Certified Dietary Manager (CDM) Practice Exam

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Prepare for the Certified Dietary Manager Exam with flashcards and multiple choice questions. Improve your knowledge with hints and explanations.

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How is yield percentage calculated?

Purchased weight divided by edible portion weight
Edible portion weight divided by purchased weight
Total servings divided by portion size
Edible portion weight divided by total cost

The correct answer is: Edible portion weight divided by purchased weight

Yield percentage is a critical metric in food service that helps determine how much of the purchased food can be used after preparation and cooking. The correct calculation for yield percentage is achieved by dividing the edible portion weight by the purchased weight. This formula provides a percentage that reflects the usable portion of the food compared to what was originally purchased. When understanding yield percentage, it's important to recognize that it measures the efficiency of food use and helps in menu planning and cost control. A higher yield percentage indicates a greater proportion of the purchased weight is preserved as an edible portion, which is essential for maintaining quality and minimizing waste. The other options present different concepts that do not accurately reflect the calculation of yield percentage. The option involving total servings and portion size relates more to portion control rather than yield calculation. Similarly, the selection discussing edible portion weight divided by total cost does not pertain to yield but rather to food cost calculation.