NOCTI Culinary Prep Cook Practice Test

Yield percentage shows how much of the item remains usable after trimming and processing, expressed as a percentage of what you started with. It uses the edible portion divided by the as-purchased weight, multiplied by 100 to turn it into a percent. In other words, yield = (edible portion / as-purchased weight) × 100.

This is why the correct concept is the edible portion divided by the as-purchased weight, expressed as a percentage. For example, start with 2 pounds of meat and end up with 1.25 pounds of edible product after trimming; yield = (1.25 / 2) × 100 = 62.5%. This helps with pricing, portioning, and forecasting losses.

Other ideas don’t fit because yield isn’t a ratio like grams per serving, nor is it net weight over total weight; nor is it as-purchased weight over edible portion, which would misrepresent the usable amount.