Although ingredients can be purchased for use in portion control applications, most ingredients need some processing and therefore require terminology to express their state of the process. For example, fresh produce and meats are often referred to as-purchased (AP) or as-purchased quantity (APQ). Once trimmed or processed, the product is referred to as the edible portion (EP) or edible portion quantity (EPQ). Learn to recognize these abbreviations and use them when calculating production needs or food costs.
Measurements often need converting back and forth from larger units to smaller ones when scaling recipes or when determining purchase quantities based on edible portion size. Remember it is easier working with smaller units than with larger units.
Converting to Smaller Units
Multiply Pounds by 16 to get the total ounces
Example: 3 Lb. X 16 oz. = 48 oz.
Multiply Quarts by 32 to get the total fluid ounces
Example: 2 Qt. x 32 oz. = 64 oz.
Multiply Cups by 8 to get the total fluid ounces in a cup
Example: 3 cups X 8 oz. = 24 fl. oz.
Multiply Cups by 16 to get the total tablespoons of dry weight
Example: 2 cups X 16 Tb. = 32 Tb.
Multiply Gallons by 4 quarts -
Example: 5 G X 4 Qt. = 20 Qt.
Converting to Larger Units
Divide ounces by 16 to get the total pounds
Example: 56 oz./ 16 ounces = 3 Lb. 8 oz.
Divide fluid ounces by 32 to get fluid quarts
Example: 16 Qt./4 = 4 quarts
Divided dry tablespoons by 16 to get the total cups
Example: 20 Tb./16 = 1 ¼ C
As-Purchased and Edible Portion Quantity
Buying minimally processed fresh produce, meats, fish, and seafood often requires trimming, fabricating, and portioning food. Foods purchased in this state are often called the As-Purchased (AP) or As-Purchased Quantity (APQ). 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. In-house yield tests should be done because products will vary depending on their size, quality, type of crop, the growing season, and regional differences. If you are purchasing locally sourced food, uniformity is even less predictable, so conducting edible portion yield tests is a good idea.
Once a product is cleaned, trimmed, and portioned it is called the Edible Portion (EP) or Edible Portion Quantity (EPQ). The EP is important because it reflects the true quantity needed and the true cost of the food.
The edible portion is the yield after the product is trimmed for use. Begin by weighing the product before cleaning. Trim, fabricate, and portion the product. Weigh the edible portion and divide it by the AP weight. This will give you a percentage.
Formula
EP weight/AP weight = EP percentage (%)
Example
Green Beans – 4 Lb. EP/5 Lb. AP = 80% EP Yield.
Food purchasing often requires AP calculations based on EP yield. If 80 - 4 oz. portions are desired with a product yield of 70%, the formula would look like this:
Formula Example
EPQ/Yield Percentage = APQ.
Portion Size X Number of Portions = Total EPQ needed.
4 oz. portions X 80 portions = 320 oz.
320 oz. / 16 oz. (amount in 1 Lb.) = 20 Lb.
20 Lb. /.70 (70%) = 28.6 Lb.
Round up to 30 Lb.
All food operations have waste and trim that must be factored into the cost of doing business. Wasting resources, whether they are food, labor, or utilities, wipes out profit and, along with theft, is a major reason why food operations fail. The job of a good chef is to manage resources and minimize waste by monitoring usage and keeping detailed records.
Useable trim has value to a foodservice operation. A creative chef finds ways to use trim and leftovers. Using trim and leftovers adds to the bottom line. Reducing waste and repurposing leftovers also saves by lowering costs for waste removal.
Vegetable trim can be used in stocks
Meat scraps can be used in ground meats or for stock preparation
Oil and fat can be recycled
Compost unusable vegetable trimmings
A Butcher’s Yield test is used to determine portion cost, edible trim, and yield percentage. Testing is done to ensure costs are in line with recipe prices and to determine if yields are cost-effective. A butcher’s test is important for new menu items or in calculating a replacement for a specific menu item. A butcher’s yield can also be used when comparing similar products from different vendors.
