Yields Flashcards

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1
Q

Calculating a Yield Percent:

A

(EPQ / APQ) X 100 = yield%

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2
Q

Calculating Trim Loss Percent:

A

(Trim loss quantity ÷ APQ) (100) = Trimloss%

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3
Q

Calculating EP Quantities:

A

APQ * Yield % = EPQ

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4
Q

Calculating AP Quantities:

A

EPQ / Yield % = APQ

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5
Q

As-purchased cost (APC):

A

The cost paid to the supplier for a product.

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6
Q

As-purchased quantity (APQ):

A

The quantity (weight, volume, or count) of a product as it is received from the vendor.

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7
Q

Edible portion cost (EPC):

A

The cost per unit of the product remaining after processing and/or preparation. The EPC accounts not only for the cost of a fabricated product but also for the cost of any unusable trim.

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8
Q

Edible portion quantity (EPQ):

A

The quantity (weight, volume, or count) of a product that is ready to use after processing and/or preparation. The word edible in this term indicates that the product is ready for use in preparing a dish.

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9
Q

Yield percent of a product is affected by a number of different factors including:

A

Intended use of the product, The quality and condition of the product,The size of the product being prepared, The skill/attentiveness of the person preparing the product, The equipment used

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10
Q

Dimensional analysis method

A

converting between volume and weight. (such as cups to ounces)
1. If something converts 1.5 cups to 1 ounce, and you have 7 cups, divide by 1.5 to get amount of ounces, and then divide ounces by 16 to make sure that the answer is a fraction of ounces.

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