ACKNOWLEDGMENTS: The authors gratefully acknowledge the assistance of Ruth Bowman, Valerie Novick, and Colette O'Donnell, of the Consumer and Food Economics ‘Institute, in compiling and Summarizing the data for this handbook. They also express their gratitude to the many individuals in various govern- ment agencies and in private industry for their valuable information and advice. The original 1956 handbook, “Food Yields Summarized by Different Stages of Preparation," by Rebecca K. Pecot and Bernice K. Watt contained 1,301 items. This new publication provides data on food yields for approximately 2,900 items and reflects techno- logical advances in food processing and preparation in homes and in institutions during the past 20 years.CONTENTS Page Sources Of data .....ssceccecseesceeeeeeeeeeees eee b ete e eee reeneeereees 2 Explanation and use of table 1 .........ececeeceeeseeeeeeeeerereeeeres 2 Appendix ........- Steere eeee bene eeenen eee teens - Tables 1. Yields and losses or gains in preparation of foods ........-..ee00e 6 2, Sample computations for yields of mashed potatoes from raw whole potatoes ............. 0. sce eeeeee eee e ee eee eer eet 132 3, Sample computations for yields of brofler-fryer chickens . 4. Sample computations for yields of striped bass 135 5. Glossary ...... bene neeeee beeen eee A eeeeae Deen eeeee vee 136 Washington, D.C. Revised September 1975