Yields

• As a total quantity. (A soup recipe that makes 3 qt; a pot roast recipe that makes 5 lb meat.)
• As a total number of portions. (A recipe for Eggs Benedict that makes 12 portions; a recipe for grilled breast of duck that makes 4 portions.)
• As a total number of portions of a specified size. (A recipe for beef stew that makes 8 portions of 6 oz each; a recipe for individual chocolate soufflés that makes 6 soufflés, 4 oz each.)

Most recipe conversions require changing the total quantity or the total number of portions. The math for doing both of these is the same. As long as the portion size stays the same, you can use either the total quantity or the total number of portions as the yield when you make your calculations.