Terms
AP
What is the abbreviation for "As Purchased"?
EP
What is the abbreviation for "Edible Portions"?
Paying this while preparing food can greatly improve yield
What is "attention"?
Another term used for preparation of a product that transforms it from as purchased to edible portions
What is "fabrication"?
EP / AP = ______________
What is "yield percentage"?
AP quantity x yield % = ___________
What is "EP quantity"?
The percentage of the AP quantity that is usable after you prepare it for use in a recipe
What is "Yield Percentage"?
To calculate this, divide the amount of unused product byt the AP quantity from which it came and change the decimal to a percent
What is "trim loss percent"?
Many chefs like to use this book as a reference when it comes to recipe pricing
What is the "Book of Yields"?
Sometimes the waste generated while preparing a product for one recipe can be turned in to this for another recipe
What is "usable product"?
This provides the most accurate method of determining the yield percentage of a product, but it should be done in your kitchen, by your staff, using your equipment
What is a "Yield Test"?
How recipe ingredients are measured if the measurement specifies a number of objects
What is "by the count"?
Trim loss quantity / AP quantity= _____________
What is "trim loss percent"?
100% - trim loss percent = ____________
What is "Yield percent"?
EP quantity / yield % = ________________
What is "AP quantity"?