Foundations Chapter Foundations Chapter 4 ProStart Level 14 ProStart Level 1

Part 4 AP/EPPart 4 AP/EP

Key Terms:Key Terms:

AP: As PurchasedAP: As Purchased

EP: Edible PortionEP: Edible Portion

AP – As Purchased:AP – As Purchased:

The total weight or The total weight or amount of a amount of a product before product before trimmingtrimming

EP – Edible Portion:EP – Edible Portion:

The weight or amount of The weight or amount of product after trimmingproduct after trimming

AP and EP YieldsAP and EP Yields

There is an amount of product that There is an amount of product that is lost during trimming – this is is lost during trimming – this is

the difference between AP & EPthe difference between AP & EP

Percentage Yield ChartPercentage Yield Chart

Every food item has a percentage yieldEvery food item has a percentage yield

To determine (How much to purchase): To determine (How much to purchase): divide EP by yield %divide EP by yield %

To determine EP (How much to serve): To determine EP (How much to serve): multiply AP by % yieldmultiply AP by % yield

How Much Do I needHow Much Do I needI have 5 people coming for dinner and need to I have 5 people coming for dinner and need to

serve 3 oz of green beans per person. We serve 3 oz of green beans per person. We need 15 oz (3oz x 5 servings) of edible need 15 oz (3oz x 5 servings) of edible portions so how do we solve for “as portions so how do we solve for “as purchased”purchased”

Green bean yield is 88%Green bean yield is 88% 88% means 88 per 100 or 88% means 88 per 100 or The questions we ask now is “what number is The questions we ask now is “what number is

15oz 88% of?”15oz 88% of?”

88

100

Set the Problem up like this:Set the Problem up like this:

Now Cross multiplyNow Cross multiply

88

10015oz.

?

88(?)15oz(100)

?15oz(100)

88?17.05oz

How many will this serveHow many will this serve

You just bought 10 pounds of potatoes You just bought 10 pounds of potatoes and you will be to serving 3 oz of and you will be to serving 3 oz of potatoes to how many? So how do you potatoes to how many? So how do you set up the problem to determine EPset up the problem to determine EP

Potatoes have a EP of 80%Potatoes have a EP of 80% 80% means 80 per 10080% means 80 per 100 The question we ask now is how many The question we ask now is how many

pounds are EP in 10 pounds.pounds are EP in 10 pounds.”

So we set the problem up this way:So we set the problem up this way:

Now we cross multiplyNow we cross multiply

80

100?

10lb

80(10lb)?(100)800lb

100?

8lb?

Now how many serving?Now how many serving?

8 lbs = how many ozs?8 lbs = how many ozs? 8 x 16 = 128 oz8 x 16 = 128 oz We will be serving 3 oz portions We will be serving 3 oz portions 128 oz 128 oz ÷ 3 oz = 42.67÷ 3 oz = 42.67

ConclusionConclusion

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

Yield Percentage FormulaYield Percentage Formula

EP EP ÷ AP= Yield Percentage÷ AP= Yield Percentage Common Yield percentages are available in Common Yield percentages are available in

various reference tables.various reference tables. If not available, do the RAW Yield Test: Weigh If not available, do the RAW Yield Test: Weigh

AP amount and then trim food and weigh it AP amount and then trim food and weigh it again. Use the formula above.again. Use the formula above.

Cooking-loss yield test is used when the edible Cooking-loss yield test is used when the edible portion is based on something that is cooked. portion is based on something that is cooked. Do same as above, but cook it and weigh it.Do same as above, but cook it and weigh it.

Raw yield vs cooking-loss Raw yield vs cooking-loss yieldyield

Raw YieldRaw Yield —Yield percentage of a food —Yield percentage of a food item item beforebefore the item is used or cooked in the item is used or cooked in a recipe.a recipe.

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

Two rules about ordering food and Two rules about ordering food and calculating number of servings calculating number of servings for an amount of food:for an amount of food:

1. When calculating amounts of food to order, always round up

2. 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.

3. When calculating number of servings that can be made, always round down.

4. 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.

How Much to PurchaseHow Much to Purchase

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

FormulaFormula::

62

1003lb

?62(?)3(100)

?30062

4.84lbs

How Much Can Be Served?How Much Can Be Served?

We have 4 lbs of strawberries without the We have 4 lbs of strawberries without the stem. What is the Edible Portion stem. What is the Edible Portion amount?amount?

FormulaFormula::

90

100?

4lbs90(4lbs)100(?)360lbs

100?3.6