Edible portion vs. as-purchased

The USDA Food Buying Guide distinguishes the purchased form from the prepared form. AP can mean whole raw carrots, peeled carrots or a cooked product, depending on what you buy. Record that form alongside the price; measure yield to the state your recipe actually uses.

From purchase cost to portion cost

The BC Cook Articulation Committee's yield-testing method spreads the assigned cost over the usable weight. With a positive purchase price and a yield below 100%, EP cost per lb is higher than AP cost per lb. The batch's purchase cost has not increased: fewer usable pounds carry it. At 100% yield, the two unit costs are equal.

A cooked portion needs the cooked yield

Suppose that same 8.1 lb peeled batch weighs 6.48 lb after cooking: an illustrative 80% cooking yield. Overall yield from the original purchase is 0.81 × 0.80 = 64.8%. Cooked EP cost is $11 ÷ 6.48 = $1.70/lb, rounded. A 4 oz cooked portion costs about $0.42 in carrots, compared with $0.34 for a 4 oz raw portion. The preparation state changes the cost basis.

Convert the usable amount into an order

If the supplier sells only 10 lb bags, the example order becomes three bags: 30 lb purchased for $33, yielding an estimated 24.3 lb peeled. The 2.3 lb above the recipe requirement is extra usable product to plan for, not automatically waste. If you instead need 22 lb cooked, use the combined 64.8% yield and recalculate the order.

Check your own ingredient

Try the cooked example in the free yield and EP cost calculator: $1.10 per purchased lb, 10 lb purchased, 6.48 lb usable and a 4 oz usable portion. Replace the sample with your own price and measured weights, then carry the ingredient into a recipe cost calculation. Confirm its preparation basis and add the other ingredients before treating it as a full dish cost. For practice, use the printable AP/EP lesson and answer key.