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[PDF File]Common Product Yields - US Foods
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Common Product Yields VEGETABLES Acorn Squash Flesh Raw 74% Eggplant Trim, Pared, and Sliced 81% Artichoke Edible Leaves and Base 40% Endive Trimmed and Cored 86% Asparagus Trimmed Ends 80% Fennel Trimmed and Cored 86% Beets Peeled and …
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[PDF File]USDA Table of Cooking Yields for Meat and Poultry
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To prepare the USDA Table of Cooking Yields for Meat and Poultry, a series of steps were involved. First, the data in AH-102 were applied to food nutrient values and weight updates in the USDA National Nutrient Database for Standard Reference. Then, yield data from AH-102 were reviewed, revised and assimilated. Revisions included changes
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[PDF File]PROCESSING INSPECTORS' CALCULATIONS HANDBOOK
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13 YIELD CALCULATIONS 88 Introduction 88 How to Determine a Product's Yield 88 14 MISCELLANEOUS CALCULATIONS 91 ... The mission of the Food Safety and Inspection Service (FSIS) is to assure that meat, meat food, poultry, and poultry food products distributed in interstate commerce are wholesome, not
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[PDF File]Average Produce Yields From Whole Product To Usable Product
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Average Produce Yields From Whole Product To Usable Product Item Yield Item Yield Item Yield Asparagus 56% Lettuce 24 ct. cello 85% Peppers Yellow 15# 83% Avocado 72% Lettuce Boston 24 ct. 75% Peppers, Bell Green and Red 65% Beans, Green or Wax 88% Lettuce clean & Trim 4/6 ct. 89% Potato Idaho100 ct. 81%
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[PDF File]Food Buying Guide for Child Nutrition Programs: Introduction
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ii . Food Buying Guide for Child Nutrition Programs. Table 7: Converting Decimal Equivalents to Nearest Portion of a Cup for Fruits and Vegetables ....
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[PDF File]Table 4. VEGETABLE PRODUCTION CHART* Pounds Feet of …
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Yield per 100 feet of row** Yield per 100 square feet** Pounds Feet of Row Pounds Feet of Row Pounds Feet of Row Pounds Feet of Row Inches Pounds Pounds Asparagus 1.5 10 5 35 5 35 15 100 36 15 5 Beans, Lima 3 40 10 125 3 40 10 125 21 8 5 Beans, snap 15 25 50 85 18 30 55 90 21 60 34 Beets 3.5 4 10 10 7.5 8 25 25 21 100 57
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[PDF File]Food Buying Guide for Child Nutrition Programs Section 3
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Food Buying Guide for Child Nutrition Programs Section 3 Fruits Section 3 - Fruits 1. Food As Purchased, AP 2. Purchase Unit 3. Servings per Purchase Unit, EP 4. Serving Size per Meal Contribution 5. Purchase Units for 100 Servings 6. Additional Information APPLES Apples, fresh 125-138 count Whole, Includes USDA Foods Pound 14.80 1/4 cup raw ...
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[PDF File]Approximate Yields for Canned or Frozen Fruits and Vegetables
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Approximate Yields for Canned or Frozen Fruits and Vegetables FRUITS Measure/Weight Yield in Quarts Pounds per Quart VEGETABLES Measure/Weight Yield in Quarts Pounds per Quart Apples 1 bu. (48 lbs) 16-20 2 ½ -3 Asparagus 1 bu. (24 lbs) 8-12 2-3 Apples (sauce) 1 bu. (48 lbs) 15-18 2 ½ - 3 ½ Beans, Green 1 bu. (30 lbs) 5-8 4-5
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[PDF File]Educator Lesson Plan “Kitchen Calculations”
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YIELD PERCENTAGE Yield Percent is a vital tool for determining how much of a product to purchase or used in a recipe. Calculating yield percentage is critical to placing an accurate food order. Improperly calculating your food order can result in having too much or too little of a given ingredient.
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[PDF File]Determination of Cooking Yields and Nutrient Retention ...
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Determination of Cooking Yields and Nutrient Retention Factors of Choline in Meat Products Bethany A. Showell 1, Juliette C. Howe , Juhi R. Williams , Joanne M. Holden , Steven Zeisel2; 1Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Beltsville, MD 20705 Program No. 533.4 2University of North Carolina-Chapel Hill, Chapel Hill, NC ...
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Food yield calculator