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As Purchased weight and Edible Portion Weight

Topic about As Purchased weight and Edible Portion Weight

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As Purchased weight and Edible Portion Weight

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  1. As Purchased (AP) and Edible Portion (EP) weights

  2. As Purchased (AP) weight • AP- weight of the ingredient as it was purchased • EP- weight of the product after it has been thawed, cleaned, peeled, trimmed, boned and cut. Edible Portion (EP) weight

  3. EP and AP Weights • Mathematically related. • The Edible portion is the net result after subtracting all the processing losses. PRODUCTION LOSS = AP Weight – EP Weight

  4. Standard Yield Percentage Standard Yield % = Production loss AP Weight Production loss % = X 100 EP weight AP Weight X 100

  5. Edible Portion Cost • Actual cost of the ingredients being used. EP Cost= or EP Cost per kilo= Total As purchased cost Standard Yield % Total As purchased cost Standard Yield in Kg

  6. Sample problem 1:A rack of lamb is purchased at P 250 per kg. After it has been cut and trimmed it losses 5%. After grilling it shrinks by 7%. If we bought 4 kg, (a) how many kilos can be served and (b) at what cost? Given: AP weight= 4 kg Shrinkage= 7% Cost per Kg= P 250 EP Weight= ? Loss to trimming= 5% EP Cost per kg=?

  7. (a) how many kilos can be servedGiven: AP weight= 4 kg Shrinkage= 7% Cost per Kg= P 250 EP Weight= ? Loss to trimming= 5% EP Cost per kg=? a.) Weight after trimming = AP weight – Trimming loss (5% AP) or Weight after trimming = ( 95% of AP weight) = 4kg – = 3.8 kg Continue… (5 x 4 kg) 100

  8. a) how many kilos can be servedGiven: AP weight= 4 kg Shrinkage= 7% Cost per Kg= P 250 EP Weight= ? Loss to trimming= 5% EP Cost per kg=? Weight after cooking = Weight after trimming – Cooking Loss =3.8 kg – = 3.534 kg (7 x 3.8 kg) 100

  9. (b) at what cost? Given: AP weight= 4 kg Shrinkage= 7% Cost per Kg= P 250 EP Weight= ? Loss to trimming= 5% EP Cost per kg=? b.) EP Cost per kg = = = Total Purchased Cost Standard Yield in kg P 250 x 4 kg 3.534 kg P 282.96 per kg

  10. Iceberg lettuce cost P 120 per kg. The operations of a salad bar require 12 kg of cleaned, trimmed and cut lettuce per day. The standard yield of lettuce is 94.5% after cleaning and cutting to bite sized portions. (a) how many kilos of lettuce has to be purchased per day to meet the restaurant requirement? (b) How much does 1 kilo actually cost for operations? (c) what is the total purchase cost? • Given: EP =12 kg AP=? Standard yield = 94.5% EP Cost per kg =? Cost per kg = P 120

  11. (a) how many kilos of lettuce has to be purchased per day to meet the restaurant requirement? Given: EP =12 kg AP=? Standard yield = 94.5% EP Cost per kg =? Cost per kg = P 120 a.) AP Weight = EP weights Standard Yield = 12 kg 0.945 = 12. 698 kg

  12. (b) How much does 1 kilo actually cost for operationsGiven: EP =12 kg AP=? Standard yield = 94.5% EP Cost per kg =? Cost per kg = P 120 b.) EP cost/kg= Total purchased cost Standard Yield in kg = P 120 x 12.698 kg 12 kg = 126.98 per kg

  13. (c) what is the total purchase cost? Given: EP =12 kg AP=? Standard yield = 94.5% EP Cost per kg =? Cost per kg = P 120 c.) Total Pusrchace cost =AP Weight x P 120 per kilo = P 1523.76

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