What is the purpose of conducting yield testing after introducing a new supplier or recipe?

• A. To verify actual yield matches expectations and adjust costing and portions.
• B. To increase the number of menu items offered.
• C. To decrease supplier orders.
• D. To accelerate cooking times.

Answer: (A)

The main idea is to confirm that the actual amount of usable product you get from a given quantity matches what you expected, so you can set accurate portion sizes and costs. After bringing in a new supplier or changing a recipe, the weight, moisture, trimming, or shrinkage can change, so you need a yield test to determine true yield. This lets you adjust portion sizes and menu pricing accurately, keeps inventory and food costs under control, and ensures consistent portions across meals. If you don’t test yield, you could misprice items or mismanage portions, which hurts profitability and consistency. The other options aren’t about confirming actual usable product or costing; they relate to expanding items, reducing orders, or speeding up cooking, none of which address why yield testing is done.