CHEF 1320

E-Portfolio Assignment
1. Complete the butcher's test spreadsheet below. Note the boneless breast is the desired cut your are testing
Item: Turkey; Grade A
Weight: 17.75 #
Product
Thighs
Wings
Bones
Scraps/Waste
Trimmed Breast
Total

# AP Price/#: $.41/#

Total Cost

Weight

% of Total

Weight
converted to #

3# 4oz
1 # 2 oz
5 # 5 oz
8 oz
7 # 9 oz
17.75 #

18.31%
6.34%
29.93%
2.82%
42.61%
100.00%

3.25
1.125
5.3125
0.5
7.5625
17.75

Purchase Price/#
(from a purveyor)
$
$
$
$

0.38
0.11
0.09
-

7.28
Cost Per
Useable #

Total Value
$
$
$
$
$
$

1.24
0.12
0.48
5.44
7.28

$
$
$

0.38
0.11
0.09
###
0.72
0.41

$
$

Cost Per
Useable oz
$
$
$
$
$

Cost Multi.
(CM)

0.02
0.01
0.01
0.04
$0.03

2. For the Butcher's test given above, calculate the cost per useable pound, cost per useable ounce, and the cost multiplier
for oven-ready turkey breast.

Cost per useable #

Cost per useable

oz
0.72 $
0.04

Cost Multiplier
1.75

3. Refering to Question 1, you know from prior experience that the oven-ready turkey breast loses 14oz of its weight during
cooking. How much will the cooked turkey breast weigh? Calculate the cost per ounce for the cooked turkey.

Cooked Weight
cost per #
6.6875 $

Cost per oz
1.23 $

0.08

4. The turkey described earlier is carved for guest. During the carving, 6 oz are lost to waste. What is the EP weight of the
information saleable turkey? Using the from questions 1 to 3, what is the EP cost per pound, EP cost per ounce, and EP
cost multiplier prepared this way from the turkey breast purchased and whole turkey.
EP Weight

EP Cost per #
EP Cost per oz
6.3125 $
0.86 $

EP CM
0.05

2.10

5. Enter the information you calculated above in questions 1 to 4 into the spreadsheet below. Calculate the yield
percentages.

Food Item:Turkey Breast From Whole Turkey

Breakdown
AP Weight

Weight (#)

Yield % (Weight in #
/AP #

17.75

100.00%

Butchery By-Product
and Loss

10.1875

57.39%

Butchered Weight

7.5625

42.61%

Cooking Loss
Cooked Weight
Trim Loss
EP Weight

0.875
6.6875
0.375
6.3125

4.93%
37.68%
2.11%
35.56%

Value/#
$

Total Value

0.41 $
X

7.28
X

0.72 $
X
X
X
X

5.44
X
X
X

5.44 $

EP$/# (EP
Value /EP
Weight

EP Cost
Multiplier/#
(EP$/#/AP
Value/#)

X
X
X

X
X
X
2.10

0.86

6. The price on turkey has gone up to .72/oz, and you still have turkey breast on the menu, using the information from
problem 5, what is the new EP$/oz for turkey breast?
EP Cost per #
$1.51

EP Cost per oz
$0.09

0.93
0.27
0.22
1.75
1