Yields

Question 1

Calculating a Yield Percent:

Answer 1

(EPQ / APQ) X 100 = yield%

Question 2

Calculating Trim Loss Percent:

Answer 2

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

Question 3

Calculating EP Quantities:

Answer 3

APQ * Yield % = EPQ

Question 4

Calculating AP Quantities:

Answer 4

EPQ / Yield % = APQ

Question 5

As-purchased cost (APC):

Answer 5

The cost paid to the supplier for a product.

Question 6

As-purchased quantity (APQ):

Answer 6

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

Question 7

Edible portion cost (EPC):

Answer 7

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.

Question 8

Edible portion quantity (EPQ):

Answer 8

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.

Question 9

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

Answer 9

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

Question 10

Dimensional analysis method

Answer 10

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.