(Book of Yields) Formulas for Chapter 4: Purchasing and Portioning AP cost dived by number of units purchased= AP cost per unit AP quantity *AP per unit= ingredient cost Cost per portions dived by...

Culinary Math


(Book of Yields) Formulas for Chapter 4: Purchasing and Portioning AP cost dived by number of units purchased= AP cost per unit AP quantity *AP per unit= ingredient cost Cost per portions dived by selling price = food cost percent Number of portions * portion size = total EP quantity AP cost per unit dived by yield percent = EP cost per unit AP cost dived by EP quantity = EP cost per unit ITEM AP UNIT NUMBERS OF MEASURE PER AP UNIT MEASURE PER UNIT TRIMMED/CLEANED OUNCE WEIGHT OR COUNT PER AP UNIT YIELD PERCENT TRIMMED/CLEANED OUNCE WEIGHT PER CUP NUMBER OF TRIMMED/CLEANED CUPS PER AP UNIT LETTUCE HEAD ROMAINE CHOPPED Head 24 ounce 18 75.0% 2.00 9.000 Onions/Green/ Chopped Bunch 3.5 ounce 2.9 82.9% 2.00 1.450 Peaches, Sliced Pound 16 ounce 12.5 78.1% 6 2.08 Pears, Slice, Cored, Peeled Pound 16 ounce 14.24 89.0% 4.98 2.859 Green beans Pound 16 ounce 14.1 88.1% 3.90 3.615 1. You purchase 6 heads of romaine lettuces. How many 3oz portions of chopped romaine lettuce can you get from these 6 heads? 2. You plan to serve one-quarter head of romaine lettuce to each guest at a party. How many servings will you get from a case of 15 heads of lettuce. 3. If we purchase 18 pounds of romaine lettuce, how many ounces of chopped lettuce can we give to each of 100 people? 4. How many cups of chopped green onions can expect to fabricate from 5 bunches of green onions? 5. A recipe calls for 750 grams of diced peaches. How many times can you make this recipe using 8 pounds of peaches? 6. A pear tart requires 4oz of peeled cored and slices pears. How many tarts can you make using a 12 pound case of pears. 7. Last week, you were able to make 140 three-ounce portions from a 30-pound case of green beans. How many 4oz serving should you be able to make from a 50 pound case? Item AP unit # of measures per AP unit Measure Per AP Unit Trimmed/ Cleaned Ounce Weight or Count per AP Unit Yield Percent Trimmed/Cleaned Ounce Weight Per Cup Trimmed/Cleaned Cups per AP Unit Lettuce Romaine Chopped head 24 ounce 18 75.0% 2.00 9.000 Cauliflower cut 1 florets head 30 ounce 18 60.0% 4.70 3.830 Large Onions Each 13.7 ounce 12.5 91.2% Squash Zucchini pound 16 ounce 15 93.8% 3.80 3.947 Brussels Sprouts Pound 16 ounce 14.2 88.8% 3.20 4.438 1. To prepare 200 salads for dinner service, you need 3oz of chopped romaine per salad. How many pounds of romaine should you purchase? 2. A catering job calls for three hundred 1 ½ cup portions of shredded romaine lettuce. How many pounds of romaine do you need to purchase for this job? 3. How many pounds of romaine lettuce should you purchase if you need to serve one-quarter head of lettuce to each of 100 guests? 4. You need 125 serving of cauliflower florets, each weighing 6oz. How many pounds of cauliflower should you purchase? 5. How many large onions should you purchase if you need to make 100 salads each containing one-eighth of an onion? 6. You are serving each of your 250 guests a 1 cup portion of sliced zucchini. How many 20-pound boxes should you purchase? 7. How many pounds of Brussels sprouts should you purchase if you need 500 sprouts?