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Cooked Yield Test
Appears in
Published 2025
Earlier we introduced two important abbreviations: AP (as purchased) and EP (edible portion). A third expression sometimes used is AS, meaning as served. When foods such as fruits are served raw, AS may be the same as EP. But if the food is cooked, these weights are different.
In the case of the veal scaloppine, your recipe portions, and therefore your portion costs, are based on raw weight. For example, your scaloppine recipe might call for 5½ ounces raw meat per portion.
In some cases, your portions may be based on cooked weight. This is most often true of roasts. For example, let’s say you buy whole fresh hams, bone and trim them, and serve them as roasts, allowing 6 ounces sliced, cooked meat per portion. To arrive at your cost, you will have to do a cooked yield test, as illustrated in Tables 4.7 and 4.8. (This form may be printed on the same sheet of paper as the raw yield test form so the operation can have a complete cost analysis on one form.)