Yield testing template

Wolfgang Bechteler 2135348 Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Beans 2.95 16% 0.840 3.51 Broccoli 4.85 24% 0.760 6.38 Carrots 1.40 16% 0.840 1.67 Cauliflower 5.75 22% 0.780 7.37 Kohlrabi 4.28 32% 0.680 6.29 Spinach 10.60 18% 0.820 12.93 Onions 2.45 14% 0.860 2.85 Sirloin 16.80 26% 0.740 22.70 Loin of Pork 14.80 14% 0.860 17.21 Leg of Lamb 8.90 27% 0.730 12.19 To calculate a menu effectively the net yield must be considered to order the correct quantities. To do so correctly, the trimmings are weighed. If you buy one kilogram of carrots for $1.40 per Kg and have peelings and offucts weighing 0.160 K Therefore these 840 g of carrots cost you now $1.40. Therefore to work out the price for 1 kg of peeled Carrots , the trimming percentage has to be adde to the original price for 1 kg of unpeeled carrots. Example: $ per kg Trimmings Net Yield Net cost/kg Carrots 1.40 16% 840 g 1.62 q 1000 g Carrots = $ 1.40 16% of 1000 g = 1000 x 16 : 100 = 160 g 1000 g (Carrots) - 160 g (Trimmings) = 840 g Therefore these 840 g of peeled carrots will now still cost $ 1.40 To obtain now the price for 1 kg of peeled carrots we need to establish the following formula 0.840 kg = $ 1.40 1.000 kg = $ X X = (1.000 x 1.40) / 0.840 Yield Test Reference Sheet

Wolfgang Bechteler 2135348 X = 1.40 / 0.840 X = 1.666 X = 1.67 The price for 1 kg of peeled carrots is $ 1.67

Wolfgang Bechteler 2135348

Commodity $ / kg Trimmings Net Yield/ kg Net cost/kg Vegetables Beans 2.95 16% 0.840 3.51 Broccoli 4.85 24% 0.760 6.38 Carrots 1.40 16% 0.840 1.67 Cauliflower 5.75 22% 0.780 7.37 Kohlrabi 4.28 32% 0.680 6.29 Spinach 10.60 18% 0.820 12.93 Onions 2.45 14% 0.860 2.85 Meat chicken 20.00 26% 0.740 27.03 beef mince 14% 0.860 0.00