The Culinary Institute of America reading discusses the use of material

Q11

The Culinary Institute of America reading discusses the use of material that has been trimmed from the ingredient. For your discussion here, provide an example of what usable trim is and how it might be used.

The segment is located in chapter 2 under "recipe calculations". 

To start, identify an ingredient you may use [preferably related to the recipe you presented in week 1]. Then, provide an estimated cost for purchasing that ingredient as well as an estimated yield percentage and waste [trim]. Estimates can be found online or you can measure your own usage for a recipe at home. Following that and for the focus of the discussion, determine an alternative use for the trim and evaluate the value of the usable "waste" or trim for that alternative usage.