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  • CHEF 1320 E-Portfolio Assignment

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    This document provides information and calculations for butchering a turkey to obtain the trimmed breast. It includes: - Details of butchering a 17.75 lb turkey and calculating costs - Calculations to determine the cost per pound, ounce, and multiplier for the trimmed breast - Accounting for cooking loss and determining the cooked weight and cost per ounce - Accounting for additional trimming loss to determine the end product weight and costs - Updating the costs based on a new purchase price per ounce for the turkey The calculations are shown in a spreadsheet to organize the weights, yields, values and costs at each stage of processing.

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    This document provides information and calculations for butchering a turkey to obtain the trimmed breast. It includes: - Details of butchering a 17.75 lb turkey and calculating costs - Calculations to determine the cost per pound, ounce, and multiplier for the trimmed breast - Accounting for cooking loss and determining the cooked weight and cost per ounce - Accounting for additional trimming loss to determine the end product weight and costs - Updating the costs based on a new purchase price per ounce for the turkey The calculations are shown in a spreadsheet to organize the weights, yields, values and costs at each stage of processing.

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    33 views1 page

    CHEF 1320 E-Portfolio Assignment

    Uploaded by

    api-314393711
    This document provides information and calculations for butchering a turkey to obtain the trimmed breast. It includes: - Details of butchering a 17.75 lb turkey and calculating costs - Calculations to determine the cost per pound, ounce, and multiplier for the trimmed breast - Accounting for cooking loss and determining the cooked weight and cost per ounce - Accounting for additional trimming loss to determine the end product weight and costs - Updating the costs based on a new purchase price per ounce for the turkey The calculations are shown in a spreadsheet to organize the weights, yields, values and costs at each stage of processing.

    Copyright:

    © All Rights Reserved
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    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
    Liana Schierholz E-portfolio assignment
    Item: Turkey; Grade A
    Weight: 17.75
    # AP Price/#: $.41/#
    Total Cost
    7.28
    Product
    Thighs
    Wings
    Bones
    Scraps/Waste
    Trimmed Breast
    Total

    Weight

    % of Total

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

    18.30%
    6.34%
    29.93%
    2.82%
    47.61%
    1.0000

    Weight
    converted to #
    3.25
    1.125
    5.3125
    0.5
    7.5625
    17.75

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

    0.38 $
    0.11 $
    0.09 $
    $
    0.41

    Cost Per
    Useable #

    Total Value

    Cost Per
    Useable oz

    Cost Multi.
    (CM)

    1.24
    0.12
    0.48
    5.44 $
    7.28

    0.72 $

    0.05 $

    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.
    5.44/7.565=.7191 or .72 per usable #
    .72/16=.045 or .04 per usable ounce
    .72/.41=1.756 or 1.76CM

    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.
    14/16=.875 cooking loss
    7.5625-.875=6.6875 , 6.6875*16=11 oz so cooked turkey breast weighs 6#11oz
    5.44/6.11=.89/# .89/16=.055625 or .06/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.
    6/16=.375 6.6875-.375=6.3125, .3125*16=5 oz EP weight is 6#5oz
    y%=$AP/$EP, 5.44/6.5=.8369 or 84Y%
    $EP=$AP/Y%, .72/.84=.85714286 OR .86/#
    .86/16=.047 OR .05/OZ
    .86/.41=2.10CM
    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

    Weight (#)

    Yield % (Weight
    in # /AP #

    Value/#

    Total Value

    EP$/# (EP
    Value /EP
    Weight

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

    AP Weight

    17.75

    100%

    $0.41

    $7.28

    Butchery By-Product
    and Loss

    10.1875

    57.40%

    Butchered Weight

    7.5625

    42.60%

    $0.89

    $5.44

    Cooking Loss

    0.875

    4.90%

    Cooked Weight

    6.6875

    37.70%

    Trim Loss
    EP Weight

    0.375
    6.3125

    2.10%
    35.60%

    X
    X

    X
    $5.44

    X
    $0.86

    X
    2.1

    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?
    2.10*.72=1.512/#
    1.512/16=.0945 OR .10/OZ

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