Section 2-3: Calculating As Purchased & Edible Portion Quantities

In a professional kitchen, precise calculations are critical to ensure consistent food quality, control costs, and minimize waste. Two essential concepts that every culinary professional must master are the differences between “As Purchased” (AP) and “Edible Portion” (EP) quantities. These terms are foundational to understanding how to purchase, prepare, and serve food in a cost-effective and efficient manner.

Understanding “As Purchased” (AP) Quantities

As Purchased (AP) refers to the quantity of a product as it is received from the supplier. This includes all parts of the product, such as skin, bones, fat, and any other components that may be removed during preparation. The AP quantity is the weight or volume of the food item before any trimming, peeling, or cooking takes place.

For example, if a kitchen receives a 10-pound whole chicken, that entire 10 pounds is considered the AP quantity. It includes the bones, skin, fat, and meat, all of which may not end up on the plate.

AP quantities are essential for several reasons:

• Costing: The cost of the AP quantity directly affects the overall food cost for the kitchen. When purchasing ingredients, it is important to understand the cost per unit of the AP quantity.
• Inventory Management: AP quantities are used to manage inventory, track food usage, and make accurate orders. Knowing the AP quantity helps ensure that the kitchen has enough raw materials to meet production needs.

Understanding “Edible Portion” (EP) Quantities

Edible Portion (EP) refers to the quantity of food that remains after all inedible or unwanted parts have been removed. This is the portion that is actually consumed by the customer. EP quantities are typically smaller than AP quantities due to the loss of inedible components, such as bones, skin, fat, or peels.

Continuing with the chicken example, after removing the bones, skin, and fat, you might end up with 6 pounds of edible meat. This 6 pounds is the EP quantity.

EP quantities are crucial for:

• Recipe Development: EP quantities are used in recipe calculations to determine how much of an ingredient is needed to produce a specific number of servings. This ensures consistency in portion sizes and helps maintain quality standards.
• Menu Pricing: Understanding EP quantities allows chefs to accurately calculate the cost of each dish. Since customers only consume the EP portion, it is vital to base menu pricing on the EP cost rather than the AP cost.
• Yield Analysis: EP quantities help in calculating yield percentages, which represent the ratio of EP to AP. Yield percentages are essential for understanding the efficiency of the kitchen and for making informed decisions about purchasing and preparation methods.

The Difference Between AP and EP

The key difference between AP and EP lies in the preparation process. AP represents the raw, unprocessed state of the food, while EP represents the finished, ready-to-eat state. Understanding the distinction between these two quantities is vital for various aspects of kitchen operations, including:

• Accurate Costing: Since the AP quantity often includes inedible parts, the actual cost of the edible portion can be higher than the initial AP cost. This is why it’s important to calculate both AP and EP costs when planning menus and controlling expenses.
• Portion Control: By knowing the EP quantity, chefs can ensure that each plate served to a customer meets the desired portion size. This consistency is crucial for maintaining customer satisfaction and managing food costs.
• Waste Reduction: By analyzing the difference between AP and EP quantities, kitchens can identify areas where waste can be minimized. For example, if a significant portion of the AP weight is lost during preparation, alternative methods or products may be considered to reduce waste.

Calculating AP and EP Quantities

To effectively manage AP and EP quantities, chefs and kitchen managers must be proficient in calculating these figures. The basic formulas are as follows:

1. Yield Percentage: 

The yield percentage helps determine how much of the AP quantity is converted into the EP quantity.

1. EP Quantity Calculation:

This formula is used to calculate the EP quantity based on the AP quantity and the yield percentage.

1. AP Quantity Calculation:

This formula is used to determine the AP quantity needed to achieve a desired EP quantity.

Example Scenario

Consider a kitchen that needs to prepare 20 pounds of peeled and diced potatoes for a large event. The potatoes are purchased with skins on (AP), and the yield percentage after peeling and dicing is 80%.

1. Calculate the EP Quantity:
   • If the kitchen starts with 25 pounds of unpeeled potatoes (AP), the EP quantity can be calculated as follows:

1. Calculate the AP Quantity Required:
   • If the kitchen needs exactly 20 pounds of peeled potatoes (EP), the required AP quantity can be calculated as follows:

This example illustrates the practical application of AP and EP calculations in ensuring that the kitchen purchases the correct amount of raw ingredients to meet production needs.

Key Terms

1. As Purchased (AP): The initial quantity of a food product as it is received from the supplier, including all parts, edible or not.
2. Edible Portion (EP): The quantity of a food product that remains after all inedible or unwanted parts have been removed, ready for consumption.
3. Yield Percentage: The ratio of EP to AP, expressed as a percentage, indicating the efficiency of the preparation process.
4. Costing: The process of calculating the cost of ingredients, taking into account both AP and EP quantities, to manage food expenses.
5. Portion Control: The practice of serving consistent quantities of food to ensure customer satisfaction and effective cost management.

By mastering the concepts of AP and EP, culinary professionals can make informed decisions that enhance kitchen efficiency, control costs, and deliver consistent, high-quality dishes to customers.