Edible portion ep
[DOC File]State of Oregon : Oregon.gov Home Page : State of Oregon
https://info.5y1.org/edible-portion-ep_1_e89d28.html
Abbreviations Key: EP = Edible Portion AP = As Purchased lb = Pound oz = ounce # = Number. Day Fruit or Vegetable K-12. Portion Size K-12. Amount to Order per 100 Servings Monday Pineapple, fresh, AP ½ cup 31 lb 6 oz Tuesday Strawberries, fresh, whole, AP 9 lb Blueberries, fresh, AP 5 lb Tropical Fruit, canned in 100% juice or light syrup ½ ...
[DOC File]apps.web.maine.gov
https://info.5y1.org/edible-portion-ep_1_453780.html
The edible portion (EP) refers to the amount of an item after it has been trimmed. 8. When costing a recipe, it is not always necessary to add the cost of common spices such as salt and pepper. Author: Preferred Customer Created Date: 03/10/2012 12:42:00 Title: Activity 4 Last modified by:
[DOC File]Health Services, CNA State of Maine Standards and …
https://info.5y1.org/edible-portion-ep_1_791217.html
h. Given a problem, calculate as purchased (AP) and edible portion (EP) amounts. i. Calculate the total cost and portion costs of a standardized recipe. j. Develop a recipe cost card for a standardized recipe. k. Explain the importance of portion control to food cost. l. Give examples of portion-control devices used in foodservice operations. m.
[DOC File]SMI Review Food Based Menu Planning and Production Record
https://info.5y1.org/edible-portion-ep_1_462b41.html
Given a problem, calculate as purchased (AP) and edible portion (EP) amounts. Calculate the total cost and portion costs of a standardized recipe. Develop a recipe cost card for a standardized recipe. Explain the importance of portion control to food cost. Give examples of portion-control devices used in foodservice operations.
[DOC File]FOOD SERVICE FORMULA MATH PROBLEMS - Weebly
https://info.5y1.org/edible-portion-ep_1_ba42f1.html
A significant disparity can exist between the amount of food purchased (i.e. as purchased) and the final prepared product (i.e. edible portion (EP)). Greater quantities of ingredients, especially meats, fruits, and vegetables, must sometimes be purchased to make up for losses incurred during preparation.
[DOCX File]2020 VDOE Standardized Recipe Style Guide
https://info.5y1.org/edible-portion-ep_1_8f6906.html
There are 14.80 (column 3) - ¼ cup servings (column 4) per pound (column 2) of edible portion (EP) for 125-138 count whole unpeeled, uncored apples (column 1). That equals .91 lb. or 3 2/3 cups of ready-to-cook or serve raw, cored, unpeeled apples for every pound of apples as purchased (AP) (column 6).
As Purchased and Edible Portion | Visual Veggies - RD & DTR ...
What is the edible portion price per pound? 34 + 5 = 39% loss. $1.75 x .39 = 0.68. $1.75 – 0.68 = $1.07 EP price. You purchased 45 pounds of beef and after cooking had 30 pounds of edible portions. What is the yield percentage? Yield % = EP/AP x 100. 30 lbs/45 lbs x 100 = 67% yield.
Activity 4 - TFD215
EP = "Edible Portion" Cost and is what you have left after you prep/process the item Title: Buther's Yield Test-another way Author: default Last modified by: Marshall Burke Created Date: 5/19/2009 2:52:00 PM Other titles: Buther's Yield Test-another way ...
[DOC File]SMI Review Food Based Menu Planning and Production Record
https://info.5y1.org/edible-portion-ep_1_238764.html
Abbreviations Key: EP = Edible Portion AP = As Purchased lb = Pound oz = ounce # = Number. Day Fruit or Vegetable K-5 . Portion Size K-5. Amount to Order per 100 Servings 6-8. Portion Size 6-8. Amount to Order . per 100 Servings 9-12 Portion Size 9-12 Amount to Order per 100 Servings Monday Spaghetti Sauce, canned 2.1 #10 cans 2.1 #10 cans 2.1 ...
Buther's Yield Test-another way - Marscafe
Given a problem, calculate as purchased (AP) and edible portion (EP) amounts. Calculate the total cost and portion costs of a standardized recipe. Chapter 5: Kitchen Essentials 2. Section 5.1. Identify the equipment needed for receiving and storing food and supplies.
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