D. Cook the rice in an uncovered pot. This gives a yield of 92%. The cooking loss test serves the same function as the meat cutting yield test. Food Cost Yield Calculator. 100- yield percentage = Product weight loss percentage. LAX's New COVID-19 Testing Lab Yields Test Results in 3 Hours Travelers can also expect the results of PCR tests within 24 hours, down from the 48-hour results, depending on their needs. As with the meat cutting yield test, the most important entries on the cooking loss test sheet are the portion cost and the cost factor per kg as they can be used to directly determine the portion and kilogram costs if the wholesale cost unit price changes. And there you have it! Figure 5 shows a sample cooking loss test form. After no luck, I decided to cook 6 birds and get the average. Their similarities and differences will become evident in the discussion below. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. Divide the yield weight by the available portion weight to determine the yield percentage, which is always less than 100 percent. Online calculator estimates beef yields Jan 09, 2007 Beef producers now have an online calculator to help estimate subprimal yields and their approximate values, based on current market prices, before their cattle go to market. With that – I decided it would be valuable to post a general overview of all the meats we’ve cooked, provide their finished yield and our estimate tools for serving a … Subtracting the yield percentage of my product from 100% of the original product shows that my food product experienced a 22 % weight loss during processing. Once again, using our potato example: 100- 78 (yield percentage) = 22. When preparing rice, which would be a recommended cooking practice? To determine the cost to produce a specific recipe, the edible portion is divided by the yield percentage to determine the amount of available product needed. A. Stir the rice frequently as it cooks. Allow the rice to boil for 10 minutes. B. The cost factor per portion is again found by multiplying the cost factor per kg by the portion size. Start here, then do your own yield testing to zero in on exact numbers for your unique situation. I have a general idea – but wanted other opinions. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line. Yield tests also tell us the best method of cooking when we know how much mass is in an ingredient during cooking. Example: 1605g of Australian ribeye, roasted in an oven at 100ºC for 2 hours (core temp 60 ºC) and rested for 15 minutes, weighs 1468g. 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