What best defines yield in kitchen production?

• A. The rate at which dishes are prepared.
• B. The amount of finished product obtained from a recipe after cooking losses.
• C. The brightness of a dish's presentation.
• D. The time from order to service.

Answer: (B)

Yield in kitchen production is the amount of finished product you actually obtain from a batch after cooking losses and trimming. It’s a measure of how much usable product comes out of raw ingredients, usually expressed as a weight or as a number of portions. This concept matters because it directly affects forecasting, purchasing, portion control, and cost. For example, if you start with 10 pounds of raw ingredient and end up with 6 pounds of cooked product, the yield is 60% (or, if you planned 20 portions, you’d get about 12 portions from that batch). This is different from the speed of producing dishes, how bright a plate looks, or the time from order to service.