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Culinary Arts & Cooking vocabulary · Recipes, Measurements & Costing

Yield

Meaning in culinary arts & cooking, with examples

/jiːld/nounCommon term

In culinary arts & cooking, yield means: The amount or number of portions a recipe produces; also the usable weight of an ingredient left after trimming, boning or peeling.

In Turkish: verim, çıktı miktarı, randıman

How it is used

Standard recipes state their yield (Yield: 12 portions). Chefs calculate yield percentage to cost dishes correctly: a whole fish may give only about half its weight as fillet. Also used as a verb: the recipe yields 2 litres.

Example sentences

  1. The yield on this beef is only 65% after trimming.

  2. The soup recipe has a yield of five litres, about twenty portions.

Common collocations

  • yield percentage
  • recipe yield
  • yield test
  • yields 10 portions
  • portionThe amount of a food served to one person. As a verb, to portion means to divide food into equal amounts for serving.
  • food costThe cost of the ingredients used to make a dish or menu, often shown as a percentage of the selling price.
  • recipeA set of instructions for making a dish, with a list of ingredients, their quantities and the steps, times and temperatures needed.
  • filletA boneless piece of fish or meat, such as a fish fillet or beef fillet. As a verb, to fillet means to remove the bones and cut out these pieces.

This word in other fields

The same English word can have a different meaning in another field:

More terms: Recipes, Measurements & Costing

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