Edible Quote by Ruby Parker Puckett
““Another important method of evaluation is to determine the as purchased (AP) weight, which is the amount of food purchased before processing to give the number of edible portions required to serve a specific number of customers. The edible portion (EP) is the amount of weight or useable product is left after the removal of such—skin, bones, outside leaves, stems, peels, and so forth—are removed and discarded and are unusable to produce or serve.””
About This Quote
Source Technical Manual: Food Service Operations, 2023
It explains how to calculate the weight of food purchased versus the edible portion after processing.
In simple terms: How to measure purchased weight versus edible weight.
Key Takeaway
Use precise weight calculations for portion planning.
Themes
food service
operations
efficiency
Mood
analytical
practical
Type
instructional
technical
When to use this quote
- catering
- restaurant management
- budget planning
- inventory control
Key Concepts
weight accounting
portion control
Questions to Reflect On
- How can you improve accuracy in portioning?
- What tools help track edible yield?
A Different Perspective
Complex recipes may complicate accurate edible portion estimation.
