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Hospitality loss and wastage in the kitchen
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These notes will aid Hospitality and Culinary art students to know how to avoid food loss as they work in the kitchen
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LOSS AND WASTAGE IN THE KITCHENIn food production, there are various ways and means of controlling edible and non-
edibles. By so doing the chef tries very much to control the food cost to the set percentage
or below the set goal by management.
Though these are restricted and set goals (business wise) there are some losses and
wastages that should be controlled and others are uncontrollable. When preparing food
just like any other industry, losses and wastages are experienced. They are in two forms;
i. Normal losses
ii. Irresponsible losses.
Normal losses
These losses do occur in the following forms:-
i. Due to cooking:-in cooking e.g. roasting we lose 20% of the original
weight of the material being cooked
Roasting -10% - 25%
Glazing - 25% - 30%
Braising - 30% -35%
Stewing - 30% - 35%
Boiling - 35%- 40%
ii. Due to de-boning: - this occurs during the separation of meat flesh from
the bones, trimmings and fats. In general the proportion of meat to bones
is between 75% - 80% meat and 20% - 25% bone. The reason for the
differences are mainly due to the breed of an animal, age and the feeding.
The following list gives an approximate bone percentages from various
meat cuts
VEAL CUT BONE % BEEF CUT BONE %
Leg 22 Plate 25
Loin 21 Brisket 25
Shoulder 26 Ribs 20
Breast 20 Top pieces 19
Short loin 18
PORK CUT LAMB/MUTTON
Leg 15 Leg 34
Loin 15 Loin 18
Shoulder 15 Shoulder 18
With these bones removed weight losses are experienced.
When buying meat, compare the price of boneless and on-the-bone cuts.
Price without bone: price with bones = 4:3
Price with bone: price without bones = 3:4
iii. Due to trimming and peeling:-this is the process of cleaning, peeling and
trimming vegetables by removing non edible parts and removing
excessive fats, tendons, sinews or offals for meat.
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