AP Weight and EP Weight

In the hot kitchen, cooks are regularly concerned with the trimming yield of vegetables, fruits, meats, and other ingredients. For example, 1 lb raw, whole turnips yields much less than 1 lb trimmed, peeled turnips. In the bakeshop, bakers need not be concerned with trimming yield of the ingredients they use most: flour, sugar, fats, and so on. However, it is important to be able to make the proper yield calculations when working with fresh fruits. How many pounds of whole apples must the baker order, for example, if 5 lb peeled, sliced apples are needed?