To determine how much of an item is needed to yield an AP amount, what must you do?

To ascertain how much of an item is required to achieve a specific amount of edible portion (EP), the correct approach involves dividing the amount of edible portion needed by the yield percentage. The yield percentage represents the portion of the food item that is actually usable after accounting for inedible parts such as bones, skins, or seeds. By dividing the desired EP by this yield percentage, you can calculate the amount of the original product (also known as the as-purchased or AP amount) that you need in order to obtain the satisfactory EP after cooking or preparation.

This division effectively adjusts the desired edible portion amount upward to account for the fact that not all of the purchased item can be used. For instance, if a food item has a yield percentage of 75%, it means that only 75% of the item is usable for serving. Dividing the EP amount by this percentage allows you to determine the correct amount of the raw ingredient required to yield the desired portion size. This mathematical approach is essential for accurate portion control and inventory management in culinary practice.