Intro Flashcards
AP Cost Per Pound/ Yield %= Cost per serve able pound
Formula for Cost per Servable Pound
Things that equal each other in a way
How much a volume of food weighs
ex. A cup of sugar
Equivalent
Tells you to divide the number of portions you need to serve your guests by the number of pieces you normally get from the purchase unit
Portion Count needed/ Pieces per purchase unit=AP
Piece Yield Formula
The measure of the factor by which an item changes because of trimming,draining,or cooking.
- Abbreviated as Y% in equations
- AS/AP=Y%
Yield Percentage
Refers to a space not a weight
Volume
Foods that are used just as they are bought or used as is.
Ex. Sugar, flour, rice.
-Usually purchased by weight but are often used in recipes by volume.
AS number of measures x weight per measure= AP
Static Foods
How much is left over after you have trimmed the food
Ex. Peeled carrots
Trim Yield
Refers to the amount of food that is either served or used- put into a recipe- typically after trimming or cooking
As-Served
Usually measured in recipes by the “each”
Ex. Apples,2 each
Pieces
The amount of food you buy, the amount of food that comes in the door before you do anything to it.
As-Purchased (AP)
What a chef buys most food by
-Pound or Kilogram
Weight
The amount you expect a guest to actually eat.
Edible Portion (EP)
The number of portions you typically get from a whole food item.
Ex. Number of steaks you get from a loin.
*AP cost/ Portion Count=Cost per Portion
Yield Count
Used to cost out recipe ingredients that are measured by volume
Ex. A cup of dill weed
Weight-to-Volume Equivalent
How much food was produced after cooking
Ex. Boiled rice
Cooking Yield
