Title: Use yield percentage.
Course: Culinary Arts II (16052-II) > Section: Using Business and Mathematics Skills

Using a yield percentage should include

- performing a yield test (i.e., comparing usable product amount to the purchased amount)
- comparing as purchased (A.P.) vs. edible portion (E.P.)
- calculating the purchasing amount from the usable portion and the yield percentage
- calculating trim loss vs. trim waste.

Process/Skill Questions:

Thinking

- How would one calculate trim loss on a menu item?
- Why is it important to perform a yield test with menu items?

Communication

- What is a yield test?

Leadership

- How can a yield test help improve one’s skills?

Management

- How would one perform a yield test on a menu item?