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Calculating the net yield per kg

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Reference no: EM133031486

Complete the following yield tests, calculating the Net yield per Kg and the net portion cost for each commodity based on the net cost per Kg and the portion size per kg provided. 

List the formulas or working steps you have used for the asparagus and the Sirloin Calculations in the table.

Commodity

$ / kg

Trimmings

Net Yield/ kg

Net cost/kg

Portions /kg

Net Portion Cost/ $

Vegetables

 

 

 

 

 

 

Zucchini

2.95

16%

 

3.51

0.100

 

Broccoli

4.85

24%

 

6.38

0.100

 

Carrots

1.40

16%

 

1.67

0.100

 

Asparagus

11.30

22%

 

14.49

0.100

 

Kohlrabi

4.28

32%

 

6.29

0.100

 

Spinach

10.60

18%

 

12.93

0.100

 

Onions

2.45

14%

 

2.85

0.050

 

Meat

 

 

 

 

 

 

Sirloin

16.80

26%

 

22.70

0.280

 

Loin of Pork

14.80

14%

 

17.21

0.250

 

Leg of Lamb

8.90

27%

 

12.19

0.250

 

Write the:

Formulas/Calculation steps - Asparagus

Formulas/Calculation steps - Sirloin

 

Reference no: EM133031486

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