Yield Ahead

First thing, one of the externship counselors stopped in to pick up our completed forms. We also received the outline of the externship program. We need Training Agreements in order to pass Advanced Garde Manger — basically, by the end of September — but we're encouraged to start outlining the possibilities now. During the externship, we have to submit a weekly attendance form, a progress report completed by our extern supervisor, a final evaluation by the supervisor, and a completion interview. My externship period is from November 12 until February 1, and right now, I just hope it involves a later wake-up call.

This was today's lesson, in summary:

Yield Percentage (Y%) = Edible Portion Weight (EPw) ÷ As Purchased Weight (APw)
Therefore, APw= EPw ÷ Y% and EPw = APw x Y%

Mom was totally paying attention and anticipating today's lesson last night, when she noted [over a plate of Grilled Asparagus with Sliced Prosciutto, shaved Reggiano parmesan and a Meyer lemon vinaigrette], "But don't you have to account for the waste? You have to trim off the bottoms off the asparagus." As if to answer her very question, Chef Stephanie filled the white board with algebra problems, over and over again.

We also discussed the difference between portioning by volume, unit, and weight: Sometimes you need "1 cup," sometimes it's "1 slice," sometimes it's "1 pound." Though it seems self-evident, there are differences in the way you calculate cost. For example, you get all the olive oil out of a 12-ounce bottle (as long as you let the last 10 drops drip out), but there's at least two slices (the ends) of the baguette that you probably won't serve.

There's another twist: the "total weight method" versus the "servable portion method" to calculate ingredients. Chef Stephanie illustrated about the situation with a drawing of a whole fish. First, you must adjust for the yield: the loss from boning and skinning — we'll be using The Book of Yields for that. Then, you have to check the recipe. If you're making fish tartare, for example, all the remaining fish is usable. If you need specific sized individual portions, though (like "4 six-ounce filets"), you have to calculate how many entire portions you can get out of the fish — there might be a smaller-than-acceptable portion that can't be included in your count.

It's pretty logical. Play along if you'd like.

1) We start with a NY strip loin that weighs in at 11 lbs. (APw). When we finish trimming, it weighs 9 lbs. (EPw). What is the yield percentage for this product?

2) You need to serve 120 customers fresh sturgeon with a portion size of 7 oz. Each filet weighs 3.5 lbs. and the yield is 90%. The cost is $6.95 per lb. How many filets do you need to order? What is the total weight of your order as purchased? What is the total cost of your order?

For the first time, Chef Stephanie raised her voice in class today. While some of us are finding this class — well, is it too nerdy to say "exhilarating"? — others are unable or unwilling to take the material seriously. It's ironic that the guy with the stated goal of making $80K in his first year —"no problemo" — can't understand the importance of mastering the costing process.