Chapter 6 HW: Page 195: 5 5) Records of cooking loss done on legs of lamb in the restaurant provide the following factors of roast lamb Yield factor: 425 Pound cost factor: 2.1387 a) # lbs of uncooked oven-ready leg of lamb that must be purchased to produce 48 four-ounce portions of roast lamb b) # lbs of uncooked oven-ready leg of lamb that must be purchased to produce 55 five-ounce portions of roast lamb c) Determine costs of portions in 5a and 5b if the dealer price per pound is $3.19

Chapter 6 Food Production Control: Portions What is a Portion? A portion is determined by: 1. Portion size 2. Ingredients 3. Proportions of ingredients 4. Production method n. Must be consistent in these four aspects Production Standards: n Standard recipe: dictates the four components of a portion n When the four components are set, the standard portion cost is automatically determined. Standard recipes n n The official instructions on the ingredients and procedures used in food preparation. Ensure the consistency in q q q q Food costs Product: quality, taste, appearance Customer expectation and satisfaction Training Standard Portion Size n n The fixed quantity to be served in return for the fixed selling price Consistency in portion size q q q n n Reduce excessive costs - price is fixed, so should the food cost Customer satisfaction Eliminate the tension between staff members Weight, Volume, Count Specify the size and usage of measuring devices Beverage Portion Control n n n An employee can be the producer and the server at the same time Establish quantity standard Devices for measuring standard quantities q q q q Shot glass - plain or lined Jigger - double-ended stainless steel device Pourer - limiting the quantity to a predetermined amount Standard glassware Standard Portion Cost n The dollar amount a standard portion should cost q n A budget for the production of one portion Could be different from the actual costs q Not following standard recipes n q n Methods & ingredients Improper portioning devices Benefits q q Establishing prices Judging operating efficiency Calculating Standard Portion Costs Items not requiring processing (including beverage & pre-portioned items): 1. Formula - pre-portioned 2. Recipe detail and cost card - not preportioned n. Items requiring processing: 1. Butcher test 2. Cooking loss test n Formula Standard portion cost = total purchase price # of portions produced Example: Eggs have to purchased in cases. Each case contains 30 dozens of egg and costs $40. What is the standard portion cost of eggs for an omelets using two eggs? Purchase price per unit = $40 # of portions per unit = (30 x 12) / 2 = 180 Standard portion cost = 40 / 180 = $0.22 n Recipe Detail and Cost Card n 1. 2. 3. For menu items not pre-portioned and have to be produced from standard recipes Find the standard portion cost of each ingredient Sum the standard portion costs of individual ingredients Divided the total cost by the number of portions produced (yield) - e.g., a recipe may be based on 4 portions n. Caesar Salad example Caesar Salad Yield: 1 portion Ingredie nt Quantity Unit Romaine 3 cups, case chopped salad 2 oz, gallon dressing commercia l croutons 8 ea 10 packs shredded 1 oz 5 lb. parm 1 total case = 24 heads 1 head = 6 cups 1 gallon = 128 fl. Oz assume 80 ea/pk Price$4.53 FC%: 1.27/4.53 = 28% Cost Ext. $30 (30/24/6)x3 =0.63 $11.3 (11.39/128)x2 =0.18 9 (19.9/10/80)x8 = $19.9 0 0.20 $21.3 (21.34/5/16) = 0.27 4 1.27 WeightVolume conversion n n 1. 2. 3. A produce is purchased by weight but called in the recipe by volume. Pecans are $10 /lb. Every pound of shelled pecans yield 4 cups of usable pecans. If the pecan pie recipe calls for 1.5 cups of pecan, what is the portion cost of pecans? 1 lb = 4 cups => 1 cup = $10/4 = $2.5 Standard portion cost = $2.5 x 1.5 = 3.75 What if the recipe uses table spoons instead of cups? n. \"The q book of yield\" by Francis Lynch Information for \"equivalent,\" \"trim yield,\" and \"cooking yield.\" Portion Cost for Items Requiring Processing n n n 1. Processing includes trimming, butchering, cooking, or combinations of those Processing results in weight loss Two special techniques required: Butcher test q Portioned before cooking Cooking loss test 2. q Portioned after cooking Butcher Test n Finding the value of usable parts q q n Regularly on reasonable numbers of pieces Used to choose suppliers and set prices Butcher Test Card Figure 6.5 Cost Factors n n Tell us the cost per usable lb (or per portion) for the price we paid on the market. Remain constant regardless of prices changes q q n n Easy to calculate cost per lb or portion CFs are ratios, not costs Cost Factor per lb= Cost per usable lb Price per lb. Cost Factor per portion = Portion cost Price per lb. Why Cost Factors? When the market price changes, cost factors help us determine the new portion cost without going through the butcher test. 1. When the portion size does not change q q 2. Cost per lb. = CF_lb. x new price / lb. Portion cost = CF_prt x new price / lb. When portion size changes portion cost = cost per lb. X portion size (lb) = CF_lb. X new price/lb X portion size (lb) q Example: purchase price: $6.41/lb; portion cost = $3.3806 cost factor per lb = 1.6877; cost factor per portion = 0.5274 1. 2. 3. 4. Suppose the supplier reduces the price to $6/lb. If the portion size remains the same (5 oz), what is the cost per lb and cost per portion now? How much is the saving (extra profit) per year if the restaurant sells 30 portions a day and 300 days a year? What is the portion cost if the purchase price dropped to $6/lb and the manager decided to increase the portion size to 6 oz? Since the lamb is cheaper, the manager wants to increase the portion size to provide better value to customers. What is the maximum portion size the restaurant can provide while maintain the original portion cost? Cooking Loss Test n Determining standard portion cost for items that are portioned after cooking q n n Perform butcher test to obtain trimmed weight if necessary Same as the butcher test form except the \"breakdown\" column Cooked weight ratio q q Identify the product that yields maximum salable meat Identify the optimum cooking times and temperatures Yield Percentage (Yield Factor) n The percent of a whole purchase unit of meat, poultry, or fish available for portioning after required in-house processing. q q q n = usable wt. / total wt. on the butcher test = salable wt. / total wt. on the cooking loss test Which one to use? Standardized Yield q q Advantages: Reduce labor cost, Provide yield percentage, Provide weight-to-volume equivalents Disadvantages: Based on averages, may not be accurate. Does not take into account the purchase specifications. Does not allow comparison between vendors on quality and prices Yield Percentage (Yield Factor) Yield factor = usable or salable weight / quantity purchased = (#of portions Portion size) / Quantity purchased So, #of portions Portion size = quantity purchased x yield factor This is a very useful equation. As long as you know three of four numbers, you can always find out the fourth one. Portion size and quantity purchased have to be in the same unit. Applications of Yield Factor n Use Figure6.5 to answer the questions 1. 2. What is the yield factor for portions before cooking? How many pounds of lamb loin will be needed to prepare and serve 5-oz portions to 100 people if the item is portioned before cooking? Applications of Yield Factor 1. 2. 3. What is the yield factor for portions after cooking? The manager purchases 60 lbs of lamb loin and the portion size is 5oz. What is the # of portions can be produced if the item is portioned after cooking? If the manager wants to produce 70 portions after cooking using the same 60-lb lamb, what is the portion size? Customer Reactions to Nonstandard Portion Size n Undersize portion q q q n Complain Object to paying full price Say nothing and never return Oversize portion q q q Not finishing the dish Increase the tip Change expectations Fruits & Vegetables: 1 cup chopped apples 1 cup chopped apples 1 cup mashed bananas 1 cup mashed bananas 1 cup sliced bananas 1 cup sliced bananas 3 cups cut green/wax beans 3 cups cut green/wax beans 3 1/2 to 4 1/2 cups shredded cabbage 3 1/2 to 4 1/2 cups shredded cabbage 6 medium wedges of cabbage 6 medium wedges of cabbage = = = = = = Ingredients: butter or margarin e 1/2 cup butter or margarin e = 1 medium 1 medium 3 medium 3 medium 2 small or 1 medium 2 small or 1 medium 1 pound 1 pound 1 pound 1 pound 1 pound 1 pound = 2 medium 2 medium 1 cup shredded carrots 1 cup shredded carrots = 1 1/2 medium 1 1/2 medium 3 cups cauliflower flowerets 3 cups cauliflower flowerets = 1 pound 1 pound 1 cup sliced carrots 1 cup sliced carrots 4 ounces 4 ounces 2 cups butter 2 cups butter 1 pound (16ounces) 1 pound (16ounces) 2 cups fat 2 cups fat 2 cups shortenin g 2 cups shortenin g 4 cups allpurpose flour 4 cups allpurpose flour 5 cups sifted cake flour 4 1/2 to 5 cups sifted cake flour 1 square chocolate 1 cup semiswe et chocolate chips 1 cup semiswe et chocolate chips 4 cups marshma llows 4 cups marshma llows 1 cup marshma llows 1 2 1/4 cup cups marshma brown llows packed sugar 2 1/4 cups brown packed 4 cups sugar powdere = Grains, Pasta & Rice: = 1 pound (16ounces) 1 pound (16ounces) 1 pound (16ounces) 1 pound (16ounces) = 1 pound (16ounces) 1 pound (16ounces) = 1 pound (16ounces) 1 pound (16ounces) = = = = = 1 ounce 1 ounce 6 ounces 6 ounces 1 pound (16ounces) 1 pound (16ounces) 11 large or 110 miniature 11 large or 110 miniature 1 pound (16ounces) 1 pound (16ounces) 1 cup crushed cereal flakes 1 cup crushed cereal flakes 1 3/4 cups cooked quick oats 1 3/4 cups cooked quick oats 4 cups cooked macaroni 4 cups cooked macaroni 4 cups cooked spaghetti 4 cups cooked spaghetti 3 to 4 cups converte d rice, cooked 3 to 4 cups converte d rice, cooked 3 cups instant rice, cooked 3 cups instant rice, cooked 3 cups long grain rice, cooked 3 cups long grain rice, cooked 3 cups wild rice, cooked 3 cups wild rice, cooked = 3 cups uncrushe d 3 cups uncrushe d = 1 cup uncooke d 1 cup uncooke d (8 ozs.) uncooke d 2 cups (8 ozs.) uncooke d 7 ounces uncooke d7 ounces uncooke d = 1 cup uncooke d 1 cup uncooke d = 1 1/2 cups uncooke d 1 1/2 cups uncooke d = 1 cup uncooke d 1 cup uncooke d = 1 cup uncooke d 1 cup uncooke d = = = 2 medium stalks 2 medium stalks 2 cups pitted cherries 2 cups pitted cherries = 4 cups unpitted 4 cups unpitted 1 1/3 cups flaked coconut 1 1/3 cups flaked coconut = 4 ounces 4 ounces d sugar 4 cups powdere d sugar 2 cups granulate d sugar 2 cups granulate d sugar = 4 ounces 4 ounces 1 (1/4ounce) pkg. active dry yeast 1 (1/4ounce) pkg. active dry yeast = 2 medium ears 2 medium ears 1 cup cubed cooked beef 1 cup cubed cooked beef 3/4 to 1 cup flaked crab 3/4 to 1 cup flaked crab = 1 pound = 1 small to medium 1 cup whole eggs 1 cup pitted dates = 1 (8ounce) package 1 cup egg yolks = 1 cup candied fruit = 1 (8ounce) package 2 cups cooked shrimp = 12 to 14 eggs 1 1/2 pounds raw (in shells) 1 cup chopped green/bell pepper = 1 medium Assorted Crumbs: 1 cup fine dry bread 4 to 5 = crumbs slices 1 cup soft bread = crumbs 2 slices 1 cup small bread = cubes 2 slices 1 cup fine chocolate wafer 19 crumbs = wafers 1 cup egg whites = 1 medium 1 cup fine cracker crumbs 3 1/2 cups almonds = 1 pound, shelled 1 cup sliced celery 1 cup sliced celery 1 1/3 cups shredded coconut 1 1/3 cups shredded coconut 1 cup corn kernels 1 cup corn kernels 4 cups cranberries 1 cup chopped cucumber 2 to 3 tablespoons lemon juice 1 1/2 to 3 teaspoons grated lemon rind = 1 medium 6 cups torn lettuce = 1 pound 3 cups sliced mushrooms 1 cup fine graham cracker crumbs 1 cup vanilla wafer crumbs = = = = 1 pound (16ounces) 1 pound (16ounces) 1 pound (16ounces) 2 1/4 teaspoon s 2 1/4 teaspoon s = 28 saltine squares = 22 wafers 1/2 cup crumbled bacon 1/ 2 cup crumbled bacon = 8 slices crisply cooked 8 slices crisply cooked = 5 ounces 5 ounces = 1 pound raw (in shells) 1 pound raw (in shells) = 8 to 10 eggs = 4 to 6 eggs 15 crackers = Meats & Eggs: Nuts: = 8 ounces 3 cups peanuts = 1 pound, shelled 1 cup sliced onion (green/spring) = 9 (with tops) 4 cups pecans = 1 pound, shelled 1/2 cup chopped onion (white, red, etc.) = 1 medium 4 cups walnuts = 1 pound, shelled = 1 medium 1/3 to 1/2 cup orange juice 1 to 2 tablespoons grated orange rind = 1 medium 4 cups sliced peaches = 8 medium 1 cup grated potato = 1 medium 2 cups pitted prunes 3 cups raisins 4 cups sliced strawberries 1 cup chopped tomato 2 cups sliced zucchini = = = = = 1 (12ounce) package 1 (15ounce) package 1 quart 1 medium 1 medium Cheese & Dairy: 1 cup shredded cheese 1 cup cottage cheese 1 cup sour cream 1 cup whipped cream 2/3 cup evaporat ed milk 1 2/3 cups evaporat ed milk = 4 ounces = 8 ounces = 8 ounces 1/2 cup heavy cream 1 (5ounce) can = 1 (13ounce) can = =