Cooking changes food mass through moisture loss or gain, trimming, draining and other preparation steps. The Cooked Yield Calculator compares measured raw and cooked weights to estimate yield percentage. It also reports weight change, portion counts, measurement uncertainty and the raw mass or cost needed to reach a target cooked weight.
For batch portion planning, use the Batch Cooking Portion Calculator. For usable ingredient cost after trimming, explore the Usable Ingredient Cost Calculator.
Results are estimates based on the values you enter. Nothing you type is sent to or stored on our servers.
What the Cooked Yield Calculator Measures
Cooking yield is the ratio of cooked mass to raw mass, expressed as a percentage. A yield below 100% indicates a net mass decrease; a yield above 100% indicates a net mass increase. The result describes the weighed process and should not be interpreted as a universal property of an ingredient.
- Cooking yield as a percentage of raw mass.
- Mass lost or gained during the measured process.
- Local sensitivity of yield to small raw and cooked mass changes.
- Optional uncertainty propagation and Monte Carlo interval.
- Optional complete portion count, raw target requirement and cost estimate.
How to Use the Calculator
Measure raw and cooked weights
Weigh the raw ingredient before cooking and the cooked edible output after the process. Use grams for both inputs. Use the same tare method and comparable measurement conditions. If trimming occurs before cooking, decide whether the raw measurement is before or after trimming and keep that basis consistent.
Enter portion size and uncertainty
Cooked portion size is optional and estimates the number of complete portions. Raw and cooked measurement uncertainties are also optional and should represent plausible standard measurement uncertainty in grams. The uncertainty calculation assumes independent input errors.
Set a target cooked weight and price
Enter a target cooked mass if you want to estimate the raw mass required at the measured yield. Price is optional and entered per kilogram of raw ingredient. Choose a currency for the estimated cost. The estimate assumes the same yield and price remain applicable to the target batch.
Formula and Calculation Method
Let mᵣ be raw mass and m꜀ cooked mass, both in grams.
1. Cooking yield
Yield (%) = 100 × m꜀/mᵣ. A value of 80% means 100 g raw mass produced 80 g cooked mass under the measured conditions.
2. Weight change
Percentage mass change = 100 − yield. A positive value indicates mass loss; a negative value indicates mass gain. The direction and magnitude depend on the food and process.
3. Sensitivity and uncertainty
The local derivatives are ∂Y/∂mᵣ = −100m꜀/mᵣ² and ∂Y/∂m꜀ = 100/mᵣ. For independent standard uncertainties uᵣ and u꜀, propagated uncertainty is √[(∂Y/∂mᵣ × uᵣ)² + (∂Y/∂m꜀ × u꜀)²]. The calculator also simulates 5,000 trials when uncertainty inputs are supplied.
4. Target raw mass and cost
For a target cooked mass T, estimated raw mass = T ÷ (yield/100). Estimated ingredient cost = raw mass in kilograms × price per kilogram. This extrapolation assumes the measured yield is representative of the target batch.
Worked Example: Raw Chicken to Cooked Weight
Suppose 1,000 g raw ingredient produces 750 g cooked edible mass. Yield is 100 × 750/1,000 = 75%. Net mass loss is 25%. If the target cooked output is 1,500 g, the estimated raw requirement is 1,500/0.75 = 2,000 g.
If the raw ingredient costs $6.00 per kilogram, the estimated raw ingredient cost for that target is $12.00. This excludes trimming differences, seasoning, energy, labor, packaging and other costs.
Interpreting Yield Results
- Yield is a process-specific mass ratio, not a nutrient-retention percentage.
- A yield above 100% can occur when food absorbs water or other mass during preparation.
- Uncertainty intervals reflect the entered measurement uncertainty and model assumptions.
- Target raw mass is an extrapolation from the measured yield.
Measurement Quality and Limitations
For useful comparisons, standardize the weighing stage, cooking method, draining time, cooling period and edible portion definition. Weighing hot food, retaining cooking liquid or changing trimming practice can alter the result. Repeat measurements across representative batches when process variability matters.
The Monte Carlo interval is a numerical propagation of the entered uncertainty model, not a guarantee of process repeatability. The tool does not measure nutrient retention, moisture content, food safety or ingredient composition.
Frequently Asked Questions
Can cooking yield be above 100%?
Yes. Some foods absorb water or other ingredients during cooking. The measured cooked mass can therefore exceed the initial raw mass.
Should raw weight include bones and packaging?
Use a consistent ingredient basis. If the goal is edible cooked yield, exclude packaging and clearly decide whether bones or trim are included in both stages.
What does the uncertainty interval mean?
It estimates how measurement uncertainty in the two weights may affect the calculated yield under an independent-error assumption. It does not include all sources of batch-to-batch process variation.
Related Velora Foods Tools
- Batch Cooking Portion Calculator
- Usable Ingredient Cost Calculator
- Weekly Meal Prep Quantity Calculator
Calculation Notes and Disclaimer
This calculator estimates mass ratios and associated uncertainty from entered measurements. It is not a laboratory assay, nutrition analysis or food-safety tool. Use repeatable weighing procedures and verify assumptions for the ingredient and cooking method.