Yield percentages allow you, the cook, to increase your knowledge in ordering and figuring out food cost. The yield itself is the percentage of the specified product that is usable. For example, bananas, at a 68% yield, means that you throw away 32% of the banana (the peel), use the other 68% of it, and obviously pay for the whole thing.

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.

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. weight/ea.	Item	Yield %
2# ea. .9kg ea.	Anise	75
_	Apples	76
_	Apricots	94
_	Artichokes	48
_	Asparagus	56
_	Avocado	75

B
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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. weight/ea.	Item	Yield %
.44# ea. 200g 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
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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. weight/ea.	Item	Yield %
2.5# ea 1.13kg ea	Cabbage, green	79
_	Cantaloupe, no rind	50
_	Carrots, no tops	82
_	Carrots, with tops	60
2# hd .9kg hd	Cauliflower	45
2# bu .9kg bu	Celery	75
_	Celery root (Celeriac)	75
_	Chard	77
26oz ea 740g ea	Coconut	53
_	Collards	77
.58# ea 260g ea	Cucumbers	95

D
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E
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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. weight/ea.	Item	Yield %
1.25# ea 567g ea	Eggplant	81
_	Endive, Chicory, Escarole	74

F
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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. weight/ea.	Item	Yield %
_	Figs	82
	Fruit for juice:
16oz ea 454g ea	___Grapefruit	*45
3.5oz ea 100g ea	___Lemon	*45
2.2oz ea 62g ea	___Lime	*35
6.6oz ea 187g ea	___Oranges, Florida	*50

*: % of total weight

G
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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. weight/ea.	Item	Yield %
2oz ea 57g ea	Garlic bulb (10-12 cloves)	87
_	Grapefruit sections	47
_	Grapes, seedless	94

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K
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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. weight/ea.	Item	Yield %
_	Kale	74
_	Kohlrabi	55

L
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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. weight/ea.	Item	Yield %
.75# bu 340g bu	Leeks	52
2.25# hd 1.02kg hd	Lettuce, Iceberg	74
_	Lettuce, leaf	67

M
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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. weight/ea.	Item	Yield %
	Melons:
_	___Cantaloupe	50
_	___Casaba	50
_	___Cranshaw	50
_	___Honeydew, no rind	60
_	___Watermelon, flesh	46
_	Mushrooms	97
_	Mustard greens	68

N
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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. weight/ea.	Item	Yield %
_	Nectarines	86

O
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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. weight/ea.	Item	Yield %
_	Okra	78
.33# bu 150g bu	Onions, green (10-12)	60
_	Onions, large	89
_	Orange sections	70

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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. weight/ea.	Item	Yield %
.33# bu 150g bu	Parsley	76
_	Parsnips	85
_	Peaches	76
_	Pears	78
_	Peas, green in the shell	38
.33# ea 150g ea	Peppers, green	82
.19# ea 86g ea	Peppers, fryers
_	Persimmons	82
4# ea 1.8kg ea	Pineapple	52
_	Plums, pitted	85
_	Pomegranates	54
_	Potatoes, new	81
_	Potatoes, old	73
_	Potatoes, sweet	80

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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. weight/ea.	Item	Yield %
_	Radishes, with tops	63
_	Radishes, no tops	85
_	Raspberries	97
_	Rhubarb, no leaves	86
3# ea 1.36kg ea	Rutabagas	85

S
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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. weight/ea.	Item	Yield %
_	Salsify	63
.5oz ea 14g ea	Shallots	89
_	Spinach	74
	Squash
.83# ea 376g ea	___Acorn	78
1.8# ea 816g ea	___Butternut	52
_	___Hubbard	66
.36# ea 163g ea	___Yellow	95
.58# ea 263g ea	___Zucchini	95
_	Strawberries	87

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The New Professional Chef, 6th edition * 1996,
by The Culinary Institute of America,
published by John Wiley & Sons

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