Define yield in recipe scaling and give the formula to adjust ingredient quantities.

• A. Yield is the number of portions produced; new amount = (desired yield / original yield) × original amount for each ingredient.
• B. Yield is the total weight of final dish regardless of portions.
• C. Yield is the time required to cook the dish.
• D. Yield is the number of calories.

Answer: (A)

Yield is the number of portions a recipe will produce. When scaling, apply the same factor to every ingredient so the proportions stay correct. The factor is (desired yield / original yield), and the formula becomes new amount = original amount × (desired yield / original yield). For example, if a recipe yields 8 portions and you need 12, the factor is 12/8 = 1.5, so every ingredient amount is multiplied by 1.5 (2 cups of flour become 3 cups, etc.). Yield isn’t about total weight, cooking time, or calories; it specifically refers to how many servings the recipe makes.