What this calculation means
Cooked yield compares cooked usable output with the raw input to a loss-only cooking stage. Cook loss is the remaining share of that input quantity.
Cooked output above raw input is rejected here. That condition requires a different balance, not a negative cook-loss assumption.
How to use this calculator
Enter raw and cooked quantities in one unit for the same batch. Use this model only when the stage does not gain mass from added water or ingredients.
Formula and variables
Cooked yield = Cooked usable quantity ÷ Raw quantity × 100; Cook loss = 100 − Cooked yield
- Raw quantitysame unit
- Quantity before cooking.
- Cooked usable quantitysame unit
- Finished quantity after cooking.
The percentage display uses one decimal place. Intermediate ratios retain their precision before the displayed result is rounded.
Understand your result
The result shows yield and its loss complement together. Both refer to the raw quantity entered.
Worked example
10 lb raw becomes 7.5 lb cooked.
Raw quantity: 10 same unit
Cooked usable quantity: 7.5 same unit
- Cooked yield is 7.5 ÷ 10 × 100 = 75.0%.
- Its loss complement is 100 − 75 = 25.0%.
Example result: 75.0% yield, 25.0% cook loss
Frequently asked questions
Is the result suitable for rice that absorbs water?
Not on this loss-only raw-to-cooked basis when the output weighs more than the starting ingredient. The current form deliberately excludes that balance.
Does it also include trimming before cooking?
Only if your chosen raw input already uses that stage boundary. Keep trim and cooking measurements separately defined to avoid double-counting loss.