Cooking Yield Calculator

Calculator Inputs

Enter batch values below. The results appear above this form after calculation.

Batch Name

Weight Unit

Gross Raw Weight

Trim Loss Weight

Final Cooked Weight

Portion Size

Total Raw Cost ($)

Raw Solids Percent (%)

Measurement Notes

Reset

Example Data Table

Batch	Gross Raw	Trim	Cooked	Overall Yield	Comment
Roasted Potatoes	10.00 kg	1.00 kg	8.10 kg	81.00%	Typical moisture loss during roasting.
Steamed Rice	2.00 kg	0.00 kg	5.00 kg	250.00%	Water absorption pushes yield above 100%.
Beef Stew Reduction	6.00 kg	0.50 kg	4.60 kg	76.67%	Long simmering increases concentration and solids percentage.

Formula Used

Net Raw Weight
Net Raw Weight = Gross Raw Weight − Trim Loss

Edible Yield Percent
Edible Yield % = (Net Raw Weight ÷ Gross Raw Weight) × 100

Cooking Yield Percent
Cooking Yield % = (Cooked Weight ÷ Net Raw Weight) × 100

Overall Yield Percent
Overall Yield % = (Cooked Weight ÷ Gross Raw Weight) × 100

Portion Count
Portion Count = Cooked Weight ÷ Portion Size

Cost per Portion
Cost per Portion = Total Raw Cost ÷ Portion Count

Solids Conservation Estimate
Estimated Cooked Solids % = (Net Raw Weight × Raw Solids %) ÷ Cooked Weight

Concentration Factor
Concentration Factor = Net Raw Weight ÷ Cooked Weight

How to Use This Calculator

Enter a batch name to identify the recipe or production run.
Choose one unit and keep every weight field in that same unit.
Add gross raw weight before trimming, peeling, or discarding material.
Enter trim loss to separate preparation waste from cooking change.
Enter the final cooked weight after draining, roasting, boiling, or cooling.
Add portion size to estimate servings from the finished batch.
Enter total raw cost to measure portion economics and batch efficiency.
Use the results, chart, CSV export, and PDF export for kitchen logs or costing reviews.

Frequently Asked Questions

1. What does cooking yield mean?

Cooking yield shows how much finished food remains after trimming and cooking. It compares final cooked mass with raw or net raw mass to measure loss, gain, or concentration.

2. Why can cooking yield be above 100%?

Some foods absorb liquid during cooking. Rice, beans, pasta, and grains can gain water, so cooked weight becomes higher than net raw weight and yield rises above 100%.

3. What is the difference between gross raw and net raw weight?

Gross raw weight is the starting material before trimming. Net raw weight is what remains after peel, fat, bone, or waste removal. Net raw is the edible pre-cook basis.

4. Should trim loss be included in yield analysis?

Yes. Trim loss affects usable output and cost. Separating trim loss from cooking change helps identify whether waste happened during preparation or during heating and moisture transfer.

5. What does raw solids percent represent?

Raw solids percent estimates the non-water fraction in the net raw batch. It helps approximate concentration after cooking by assuming solids mass remains nearly constant.

6. Can I use grams or pounds instead of kilograms?

Yes. Select grams, pounds, ounces, or kilograms. Keep every weight entry in the same chosen unit so the yield and cost calculations stay consistent.

7. How is cost per portion calculated?

The calculator divides total raw cost by the estimated number of finished portions. This gives a practical portion cost based on actual cooked output, not raw purchase weight.

8. Why might my kitchen log differ from this result?

Differences usually come from inconsistent weighing times, draining practices, evaporation, absorbed liquid, cooling loss, or inaccurate trim recording. Standardized measurement steps improve repeatability and costing accuracy.