Edible portion (E.P.) is the usable part of an ingredient remaining after the required preparation, such as trimming, peeling, boning, shelling or removing damaged sections. E.P. weight is important in professional kitchens because recipes and portions are costed using the quantity that can actually be served or used.
As-purchased (A.P.) weight is the weight received from the supplier. Edible-portion (E.P.) weight is the usable amount after preparation. The difference may include peel, bones, stems, shells, skin, fat or other trim.
A 2 kg head of broccoli is trimmed and produces 1.2 kg of usable florets. The E.P. weight is 1.2 kg and the yield percentage is 1.2 ÷ 2.0 × 100 = 60%.
The remaining 0.8 kg may include stem, leaves and trim. Some portions may be suitable for soup or stock if they are clean, fresh and handled safely.
Chef’s tip: Record both A.P. and E.P. weights during a yield test, and specify exactly which preparation stage has been completed. Trimming yield and cooked yield are different measurements.
Related terms: A.P. weight, 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.
