budget. AP vs EP Unit Costs. • **Some ingredients are used As Purchased (AP)** **– Flour, sugar, butter, ground beef**. **• For others, we use only the Edible Portion (EP)**

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## What is the difference between AP cost and EP cost?

* Edible portion (EP) is the portion of food that will be served to a customer after the food has been cut and cooked. * As purchased (AP) is the portion of food that is in the raw state before any cutting, processing, or cooking has occurred.

## How do you determine AP and EP amounts?

Subtract the amount of trim weight from the AP weight and you will have what is referred to as your processed or edible product (EP) weight . The formula is: **AP weight – waste = EP weight**. Get your yield percentage by converting the edible product weight into a percentage.

## What does AP cost mean?

As Purchased

AP (As Purchased)

This is **the condition of a food item or ingredient when it was purchased or delivered**. AP may refer to the form, cost, weight, or volume.

## How do you calculate cost per unit AP?

Quote from video: *So that would give us an actual cost per pound of eight dollars. And 34 cents. And that's because we paid for that waste.*

## How is AP calculated?

**Arithmetic Progression (AP)**

- nth term of an AP = a + (n-1) d.
- Arithmetic Mean = Sum of all terms in the AP / Number of terms in the AP.
- Sum of ‘n’ terms of an AP = 0.5 n (first term + last term) = 0.5 n [ 2a + (n-1) d ]