When to use this calculator
Estimate cooked mass using an explicitly entered yield factor. Yield depends on ingredient, method and water absorption; the ratio is an assumption rather than a universal recipe rule.
Explore the recipes & portions calculators for other questions in this topic. For a related calculation, use the Cooking Weight Loss Calculator: Measure mass lost between raw and cooked food.
PUTTING IT INTO PRACTICE
Cooked Food Yield: a worked example
The values below are an illustrative example, not a recommendation. Replace them with measurements or assumptions that match your question.
| Input | Example value |
|---|---|
| Raw ingredient mass (g) | 100 |
| Cooked-to-raw mass ratio | 3 |
| Result | 300 g |
- Check the input labels and enter the example values above.
- Apply the relationship: Cooked mass = raw mass × entered yield ratio.
- The result is 300 g, rounded for display.
How to interpret your result
Yield depends on ingredient, method and water absorption; the ratio is an assumption rather than a universal recipe rule.
Raw, cooked and trimmed weights are different measurement stages. An edible-yield percentage describes the remaining share after preparation. Scaling ingredient amounts does not automatically scale cooking time.
Frequently asked questions
Should portion weights use raw or cooked food?
Use whichever basis your recipe or serving plan requires, and state it consistently. Do not compare raw weights directly with cooked weights.
When is the cooked food yield calculator useful?
Estimate cooked mass using an explicitly entered yield factor. Yield depends on ingredient, method and water absorption; the ratio is an assumption rather than a universal recipe rule.
How do I use the cooked food yield calculator?
Enter raw ingredient mass (g), cooked-to-raw mass ratio. The result updates automatically. Use the units shown beside each input; the example values illustrate the method.
Which formula does this calculator use?
Cooked mass = raw mass × entered yield ratio.
What should I check before using the result?
Yield depends on ingredient, method and water absorption; the ratio is an assumption rather than a universal recipe rule.
How are results rounded?
Scalar numbers display up to six decimal places, with scientific notation for very large or small values. Text, fraction, date and schedule outputs use the format described on the tool. Intermediate calculations use JavaScript floating-point arithmetic. Keep sensible precision for your measurements.
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