As Purchased vs. Edible Portion

AP – As Purchased: The total weight or amount of a product before trimming

EP – Edible Portion: The weight or amount of product after trimming

Percentage Yields Chart There is an amount of product that is lost during trimming – this is the difference between AP & EP

Every food item has a percentage yield To determine AP(how much to purchase) divide EP by yield % To determine EP (How much to serve): multiply AP by % yield EP ÷ AP= Yield Percentage (Check the percentage yield chart)

I have 5 people coming for dinner and need to serve 3 oz of green beans per person. We need 15 oz (3oz x 5 servings) of edible portions so how do we solve for “as purchased” Green bean yield is 88% 88% means 88 per 100 or The questions we ask now is “what number is 15oz 88% of?”

Set the Problem up like this: Now Cross multiply

How many will this serve You just bought 10 pounds of potatoes and you will be serving 3 oz of potatoes, how many servings will we get? So how do you set up the problem to determine EP? Potatoes have a EP of 80% 80% means 80 per 100 The question we ask now is how many pounds are EP in 10 pounds. How many will this serve ”

So we set the problem up this way: Now we cross multiply

Now how many serving? 8 lbs = how many ozs? 8 x 16 = 128 oz We will be serving 3 oz portions 128 oz ÷ 3 oz = 42.67 Now how many serving?

In 10 pounds of potatoes we get 8lbs of EP and that will give us 42 3 oz servings. Conclusion

Yield Percentage Formula EP ÷ AP= Yield Percentage Common Yield percentages are available in various reference tables. If not available, do the RAW Yield Test: Weigh AP amount and then trim food and weigh it again. Use the formula above. Cooking-loss yield test is used when the edible portion is based on something that is cooked. Do same as above, but cook it and weigh it. Yield Percentage Formula

Raw yield vs cooking-loss yield Raw Yield —Yield percentage of a food item before the item is used or cooked in a recipe. Raw yield vs cooking-loss yield

Cooking-loss Yield —Yield percentage for a food item that loses weight during cooking.

When calculating amounts of food to order, always round up Ex. If determined that 3.4 lbs needed to be ordered, the amount would be rounded up to 4 lbs so that the banquet wouldn’t come up short. When determining number of servings from amount of available food, always round down. Ex. If yield percentage says that 10.2 portions could be made it would be rounded down to 10 servings because 11 full servings can’t be made. Two rules about ordering food and calculating number of servings for an amount of food:

We need to have 3 pounds of iceberg lettuce to serve at a dinner party (Edible Portion). How much untrimmed lettuce do we need to purchase? Formula: How Much to Purchase

We have 4 lbs of strawberries without the stem We have 4 lbs of strawberries without the stem. What is the Edible Portion amount? Formula: How Much Can Be Served?