Foundations Chapter 4 Pro Start Level 1 Part

Foundations Chapter 4 Pro. Start Level 1 Part 4 AP/EP Key Terms: AP: As Purchased EP: 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

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

Percentage Yield Chart Every food item has a percentage yield § To determine (How much to purchase): divide EP by yield % § To determine EP (How much to serve): multiply AP by % yield

How Much Do I need I have 5 people coming for dinner and need to serve 3 oz of green beans person. We need 15 oz (3 oz 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 15 oz 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 to serving 3 oz of potatoes to how many? 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. ”

§ 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

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

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.

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

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

Two rules about ordering food and calculating number of servings 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 Purchase 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 Can Be Served? We have 4 lbs of strawberries without the stem. What is the Edible Portion amount? Formula: