Trimming Loss: Calculating Yields and Amounts Needed

The descriptions of vegetables and fruits in Chapters 10 and 21 include a number called percentage yield. The percentage yield of a vegetable or fruit indicates, on the average, how much of the AP weight is left after pre-prep to produce the ready-to-cook item, or EP weight. You can use this figure to perform two basic calculations.

1. Calculating yield.

   Example: You have 10 lb AP Brussels sprouts. Yield after trimming is 80 percent. What will your EP weight be?

   First, change the percentage to a decimal number by moving the decimal point two places to the left.

   80% = 0.80

   Multiply the decimal by your AP weight to get EP yield.

   10 lb × 0.80 = 8 lb

2. Calculating amount needed.

   Example: You need 10 lb EP Brussels sprouts. What amount of untrimmed vegetable do you need?

   Change the percentage to a decimal number.

   80% = 0.80

   Divide the EP weight needed by this number to get the AP weight.