Serving size is just the total amount a recipe makes divided evenly across the number of portions.
Serving size = Total yield ÷ Number of servings
Where
| Total yield | Total weight or volume produced |
| Number of servings | Portions you are dividing into |
Worked example
A dish that yields 2400 g split into 6 servings is 2400 ÷ 6 = 400 g per serving.
Reverse it to plan: servings = total yield ÷ desired portion size. 2400 g at 300 g portions makes 8 servings.
Portion with the Recipe Yield and Meal Prep Portion calculators in the cooking calculators.