NUTRITION
KITCHEN SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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The price of the food
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The amount of ingredients
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To slow down
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The amount of servings
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Detailed explanation-1: -"yield = Number of Servings x Serving Size".
Detailed explanation-2: -Yield is the serving portion served or sold to diners.
Detailed explanation-3: -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.
Detailed explanation-4: -Yield percentage in food refers to the amount of usable food produced after trimming or cooking losses. ‘As purchased’ (AP) and ‘edible portion’ (EP) are the terms used in food production for food yield percentage. Most recipes, unless stated, assume the ingredient amount is the edible portion.
Detailed explanation-5: -Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight x 100 = yield %.