$$$....... YIELD TEST DOCUMENT....... $$$

SOME EXPLANATIONS

Updated September 17 2006

See the new Powerpoint YIELD FACTOR TUTORIAL
Run it online or download it to your computer

CALCULATING THE YIELD TEST FACTOR

Below is the YIELD TEST FACTOR calculator once again. Below that is the "yield card form ", which in real life is set up in a spreadsheet program like Excel or ClarisWorks. Once the formulas are in the proper cells, the spreadsheet will automatically do the calculations as the data information is entered. The data is acquired by going into the butchershop, taking a whole chicken and weighing it. In case the chicken is a frozen one, weigh it frozen, then re-weigh it when defrosted to calculate the loss or "waste" due to water. Once the butcher or prep cook has done the indicated test, the respective parts need to be weighed again and from these results the proper factor is derived using the "YIELD TEST FACTOR calculator".
The first document is a general template. It is followed by 2 more which use actual data. Some small differences in totals are evident because I did some rounding off of the numbers. However the lesson here in the page is clear, the cost of many items used in the kitchen are not the same as the purchase price. This applies from meat and fish to fruits and vegetables.

I would like to thank Chef Paul Tucker who, on February 10, 2004 pointed out the descrepencies that had existed in my "Bone-in chicken breast and cracklings" example. The example has been corrected and expanded thanks to his expert and careful reading.

YIELD TEST FACTOR
* SW= starting weight
* C= Cost
* FW= finished weight

EXPRESSION:

RESULT:

YIELD CARD TEMPLATE

ITEM

Breakdown	=	The cuts analyzed
Weight	=	The Actual Butchershops results
% Weight	=	Final, trimmed weight as compared to the starting weight.
Price per Pound	=	Purchase price per pound
Total Value	=	Value of all usable parts plus waste must equal the total original purchase price. (weight unit * purchase price unit)= Total Value
Cost per usable part	=	(weight * yield factor)
Total Usable	=	This is the key number, it is the actual cost of the various cuts as opposed and compared to the purchase price (starting weight * yield factor)

DATE

SUPPLIER

TOTAL STARTING WEIGHT

YIELD CARD EXAMPLES

ITEM; CHICKEN					Yield test for semi-boneless half chicken.
DATE; Jan 1, 1997
SUPPLIER; Acme Chicken
TOTAL STARTING WEIGHT; 3 Lbs. 4 Ounces
TOTAL PURCHASE PRICE; $2.49
PRICE PER Lb; $0.75
PRICE PER Ounce; $0.047
BREAKDOWN	weight	% weight	price per pound	total value	cost per usable part	TOTAL USABLE	PORTION 8 Ozs.	YIELD FACTOR
HALF CHICKEN	1 lb. 12 oz.	53.85	$0.75	$1.35	Lb.=$1.40 Oz.=$0.088	$2.44	$0.70	1.8574
WASTE	1 lb. 8 oz.	46.15	$0.75	$1.14	Lb.=$0.00 Oz.=$0.00	$0.00	$0.00	0

TOTALS	3 lb. 4 oz.	100	$0.75	$2.49		$2.49

ITEM; CHICKEN					Yield test for Bone-in chicken breast and cracklings.
DATE; Jan 1, 1997
SUPPLIER; Acme Chicken
TOTAL STARTING WEIGHT; 3 Lbs. 3 Ounces
TOTAL PURCHASE PRICE; $2.39
PRICE PER Lb; $0.75
PRICE PER Ounce; $0.0469

BREAKDOWN Prepared for final purpose of having 2 sellable menu items	weight	% weight	price per pound	total value	cost per usable part	TOTAL USABLE	PORTION 8 Ozs.	YIELD FACTOR
BREAST-BONE IN	12 oz.	23.53	$0.75	$0.5625	Lb.=$1.1984 Oz.=$0.0749	$0.8963	$0.5975	1.5938
CRACKLINGS	1 lb. 4 oz.	39.22	$0.75	$0.9375	Lb.=$1.1984 Oz.=$0.0749	$1.4938	$0.5975	1.5938
WASTE	1 lb. 3 oz.	37.25	$0.75	$0.8906	Lb.=$0.00 Oz.=$0.00	$0.00	$0.00	0

TOTALS	3 lb. 3 oz.	100	$0.75	$2.39		$2.39

ITEM; CHICKEN					Yield test for Bone-in chicken breast only.
DATE; Jan 1, 1997
SUPPLIER; Acme Chicken
TOTAL STARTING WEIGHT; 3 Lbs. 3 Ounces
TOTAL PURCHASE PRICE; $2.39
PRICE PER Lb; $0.75
PRICE PER Ounce; $0.0469
BREAKDOWN Prepared for final purpose of having 1 sellable menu items	weight	% weight	price per pound	total value	cost per usable part	TOTAL USABLE	PORTION 8 Ozs.	YIELD FACTOR
BREAST-BONE IN	12 oz.	23.53	$0.75	$0.5625	Lb.=$3.1872 Oz.=$0.1992	$2.39	$1.5933	4.2500
WASTE	2 lb. 7 oz.	76.47	$0.75	$1.8281	Lb.=$0.00 Oz.=$0.00	$0.00	$0.00	0

TOTALS	3 lb. 3 oz.	100	$0.75	$2.39		$2.39

ITEM; CHICKEN					Yield test for chicken Cracklings only.
DATE; Jan 1, 1997
SUPPLIER; Acme Chicken
TOTAL STARTING WEIGHT; 3 Lbs. 3 Ounces
TOTAL PURCHASE PRICE; $2.39
PRICE PER Lb; $0.75
PRICE PER Ounce; $0.0469
BREAKDOWN for final purpose of having 1 sellable menu items	weight	% weight	price per pound	total value	cost per usable part	TOTAL USABLE	PORTION 8 Ozs.	YIELD FACTOR
CRACKLINGS	20 oz.	39.22	$0.75	$0.9375	Lb.=$1.9120 Oz.=$0.1195	$2.39	$0.9560	2.5500
WASTE	1 lb. 15 oz.	60.78	$0.75	$1.4526	Lb.=$0.00 Oz.=$0.00	$0.00	$0.00	0

TOTALS	3 lb. 3 oz.	100	$0.75	$2.39		$2.39

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