Chefs may use percentages to calculate and apply a yield percentage or food cost percentage.

It is helpful to remember the following formulas when working with percentages:

Helpful Hints:

• First determine what you are looking for—part, whole, or percentage.
• The number or word that follows the word of is usually the whole number the word is usually is connected to the part.
• The percentage will always be identified with either the symbol % or the word percent.
• The part will usually be less than the whole.