1. Culinary Management
Yield Factors

2. Introduction
You know from experience that when a recipe calls for a certain amount of meat, vegetables or fruit, that you will need to buy more than what is required.

3. Introduction This is necessary because:
Fat needs to be trimmed from meat.
Peeling is required for foods such as bananas, oranges, and potatoes.
Stems and/or tips must removed from certain vegetables, and fruit.

4. Introduction
Because of the trimming and cutting, you will always end up with less product than when you started.

5. Introduction
The amount of a food product that comes from a store or supplier is called the AP Weight.
AP is an abbreviation for “As Purchased”.
The AP Weight describes the amount of a food in unprepared form.

6. Introduction
The amount of a food product required by a recipe is called the EP Weight.
EP is an abbreviation for “Edible Portion”.
EP Weight describes the amount of food in prepared (ready to eat) form.

7. Introduction
For a given product there is usually a predictable amount that will be trimmed away.
For example, with carrots, usually 75% by weight remains after trimming.
The 75% figure is called a Percentage Yield.

8. Introduction Percentage yields can help you with purchasing decisions.
By having a recipe with the required EP Weight, you can use the percentage yield to compute the AP Weight.
I know the percentage yield for carrots is 75%, therefore I must buy 4 lbs of carrots to make the recipe.
My recipe requires 3 lb of carrots. How many pounds do I have to buy in order to have enough?

9. Introduction
You can also use percentage yields to determine if the amount of a given product that you have on-hand will be enough to make a given recipe.
The yield percentage for broccoli is about 70%. That means after trimming only 3.5 lbs will be left. So it appears that I will have a little bit less broccoli than what is required.
I have 5 lbs (AP) of broccoli that needs to be used. Is this enough for use in a recipe that requires 4 lbs of broccoli?

10. Introduction In this lesson you will learn how to:
Compute percentage yield.
Use percentage yield to compute AP weight.
Use percentage yield to compute EP weight.

11. Percentage Yield
Let’s take a moment to learn how to compute the percentage yield for a given product.

12. Percentage Yield To compute percentage yield:
Weigh the product as purchased to determine AP Weight. This is done before any trimming or peeling.
AP weight = 14 oz

13. Percentage Yield To compute percentage yield:
Then weigh the product after trimming. The amount remaining is the EP (Edible Portion).
EP weight = 11 oz

14. Percentage Yield
To finish, compute the percentage yield (sometimes called the EP %) using the standard percent formula.
The AP weight is the base (B): 14 oz 14

15. Percentage Yield
To finish, compute the percentage yield (sometimes called the EP %) using the standard percent formula.
The AP weight is the base (B): 14 oz 11 14
The EP weight is the part (P): 11 oz

16. Percentage Yield Use cross-multiplication to solve for R.
Step 1) Multiply on the diagonal.
11 x 100 = 1100

17. Percentage Yield Use cross-multiplication to solve for R.
Step 1) Multiply on the diagonal.
11 x 100 = 1100
Step 2) Divide this result by the number that is on the diagonal with the unknown.
1100 ÷ 14 = 79%

18. Percentage Yield
Based upon this kitchen experiment, it appears that the percentage yield for these carrots is 79%.

19. Percentage Yield: REVIEW
To compute Percentage Yield:
1.) Weigh the food item as-purchased (AP weight)
2.) Trim the food as necessary, then weigh it again (EP weight)
3.) Put the EP weight and AP weight results into the percent-solving formula:

20. Sample Problem
Compute Percentage Yield

21. Percentage Yield: Sample Problem
What is the percentage yield for this situation?
Eggplant
AP Weight = 5 lbs (as purchased)
EP Weight = 3.8 lbs (after trimming)
Percentage Yield = ?
Use the percent-solving formula: 5

22. Percentage Yield: Sample Problem
What is the percentage yield for this situation?
Eggplant
AP Weight = 5 lbs (as purchased)
EP Weight = 3.8 lbs (after trimming)
Percentage Yield = ?
3.8
Use the percent-solving formula: 5

23. Percentage Yield: Sample Problem
Eggplant
AP Weight = 5 lbs (as purchased)
EP Weight = 3.8 lbs (after trimming)
Percentage Yield = ?
1st: Cross-multiply:
3.8 x 100 = 380

24. Percentage Yield: Sample Problem
Eggplant
AP Weight = 5 lbs (as purchased)
EP Weight = 3.8 lbs (after trimming)
Percentage Yield = ?
1st: Cross-multiply:
3.8 x 100 = 380
2nd: Divide:
380 ÷ 5 = 76%

25. Percentage Yield: Sample Problem
Eggplant
AP Weight = 5 lbs (as purchased)
EP Weight = 3.8 lbs (after trimming)
Percentage Yield =
76%

26. Practice Problem
Compute Percentage Yield

27. Percentage Yield: Practice Problem
What is the percentage yield for this situation? Solve the problem then click to see the answer.
Beets
AP Weight = 10 lbs (as purchased)
EP Weight = 4.5 lbs (after trimming)
Percentage Yield = ?
Use the percent-solving formula: 10

28. Percentage Yield: Practice Problem
What is the percentage yield for this situation? Solve the problem then click to see the answer.
Beets
AP Weight = 10 lbs (as purchased)
EP Weight = 4.5 lbs (after trimming)
Percentage Yield = ?
4.5
Use the percent-solving formula: 10

29. Percentage Yield: Sample Problem
Beets
AP Weight = 10 lbs (as purchased)
EP Weight = 4.5 lbs (after trimming)
Percentage Yield = ?
1st: Cross-multiply:
4.5 x 100 = 450

30. Percentage Yield: Practice Problem
Beets
AP Weight = 10 lbs (as purchased)
EP Weight = 4.5 lbs (after trimming)
Percentage Yield = ?
1st: Cross-multiply:
4.5 x 100 = 450
2nd: Divide:
450 ÷ 10 = 45%

31. Percentage Yield: Practice Problem
Beets
AP Weight = 10 lbs (as purchased)
EP Weight = 4.5 lbs (after trimming)
Percentage Yield =
45%

32. Percentage Yields
It is not necessary to conduct a kitchen experiment every time you want to know a percentage yield.
Textbooks and other sources often have several pages of percentage yields.
Food Science

33. Compute AP Weight
Introduction

34. Calculate AP Weight Of what use are percent yield numbers?
Percent yield predicts the amount of trimming loss to expect for a given food item.
Because of this, you can make informed decisions about how much of a given product to purchase (or gather from a storage area) in order to have enough for a recipe.

35. Sample Problem
Compute AP Weight

36. Calculate AP Weight: Sample Problem
A recipe calls for:
5 lbs of green beans
1.5 lbs of mushrooms.
How many pounds of each must you start with in order to have enough for the recipe?

37. Calculate AP Weight: Sample Problem
A recipe calls for:
5 lbs of green beans
Reminder: These are EP weights.
1.5 lbs of mushrooms.
Our job is to calculate the AP weight.
How many pounds of each must you start with in order to have enough for the recipe?

38. Calculate AP Weight: Sample Problem
To calculate AP weight you need the percentage yields for beans and mushrooms.
According to a reference sheet:
beans % yield
mushrooms % yield

39. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = ?
Use this formula to solve for the AP Weight. 5

40. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = ? 5 88

41. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = ?
1st: Cross-multiply:
5 x 100 = 500

42. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = ?
1st: Cross-multiply:
5 x 100 = 500
2nd: Divide:
500 ÷ 88 = 5.7 lbs

43. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight =
5.7 lbs

44. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight =
Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ?
5.7 lbs
Once again, use the percent-solving formula to calculate the AP Weight.
1.5

45. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight =
Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ?
5.7 lbs
1.5 90

46. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight =
Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ?
5.7 lbs
1st: Cross-multiply:
1.5 x 100 = 150

47. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight =
Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ?
5.7 lbs
1st: Cross-multiply:
1.5 x 100 = 150
2nd: Divide:
150 ÷ 90 = 1.7 lbs

48. Calculate AP Weight: Sample Problem
Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight =
Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ?
5.7 lbs
1.7 lbs

49. Practice Problem
Calculate AP Weight

50. Calculate AP Weight Practice Problems
Determine the AP Weight for each of the problems below.
When you have solved the problems, click to see the answers.
Peas EP Weight = 3.5 lbs Percent Yield = 40% AP Weight = ?
Broccoli EP Weight = 6 lbs Percent Yield = 65% AP Weight = ?

51. Calculate AP Weight Practice Problems
Peas EP Weight = 3.5 lbs Percent Yield = 40% AP Weight = ?
Use the percent-solving formula.
3.5
Put the EP Weight and Percent Yield numbers in the correct positions, then solve the equation.

52. Calculate AP Weight Practice Problems
Peas EP Weight = 3.5 lbs Percent Yield = 40% AP Weight = ?
3.5 40
Put the EP Weight and Percent Yield numbers in the correct positions, then solve the equation.

53. Calculate AP Weight Practice Problems
Peas EP Weight = 3.5 lbs Percent Yield = 40% AP Weight = ?
8.75 lbs
3.5 40
Put the EP Weight and Percent Yield numbers in the correct positions, then solve the equation.
B = 8.75 lbs

54. Calculate AP Weight Practice Problems
Broccoli EP Weight = 6 lbs Percent Yield = 65% AP Weight = ?
Use the percent-solving formula. 6
Put the EP Weight and Percent Yield numbers in the correct positions, then solve the equation.

55. Calculate AP Weight Practice Problems
Broccoli EP Weight = 6 lbs Percent Yield = 65% AP Weight = ? 6 65
Put the EP Weight and Percent Yield numbers in the correct positions, then solve the equation.

56. Calculate AP Weight Practice Problems
Broccoli EP Weight = 6 lbs Percent Yield = 65% AP Weight = ?
9.2 lbs 6 65
Put the EP Weight and Percent Yield numbers in the correct positions, then solve the equation.
B = 9.2 lbs

57. Compute EP Weight
Introduction

58. Calculate EP Weight
You have just learned how to use percent yield numbers to compute AP Weight when a recipe weight (EP Weight) is given.
Now let’s learn how to compute EP Weight when you know the AP Weight and the percent yield.

59. Calculate EP Weight
If you know how to calculate EP Weight, you will be able to predict how much edible food will remain after trimming.

60. Sample Problem
Compute EP Weight

61. Calculate EP Weight: Sample Problem
You have 20 lbs of apples in your storeroom.
After trimming, how many pounds will be left?
To answer this question you need to know the percent yield for apples.
According to one reference, it is about 75%.

62. Calculate EP Weight: Sample Problem
Apples AP Weight = 20 lbs Percent Yield = 75% EP Weight = ?
Use this formula to solve for the EP Weight. 20
Note that the 20 lb amount must occupy the B (base) position since it is an AP Weight.

63. Calculate EP Weight: Sample Problem
Apples AP Weight = 20 lbs Percent Yield = 75% EP Weight = ? 75 20

64. Calculate EP Weight: Sample Problem
Apples AP Weight = 20 lbs Percent Yield = 75% EP Weight = ?
1st: Cross-multiply:
20 x 75 = 1500

65. Calculate EP Weight: Sample Problem
Apples AP Weight = 20 lbs Percent Yield = 75% EP Weight = ?
1st: Cross-multiply:
20 x 75 = 1500
2nd: Divide:
1500 ÷ 100 = 15 lbs

66. Calculate EP Weight: Sample Problem
Apples AP Weight = 20 lbs Percent Yield = 75% EP Weight = ?
15 lbs

67. Practice Problem
Calculate EP Weight

68. Calculate EP Weight Practice Problems
Determine the EP Weight for each of the problems below.
When you have solved the problems, click to see the answers.
Kiwi Fruit AP Weight = 12 lbs Percent Yield = 80% EP Weight = ?
Bananas AP Weight = 4 lbs Percent Yield = 70% EP Weight = ?

69. Calculate EP Weight Practice Problems
Kiwi Fruit AP Weight = 12 lbs Percent Yield = 80% EP Weight = ?
Use the percent-solving formula.
Put the AP Weight and Percent Yield numbers in the correct positions, then solve the equation. 12

70. Calculate EP Weight Practice Problems
Kiwi Fruit AP Weight = 12 lbs Percent Yield = 80% EP Weight = ? 80
Put the AP Weight and Percent Yield numbers in the correct positions, then solve the equation. 12

71. Calculate EP Weight Practice Problems
Kiwi Fruit AP Weight = 12 lbs Percent Yield = 80% EP Weight = ?
9.6 lbs 80
Put the AP Weight and Percent Yield numbers in the correct positions, then solve the equation. 12
P = 9.6 lbs

72. Calculate EP Weight Practice Problems
Bananas AP Weight = 4 lbs Percent Yield = 70% EP Weight = ?
Use the percent-solving formula.
Put the AP Weight and Percent Yield numbers in the correct positions, then solve the equation. 4

73. Calculate EP Weight Practice Problems
Bananas AP Weight = 4 lbs Percent Yield = 70% EP Weight = ? 70
Put the AP Weight and Percent Yield numbers in the correct positions, then solve the equation. 4

74. Calculate EP Weight Practice Problems
Bananas AP Weight = 4 lbs Percent Yield = 70% EP Weight = ?
2.8 lbs 70
Put the AP Weight and Percent Yield numbers in the correct positions, then solve the equation. 4
P = 2.8 lbs

75. Final Practice Problem

76. Putting it all together: Final Practice Problem
Use the percent yield chart to help answer the following questions.
Click to see the answers.
Lettuce EP Weight = 12 lbs AP Weight = ?
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
Pineapple AP Weight = 4 lbs EP Weight = ?

77. Putting it all together: Final Practice Problem
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
To begin, locate the percent yield of lettuce on the chart.
Lettuce EP Weight = 12 lbs Percent Yield = AP Weight = ?
75%

78. Putting it all together: Final Practice Problem
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
Lettuce EP Weight = 12 lbs Percent Yield = AP Weight = ?
75%
Next, set-up the percent-solving formula. 75

79. Putting it all together: Final Practice Problem
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
Lettuce EP Weight = 12 lbs Percent Yield = AP Weight = ?
75%
Next, set-up the percent-solving formula. 12 75

80. Putting it all together: Final Practice Problem
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
Lettuce EP Weight = 12 lbs Percent Yield = AP Weight = ?
75%
16 lbs
Solving this set-up gives an answer of: 12 75
16 lbs

81. Putting it all together: Final Practice Problem
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
To begin, locate the percent yield of pineapple on the chart.
Pineapple AP Weight = 4 lbs Percent Yield = EP Weight = ?
50%

82. Putting it all together: Final Practice Problem
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
Pineapple AP Weight = 4 lbs Percent Yield = EP Weight = ?
50%
Next, set-up the percent-solving formula. 50

83. Putting it all together: Final Practice Problem
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
Pineapple AP Weight = 4 lbs Percent Yield = EP Weight =
50%
Next, set-up the percent-solving formula. 50 4

84. Putting it all together: Final Practice Problem
Apples 75% Bananas 70% Carrots 80% Lettuce 75% Peas 40% Potatoes 80% Pineapple 50%
Pineapple AP Weight = 4 lbs Percent Yield = EP Weight =
50%
2 lbs
Solving this set-up gives an answer of: 50 4
2 lbs

85. The End
Congratulations! You have finished the presentation.