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Raw To Cooked Weight Formula:
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The Raw To Cooked Weight Formula calculates the final cooked weight of food based on its raw weight and yield percentage. This is essential for recipe scaling, nutritional calculations, and food cost analysis in culinary applications.
The calculator uses the formula:
Where:
Explanation: The formula accounts for weight loss during cooking due to water evaporation, fat rendering, and other cooking processes.
Details: Accurate yield percentage is crucial for recipe consistency, portion control, food costing, and nutritional information accuracy in professional kitchens and food production.
Tips: Enter raw weight in grams and yield percentage. Yield percentage should be between 0-100%. All values must be valid positive numbers.
Q1: What is yield percentage in cooking?
A: Yield percentage represents the percentage of raw food weight that remains after cooking, accounting for moisture loss, fat rendering, and other changes.
Q2: How do I determine yield percentage for different foods?
A: Weigh food before cooking, cook using standard methods, then weigh again. Divide cooked weight by raw weight and multiply by 100 to get yield percentage.
Q3: What are typical yield percentages for common foods?
A: Meats typically yield 60-75%, vegetables 80-95%, grains and pasta 200-300% (as they absorb water), though this varies by cooking method and specific food item.
Q4: Why is this calculation important for meal planning?
A: It helps determine appropriate portion sizes, calculate nutritional content per serving, and accurately cost recipes for commercial food service.
Q5: Can this formula be used for all cooking methods?
A: Yes, but yield percentages vary significantly by cooking method (grilling vs boiling vs roasting), so specific yield percentages should be determined for each preparation method.