Yield Test

A yield test is a measured procedure used to determine how much usable product remains after a defined preparation or cooking process. In professional kitchens, yield tests support purchasing decisions, recipe costing, portion control and waste management.

How to conduct a yield test

1. Weigh the ingredient as purchased (A.P.) before preparation.
2. Complete the specified operation, such as trimming, peeling, boning or cooking.
3. Weigh the usable edible portion (E.P.) after that operation.
4. Calculate yield percentage: E.P. weight ÷ A.P. weight × 100.
5. Record the method, product specification, date and any relevant conditions.

Example

A beef tenderloin weighs 5 kg before trimming and 4.2 kg after trimming. The trimming yield is 4.2 ÷ 5 × 100 = 84%. If the tenderloin is then cooked, weigh it again to calculate a separate cooking yield. Do not combine trimming loss and cooking loss without recording each stage.

Why yield tests matter

Yield tests show the actual cost of usable ingredients, help compare suppliers and reveal inconsistent trimming or production practices. They also help determine how much product must be ordered to meet a required portion count.

Chef’s tip: Use the same procedure each time. A yield figure is only meaningful when the starting product, trimming standard and measurement stage are consistent.

Related terms: A.P. weight, culinary yield and yield percentage.