What is the difference between Trim Yield, Preparation Yield, Cooking Method Yield Percentage, and Recipe Yield?

🐟 Example: Marinated, Roasted Salmon with Vegetables

✂️ 1. Trim Yield

Purpose: Account for inedible portions of a purchased item.

Ex: Salmon

• Purchased: whole salmon
• Head, bones, skin removed
• Edible fillet = 60 percent

Trim yield: 60 percent

Purchasing impact: If you need 60 lb cooked salmon fillet, Galley calculates that you must purchase ~100 lb whole salmon.

Nutrition impact: Nutrients are calculated on the edible fillet only.

🥕 2. Preparation Yield

Purpose: Account for prep loss after the item is edible.

Ex: Carrots

• Purchased: whole carrots
• Preparation: peeled
• Peels discarded
• Prep yield = 85 percent

Purchasing impact: To get 8.5 lb peeled carrots, Galley purchases 10 lb whole carrots.

Nutrition impact: Only the edible portion contributes nutrients.

🔥 3. Cooking Method

Purpose: Account for moisture and nutrient changes from heat.

Ex: Salmon fillet

• Cooking method: roasted
• Cooked yield = 90 percent

Ex: Broccoli florets

• Cooking method: roasted
• Cooked yield = 85 percent

Nutrition impact: Protein, calories, and micronutrients reflect cooked values, not raw.

🫗 4. Contribution Percentage

Purpose: Account for uniform discard where multiple ingredients experience the same loss.

Ex: Marinade discard

• Salmon is marinated in oil, soy sauce, and herbs
• Marinade ingredients are listed in the marinade subrecipe
• Contribution percentage represents the portion of marinade retained vs discarded
• Example: 20 percent retained, 80 percent discarded

Nutrition impact: Only the retained portion contributes calories, sodium, fat, etc. This prevents over-reporting nutrients from discarded components.

📊 5. Recipe Yield

Purpose: Define the total output of a finished recipe for costing, scaling, nutrition per serving, and use in other recipes.

Ex: Marinated Roasted Salmon

• Recipe produces 50 servings
• Yield unit: servings (or lb, oz, each, etc.)

Costing impact: Galley calculates cost per yield unit. If your recipe costs $200 total and yields 50 servings, your cost per serving is $4.

Scaling impact: When you need 100 servings instead of 50, Galley scales all ingredient quantities proportionally—including accounting for all the yields above (trim, prep, cooking, contribution).

Nutrition impact: Galley divides the total recipe nutrients by the yield to calculate nutrition per serving. If your salmon recipe contains 2,500 calories total and yields 50 servings, each serving shows 50 calories. Setting the correct yield ensures accurate nutrition labels and per-portion reporting.

Sub-recipe impact: When this salmon recipe is used as a component in another recipe (like a plated entrée), Galley uses the recipe yield to determine how much of each underlying ingredient is needed.

📋 Summary

Yield Type	Purpose
Trim yield	Structural waste (inedible portions)
Preparation yield	Prep waste (peels, etc.)
Cooking method	Heat effects (moisture loss and subsequent nutrient changes)
Contribution percentage	Uniform discard only (marinades, etc.)
Recipe yield	Total finished output for costing, scaling, and per-serving nutrition