* 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 AP and EP in cooking?

In food costing, there are several frequently used terms you must know. These terms include Standard Recipe, AP or As Purchased, EP or Edible Portion and RTS or Ready to Serve.

### How do you calculate AP and EP?

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. Get your yield percentage by converting the edible product weight into a percentage.

### How do you calculate edible portion price?

The Procedure for Determining EP 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. $. 99 divided by . 36 equals $2.75 per pound.

### What is as purchased weight?

As-Purchased Quantity (APQ): The weight, volume, or count of the product as it is received from the vendor.

### What is AP and EP in cooking?

In food costing, there are several frequently used terms you must know. These terms include Standard Recipe, AP or As Purchased, EP or Edible Portion and RTS or Ready to Serve.

### How do you calculate AP and EP?

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. Get your yield percentage by converting the edible product weight into a percentage.

### What is AP food service?

We are a locally owned company dedicated to providing excellent customer service combined with superior products in Halton, Hamilton and Niagara Regions. AP Products prides itself on setting industry standards for service and product reliability with competitive pricing.

### How do you calculate yield factor?

Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight x 100 = yield %.

### How is food cost calculated?

Food cost percentage is calculated by taking the cost of goods sold and dividing that by the revenue or sales generated from that finished dish. The cost of goods sold is the amount of money you’ve spent on ingredients and inventory in a given period – we’ll show you how to calculate that, too.

### What is yield test?

A yield test is a procedure used for computing your actual costs on a product that will experience weight or volume loss in preparation. Total Yield % = Remaining Weight x 100. Original Weight. Waste % is the percentage of product lost due to cooking, trimming, portioning, or cleaning.

### How is cooking loss calculated?

The cook loss, cook loss retention, and/or total loss were calculated using following formula: % Cook loss = 100 × ( W 1 − W 2 ) / W 1 % Cook loss retention = 100 × ( W 2 − W 24 ) / W 2 % Total loss ( 24 h ) = 100 × ( W 1 − W 24 ) / W 1 where W1 is weight of raw meat samples before cooking, W2 is the postcook weight of …

### How is extended cost calculated?

In accounting, an extended cost is the unit cost multiplied by the number of those items that were purchased. For example, four apples purchased at a unit cost of $1 have an extended cost of $4 (=$1 × 4 apples).

### What is a standard portion cost?

A standard portion cost is simply the cost of the ingredients (and sometimes labour) found in a standard recipe divided by the number of portions produced by the recipe.

### What is yield weight?

Definition. Yield is a measure of a film’s coverage per unit of weight; yield values are expressed as in2/lb in US standard and m2/kg in metric (or SI) units. Unit weight is the reciprocal of yield and is presented in units of lb/ream or g/m2.

### What is cost factor?

Definition of cost factor : an element or condition related to a unit of product or to an activity or to a service for which money must be spent (as raw material, direct labor, and burden)

### How do you calculate ingredients?

To calculate the cost of ingredient used, for each ingredient: divide the ‘Cost of quantity purchased’ by the ‘Quantity purchased’; then multiple by ‘Quantity needed in recipe’.

### What does EP stand for in kitchen?

AP vs EP Unit Costs. • Some ingredients are used As Purchased (AP) – Flour, sugar, butter, ground beef. • For others, we use only the Edible Portion (EP)

### What is the formula for calculating food cost?

Food cost percentage is calculated by taking the cost of goods sold and dividing that by the revenue or sales generated from that finished dish. The cost of goods sold is the amount of money you’ve spent on ingredients and inventory in a given period – we’ll show you how to calculate that, too.

### How do you calculate food cost yield?

Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight x 100 = yield %.

### What is AP and EP in cooking?

In food costing, there are several frequently used terms you must know. These terms include Standard Recipe, AP or As Purchased, EP or Edible Portion and RTS or Ready to Serve.

### How do you calculate AP and EP?

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. Get your yield percentage by converting the edible product weight into a percentage.