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There are times when a raw ingredient starts off with one weight or volume, but by the time it is useable, that weight/volume has changed because you have had to trim away various less desirable parts. Through your recipes in Garde, you can account for this loss of yield when preparing food items in two ways. This article will explain both ways and equip you to choose the option that is best for you!

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Two Options for Handling Yield

In the following examples, we will use an onion and assume that when dicing, you achieve a 70% yield.

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Option 1: Use the Yield Percentage on an Ingredient

When adding an ingredient to a recipe, you can set a yield percentage directly on that ingredient line. In the example below, the recipe for mirepoix uses different percentage yields for each ingredient (onion at 70%, celery at 75%, carrots at 85%).

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Option 2: Create a Prep Recipe That Accounts for Yield

Using the example of an onion, you would create a recipe for “Chopped Onions” with a single ingredient of onions. The quantity would be 1 pound and the yield would be 0.7 pounds (equal to a 70% yield).
If you use AI Onboarding for Recipes to copy and paste your ingredients, you can always adjust the yield percentages afterward to fine-tune your cost calculations.