Answer :
The following formulas would it be a good idea for you to use to compute the EP weight of a food thing AP weight * yield %.
The option (A) is correct.
In this equation, AP weight alludes to the As Bought weight of the food thing, and yield% addresses the level of the food thing that is eatable after managing, cooking, or other planning processes.
By multiplying the AP weight by the yield rate, you can decide the heaviness of the food thing that is eatable or usable (EP weight). This computation assists in deciding the real measure of eatable with dividing that will be accessible after any necessary adjustments.
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This question is not complete, Here I am attaching the complete question:
Which one of the following formulas should you use to calculate the EP weight of a food item?
(A) AP weight * yield %.
(B) EP weight/yield%. O 1.00 - waste %.
(C) Product loss/AP weight required
