's.

od;fi'ffi-'ffi,/

TAHC Yleld testlng for

KSY

mea{;r

ltsh

& pou

VAED

#Cr"rJ-S

Re'rJ. err

In trod.uc

Itry.

/rs

tl

cn

Revler.r the ,prcvl crls tcplc b-v aslti_ng que.st;i_ons.

Ru.rlng f or the fcori ser'i-ce lncltrs try cliffers cr.ea.t15,
from buylng fcr other. t;'pes of tn,igi, f,if:.es -ii grat
r.dth rnany of the {ood tl'ems ttrai i.i:c,nrr,;""'t'"r.ctrases

tite net usable

amqiunt, of tire ,,icritict v.iiirs. For.

1e, the. buy en f c,r an e r eb i:ri.ca t" nra.niiiic
t,*r: ng
ccnpani' purchases lr,ii re f or l.an:p cr:r,cls. ile l:nor:s
Ll.ra.c
eaclr of h1s larrps lna;,'use 5 de'eL or ccr"c rrncl iir*t-tor:anufact.rre 20 rt{p* ire neeci)
nui.ct,o^.o i"j.l, 100 fr
oI cort1. Iio corcl lis norr::at_tyto
.,u:"J,i ii'si,
r.iasl:nrl
_t"
Tlre bp1.6'r' for tt:e liiot-i-*"iuil e ost;aLrl:incr
sirin,.irf , l.rcrlr:ver
'tna.v be faced r,rlLlr
iu,re lrii[rn* of pur,c]ra::1nli rrnLr]{-,h
potatoes for 20 portl..'fii
pouirrl .n.ril"!l,rce, 1n
Lhe prccessj.n,q^,".f_!,. f otoi....
"i'r,
of the prorjr-rc L i.s
rost 1n the n6e1in5, sbrne in ir.,"sonrc
c ooriini"rrti .o,rn oi
examp

1i
I

'j
J!

\---.*-

jt

lj

trtiat 1s called the

yield?

r,,,i."nt

\
I
\

i.

ii,p.,"i,ii

jfill;:i

i:;i:i
tsc,
"iu,
vrrr'y f1'1;1r cstabr-isiirnent
ii,ti evel, r:1 t,ir:i.n irn ff;'a
cs Liir.rrisiirrir:r:i
'rr/-i.{h ea.ch t.vpe
of Floriltct, srlr:}r ls r.t.oclrlc3 e1,.nnr.t_tite yp-11',f, of pur.cir.sins
irre'fr,,ctii" j,- (;.i,;'',,,r]'i.t,*'i't'iili,,,,r,,;
z'nd the clerree of. nroceisrng ft,ii l.r'L.,."r"i.t..f"r.,,,,,,1
on the nrociuc t pri b1 to- jctiu""y rn.l. vi:u.y.
fc,r an bsta.blisi:rnent *"y-ri^"o'. ti,o ;itii,." or ,t Lu;.cr
i;,,,,cI;asj.n$
';',,;,''r,ol,,ini;
ttre ltern J-rr severai aiii"i:"ni
Iio,:,,,o,
vr 'r:Lr+ i;crUrr ir;-r v
-u
difJ'ef ent yielcl"
i
In scme cases tirc q'.s tni,.l ishrrr cr t nrq. .clir,651-_ t:o ljlt),
a cer baln 1 terns par.jt.i.a.I1jl
orl n,:r .Lr" n;,;,i.iijcri ',ry c oc,tiet1.,
Al. t,h cr:f;h th,: c ost of ,lrr A" f o b;" ;f";;;ir,\r,y
lnteres t bo th" us t{=rr:risirmorii,
".f "rr;'
i,iio
.o*i i,r"'i_or,*rr,
eouinnent" enci enerfiS ana tii;'ni]elilr.,
of .r( fi.nal
Drcrluct rru.st errr. tef'b,irJitin:].-o 1n [t.i, i].,.,":r
ariaJg,sls"

t,

tire pota toes may li;i"-;;;riea"

Tlte ancr-rnt of a prodric l, il:a.i, re rrrai.ns a-f ter
tirc
frocess]-ng perfo'nci as reot:irccrr r,ir[in-irrr esLabu.*
jllr:lt ts caIled ttre J-j. el.rl oi- r-tc:Ll nolc.,r, i:r!
Yleld varies

-..-,,.

I'leat
I

r''

PIevic,usly, thc
or ti:e .si;.l,li sirrr:nr: t u.secl tr, bu.,,
_chell
an 4nti.ro ca,cass
of
an
ani-nai. 1.i11.p- 11,11iirrni .i i. i.n i;.,
l,he vari-c;trs cr.r ts ori nea t'-'ii
,',
r.rr
cir,sosr ilii s
l:letltcd of inefficient, il trrfric,,i.
".,*ri
c,,5t,i,rl,l.i si1ri,-,rrt
to ftrli.y ut'LIize,alt it,"'",if'.;..r7...,i. 1r1l;.J n t.r,.ni,res: unirbLr.;
I cirr,()a.3jj,
or zrrtrlj.tj.cnat slrpnlir,s
ol r.ertailr:''c,iit,s'1,,"1.1,'ri:rrrri
rlue to tl,.r demanc'ls a.nd pi.c_flrencr,.s
'ccl
o{' j-ts cust.c.,i;:,_.i,so
ilettce r,r.th chani;.nr. teciin"jni.:, irpij iili,j,()r.r,,(,
ljroi]rp.r,'' ,
oJ-.,.rri'l:a i;.i.nr.. {:i:ls "sr st,,,,i t,,.1",. f.r",,
t'
b",n,rt )]nrli.
-fanlshecl frorir t}re-rooa uur,ui*" iiia"n,riy"'t' :i..r, tir.
establlshnent.neea-AlJ-il;;hase thcse i t,er::s .t.hti.
.i .!:,.
urrr u i.
u,i
c_us tcuers pref er"
Meats are iurch::.g,,|1 var;rlng forrl,s
slnce ai:y given
estabrt'shmbnt
dtrr"r-iii-lilu
n:ethod
r.n ."rhich Ii
{ay,
";;
s er ves the pr oa,b t,r
u oun"r;'' ilr;
itioi"*.J"*\
J.eir . I t"
prepares the prortug.ti. The establishmen
b
iias
i;...
debernrlne r,,hlch
pii.r,.sine,-e"prolic t, r*ir:.neit:bg oi
be l'u most eccirontJet,
prlru*rng i*e eiici p,caucb

t'

KEY

?+

WOB.D

OR CODE:
I

lrlL1 be of the same BUtlo

Basle fcrrula f ' In ord.er to deternrlne ttre ylelcl of a given product,
determlnlng y1e s ttre product nnrst be velghed at the cnset of tl:e.yield
test, then the ne! remaJ.nlng product must be uelgl:ed"
for prlce
c CIqBarlscxlss
fhe yIeLd. S ts thqn calcul-ated as followsl
Rernalnlng velght ix fOO = Total tLeLd. f,
l,

ffi

Total
test

I
I

Yle1d.

t,

l:

t.

Any cne preduct may ncnmally be tested frcrn the orj-glaa1

state of purcitase unt1l tl:e flnal cocked. and served
ls a total ylel<i test. It may not be
Droctuct"
-necessarythls
or desirable however to perfortn a {\rl-1 yleld
test cn ir-tt productsl To deterorlne- the true f ood c-oftot;
ttre flnal e.:Lbte amqrnt of ifie prcduct' is cuaparcd
ii
the purcl:aserl (A.P) yel5ht - th-e. o-r15Lniri r+elght," Ti:1.s
yteld testlng may bellerfcs'ned at any stage of tl:e
i

t./

'The' types of

tests

Trln test

pr@esslng"
The,Wpes of tests tfat are necessary ln
I

aleS

meat proiltcts

1)' Sglg--k5g5 - A tr$.m test de'cermlnes ihe autc;nt r;f

ffi-Ecess fat orf unusable meat thab has been }eftr;
cn by a suppl[er"[
IuLy trlmued J olht x 100 = Trlmnj-ng yle3-d S
I

UntrC-mmed J olnt

,.4

;,!

The degree or UlJ.ckness of lnterlcrr and.exterlcx' fat

tfiat cinnot, be used in servlng 'dlII naturarl;' reduce the
amcxrnt of tl:e usable' ed1hle pcrtlon that can be served*
(A rnaxlunrrn 9f $ lnclr of exterlor faL Is. recc;nlnsnded for.
lr
roasts ancl # li:ctr fo,r steaks chqps etc")

,' .-l ,

Bonlng

ylelds

,l

2) A produet mqy be partlally or nr}ry deba:ed. lo

acburately qffipar'' products the encl proCtrei; nmst be
equaL ln ithe J.ength or'antou.rlt of bcne wl1J:exactly
scme j.tems, the velght of the remalnlng bone may also
have

Ileld

to

be'deterudned.

at

soue faLure sta5,e of

bY

caxeass welgh

Ach:al cost

Lhe carcass dlvldeci by yJ.elci fi

per pcund/kg.
esLabllshments
do not buy r,rhole
I{orma1ly food serrrlce

KEY

WORD

ry to e lrab Llsh yleld f, o ft tire

ece $sa
s
be Du.r ehasedd. th ls can be ealc uulaeted
l

neat x
Fr-tuEfffiwt.

Usable

100

l= XleId

i
,

Pcu'k, beef and lamb aII hu,ve yle Id gra des that maY
to determlne the most ec oud"cal nethod of buylng"
Cooklng

used

yleld AII meats wl11 shrlpk to|some extent.durlng.ttre cooglng

the meltltg ?f f*'
lroces" a:eofto Loss' ot npts,U:re and
shrlnkage F.epends to a great. extent ltpctt
the a*ornt
as ,:,$1 I
*as uel}
l, veooked.produetl.
vvneu yr vrsv "t. *Y
Lelijpel-a UL.l'u \',l' I tle
final tenperatlre-of{
tiie
tng IL[laf
"":,*
'rf
4"v
( "luu u v/as
coolted". Ihe.fi\-tllwi,
product
vr45 vvvr\Eue
uuc IJr
at wlL(.lri
vhlchf tbe
temperatuie aE
tne
the tempelaEurg
st' te Drr'4rr'iqtJv
shilnkage, slnce molst hel.t
also (aJ'J
affef
Uii,'J g1rJ\/
\ Jf!-LllU my
of UcookS-ng
U.t
uetnc.iost.frqr tlle
molsture
less
result
1n
coohery m4y
reccmmqnded tirat u:eats be coo]"eci
or"drct. -lt fs genera]-lx
tt-rls iyqe of cooherv
it fow temperatures (250'i8 - 300"F) as
iesults 1n'Less shrinl:irge froh bobh Lho loss of mcdsture"
and the loss of fat.
Codiing yleld I
l.lelght after c ooking x 400 = Cooklng YleLd i{
I

Itl

,"

@rns

Servlng Ylelds

use d for
In flner establlshments, i cniV lean sllces areshre
dsr and
endsrselvlce, In lovrer - priped cperaitons
even unappetlzing - tbotrlng pleces may also-be se rved* Ti:e
portlcnp that ca.n be serveC from a f c,!st

actual nirmber of
multlplled by the- pcrtlc{r slze deLerr[nes the net servlng
nelght.
The-serrring yieki S f s abtermlnecl by dlvldJ-ng the or l-ELL
vetght prlor to serl'lne fnto the servlng l+eiglrt"
Serrrlng wel8ht x 100 Servtne yletd S_
=l
i

P qrltrY

Flsh attd
Seafood

FiffiGEt

1n varylnfi welgh-ts poultry r+i11 cii I I I l-Ii

ylelci!.
blrds [enerally ]ras a l-orter yle Id ln
The
srna1l
-eOiUte
meat. Extra largeJ blrds may yleld less, ln Lha'b
tliere may be an over devplcpurent of bme st:r:etur e and
excesslve fat ln proporttcn to lean rneato
When purchased

Thc:rcr pI:oducts havo yle1.,c: prJ"cc

of uea[s & prulLrY.

tngs ccxrrpnrni.rlo tc

Recapltulatlon By asl.Jng questlms cn the naln points of the

t;hostr

bqiS-c"

I
I

l
1