Calculating portion yield is important for food businesses and caterers to ensure efficient food management, cost control, and accurate menu pricing. It helps in determining the appropriate quantities of raw ingredients to purchase, avoiding both food waste and under-preparation.
The formula for calculating portion yield is:
Portion Yield = (Weight of Usable Food / Weight of Raw Food) * 100
Steps to calculate portion yield:
1. Weigh the raw food: Weigh the raw food, including all inedible parts, before any processing or preparation.
2. Process and prepare the food: Follow your desired recipe or preparation method to process the raw food. This may include cleaning, cutting, trimming, cooking, or baking.
3. Weigh the usable food: After processing and preparation, weigh the portion of the food that is edible and ready to serve. Exclude any waste generated during preparation.
4. Calculate the portion yield: Divide the weight of the usable food by the weight of the raw food and multiply the result by 100. The outcome will be the portion yield expressed as a percentage.
For example, if you start with 1 kilogram (1000 grams) of raw salmon and, after filleting and removing bones and skin, you obtain 800 grams of usable salmon fillets, the portion yield is:
Portion Yield = (800 grams / 1000 grams) * 100 = 80%
This means that 80% of the raw salmon weight is usable as edible fillets.
Portion yield can vary depending on the type of food and the specific processing and preparation methods used. It is recommended to calculate and record yield percentages for different ingredients to gain insights into food waste and improve kitchen efficiency over time.
