Feeding 10 billion people sustainably by 2050, then, requires closing three gaps: A 56 percent food gap between crop calories produced in 2010 and those needed in 2050 under "business as usual" growth; A 593 million-hectare land gap (an area nearly twice the size of India) between global agricultural land area in 2010 and expected . 7 3/4 gals. The yield of a recipe is the number of portions it will produce. If you continue to use this site we will assume that you are happy with it. Our customers must be able to rely on a consistent nutritional quality and allergen content at a minimum, but our customers also deserve to receive the SAME product every time they order a menu item they like and appreciate. Notice the difference between the wholesale cost ($12.14 kg) and the cost of usable meat ($21.78). Replacement of Standard Yield components at a ratio of 1:1 basis Simple methods to control portion include weighing meat before it is served, using the same size juice glasses when juice is served, counting items such as shrimp, and portioning with scoops and ladles that hold a known volume. For example, in Figure 12, the fat and gristle weighs 850 g (or 0.850 kg). Foodservice businesses need to meet expectations for costs and profit for all menu items. Many operations use a management portion control record for menu items. 4 ozs. Liquids that are lighter than water (such as oils that float on water) have a specific gravity of less than 1.0. Basic Kitchen and Food Service Management by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted. Example: Raw white potato, peeled, in. Foodservice businesses need to meet expectations for costs and profit for all menu items. This is adequate for most recipes, although larger operations may require scales with a larger capacity. Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. 4) production potential of bio-solids (376 vs. 120 m3 gas/ton) (EPA, 2014b). STANDARD YIELDS The term yield means the net weight or volume of a food item after it has been processed and made ready for sale to the guest. Our profits depend on this very important practice. Standardized recipes are a training tool for employees, A good recipe is like a well-crafted formula it has been tested and works every time, S.A.M.E. An example would be a soup recipe that yields 24, 8 oz. Total value: This is determined by multiplying the value per kg column by the weight column. After trimming and cooking, the roast will not weigh 5 kg, but significantly less. Digital portion scales are most commonly used in industry and come in various sizes to measure weights up to 11 lbs. Updated April 17 2023 - 8:08pm, first published 8:04pm. A resource to use in converting volume to weight is the Book of Yields. The reason weight is more accurate than volume is because it takes into account factors such as density, moisture, and temperature that can have an effect on the volume of ingredients. For example, pounds may need to be expressed as ounces, and cups, pints, quarts, and gallons must be converted into fluid ounces. This is called specific gravity. 2.75 kg salmon trim, Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or, 2500 g 750 g = 1750 g processed tenderloin, 7750 g 2750 g = 5000 g processed salmon, 750 mL 300 mL = 400 mL processed canned tuna. Licenses: All visualizations, data, and articles produced by Our World in Data are open access under the Creative Commons BY license. This not only could have drastic effects on your food costs (having no real constant costs to budget for) but also on your customers. Only by controlling portions is it possible to control food costs. Using the same procedure, you can calculate: The entry for the Usable Meat in the total value column is determined by subtracting the value of the breakdown parts from the total cost of the pork loin ($30.35). Process your product accordingly, measure and record the waste or trim weight. In McDonalds, there is a yield calculated for the oz of fries per bag (prorated from boxes, too) to insure the employee is not cheating the customer or over-stuffing and mashing the fr. First pass yield is the percentage of good products produced, without considering rework or when the product pass through the process for first time. Our World In Data is a project of the Global Change Data Lab, a registered charity in England and Wales (Charity Number 1186433). A recipe may call for 3 eggs (measurement by count), 8 ounces of milk (measurement by volume), and 1 pound of cheese (measurement by weight). Measurement can be by volume, by weight, or by count. The only ingredient that will have the same volume and weight consistently is water: 1 cup water = 8 ounces water. 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. D. Replacement of Meat or Parts 1. The portion size should be converted into kilograms as the cost per usable kg has been found. portions which could also be stated as a yield of six quarts or a 1 gallon. 5. Beyond the way food is produced, a sustainable diet is also about the types of foods we choose to eat. Agricultural productivity across Sub-Saharan Africa needs to improve to reduce hunger, poverty, and the destruction of biodiversity. If one order of bacon and eggs goes out with six strips of bacon and another goes out with three strips, it is impossible to determine the actual cost of the menu item. There is no other ingredient that can be measured interchangeably because of gravity and the density of an item. You have the permission to use, distribute, and reproduce these in any medium, provided the source and authors are credited. Converting and Adjusting Recipes and Formulas, 18. If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. The formula is EP weight AP weight 100 = yield %. Unless you are measuring water, remember not to use a volume measure for a weight measure, and vice versa. 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. However, some chefs and managers feel that using premade convenience products is easier than hiring and training qualified staff. Portions are consistent in size and presentation and are easily costed out on a per unit basis. 10 ozs. There are also specific procedures to ensure that the measuring is done accurately and consistently. Many operations use a management portion control record for menu items. The data produced by third parties and made available by Our World in Data is subject to the license terms from the original third-party authors. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Cost factor: If the price of pork loin changes, the monetary values entered on the meat cutting yield sheet become invalid. Think about this: When you produce the expanded chicken tortilla soup recipe in Caf Laura, you run out of soup after serving only 30 customers? They are simply good business! For example, portion scoops are used to dole out vegetables, potato salad, and sandwich fillings to keep serving size consistent. Converting from volume to weight can be a bit tricky and will require the use of tables that provide the approximate weight of different volume measures of commonly used recipe ingredients. When citing this topic page, please also cite the underlying data sources. But always keep in mind that if the quality of the convenience item is not comparable to an in-house made product, the reputation of the restaurant may suffer. The food production systems are highly fragmented and dependent on a large number of small-scale producers. For example, a 5 kg roast might be purchased for $17 a kilogram. Every ingredient has a different density and different gravitational weight, which will also change according to location. However, a major exception is measuring liquids with a high sugar content, such as honey and syrup; these should always be measured by weight, not volume. It serves as the base against which to compare actual yields. Note: Using convenience products is usually more costly than preparing the item in-house. Yields can also be expressed as a total volume or total weight the recipe produces. By Jacob Shteyman. Historically, food production was localized everywhere: farmers produced food for their families or communities. Introduction to Food Production and Service (Egan), { "2.01:_Menus" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "2.02:_Process_HACCP_for_Recipes" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "2.03:_Standardized_Recipes" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "2.04:_Recipe_and_Menu_Costing" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "2.05:_Menu_and_Recipe_Pricing" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "2.06:_Menu_Analysis_(Engineering)" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()" }, { "00:_Front_Matter" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "01:_Introduction_to_the_Industry" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "02:_Menus_and_Recipes" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "03:_Managing_Procurement_and_Food_Production" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "04:_Managing_and_Controlling_Operating_Expenses" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "05:_Planning_for_Profitable_Business" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "06:_Guest_Services" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()", "zz:_Back_Matter" : "property get [Map MindTouch.Deki.Logic.ExtensionProcessorQueryProvider+<>c__DisplayClass228_0.b__1]()" }, [ "article:topic", "license:ccby", "authorname:began", "licenseversion:40", "source@https://psu.pb.unizin.org/hmd329" ], https://workforce.libretexts.org/@app/auth/3/login?returnto=https%3A%2F%2Fworkforce.libretexts.org%2FBookshelves%2FFood_Production_Service_and_Culinary_Arts%2FIntroduction_to_Food_Production_and_Service_(Egan)%2F02%253A_Menus_and_Recipes%2F2.03%253A_Standardized_Recipes, \( \newcommand{\vecs}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}}}\) \( \newcommand{\vecd}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash{#1}}} \)\(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\) \(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\)\(\newcommand{\AA}{\unicode[.8,0]{x212B}}\), Types of Measurements Used in the Kitchen, Converting and Adjusting Recipes and Formulas, Adjusting Recipes Using Conversion Factors, status page at https://status.libretexts.org, List the parts of a well-written standardized recipe, Explain the importance of standardized recipes as a management tool, Explain advantages of using standardized recipes, Describe common measurements used on recipes for food production, Convert recipe and ingredient amounts from one yield to another yield (both larger and smaller), Menu item name the name of the given recipe that should be consistent with the name on the menu, Total Yield number of servings, or portions that a recipe produces, and often the total weight or volume of the recipe, Portion size amount or size of the individual portion, Ingredient list/quantity exact quantities of each ingredient (with the exception of spices that may be added to taste), Preparation procedures Specific directions for the order of operations and types of operations (e.g., blend, fold, mix, saut), Cooking temperatures and times, including HACCP critical control points and limits to ensure the dish is cooked properly and safely, Special instructions, according to the standard format used in an operation, Mise en place a list of small equipment and individual ingredient preparation, Service instructions, including hot/cold storage. We will always indicate the original source of the data in our documentation, so you should always check the license of any such third-party data before use and redistribution. When proportions of ingredients are critical, their measurements are always given in weights. Yield gaps result from shortfalls in the crop growth environment that are not resolved by current agricultural management practices. 3.) Weight is the most accurate way to measure ingredients or portions. Other reasons to adjust recipes include changing portion sizes (which may mean changing the batch size of the recipe) and better utilizing available preparation equipment (for example, you need to divide a recipe to make two half batches due to a lack of oven space). Help us do this work by making a donation. If the AP price for a food item increased to $4.45 per pound and the cost factor for the item is 2.1, what is the When looking at yields, you must always consider the losses and waste involved in preparation and cooking. Even when food trade became more widespread, it was mostly limited to domestic markets. First, customers are more satisfied when they can see that the portion they have is very similar to the portions of the same dish they can see around them. After trimming and cooking, the roast will not weigh 11 pounds, but significantly less and will thus yield fewer than 22 portions (11 pounds multiplied by 2 figuring that a pound (16 ounces) would yield two 8 oz portions.) By increasing crop yields we can reduce the amount of land we use for agriculture. Various measures and calculations are then recorded in the different columns: % of total weight = weight of part total weight. Yields from anaerobic digestion can be as high as 3,200 standard cubic feet (scf), 90.6 m3, methane per ton of raw food waste. If the amount of trim and waste rises, so do food costs. However, a major exception is measuring liquids with a high sugar content, such as honey and syrup; these should always be measured by weight, not volume. Record the AP cost, what you paid for the item: Canned tuna flakes in brine $5.50/750 mL can. The control record is posted in the kitchen so cooks and those who plate the dishes know what constitutes standard portions. The cost factor per kilogram is determined by dividing the cost per usable kg by the original cost per kilogram (see below). Please consult our full legal disclaimer. Converting from volume to weight can be a bit tricky and will require the use of tables that provide the approximate weight of different volume measures of commonly used recipe ingredients. Standard Yields The yield of a recipe is the number of portions it will produce. It is also used for dry ingredients in home cooking, but it is less often used for dry measurement in the industry. And use this chart if you need to convert liquid measurements . A weight example would be a recipe that yields 20, 4 oz. The original version of this chapter contained H5P content. Why is it important to understand the difference between volume and weight measurements when developing recipes? The total cost is found by multiplying the weight of the whole piece (2.5 kg) by the value per kg ($12.14). 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. Volume is often the measure used when portioning sizes of finished product. Want to create or adapt OER like this? Food consumption and production is linked to a host of global crises. Standard Yields The yield of a recipe is the number of portions it will produce. Get your yield percentage by converting the edible product weight into a percentage. Ultimately, sustainable food production is a tradeoff between optimizing yield and minimizing environmental degradation. The column is headed % of total weight, which reminds us how to calculate the percentages. For example, 24 pre-made tart shells would be called for if the final product is to be 24 filled tart shells. First, customers are more satisfied when they can see that the portion they have is very similar to the portions of the same dish they can see around them.

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