Assignment task: For the following recipe ready items, please provide how much of each do you have to purchase, based on the concept of yield percentage and the average yield, using the website resources below.
Note: The below quantities are recipe ready, which means that they are the end product from where you are building your recipe.
- 20 pounds of cabbage
- 10 pounds of pineapple
- 7 pounds of carrots
- 5 pounds of red peppers
- 8 pounds cucumbers
Why do you think understanding the concept of yield is important to the success of a food service operation?