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Yield Testing Yield in culinary terms refers to how much you will have of a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins.


The term "yield," when used in cooking, refers to the number of servings that are generated by a particular recipe. In most recipes, the term "yields, " followed by a number, is used at the beginning or the end of an ingredient list.


Food Yield & Equivalent Charts When it comes to cooking, it can save time and frustration when you know the equivalent for a common ingredient called for in a recipe. For example, it's helpful to know that 1 stick of butter is equal to a 1/2 cup butter, or 1 (12-ounce) package of chocolate chips is equal to 2 cups of chocolate chips.


The USDA Table of Cooking Yields for Meat and Poultry was developed with the focus on meats and poultry since most of these products are cooked during the preparation process, resulting in changes in yields. These data, derived from NDL studies, will have ... content on total cooking yield as well as moisture and fat gain or loss;


To use this formula for percent yield, you need to make sure that your actual yield and theoretical yield are in the same units. If the actual yield is in grams, then theoretical yield also needs ...


5. Using the APQ & EPQ weights, calculate the yield percentage using the Yield Percentage formula: Yield Percentage = EPQ/APQ Yield percentage is an extremely useful tool. However, in reality, there may not always be sufficient time to do an actual yield test. On the next page you will find a chart of Approximate Yields of Fruits and Vegetables ...


NOTE: The desired yield and the original yield must be expressed in the same way before you can use the formula. If your original recipe says that it makes five portions, for example, and does not list the amount of each portion, you may need to test the recipe to determine what size portion it actually makes.


Yield percentages are the ratio to total weight values found for usable meat on the meat cutting yield test sheet and the saleable weight found on the cooking loss test. Once found, yield percentages (or yield factors as they are sometimes called) are used in quantity calculations.


Recipe Conversion Formula. First, the formula. It’s New Yield, divided by Old Yield, to get your Conversion Factor. Then, you just multiply each ingredient by your conversion factor, and boom, converted recipe. Let’s work on an example.


Food Cost Yield Calculator. The Food Cost Yield Calculator is a flexible Microsoft Excel® set of spreadsheets designed to aid restaurant owners, chefs, and managers in determining the true cost of the raw products used to produce menu items. Shrinkage, waste and trim are significant factors that can negatively impact your bottom line.