"Yield - Amount of usable ingredients after processing, expressed as a percentage".
https://pos.toasttab.com/blog/on-the-line/calculate-plate-co...

"Get your yield percentage by converting the edible product weight into a percentage".
https://cookingtoday.net/percent-yield-calculation/


"YIELD PERCENTAGE
...Determining the Yield Percentage of your recipes in advance will lead to greater efficiencies and a more productive operation...
... ... ... ... ...
As-Purchased Quantity (APQ): The weight, volume, or count of the product as it is received from the vendor...
Edible Portion Quantity (EPQ): The weight, volume, or count of the product after it has been cleaned, peeled, or prepared (fabricated) and is ready for use...
Trim: The weight or volume of the waste...
... ... ... ... ...
APQ – EPQ = Trim...
... ... ... ... ...
YIELD %:
Many foods are not purchased already cleaned, and with these, some waste (trim) is expected. The yield percentage is used to adjust the as-purchased cost to compensate for trim loss".
https://www.ciachef.edu/uploadedFiles/Pages/Admissions_and_F...

---

Процент выхода готовой пищи к весу сырья — http://www.pravilnoe-pokhudenie.ru/kulinarija/normy-poter-pr...

Выход полуфабрикатов после первичной обработки — https://base.garant.ru/71563102/7dede6ac8f25be619ed07c17ed1c...

"По таблице «Нормы выходов мясных полуфабрикатов (в % к мясу весом брутто) для предприятий, работающих на сырье» находят процент выхода требуемой части туши...".
http://www.dgunh.ru/content/files/fosi/fos-spo-tpop-37.pdf


"Выход
Выход ингредиента после обработки.

Процент выхода
Процент выхода соответствующего ингредиента (относительно 100%, которые содержались в исходном продукте)".
https://rarus.ru/downloads/2454/Restaurant_2_2018_08_20.pdf