In menu planning, yield is used to determine the number of portions by calculating from the total finished amount.

In menu planning, yield is used to determine the number of portions by calculating from the total finished amount.

• A. The average cost per serving
• B. The total finished amount used to determine portions
• C. The time to plate each dish
• D. The number of sous-chefs required

Answer: (B)

Yield is how much finished product you have after processing a batch. This finished amount is what you divide by the size of each portion to figure out how many portions you can serve. For example, if a batch starts with raw product and, after trimming and cooking, you have 7 pounds of finished product, and each portion is 4 ounces, you can serve 28 portions (112 ounces total ÷ 4 ounces per portion). The yield percentage (finished amount ÷ raw amount) helps you forecast portions for menu planning. This concept is about turning raw input into usable portions, not about cost per serving, plating time, or staffing.

Yield is how much finished product you have after processing a batch. This finished amount is what you divide by the size of each portion to figure out how many portions you can serve. For example, if a batch starts with raw product and, after trimming and cooking, you have 7 pounds of finished product, and each portion is 4 ounces, you can serve 28 portions (112 ounces total ÷ 4 ounces per portion). The yield percentage (finished amount ÷ raw amount) helps you forecast portions for menu planning. This concept is about turning raw input into usable portions, not about cost per serving, plating time, or staffing.