First of all, some goods have a yield percent that depends on the way the dish is served. Secondly, the yield’s percent can depend on the cooking technology, the ratio of components in the APQ, the form of the initial raw material, human factor.
What does the variation in yield percent affect?
Yield percent affects the edible portion cost.
How should you round the yield percent?
The yield percent should be rounded to the integer; however, round up is not correct.
Does the way you purchase an ingredient directly affect the yield percent?
Yes, it does, as, depending on the way the products are purchased, the price for a unit may vary thus resulting in price of edible portion cost. Moreover, condition and type of product influences yield.
5. Scenario: The yield percent of a bunch of broccoli is 63% and your yield test gives you a higher or lower yield. List three circumstances in which the yield percent might vary from 63%
- type of broccoli (crowns, florettes, broccoli sprouts etc)
- human factor (skills in peeling, cleaning and so on)
- condition and size of the product (e.g freshness)
6. A yield percent of 82.6% is rounded to 83%. Explain why this is not correct.
Since yield percent expresses the amount of food that is usable, its overstatement gives the wrong amount of usable food. Therefore, round up to 83% is incorrect.
Explain, in your own words, the meaning of:
7. EPQ Edible portion quantity reflects the amount of product that is left after all required cleaning, technological and cooking processes and signifies ready for usage product.
8. APQ As Purchased quantity is the amount of raw product purchased for preparation/fabrication purposes.
9. Yield Percent is a percentage showing the outcome of the final product comparing to the amount of raw materials purchased in order to maintain such production.
10. You are calculating the yield percent for lettuce. You determine that the yield is 103%. How do you know that is incorrect?
Yield of more than 100% percent is not possible.
