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Trimming Loss: Calculating Yields and Amounts Needed

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
All fresh fruits must be washed before being used. Following washing, nearly all fruits require further preparation and trimming. Sometimes prep is simple—pulling grapes from their stems or picking over blueberries to remove bits of stem and leaf. In other cases, further trimming, peeling, and cutting may be required. The next section describes basic preparation for individual fruits.

Because parts of a fruit may be removed and discarded, the amount purchased is not the same as the amount served. The percentage yield of a fruit indicates, on the average, how much of the AP weight (as purchased weight) is left after pre-prep to produce the ready-to-cook item, or EP weight (edible portion weight). You can use this figure to do two basic calculations.

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