A.P. weight means as-purchased weight: the weight of an ingredient in the form in which it is bought, before trimming, peeling, boning, draining or other preparation. It is compared with edible-portion (E.P.) weight, which is the usable quantity remaining after the specified preparation step.
A.P. weight includes the parts that may be removed during preparation, such as peel, bones, stems, shells or damaged portions. E.P. weight is the amount available for the recipe or service after those losses have been accounted for.
A kitchen purchases 10 kg of whole carrots. After peeling and trimming, 8.5 kg remains for production.
Yield percentage = (8.5 kg ÷ 10 kg) × 100 = 85%.
The 10 kg is the A.P. weight; the 8.5 kg is the E.P. weight. The 1.5 kg difference is trim or loss, although some trim may be suitable for another preparation if quality and food-safety standards allow.
Supplier prices are usually based on the purchased product, but recipes are portioned from usable product. If a 10 kg case costs $30 and produces 8.5 kg E.P., the effective cost is $30 ÷ 8.5 kg = approximately $3.53 per usable kilogram, not $3.00.
Chef’s tip: Record A.P. weight, E.P. weight and the exact preparation process during yield tests. Use the measured yield when calculating recipe costs and purchasing quantities.
Related terms: Culinary yield and yield percentage.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
