As Purchased and Edible Portion
In keeping with the spirit of the holiday of Thanksgiving coming up next month, I thought it would be appropriate to go over a frequently asked question on AP and EP (or as purchased and edible portion). We’ll take a common Thanksgiving meal and do a few calculations!
What is Edible Portion and As Purchased?
It’s probably best to first go over some definitions on the topic:
- * 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.
- * Percent yield is the factor used to determine how much of the food is lost as a result of the cooking, cutting, and processing of the food.
EP and AP questions should be pretty straightforward. There will typically be two bits of information given, and you need to solve for the third.
The questions can be expressed in weight or price. You may need to calculate the EP weight when given the AP weight and percent yield, or vice versa. Alternatively, you may be asked to solve the equation for the EP cost (cost of the edible portion of food) when given the AP cost (how much was paid for the raw material) and also vice versa.
If you are asked for the weight, the EP weight will always be less than the AP weight since this accounts for the weight of the product after the losses of processing and cooking
If you are asked for the cost, the EP cost will always be higher than the AP cost. Take apples for example. You may need a pound of apples for a recipe and paid $1.00 for that pound of raw apples. But after skinning and coring the apples, you end up needing more of the fruit for the pound needed in the recipe. This increases the cost of the apples.
The equation for determining edible portion weight is EPweight = APweight x percent yield. If you need to calculate the edible portion cost, you would divide, instead of multiply (again, remember the two points above regarding which one will be higher than the other): EPcost = APcost / 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:
APweight = EPweight / percent yield
Percent yield = EPweight / APweight
And for cost:
APcost = EPcost x percent yield
Percent yield = APcost / EPcost
Now let’s dive into that meal!
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 much did the turkey yield in edible meat? See below for how this was calculated.
- We use the standard formula for weight of: EP = AP x yield
- Flip the equation so it is solving foryield: yield = EP / AP
- Enter in the known variables: yield = 9 pounds EP weight / 20 pounds AP weight
- Solve: yield = 0.45, or 45% yield
Next we’ll work on the stuffing, made up of breadcrumbs, fruit, nuts, and some other ingredients. The completed ready-to-eat stuffing weighs 3.5 pounds (the EP weight). The yield for the stuffing is 87.5%. There wasn’t much waste from any cooking or processing of the stuffing. What was the weight of all the ingredients combined prior to any processing or cooking (AP weight)? See below for this calculation.
- Again, we’ll use the standard formula for weight of: EP = AP x yield
- This time, though, we flip the equation so it is solving forAP: AP = EP / yield
- Enter in the known variables: AP = 3.5 pounds EP weight / 0.875 yield
- Solve: AP = 4 pounds of raw stuffing ingredients
Finally, we’ll finish off with some sweet pumpkin pie. Except this time, we’re going to look at it from a cost perspective. The cost of the fresh pumpkin is $2.00. The pumpkin has an edible portion yield of 43%. What is the edible portion cost of the pumpkin? See below.
- This time we’ll use the formula for cost, not weight: EP cost = AP cost / yield
- Enter in the known variables: EP cost = $2.00 AP cost of the raw pumpkin / 0.43 yield
- Solve: EP cost = $4.65 cost of the edible portion of the pumpkin.
FAQs
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.
What is the formula for as purchased? ›
For example, let's say you have 2 pounds of an ingredient with an as-purchased price of $3 per pound. The calculation would be: 2 pounds (as-purchased weight) * $3 per pound (as-purchased price) = $6 (As Purchased Cost) Therefore, the As Purchased Cost (APC) of the ingredient would be $6.
What is the edible portion of food? ›
EDIBLE PORTION QUANTITY (EPQ)
The weight, volume, or count of the product after it has been cleaned, peeled, or prepared (fabricated) and is ready for use. The word edible signifies the condition of the product as ready for use in the dish you are going to prepare within y our operation.
Why is it important to calculate the difference between as purchases AP quantities and edible portion EP quantities? ›
Calculating the difference between AP and EP quantities helps ascertain the true cost of a food item, crucial for cost control, waste reduction, and profitability in foodservice operations. Yield percentage and waste percentage are ratios that indicate how much of the purchased food is usable or waste respectively.
How do you calculate the amounts for something as purchased and as an edible portion? ›
This is your raw weight or as purchased (AP) weight. Process your product accordingly, measure and record the waste or trim weight. Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or edible product (EP) weight. The formula is: AP weight – waste = EP weight.
What does edible portion mean? ›
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.
How to calculate edible portion price? ›
Alternatively, the purchased cost per unit (APC/unit) can be divided by the corresponding yield percentage to calculate the edible portion cost per unit. $. 99 divided by . 36 equals $2.75 per pound.
What is the formula for purchases? ›
Put simply, the formula states that: Total Purchases = Beginning Inventory + Net Purchases – Ending Inventory. This effectively calculates the value of purchases, helping businesses maintain sensible budgeting practices and analyze where money is being spent.
What is the formula to determine the materials to be purchased? ›
The formula for computation of the purchase is: Purchase in units = Usage + Desired ending material inventory units − Beginning inventory units. The direct material budget is usually accompanied by a computation of expected cash payments for materials. Given.
What are the edible portions of vegetables? ›
Vegetables have been divided into major groups: Edible underground parts, such as roots, tubers, and bulbs. Edible above ground parts, such as stems, leaves, and flowers. Edible fruits and seeds, such as usually unripe fruits and seeds.
80g of fresh, canned or frozen fruit and vegetables counts as 1 portion of your 5 A Day (but not potatoes and some other starchy foods). For tinned or canned fruit and vegetables, choose those in natural juice or water, with no added sugar or salt.
How much is a serving of vegetables? ›
A serving of raw vegetables is one cup, while a serving of cooked or juiced vegetables is half a cup. “Vegetables naturally have water, so they shrink when you cook them. That's why it's a little bit less,” Rosemond says. Both men and women should aim for at least two and a half servings of vegetables a day.
What is edible portion as purchased? ›
It's probably best to first go over some definitions on the topic: * 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.
What is the ratio of edible food to food as purchased called? ›
The ratio of edible food to food as purchased is called: percentage yield.
How do you calculate portion cost? ›
Portion cost - The cost of the serving size for that ingredient, calculated using the following formula: Portion size x unit serving cost.
How do you calculate edible portion cost? ›
Alternatively, the purchased cost per unit (APC/unit) can be divided by the corresponding yield percentage to calculate the edible portion cost per unit.
What is the difference between a portion and a serving? ›
Portion size and serving size are often used interchangeably, but they have a distinct and important difference. Portion size is the amount of food you choose to put on your plate and actually eat. Serving size is the amount of a specific food or drink that people typically consume.
What is the difference between a portion of food and a serving size on a food label? ›
A portion is how much food you choose to eat at one time, whether in a restaurant, from a package, or at home. A serving, or serving size , is the amount of food listed on a product's Nutrition Facts label, or food label (see Figure 1 below). Different products have different serving sizes.
