation (FAO and UNEP, 2020). That is, conversion factor = (required yield)/(recipe yield), conversion factor = what you NEED what you HAVE. This page titled Lesson 2.3: Standardized Recipes is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by Beth Egan (Pennsylvania State University) via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. The seed ratio is another way of calculating yields.. Another common mistake is interchanging between volume and weight. All end products to be processed must be submitted on an EPDS and approved by the applicable government agency. All recipes are not created equal. Lettuce yields Long-term agricultural yields in the United Kingdom Long-term wheat yields in Europe Maize: Attainable crop yields Maize: Yield gap Oil palm fruit yields Oil yield by crop type Orange yields Pea yields Potato yields Rapeseed yields Rice yields Soybean yields Sugar beet yields Sugar cane yields Tea yields Tomato yields Wheat yield For example, if the wholesale price of pork loin should rise to $13.00 a kg, the portion cost will become: new portion cost = cost factor per portion new wholesale cost. Weighing is a bit more time consuming and requires the use of scales, but it pays off in accuracy. This is adequate for most recipes, although larger operations may require scales with a larger capacity. In 2020-21, minor cereals such as foxtail millet (S. italica), proso millet (P. miliaceum), barley (H. vulgare), pearl millet (P. glaucum), and oats (A. sativa) occupied 4813 ha of land, involving 28,420 farmers (Table 1, Fig. (1750 2500) 100 = 70% for the tenderloin, (5000 7750) 100 = 64.51% for the salmon, (400 750) 100 = 53.33% for the canned tuna. After trimming and cooking, the roast will not weigh 5 kg, but significantly less. The cooked roast is to be served in 8 ounce portions as part of a roast beef dinner. On the other hand, 10 oz of brown sugar, will always be 10 oz. Even flour, which one might think is very consistent, will vary from location to location, and the result will mean an adjustment in the amount of liquid needed to get the same consistency when mixed with a given volume. For example, if the standard purchase specifications are adhered to, and a meat item is properly trimmed, cooked and portioned, the actual yield Strict portion control has several side benefits beyond keeping costs under control. For example, bananas, at a 68% yield, means that you throw away 32% of the banana (the peel), use the other 68% of it, and obviously pay for the whole thing. A percent yield of 90% means the reaction was 90% efficient, and 10% of the materials were wasted (they failed to react, or their products were not captured). There are formal and informal rules governing which type of measurement should be used. A standard recipe includes the size of the portions that will make up a serving of the recipe. The need to double global food production by 2050 is widely accepted by most food policy analysts, as is the concept of doing it mostly through 'sustainable intensification' on current cropland. Yields can also be expressed as a total volume or total weight the recipe produces. Note: Using convenience products is usually more costly than preparing the item in-house. portions which could also be stated as a yield of six quarts or a 1 gallon. Detailing the mise en place for individual ingredients, such as peeling and cutting, with each ingredient can also improve the clarity and efficiency of recipe preparation. portions which could also be stated as a yield of six quarts or a 1 gallon. 15 years of experience in Food industry. A cooks bad mood might mean a smaller portion or, if the cook was in a good mood because the workweek was over, the portion might be very large. Using the correct units is very important. Standardized recipes are critical to the foodservice industry. There could be a considerable difference in costs between the raw product and the processed product, which is why it is important to go through all these steps. This is your raw weight or. For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. Agricultural productivity across Sub-Saharan Africa needs to improve to reduce hunger, poverty, and the destruction of biodiversity. Another common mistake is interchanging between volume and weight. In the coming years, plantbased research will be among the major drivers ensuring food security and the expansion of the biobased economy. Those that are heavier than water and will sink, such as molasses, have a specific gravity greater than 1.0. An example would be a soup recipe that yields 24, 8 oz. Cost factor: If the price of pork loin changes, the monetary values entered on the meat cutting yield sheet become invalid. Food consumption and production is linked to a host of global crises. Portion size and portion cost: The last two columns in Figure 12 show portion size and portion cost. 10 ozs. Genetically modified conventional seed varieties commonly used for corn and soybean production may also be higher yielding than standard organic seed varieties. Detailing the mise en place for individual ingredients, such as peeling and cutting, with each ingredient can also improve the clarity and efficiency of recipe preparation. How much cropland has the world spared due to increases in crop yields? Note: Using convenience products is usually more costly than preparing the item in-house. Often scoops and ladles used for portioning are sized by number. If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. 3.) portions which could also be stated as a yield of six quarts or a 1 gallon. A weight example would be a recipe that yields 20, 4 oz. Once you have your yield percentage, you can translate this information into monetary units. Multiplying the ingredients in the original recipe by that factor. A standard yield is the yield obtained when an item is processed as per the particular standard methods of preparation, cooking and portioning of an establishment. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. Standardize recipes can help with work simplification and incorporate HACCP into procedures. Use this handy chart or food quantity equivalents and yields to help you convert or adjust foods for your favorite recipes. For example, if a 5 kg roast costing $8 a kilogram (total cost is $40) is trimmed of fat and sinew and then weighs 4 kg, the cost of usable meat (the EP cost), basically, has risen from $8 a kilogram to $10 a kilogram ($40 4 kg). Interpreting Point-of-Sale Information, Appendix: Sample Kitchen Management Tools Spreadsheet, Yield in culinary terms refers to how much you will have of a finished or processed product. Most recipes call for large eggs unless stated otherwise. In agriculture, the yield is a measurement of the amount of a crop grown, or product such as wool, meat or milk produced, per unit area of land. Answer: Yield in McDonald's, or anywhere else, is how much you put in the final product, or how much it covers. That is, conversion factor = (required yield)/(recipe yield), Mixing and cooking times this can be affected if the equipment used to cook or mix is different from the equipment used in the original recipe, Shrinkage the percentage of food lost during its storage and preparation. Yields can also be expressed as a total volume or total weight the recipe produces. This can be helpful when determining the standard portion costs. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Today, the meat cutting yield test is losing some of its popularity because of the introduction of pre-portioned meats. Grains and other staple crops, in which caloric density is the main priority, should be grown conventionally. The column is headed % of total weight, which reminds us how to calculate the percentages. The term 'standard' is synonymous with the phrase 'what it should be', standards are aids to management for the control of food and beverage department and for the measurement of the efficiency of kitchens and bars and especially butchery department. 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The total weight of the pork loin before trimming is 2.5 kg. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). Our articles and data visualizations rely on work from many different people and organizations. The formula is: Once the factor has been determined, it is now an easy process to determine your EP cost. Standard yields for high-cost ingredients such as meat are determined by calculating the cost per cooked portion. If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. We also acknowledge previous National Science Foundation support under grant numbers 1246120, 1525057, and 1413739. 15 1/2 gals. For example, 3 eggs is a common measurement called for in recipes, not just because 3 is easy to count but also because eggs are graded to specific sizes. Volume is often the measure used when portioning sizes of finished product. Value per kg: This column of Figure 12 lists the value of the parts per unit of weight. For example, portion scoops are used to dole out vegetables, potato salad, and sandwich fillings to keep serving size consistent. Unless you are measuring water, remember not to use a volume measure for a weight measure, and vice versa. These claims are overblown, but soil erosion is a problem and we can do something about it. End Product Data Schedule (EPDS) 1: Basic schedule for USDA Foods 100% Yield and Guaranteed Return is an excel file that can be used for both substitutable and non-substitutable USDA food end products. For example, a 5 kg roast might be purchased for $17 a kilogram. Substantially increasing the yield of small home cook recipes can be problematic as all the ingredients are usually given in volume measure, which can be inaccurate, and increasing the amounts dramatically magnifies this problem. Standard yields for the main, often higher cost, ingredients such as meat, may also take into consideration portion cost and be determined in part by calculating the cost per cooked portion. The move is aimed at strengthening China's food security, even though the country's grain production has been increasing since the launch of reform and opening-up. The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. In our example, the first pass yield will be 60%. Even when food trade became more widespread, it was mostly limited to domestic markets. Adhering to the principles of standard portions is crucial to keeping food costs in line. Without portion control, there is no consistency. When proportions of ingredients are critical, their measurements are always given in weights. Where 60 portions of the menu price erosion is a problem and can... 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Than standard organic seed varieties commonly used for portioning are sized by.!