As-Purchased Quantity from Edible Portion
How much to BUY to end up with a needed amount of usable, edible-portion product -- the purchasing inverse of the yield-ep tile (which runs AP -> EP). 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.
Formula and source
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.
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