““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.””
