As-Purchased Quantity from Edible Portion

Trimming, peeling, boning, and cooking loss shrink the raw ingredient, so AP = EP needed / yield (always DIVIDE, never multiply). To serve 20 lb of trimmed tenderloin at 75% yield, buy 20 / 0.75 = 26.67 lb; 10 lb of diced onion at 88% yield needs 11.36 lb. Because you divide by a fraction, the purchase always exceeds what you serve, and a lower yield widens the gap (50% doubles the buy). Given a weight per purchase unit, AP quantity / unit weight is the number of units to order (round up). A purchasing estimate; the real yield varies with grade, season, and the cook's trimming, so a yield test on the actual product governs the order.

ap_quantity = ep_quantity_needed / (yield_pct / 100); ap_units = unit_weight > 0 ? ap_quantity / unit_weight : n/a.

As-purchased quantity from edible-portion needed (standard culinary math; CIA The Professional Chef; Labensky, On Cooking; ServSafe), by name; the actual yield varies with grade, season, and trimming, so a yield test on the real product governs.

The as-purchased-quantity relation is public culinary math (the inverse of yield); the edible-portion amount needed, the yield percentage, and the purchase-unit weight are the kitchen's values.

Estimate. AHJ and licensed professional govern.

Field names used by the API: ep_quantity_needed, yield_pct, ap_quantity

• AP from EP AP = EP needed / yield (always divide, so the buy exceeds what is served); AP units = AP / unit weight, rounded upCIA / On Cooking / ServSafe culinary math
• Yield varies the real yield changes with grade, season, and trimming; a yield test on the actual product governs the orderkitchen purchasing practice