This is very useful to know for when you are cooking for a large banquet and don't want to overorder the food. You can use this chart to figure out how much usable product you're going to need and buy accordingly.
The same works for figuring food costs. Once you know how much of a product you need for the meal, you can use these percentages to find out how much that actually cost you. We welcome your questions about this chart in our Message Boards .
Click HERE to open a new window on your browser with all the definitions of the below abbreviations.
A
A|B |C |D |E |F |G |H |I |J |K |L |M |N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
2# ea.
Anise
75
_
Apples
76
_
Apricots
94
_
Artichokes
48
_
Asparagus
56
_
Avocado
75
B Return to Top
A |B|C |D |E |F |G |H |I |J |K |L |M |N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
.44# ea.
Bananas
68
_
Beans, green/wax
88
_
Beans, Lima in shell
40
_
Beets, no tops
76
_
Beets, with tops
49
_
Beet greens
56
_
Blackberries
92
_
Blueberries
92
1.5# bu
Broccoli
61
_
Brussels sprouts
74
C Return to Top
A |B |C|D |E |F |G |H |I |J |K |L |M |N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
2.5# ea
Cabbage, green
79
_
Cantaloupe, no rind
50
_
Carrots, no tops
82
_
Carrots, with tops
60
2# hd
Cauliflower
45
2# bu
Celery
75
_
Celery root (Celeriac)
75
_
Chard
77
26oz ea
Coconut
53
_
Collards
77
.58# ea
Cucumbers
95
D Return to Top
E Return to Top
A |B |C |D |E|F |G |H |I |J |K |L |M |N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
1.25# ea
Eggplant
81
_
Endive, Chicory, Escarole
74
F Return to Top
A |B |C |D |E |F|G |H |I |J |K |L |M |N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
_
Figs
82
Fruit for juice:
16oz ea
___ Grapefruit
*45
3.5oz ea
___ Lemon
*45
2.2oz ea
___ Lime
*35
6.6oz ea
___ Oranges, Florida
*50
*: % of total weight
G Return to Top
A |B |C |D |E |F |G|H |I |J |K |L |M |N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
2oz ea
Garlic bulb (10-12 cloves)
87
_
Grapefruit sections
47
_
Grapes, seedless
94
H Return to Top
I Return to Top
J Return to Top
K Return to Top
A |B |C |D |E |F |G |H |I |J |K|L |M |N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
_
Kale
74
_
Kohlrabi
55
L Return to Top
A |B |C |D |E |F |G |H |I |J |K |L|M |N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
.75# bu
Leeks
52
2.25# hd
Lettuce, Iceberg
74
_
Lettuce, leaf
67
M Return to Top
A |B |C |D |E |F |G |H |I |J |K |L |M|N |O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
Melons:
_
___ Cantaloupe
50
_
___ Casaba
50
_
___ Cranshaw
50
_
___ Honeydew, no rind
60
_
___ Watermelon, flesh
46
_
Mushrooms
97
_
Mustard greens
68
N Return to Top
A |B |C |D |E |F |G |H |I |J |K |L |M |N|O |P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
_
Nectarines
86
O Return to Top
A |B |C |D |E |F |G |H |I |J |K |L |M |N |O|P |Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
_
Okra
78
.33# bu
Onions, green (10-12)
60
_
Onions, large
89
_
Orange sections
70
P Return to Top
A |B |C |D |E |F |G |H |I |J |K |L |M |N |O |P|Q |R |S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
.33# bu
Parsley
76
_
Parsnips
85
_
Peaches
76
_
Pears
78
_
Peas, green in the shell
38
.33# ea
Peppers, green
82
.19# ea
Peppers, fryers
_
Persimmons
82
4# ea
Pineapple
52
_
Plums, pitted
85
_
Pomegranates
54
_
Potatoes, new
81
_
Potatoes, old
73
_
Potatoes, sweet
80
Q Return to Top
R Return to Top
A |B |C |D |E |F |G |H |I |J |K |L |M |N |O |P |Q |R|S |T |U |V |W |X |Y |Z
Approx.
Item
Yield
_
Radishes, with tops
63
_
Radishes, no tops
85
_
Raspberries
97
_
Rhubarb, no leaves
86
3# ea
Rutabagas
85
S Return to Top
A |B |C |D |E |F |G |H |I |J |K |L |M |N |O |P |Q |R |S|T |U |V |W |X |Y |Z
Approx.
Item
Yield
_
Salsify
63
.5oz ea
Shallots
89
_
Spinach
74
Squash
.83# ea
___ Acorn
78
1.8# ea
___ Butternut
52
_
___ Hubbard
66
.36# ea
___ Yellow
95
.58# ea
___ Zucchini
95
_
Strawberries
87
T Return to Top
U Return to Top
V Return to Top
W Return to Top
X Return to Top
Y Return to Top
Z Return to Top
The New Professional Chef, 6th edition * 1996,
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