Risposte rapide
Direct answers
- What is ingredient yield and why does it matter for food cost?
- Yield is the percentage of an ingredient that is usable after prep (trimming, peeling, butchering, cooking). If you buy 1 kg of whole artichokes and only 450g is usable, the yield is 45%. Your actual cost per usable kg is much higher than the purchase price, and ignoring yield leads to systematic under-costing on your menu.
- What is the formula for edible portion (EP) cost?
- EP cost = AP (As Purchased) cost / Yield %. Example: whole branzino costs €12/kg, yield 52% (after gutting, scaling and filleting). EP cost = €12 / 0.52 = €23.08/kg of usable fillet. This is the true cost you should use in recipe costing.
- What is the difference between trim loss and cooking loss?
- Trim loss is the weight lost during preparation (peeling, boning, removing fat and sinew). Cooking loss is the additional weight lost during cooking, mainly from moisture evaporation. For a beef roast: 80% trim yield × 75% cooking yield = 60% overall yield. You must account for both to accurately cost a cooked portion.
- How do I calculate yield percentage for a new ingredient?
- Weigh the ingredient before prep (AP weight). Prepare it as you normally would. Weigh the usable portion (EP weight). Yield % = EP weight / AP weight × 100. Run this test at least 3 times with different units to get an average; fresh produce yield varies by season and quality grade.
- Do I need different yield figures for different cooking methods?
- Yes. A 200g salmon fillet loses about 15–20% when pan-fried (cooking yield ~82%) but loses only 8–10% when steamed (cooking yield ~91%). Roasting vegetables causes 30–40% weight loss. Always calculate yield for your actual cooking method, not a generic figure.
- Where can I find standard yield tables for Italian kitchen ingredients?
- The INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione) and CREA publish yield factors for Italian ingredients. For professional use, the Larousse Gastronomique and Le Répertoire de la Cuisine also contain extensive yield tables. Industry databases like FoodCalc and the CIA yield tables are widely used in culinary schools.
Quick answers
Frequently Asked Questions
What is ingredient yield and why does it matter for food cost?
Yield is the percentage of an ingredient that is usable after prep (trimming, peeling, butchering, cooking). If you buy 1 kg of whole artichokes and only 450g is usable, the yield is 45%. Your actual cost per usable kg is much higher than the purchase price, and ignoring yield leads to systematic under-costing on your menu.
What is the formula for edible portion (EP) cost?
EP cost = AP (As Purchased) cost / Yield %. Example: whole branzino costs €12/kg, yield 52% (after gutting, scaling and filleting). EP cost = €12 / 0.52 = €23.08/kg of usable fillet. This is the true cost you should use in recipe costing.
What is the difference between trim loss and cooking loss?
Trim loss is the weight lost during preparation (peeling, boning, removing fat and sinew). Cooking loss is the additional weight lost during cooking, mainly from moisture evaporation. For a beef roast: 80% trim yield × 75% cooking yield = 60% overall yield. You must account for both to accurately cost a cooked portion.
How do I calculate yield percentage for a new ingredient?
Weigh the ingredient before prep (AP weight). Prepare it as you normally would. Weigh the usable portion (EP weight). Yield % = EP weight / AP weight × 100. Run this test at least 3 times with different units to get an average; fresh produce yield varies by season and quality grade.
Do I need different yield figures for different cooking methods?
Yes. A 200g salmon fillet loses about 15–20% when pan-fried (cooking yield ~82%) but loses only 8–10% when steamed (cooking yield ~91%). Roasting vegetables causes 30–40% weight loss. Always calculate yield for your actual cooking method, not a generic figure.
Where can I find standard yield tables for Italian kitchen ingredients?
The INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione) and CREA publish yield factors for Italian ingredients. For professional use, the Larousse Gastronomique and Le Répertoire de la Cuisine also contain extensive yield tables. Industry databases like FoodCalc and the CIA yield tables are widely used in culinary schools.