Table of Contents
- 1 What is the difference between as purchased and edible portion?
- 2 Why is it important to know the AS purchased and edible portion in purchasing and recipe costing?
- 3 What is the edible portion?
- 4 Why is food cost important?
- 5 What vegetable has the highest yield?
- 6 How to calculate the weight of an edible portion?
- 7 How much is the edible portion of a Turkey?
What is the difference between as purchased and edible portion?
* Edible portion (EP) is the portion of food that will be served to a customer after the food has been cut and cooked. * As purchased (AP) is the portion of food that is in the raw state before any cutting, processing, or cooking has occurred.
Why is yield percent a key factor when purchasing food?
Yield percentage is important because it tells you several things: how much usable product you will have after processing; how much raw product to actually order; and the actual cost of the product per dollar spent.
Why is it important to know the AS purchased and edible portion in purchasing and recipe costing?
As-Purchased and Edible Portion Quantity Because the yield will vary on food items, a reference guide such as The Book of Yields is a great tool to assist in purchasing decisions. The EP is important because it reflects the true quantity needed and the true cost of the food.
What is yield percentage in cooking?
Yield Percentage: The percentage of the as-purchased quantity that is edible.
What is the edible portion?
Used in food composition tables to indicate that the data refer to the part of the food that is usually eaten—e.g. excluding skin or pips of fruit and vegetables, bones in meat and fish. From: edible portion in A Dictionary of Food and Nutrition »
What does yield after cooking mean?
Yield in culinary terms refers to how much you will have of a finished or processed product. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.)
Why is food cost important?
Food costing is important to know as it has a direct effect on the profitability of a restaurant. It is the cost of your ingredients and does not include other costs, such as labour and overheads. Food costing is an essential tool in determining whether food costs targets are being met.
How is yield calculated in cooking?
Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight x 100 = yield %.
What vegetable has the highest yield?
High-yield crops are those that produce the most food per square foot of garden….6 High-yield vegetables:
- Pole Beans. Pole beans are vigorous climbers, and can grow 10 feet or more to ramble over fences, teepees, trellises, or netting.
- Peas.
- Zucchini.
- Salad Greens.
- Tomatoes.
- Cucumbers.
How do you calculate edible doses?
To calculate your edibles dosage using distillate:
- How many mg of THC is in your distillate? Take the volume of distillate you used in mg (make sure this is in mg – not grams!) and multiply it by the THC percentage.
- Divide this by the number of pieces you cut your batch into – now you know the dosage of your treat!
How to calculate the weight of an edible portion?
The equation for determining edible portion weight is EPweight = APweight x percent yield. As with any algebra equation, you can flip-flop your variables to solve for what you are looking for. Here is the weight equation written differently for also solving for APweight and percent yield:
Why do we need to know about cooking yields?
Other Federal agencies use the factors to develop nutrient estimates for foods. Cooking yields describe changes in food weight due to moisture loss (e.g., evaporation or moisture drip), water absorption (e.g., boiling) or fat gains/losses during food preparation and cooking.
How much is the edible portion of a Turkey?
First we’ll start with the traditional turkey. This meal’s turkey weighs 20 pounds raw and untouched. This information is the as purchased (AP) weight. After cooking, removing the skin, and removing the meat from the bones, we’re left with 9 pounds of edible meat. This is the edible portion (EP) weight.
How to calculate the yield of a sample?
Wcr = Weight of raw sample to be cooked Ec = Edible portion cooked weight Er = Edible portion raw weight The equation for calculating cooking yield is: Yield (%) = 100 x (Wch / Wcr) The cooked sample’s raw weight (Wcr) is recorded before cooking.