Food Waste and Loss of Weight in Cooking

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Abstract
A table is presented showing changes in weight due to cooking losses in some 100 different foods including meats, vegetables, puddings and pastries. These losses agreed rather closely with others reported for similar foods, and varied from 13-37% for puff pastry, 7-33% for grilled fish and 13-39% for roast meats. Green leafy vegetables generally gained weight on boiling. A list of wastage in various foods is also presented, and variations are noted of from 75% of the purchased portion of string beans down to 1.2% in the case of new potatoes. Unavoidable waste is so great for many commodities that additional wastes due to careless preparation should be avoided.
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