Define yield percentage in food production and list two factors that affect it?

• A. Yield percentage = edible portion after preparation divided by the as-purchased quantity, times 100; factors: trimming waste and cooking losses
• B. Yield percentage = edible portion after preparation divided by prepared quantity; factors: trimming waste
• C. Yield percentage = edible portion after preparation divided by the as-purchased quantity, times 100; factors: weather and spoilage
• D. Yield percentage = edible portion after preparation divided by the as-purchased quantity, times 100; factors: portion control and dish presentation

Answer: (A)

Yield percentage shows how much edible product you end up with from what you bought. It’s calculated by taking the edible portion after preparation, dividing by the as-purchased quantity, and multiplying by 100. The as-purchased quantity is the amount you start with before trimming or cooking, while the edible portion after preparation is what you can actually serve.

Two main factors that affect this percentage are trimming waste and cooking losses. Trimming waste reduces the edible portion because parts of the product are removed and cannot be eaten. Cooking losses occur when moisture, fat, or other constituents are lost during cooking, decreasing what remains edible.

Other options mix up the denominator or point to external factors or serving considerations that don’t directly change the actual yield from purchase to edible product (for example, weather or spoilage; portion control or dish presentation).