Serving Size Calculator

Work backwards from the plated portion and the cooking yield. A 200 g cooked portion at 75% yield needs about 267 g raw, and bone-in cuts need more again.

Typically 20 to 30%, mostly water lost as steam. Higher heat and longer cooking both increase it, which is why a well-done steak weighs noticeably less than a rare one.

Around 75 to 100 g dried, which roughly doubles and a half in cooking. It looks absurdly small in the packet and is a normal portion on the plate.

About 60 to 75 g uncooked, which roughly triples. The same trap as pasta — the raw weight looks wrong until it is cooked.

Allow roughly half as much again as the boneless equivalent, since the bone is weight you do not eat. The exact share depends on the cut.

Deliberately, if you want them. Adding servings is more reliable than adding a percentage, because it keeps the portion size honest rather than quietly inflating it.

Roughly half its raw weight as edible meat once the carcass and bones are discounted. A 1.8 kg bird gives around 900 g of meat, which is four to six portions.

By weight yes, though the texture is the point — long cooking breaks down collagen into gelatine, which is why a shoulder that has lost 40% is better eating than one that lost 20%.

About 80 to 100 g of leaves as a side, which looks like a great deal of volume for very little weight. Dressed salad is the item most often over-prepared.

Larger than a nutritional guideline portion, and it varies enormously by country and venue. Catering to restaurant portions at home is a common reason quantities feel excessive.

Count children as roughly half an adult for planning, adjusting up for teenagers. The same weighting the party calculator uses works here.

Often less, despite the waste, because bone-in cuts are usually cheaper per kilogram and the bones make stock. The saving depends on the cut and the price gap.