If an ingredient in your recipes has cooking/trimming loss or gain, your measurements may be off. This can affect your recipe costs and nutritional values. Luckily there are two easy ways to account for trim yield in Galley. In these examples, we will be looking at the Chicken in our Buttermilk Fried Chicken Recipe. 

Option 1) If the trim yield is the same every time the ingredient is used (e.g. trimming chicken breast) you can assign the yield directly to the ingredient. To do this, enter the ingredient's page and edit the "Yield" text box (e.g. we are left with 80% of the chicken when we are done trimming).

After the "Yield" value is changed, notice an increase in the price of chicken in the recipe. This is because Galley now recognizes that we need 1.25 lb of untrimmed chicken to reach the 1 lb of trimmed chicken required in the recipe. 

Option 2) If the trim yield is specific to a preparation (e.g. if the chicken is only sometimes trimmed), you may also assign trim yields to your "Preparations." To do this, while inside the recipe, add the desired preparation to the ingredient.

Then, go into the ingredient's page and edit the "Yield %" that is associated with your preparation.

Once the yield value has been changed, the cost of the "trim" chicken will be changed across the platform. 

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