Scribd Logo
Upload

Welcome to Scribd!

  • CC - E-Portfolio Assignment

    Uploaded by

    api-299752566
    59 views1 page
    This document contains an assignment to calculate costs and yields at various stages of processing a turkey. It involves: 1) Completing a butcher's test spreadsheet to calculate costs for different cuts from a whole turkey. This determines the cost per pound and ounce of trimmed breast is $0.72/lb and $0.05/oz. 2) Accounting for cooking loss which reduces the breast weight to 6.687 lbs at the same $0.05/oz cost. 3) Factoring in further trim loss, giving an end product weight of 6.312 lbs at an increased cost per pound and ounce of $0.86/lb and $0.05/oz.

    Original Description:

    Original Title

    cc - e-portfolio assignment

    Copyright

    © © All Rights Reserved

    Available Formats

    XLSX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This document contains an assignment to calculate costs and yields at various stages of processing a turkey. It involves: 1) Completing a butcher's test spreadsheet to calculate costs for different cuts from a whole turkey. This determines the cost per pound and ounce of trimmed breast is $0.72/lb and $0.05/oz. 2) Accounting for cooking loss which reduces the breast weight to 6.687 lbs at the same $0.05/oz cost. 3) Factoring in further trim loss, giving an end product weight of 6.312 lbs at an increased cost per pound and ounce of $0.86/lb and $0.05/oz.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    59 views1 page

    CC - E-Portfolio Assignment

    Uploaded by

    api-299752566
    This document contains an assignment to calculate costs and yields at various stages of processing a turkey. It involves: 1) Completing a butcher's test spreadsheet to calculate costs for different cuts from a whole turkey. This determines the cost per pound and ounce of trimmed breast is $0.72/lb and $0.05/oz. 2) Accounting for cooking loss which reduces the breast weight to 6.687 lbs at the same $0.05/oz cost. 3) Factoring in further trim loss, giving an end product weight of 6.312 lbs at an increased cost per pound and ounce of $0.86/lb and $0.05/oz.

    Copyright:

    © All Rights Reserved
    Download as XLSX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    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/#
    Weight
    3# 4oz
    1 # 2 oz
    5 # 5 oz
    8 oz
    7 # 9 oz

    % of Total

    Total Cost

    Weight
    converted to #

    18.30%
    6.30%
    29.90%
    2.80%
    42.60%
    99.90%

    3.25
    1.125
    5.312
    0.5
    7.562
    17.749

    7.277

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

    Total Value

    0.38 $
    0.11 $
    0.09 $
    $

    Cost Per
    Useable #

    1.24
    0.12
    0.48
    0
    5.44 $
    7.277

    Cost Per
    Useable oz

    0.38
    0.109
    0.09
    0
    0.72 $

    0.023
    0.006
    0.005
    0
    0.05 $

    Cost Multi.
    (CM)
    0.926
    0.265
    0.219
    0
    1.76

    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.
    (See highlighted sections above.)

    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.
    6.687 lbs after cooking loss
    $0.05/oz.

    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.
    6.312 lbs after trim loss
    $0.86/lb.
    $0.05/oz.
    2.097
    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

    Weight (#)

    Yield % (Weight
    in # /AP #

    AP Weight

    17.75

    100%

    Butchery By-Product
    and Loss

    10.188

    57.30%

    Butchered Weight

    7.562

    42.60%

    Cooking Loss
    Cooked Weight
    Trim Loss
    EP Weight

    0.875
    6.687
    0.375
    6.312

    4.90%
    37.60%
    2.10%
    35.50%

    Breakdown

    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
    2.097

    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?
    $1.51/oz.

    You might also like