How do I translate raw ingredient stock into complete standard portions after measured preparation loss?
Preparation loss is applied before cook retention. Portion size is measured on cooked product.
Open Prep yield portionsTry the worked example
These are the example inputs from Prep yield portions. Replace them in the tool to run your own case.
| Raw batch mass (kg) | Prep loss (%) | Cook retention (%) | Plated portion (g) |
|---|---|---|---|
| 18 | 17 | 84 | 145 |
Example result
Complete portions · 86 portions
Who uses this?
Kitchen production lead. The free online tool runs the calculation in your browser. To edit the files and use the tools offline in one business, see the €49 offline edition.
Where the idea came from
An independent restaurant can handle repeat orders through a direct customer handoff. This independent application adapts that idea to translate raw ingredient stock into complete standard portions after measured preparation loss.
Original video