What do we call the number of servings a recipe yields?

The term that describes the number of servings a recipe yields is "yield." In culinary contexts, yield refers specifically to the amount of food or the number of servings that can be produced from a recipe. It is important for chefs and cooks to know the yield when planning meals, as it helps them to determine how much food they need to prepare for a specific number of guests.

The other options do not accurately define this concept. "Portion" often refers to the size of an individual serving rather than the total number of servings a recipe produces. "Output" is a broader term that can relate to production in various contexts and does not specifically apply to recipe yields. "Quantity" is a general term that refers to the amount of something but lacks the specific connotation of servings associated with "yield." Understanding these definitions helps culinary professionals effectively manage resources and portion control in food preparation.