Print

Recipes & Skills >> Browse Articles >> Techniques / Guides

+30

The Ultimate Guide to Recipe Calculation

The Ultimate Guide to Recipe Calculation

The Culinary Institute of America

Calculating the Yield of Fresh Fruits and Vegetables and Determining Yield Percent

For many food items, trimming is required before the items are actually used. In order to determine an accurate cost for these items, the trim loss must be taken into account. From this information, the yield percent will be important in determining the quantity that you need to order.

First, record the as-purchased quantity (APQ) from the invoice, or weigh the item before trimming or cutting:

Example: APQ = 5 lb (or 80 oz) carrots


Trim the item and cut as desired, saving trim and edible portion quantity in separate containers. Weigh each separately and record their weights on a costing form:

As-purchased quantity (APQ) – trim loss = Edible portion quantity (EPQ)


Example: 80 oz carrots (APQ) – 8.8 oz carrot trim = 71.2 oz sliced carrots


Next, divide the EPQ by the APQ:

Edible portion quantity / As-purchased quantity = Yield Percent


Example: 71.2 oz sliced carrots (EPQ) / 80 oz carrots (APQ) = 0.89


To convert the decimal to a percent, multiply by 100: Yield percent = 89%