Define yield. Explain the factors affecting yield, with an example of yield calculation.

1. 1 · Open in two lines. Yield is the usable amount of food left after cleaning, trimming or cooking. It decides how much to buy and how many portions a batch gives.
2. 2 · AP, EP and the formula. [Diagram: AP 20 kg → cleaning and trimming → EP 12 kg (60%) + waste 8 kg]; yield % = EP ÷ AP × 100
3. 3 · Worked example. Yield 60%; to get 30 kg florets buy 30 ÷ 0.60 = 50 kg.
4. 4 · Factors.
   • Quality, size, maturity and market form.
   • Pre-preparation method, staff skill and tools.
   • Cooking method, holding time, storage and portion control.
5. 5 · In food service. Hospital diets are planned on the edible portion, so yield figures keep each plate's nutrients accurate.
6. 6 · Close in one line. Knowing yield prevents both shortage and over-buying.

Scoring tip: Always show the formula and one small sum; it turns a short note into full marks.