Yield and portioning in menu planning are related how?

• A. Yield is the price per dish
• B. Yield is the total finished amount; portion size and number of portions are calculated from yield to meet demand
• C. Yield refers to waste
• D. Yield indicates storage time

Answer: (B)

Yield is the total finished amount you get from a batch after processing and cooking losses. In menu planning, you use that finished yield to decide how many portions you can serve and what portion size to offer to meet expected demand. For example, if a recipe yields 40 cups of soup and you plan to serve 100 portions at 8 ounces each, you know you need 800 ounces of finished soup, so you’ll scale the recipe or run multiple batches to hit that total. The reason this works is that portion size multiplied by the number of portions must equal the finished yield, which lets you plan purchases, production, and pricing accurately. Yield also accounts for losses from trimming and cooking, so it reflects the actual usable amount you’ll have. This is why it relates directly to both how big each serving is and how many servings you can produce.