Yield Test: The Best Form of Food to Buy
Looking into the details of the example in the last page, ask yourself:
- Which costs less?
- A whole fish, cut into a fish that gives 80% EP? Or a ready-to-cook pre-fabricated filleted fish that is 100% EP?
- Consider the trimmings and waste for whole fish.
- Consider the price of fish fillet vs whole fish less trimmings.
Now you can ascertain that if you need to serve 50 servings, 25 kilos of whole fish must be bought, or 20 kilos of fish fillet.
Yield Test: Best Method To Cook
Yield tests also tell us the best method of cooking when we know how much mass is in an ingredient during cooking.
- 1605g of Australian ribeye, roasted in an oven at 100ºC for 2 hours (core temp 60 ºC) and rested for 15 minutes, weighs 1468g. This gives a yield of 92%.
- 1605g of Australian ribeye, roasted in an oven at 180ºC for 1 hour (core temp 60 ºC) and rested for 15 minutes, weighs 1395g. This gives a yield of 87%.
This means that roasting the beef at a lower temperature over a longer period of time produces a higher yield, meaning you can purchase less raw beef since 92% can be served (as opposed to 87% from roasting it at a higher temperature).
Do consider healthy cooking methods. Remember that diners today are looking for healthier alternatives in establishments.
Cooking Loss Test
From the term itself, the Cooking Loss Test details how cooking affects yield. This is connected to RTS. Wherein food loses weight or adds weight after it is cooked.
It tells us how much weight is lost during cooking for a fixed quantity of a certain ingredient. Again, this relates to RTS where some food loses moisture when cooked, making it “shrink” or if it absorbs liquid, making it weigh more.
We will also know which cooking method gives greater yield? Some cooking methods remove a lot of moisture from food whereas some add liquid to food. Learning these will help you determine which cooking method can meet the yield you need for recipes.