# Foundations Chapter 4 ProStart Level 1 - PowerPoint PPT Presentation

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Foundations Chapter 4 ProStart 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.

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Foundations Chapter 4 ProStart Level 1

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## Foundations Chapter 4 ProStart 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 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 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 8lbs 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:

• 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 calculating number of servings that can be made, 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.

### 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: