culinary math: yield % and costing

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Last updated 9:43 PM on 4/11/26
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4 Terms

1
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What is the formula for yield percentage?

EP ÷ AP × 100

2
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If AP is 12 lb and EP is 9 lb, what is the yield %?

9 ÷ 12 × 100 = 75%

3
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What is the formula for food cost percentage?

Food Cost ÷ Sales Price × 100

4
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If a dish costs $3.20 to make and sells for $12, what is the food cost %?

3.20 ÷ 12 × 100 = 26.7%