Cooking Yield Of Raw Whole Turkey: Are you buying turkey the most economical way? Here are some facts that may surprise you (figures based on averages taken from independent tests on 20 lb turkeys).
Cost/Lb Raw Turkey | Cost of Servable Cooked Meat/Lb From Raw Turkey |
.70 | 2.07 |
.72 | 2.13 |
.74 | 2.19 |
.76 | 2.25 |
.78 | 2.31 |
.80 | 2.37 |
.82 | 2.43 |
.84 | 2.49 |
In the left column find the price you most recently paid for your raw turkey. Compare that price with the price in the column at the right and you will see how much you actually paid per lb for the servable meat. Surprised? The difference between the price paid and the cost of the usable meat is made up from a combination of water loss, cooking loss, carcass, bones and unservable scrap. Only 33.8% of a frozen raw bird is available for serving. Usable cooked meat – 20.6% white, 13.2% dark, 33.8% total. Unusable part of bird – 5.2% giblets, 3.4% water on thawing, 27.1% cooking loss, 30.5% carcass and bones.
24.Avoid Confusion: To eliminate as much miscommunication as possible between you and the customer, design a function sheet and contract. Have the customer sign the contract and share a copy with them. Changes can be made, just note them on the form and initial it. Don’t leave anything to question.
This form should include:
•Customer name
•Name of function
•Person responsible for payment
•Number of guests expected
•Date and time (beginning and ending)
•Location
•Items and amounts to be served
•Equipment, smallwares and linens needed
•Labor needed (servers, carvers, bussers, bartenders, etc)
•Labor hours contracted (ending time for party is important for this)
•Party decor and person(s) responsible
•Cost of party
•Deposit required
Braising Pan
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