Y

Yield (1) The amount of usable meat in proportion to fat. (2) The edible amount remaining after trimming any food. (3) The total quantity of food produced using a given recipe.

Yield Grade The designation of the quality of meat according to the amount of usable meat in proportion to fat.

Yield Test A test to determine the cost per unit of weight of meat after trimming and boning.

Yogurt Milk cultured by special bacteria and having a custardlike consistency.

Yolk The yellow part of the egg; it has a high fat and protein content and contains iron and several vitamins.