Question: Off the top of your head, can you think of a situation when you don't need to use yield percent?
Two Situations: which one doesn't require yield percent?
Situation #1: is serving broccoli to $263$ guests. Broccoli is purchased by the case, with $14$ bunches per case. Each case weighs $17 \frac{1}{2}$ pounds. One bunch of broccoli will serve $4$ people. How many cases of broccoli should order if the yield percent for broccoli is $63\%?$
Situation #2: You are making $15$ vegetarian pizzas. Each pizza contains $3$ cups of chopped green pepper. Each pepper weighs $7$ ounces, and $1$ cup of chopped green pepper weighs $5.2$ ounces. If a green pepper has a yield percent of $82$ percent, how many peppers should you purchase?
Helpful Hints: We may ignore yield percent when:
1) $APQ=EPQ$, i.e., the yield percent is 100%,
2) the recipe doesn't call for a weight or volume, but rather a count of a particular item. (A number of apples, a number of bunches of basil, etc.)
Two More Situations: which one doesn't require yield percent?
Situation #1: You purchase scallions by the case. Each case costs $\$8.70,$ weighs $7 \frac{1}{2}$ pounds, and contains $30$ bunches of scallions. The yield for scallions is $89\%.$ A recipe calls for $2$ pounds $7$ ounces of cleaned scallions. How much will the scallions cost for this recipe?
Situation #2: You need $486$ stuffed green peppers. Each green pepper weighs $7$ ounces. If a case of green peppers weighs $20$ kilograms, how many cases of green peppers should be ordered if the yield percent for peppers is $82$ percent?