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Assignment sample solution of SITHKOP012 - Develop recipes for special dietary requirements

Q.1 What are the methods and formulas for calculating standard yield tests? (100-150 words)

Q.2 We bought a whole salmon weighing 7.75 kg. After fabricating it, we were left with 2.75 kg salmon trimming (head, bones, skin, etc.) Calculate the yield percentage of salmon.

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Healthcare Assignment Sample

Q1:

Answer :

There are many formulas we can use to calculate standard yield test. Standard yield tests are used to make sure how much product remains after processing or preparing raw ingredients which we can use again after this preparation.

To calculate the yield, you can follow these steps:

Weigh the raw ingredient before preparation.

Weigh the usable portion after preparation
To calculate the yield percentage we can use this simple formula:
Yield Percentage = (Usable Portion Weight / Raw Ingredient Weight) × 100.
This helps in understanding how much product is wasted during preparation, and helps control costs and portion sizes.

Q1:

Answer :

To calculate the yield percentage for the salmon:

 

Raw weight of the salmon = 7.75 kg

Weight of trimming = 2.75 kg

Usable portion weight = 7.75 kg - 2.75 kg = 5 kg

Yield Percentage = (Usable Portion Weight / Raw Ingredient Weight) × 100
Yield Percentage = (5 / 7.75) × 100
Yield percentage = 64.52%