What is yield percentage, and how is it calculated?

What is yield percentage, and how is it calculated?

• A. Yield percentage equals total raw weight divided by usable portion weight, multiplied by 100
• B. Yield percentage equals usable portion weight divided by total raw weight, multiplied by 100
• C. Yield percentage equals number of servings divided by total weight
• D. Yield percentage equals usable portion weight minus total raw weight

Answer: (B)

Yield percentage shows how much of the raw product remains usable after trimming and prep, expressed as a percent. It’s calculated by dividing the usable portion weight by the total raw weight, then multiplying by 100. For example, starting with 10 lb of raw product and ending with 6 lb of usable product gives (6 ÷ 10) × 100 = 60%. This helps with portion control and cost planning in the kitchen. The other approaches aren’t correct because they either invert the ratio (total raw divided by usable) or mix in servings instead of weight, or simply subtract weights without converting to a percentage.

Yield percentage shows how much of the raw product remains usable after trimming and prep, expressed as a percent. It’s calculated by dividing the usable portion weight by the total raw weight, then multiplying by 100. For example, starting with 10 lb of raw product and ending with 6 lb of usable product gives (6 ÷ 10) × 100 = 60%. This helps with portion control and cost planning in the kitchen.

The other approaches aren’t correct because they either invert the ratio (total raw divided by usable) or mix in servings instead of weight, or simply subtract weights without converting to a percentage.