How to call the outcome of a cooking recipe, in quantitative terms [closed]

Talking about cooking recipes, how do you call "the amount of it that the recipe produces", the recipe outcome in quantitative terms?

I'm looking for the more professional term, the one used by professional cooks.

I think it's "this recipe yields 12 servings" or "... yields 4 Kg."
On the other hand, some recipes appear saying "... for 12 servings."

Note: cross-posted in Seasoned Advice, the cooks' place.

Solution 1:

The is the recipe's yield. Here is a reference in a culinary textbook, Basic Kitchen and Food Service Management:

Yield in culinary terms refers to how much you will have of a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins. Yield can also refer to the amount of usable product after it has been processed (peeled, cooked, butchered, etc.)