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Excerpt from Food Buying Guide for Type a School Lunches
The yield of cooked meat or poultry is affected by the method of cooking, pressure or temperature, and length of cooking. Ham baked in an oven at 325° F. Gives a higher yield of cooked meat than ham cooked in a pressure steamer. A roast cooked at 325° F. Will give a higher yield of meat than a roast cooked at 425° F. Because there will be less evaporation of the juices and shrinkage of meat. A roast will give a higher yield of good slices, with less loss through breakage and crumbling, if it is allowed to set for 15 minutes after cooking.
The yield of cooked vegetables is affected by the methods used in preparing and cooking them. When machine-peeling potatoes, you will obtain higher yields if you sort the potatoes according to size. Similarly, higher yields will be obtained if smaller potatoes are cooked separately from the larger ones.
Frozen fruits must be thawed carefully to get the best results in yield. Yield will be highest if the food is thawed only to the stage where it may be broken apart easily but is still covered with ice crystals. If thawed beyond this stage, shrinkage may occur.
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