A o/y4h S/^/Sz;^ Food Purchasing Guide for Group Feeding

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/^S^ United States |yy|) Department of ^^ Agriculture

Human Nutrition Information Service

Agriculture Handbook Number 284

S/^/Sz;^

Food Purchasing Guide for Group Feeding Olive M. Batcher


Agriculture Handbook Number 284

U.S. Department of Agriculture


Washington, D.C.

Revised June 1983

This handbook is an expansion and revision of a publication prepared by Betty Peterkin and Beatrice Evans in 1965.

For sale l).v the Superinteiuleiit of Documents, U.S. Government Printing Office Washington, D.C. 20402

United States Department of Agriculture


Belcrest Road Hyattsville, Maryland 20782

1 E SB yoo'^

SUBJECT: New Food Purchasing Guide

TO: Ann Collins Chadwick Office of the Consumer Advisor

Catherine Jensen Food and Nutrition Service

Henry Rodriguez Food and Nutrition Service

John McClung Food Safety and Inspection Service

Ovid Bay Extension Service

Pale May Agricultural Marketing Service

Enclosed is a copy of the newly revised "Food Purchasing Guide for Group

Feeding," Agriculture Handbook No. 284. Copies are available from the

Superintendent of Documents for $5.50. The stock number is 001-000-04353-6,

ISABEL WOLF Administrator

of

Enclosure

PREFACE

This handbook presents information helpful to food managers in estimating quantities of foods to be purchased for group feeding in small and large institutions« Amounts to buy of about 770 food items, including many of the new market forms, in terms of purchase units most commonly used are shown. The latest information on yields from the weight "as purchased" to the weight "as served" was used to derive the approximate number of purchase units needed to serve 100 persons. Portion sizes and purchase units are shown in both customary and metric measures.

ACKNOWLEDGMENTS

Yield and weight information used in the preparation of this buying guide for institutions was derived primarily from publications listed as references and unpublished laboratory data. The same yields and weights were used in the preparation of the buying guide for use in schools—Food Buying Guide for School Food Service, Program Aid No. 1257, U.S. Department of Agriculture, June 1980.

The author gratefully acknowledges the contributions of the following members of the Consumer Nutrition Center: Brucy Gray and Cecelia Wilkinson for assistance with computer programing and the word-processing staff.

iii

CONTENTS

Page

INTRODUCTION 1

EXPLANATION OF TABLES 1

LITERATURE CITED 11

ABBREVIATIONS AND SYMBOLS 12

INDEX TO FOODS 140

TABLES 1 Food purchasing guide in customary marketing units •• 13 2 Food purchasing guide in metric marketing units 69 3 Yield of edible meat from carcass and wholesale cuts

of beef, lamb, and pork 125 4 Purchase units for fresh vegetables and fruits 126 5 Purchase units for frozen vegetables and fruits 131 6 Common can and jar sizes 134 7 Factors to use for calculating purchase units needed

for 100 portions of selected sizes 136 8 Weight equivalents in customary and metric units .... 137 9 Volume equivalents in customary and metric units .... 138

10 Approximate scoop equivalents 139

iv


INTRODUCTION The menu item—roast beef, baked potato, broccoli, salad, rolls, melon, or beverage. The occasion—a club luncheon, a church or community supper, a family reunion, or a regular meal served at a nursing home or other institution. How much of each food will be needed to serve the group of 35, 100, or 175 persons attending?

Dietitians, nutritionists, food managers, and other food service personnel need information to help them decide how many purchase units—pounds, cans, or packages—of a wide variety of foods to buy to serve a specific number of persons a given portion. Such information, both in customary and metric terms, is found in this publication.

EXPLANATION OF TABLES

FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS—Table 1

FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Table 2

Tables 1 and 2 are the same except for the unit of measure of the purchase unit. The purchase unit is 1 pound (lb) or other customary units in table 1 and 1 kilogram (kg) or other metric units in table 2. Both tables show quantities of food to buy for 100 portions of prepared food in 1-ounce, 1-cup, 100-gram, and lOO-milliliter sizes.

Within each table, foods are listed alphabetically within broad major groups:

Meats—Poultry—Seafood Vegetables and Fruits Baked Products—Cereals—Flour Dairy Products—Eggs Other Foods

Food as purchased.—Foods are described in the forms as purchased— fresh, canned, dried, and frozen. Further descriptive information that would affect yield is also given, such as: for meats—bone in, boneless; for beans—in pods, shelled; for canned peaches— slices, halves.

Unit of purchase.—Units of weight or cans, packages, or other containers of sizes in common use in wholesale and retail markets are given. Usually, the unit of purchase is a pound, kilogram, or No. 10 can but it may also be a quart, gallon, liter, or dozen. Information on additional purchasing units may be found in tables 4 (fresh vegetables and fruits), 5 (frozen vegetables and fruits), and 6 (common can and jar sizes).

Weight per unit.—^Weights are for food as purchased. Weights for canned foods, unless otherwise specified, are net weights of the contents of the can and are comparable to the net weight on labels.

Food items which are usually served by the piece, such as fresh fruit or rolls, vary widely in weight. The approximate weight per item (or per dozen) indicates the relative size of the food.

Yield as served.—Yield as served refers to the weight of food •'as served" as a percentage of weight "as purchased." An item "as purchased" may have more than one yield depending on the way it is served or used. For example, the weight of unpared apple cubes is 90 percent of the weight of apples, as purchased whole, while the weight of pared apple cubes is but 76 percent of the "as purchased" weight. The food "as served" is described in the column "description of portion."

The yield usually refers to only that part of the purchased food that is all edible. That is, yields given assume that inedible parts such as bones, pits, and shells are discarded, except where otherwise specified. Also assumed as discard are some food parts that could be eaten but are usually discarded, such as potato peels and outer leaves of vegetables. For some foods, however, yields include inedible parts, such as pits in canned apricots. For these foods, the percentage of the portion that is edible is specified in the column "description of portion."

The yield of a food may vary widely, depending on the size, grade, and general condition of the food purchased, discards in preparation, and the method and time of cooking. For yields in this handbook, it is assumed that the food used is in good condition (free of rot, insect infestation, bruising), and that only usual amounts are discarded in preparation. Yields of cooked items are composites of several cooking methods and/or cooking times.

Yields presented in these tables were derived from published material cited on page 11 and unpublished data from the Human Nutrition Information Service, Consumer Nutrition Division of the U.S. Department of Agriculture and the National Marine Fisheries Service, U.S. Department of Commerce. Yields of meat and poultry in prepared meat and poultry combinations are based on minimum meat requirements for meat food products packed for interstate shipment under Federal inspection (3^).^

Description of portion.—Information in this column includes the description of food "as served" or as used. Any preparation given a food after purchase to get it ready for cooking or serving is listed in the order in which the preparation was performed. This includes paring fruits and vegetables, cooking foods, and cutting or chopping foods into specific shapes. The shape of the food affects the weight/volume relationship of a food, and thus the amount needed for 1-cup and 100-milliliter portions.

If the canned fruit or vegetable is drained, it is so indicated

Ûnderlined numbers in parentheses refer to Literature Cited, p. 11.

in this column. If the canned vegetable is drained partially, heated, and then drained, this procedure is shown as "heated and drained." If a cooking procedure made a substantial difference in yield information, the procedure is indicated.

The terms "lean and fat" for meat, and "meat and skin" for poultry include all the separable fat from a retail cut of meat and all the skin from poultry.

For meat or poultry combinations, such as barbecue sauce and meat, the term "cooked meat" refers to only the meat or poultry portion of the mixture.

To determine the serving size of such combinations necessary to provide 1 ounce or 100 grams of cooked meat or poultry, divide 1 (or 100) by the yield in decimals. Using barbecue sauce and meat (yield 35 percent) as an example:

1 ounce cooked meat = 2.9-ounce portion of 0.35 barbecue sauce with meat

100 grams cooked meat = 286-gram portion of 0.35 barbecue sauce with meat

Purchase units for 100 portions of size indicated.—The number of purchase units of a food that are required to provide 100 portions in each of four sizes—1 ounce, 1 cup, 100 grams, or 100 milliliters—is given whenever appropriate.

Most food service operations buy and serve food by customary units and therefore will use only the 1-ounce and 1-cup portion sizes in table 1. When metric measures are used exclusively, only the 100-gram and 100-milliliter portion columns in table 2 will be used. It is only during the transition period in the adoption of metric measurements that other columns are necessary. The number of purchase units specified should be sufficient to supply the stated number of portions described previously if the yield is as shown in the table. However, for insurance that there will be enough food, all calculations should be rounded up. The information in these columns can be used many ways:

1. To determine the number of purchase units for any size portion, once the volume or weight of the portion is defined, multiply the number of ounces, cups, or 100-gram or 100-milliliter units in the purchase units in the table by desired portion size and divide by corresponding size portion from the table. Examples:

a. If 9.8 pounds boneless chuck roast (table 1) are needed for 100 1-ounce portions, how much is needed for 100 3-1/2-ounce portions of cooked lean beef roast?

9.8 lb times 3.5 oz^ = 34.3 or about 35 lb. 1 oz

b. If 39.2 pounds fresh broccoli (table 1) are needed

Âbbreviations and symbols are given on p. 12,

for 100 1-cup portions, how much is needed for 100 3/8-cup portions of cooked chopped broccoli?

39.2 lb times 0,38 cup^ = 14.9 or about 15 lb. 1 cup

c. If 15.6 kilograms boneless chuck roast (table 2) are needed for 100 100-gram portions, how much is needed for 100 85-gram portions of cooked lean beef roast?

15.6 kg times 85 g = 13.3 or about 14 kg. 100 g

d. If 7.5 kilograms fresh broccoli (table 2) are needed for 100 100-milliliter portions, how much is needed for 100 125-milliliter portions of cooked chopped broccoli?

7.5 kg times 125 mL = 9.4 or about 10 kg. 100 mL

2. To obtain the number of purchase units required for more or fewer than 100 portions, multiply the number of purchase units in table by desired number of portions and divide by corresponding portion size from table. Examples:

a. If 9.8 pounds boneless chuck roast (table 1) are needed for 100 1-ounce portions, how much is needed for 175 1-ounce portions?

9.8 lb times 175 portions = 17.15 or about 18 lb. 100 portions

b. If 39.2 pounds fresh broccoli (table 1) are needed for 100 1-cup portions of cooked chopped broccoli, how much is needed for 35 1-cup portions?

39.2 lb times 35 portions = 13.72 or about 14 lb. 100 portions

c. If 39.2 pounds fresh broccoli (table 1) are needed for 100 1-cup portions of cooked chopped broccoli, how much is needed for 35 3/8-cup (0.38) portions?

39.2 lb times 35 portions times 0.38 cup = 5.2 or 100 portions about 6 lb.

When purchase units are in metric measures, use the information in table 2 in a similar manner as above.

3. To obtain the number of portions per purchase unit, divide 100 by the number of purchase units required to provide 100 portions. Examples:

a. If 9.8 pounds boneless chuck roast (table 1) are needed for 100 1-ounce portions of cooked lean beef roast, how many portions are there in 1 pound?

Equivalent factors for volume measures are given in tables 7 and 9.

100 = about 10.2 1-ounce portions. 9.8 lb

b. If 7.5 kilograms fresh broccoli (table 2) are needed for 100 lOO-milliliter portions of cooked chopped broccoli, how many portions are there in 1 kilogram?

100 about 13.3 100-milliliter portions.

7.5 kg

4. To estimate the edible portion (oz, cup, g. or mL) per Piece of food, divide 100 by number of purchase units required to provide 100 portions and the number of pieces per purchase

unit. Examples:

a. If 10.6 Cornish game hens (table 1 or 2) are required for 100 1-ounce portions of roasted meat, how many ounces of roasted meat may be obtained from 1/2 of a hen?

100 times 1 ounce = about 4.7 oz."* 10.6 hens times 2 halves

b. If 12.4 dozen bananas are needed for 100 1-cup portions of fruit, how many cups of edible fruit are in 1 banana?

100 times 1 cup = 0.67 or about 2/3 cup. 12.4 dozen times 12

c. If there are 3 bananas per pound and 49.5 pounds bananas are needed for 100 1-cup portions of fruit, how many cups of edible fruit are there in 1 banana?

100 times 1 cup = 0.67 or about 2/3 cup. 49.5 lb times 3 bananas per lb

d. If 17.4 cantaloupes are needed for 100 100-mL portions of cubed fruit, how many milliliters of edible fruit are there in a wedge that is 1/6 of a melon?

100 times 100 mL = about 96 mL. 17.4 melons times 6 wedges per melon

5, To use a size purchase unit not shown, multiply number of purchase units in table by weight of that purchase unit and divide by weight of new purchase unit. Examples:

a. How many No. 2-1/2 cans (1.81 lb each) of canned fruit cocktail are needed to replace the 8.5 No. 10 cans (6.62 lb each) required for 100 1-cup portions?

'Înstead of this procedure, the yield in decimals may be multiplied by the weight of the piece—1.75 lb times 0.34 = 0.595 lb (9.52 oz) roasted meat from a game hen or about 4.6 oz per half hen. Differences in quantities are due to rounding.

6.62 lb times 8.5 No. 10 c^ns = 31.1 or about 32

^•^^ ^^ No. 2-1/2 cans.5

b. How many 2.5 pound packages of frozen broccoli are needed to provide the 41.6 pounds of frozen broccoli required tor lUU 1-cup portions of cooked broccoli?

41.6 lb times 1 Ih = 16.64 or about 17 packages. 2.5 lb »-6

. ^' To obtain the number of purchase units required for a form of fresh vegetable not shown, multinlv ^h. r.,2>.^,. ^^ p-rcharc units in the table for the form of the food assumed by the yield of the form of food as purchased. Examples:

a. How many pounds of fresh chopped onions (table 1) are needed for 100 1-cup portions of cooked onions?

50.6 lb times 0.88 yield = 44.53 lb or about 45 lb.

b. How many kilograms of fresh peeled carrot cubes (table 2) are needed for 100 50-gram portions of cooked carrots?

21.5 kg times 0.70 yield times 50 g = 7.52 kg or about 100 g about 8 kg.

YIELD OF EDIBLE MEAT FROM CARCASS AND WHOLESALE CUTS OF BEEF LAMB, AND PORK—Table 3 '

Yields of edible meat from carcass and wholesale cuts of beef lamb, and pork are shown. To determine the amount of wholesale cut needed for 100 portions, divide the number of purchase units for 100 1-ounce (or 100-gram) portions of cooked lean meat from the boneless cut by the decimal part of the yield in table 3 for a comparable wholesale cut. Example: If 9.8 pounds boneless chuck roast are required for 100 1-ounce portions of cooked lean beef roast, how many pounds are required of the wholesale cut?

^•^ = 11.53 or about 12 lb of the wholesale cut. 0.85

PURCHASE UNITS FOR FRESH VEGETABLES AND FRUITS—Table 4

Food as purchased.—Most of the vegetables and fruits commonly used in the United States are listed, along with the container(s)^

Information in table 6 may be used instead of this procedure— 8.5 No. 10 cans times 3.673 (No. 2-1/2 can factor from table 6) = 31.2 or about 32 No. 2-1/2 cans.

^More than 500 different sizes and types of containers are used to ship fresh produce. Results of a project currently being con- ducted by United Fresh Fruit and Vegetable Association may reduce this number to five standardized containers on unitized dimensions of the containers; depths will vary to accommodate the different sizes and shapes of fresh produce. Net weights of contents will also vary due to differences in densities of fresh produce. Standardization of containers will reduce handling and spoilage of produce during transit from grower to user and thus reduce costs.

in which they are sold. The legal weights for contents of such units as bushels, lugs, crates, and boxes may differ by state. Therefore, the table also includes ranges in weights—in pounds and kilograms.

Equivalents as specified.—The approximate number of pieces (vegetables or fruits) or the volume measure in the container is given if known.

PURCHASE UNITS FOR FROZEN VEGETABLES AND FRUITS—Table 5

Frozen vegetables and fruits available in packages containing at least 2 pounds are listed. Packages of frozen vegetables and fruits used in food service industry or institutions usually con- tain less than 30 pounds. Frozen vegetables and fruits packed in bulk or a large container (usually in quantities of 30 pounds or more) may be used in the baking or preserving industries or in large food service operations.

COMMON CAN AND JAR SIZES—Table 6

Can size.—The table lists commonly used cans and jars by the term used in industry to describe the can or jar. The number may not appear on the label, however. The dimensions (diameter and height) of the can are shown in parentheses. The first digit in each three-part number is the number of whole inches; the remaining digits are the fractional parts expressed as sixteenths of an inch. Thus, the dimensions of a No. 10 can (603 x 700) are 6-3/16 inches in diameter and 7 inches in height.

Suggested net weight per can.—A range in the minimum net weight for each can size is given because the density varies with the food. For example, a No. 10 can of apple butter weighs about 124 ounces (7.75 lb) whereas that of spinach is 98 ounces (6.12 lb). Ranges in weights are given in both customary and metric units.

Approximate volume measure per can.—The approximate capacity of each container is given in fluid ounces and in milliliters. The volumes are based on the minimum volume fill expressed in cubic inches. Minimum volume fill of a can is about 90 percent of the can's total capacity; the legal fill for some food products may be greater than this percentage, but will seldom fall below it. The information can be used in several ways:

1. To substitute one size can for another, divide number of fluid ounces (or milliliters) in one can by those in another can. For example, about 2.1 No. 3 Cyl cans of 45 fluid ounces each are needed in place of one No. 10 can of 95 fluid ounces (95 = 2.1).

45 About 1/2 No. 10 can is needed in place of one No. 3 Cyl can (45 = 0.47). 95

2. To determine the best combination of cans that supply a given quantity of food, use information from tables 1 and 5. For example, in table 1, 8.4 No. 10 cans of applesauce are required for 100 1-cup portions (or 400 1/4-cup portions). Instead of opening a 9th No. 10 can of applesauce, several smaller cans can be used with

less applesauce leftover. The extra 0.4 can is about 38 fluid ounces (95 times 0.4 = 38). This 38 fluid ounces could be pro- vided by a No. 2-1/2 can and a No. 300 can (26 + 13 fl oz).

Average cups per can.—The average number of cups contained in a can are given. These equivalents are based on the minimum volume fill of cans expressed in cubic inches.

Can per case.—The number of cans of a given size per case are given.

Can equivalent factors.—The number of the most commonly used cans (five different sizes) that may be substituted for those listed in the table are given. These equivalents are based on the minimum volume fill of the cans expressed in cubic inches. Not all foods are packed in each size container, however. The information may be used in several ways:

!• To substitute one size can for another. Locate the column under "can equivalent factors" that corresponds to the can size to be substituted. Then move down the column to the point opposite the other can size. The factor shown there is the number of cans or part of a can to substitute. For example, for each No. 300 can, 0.139 No. 10 can may be substituted. Or, in place of 14 No. 300 cans, 2 No. 10 cans may be used (14 times 0.139 = 1.95).

2. To determine the best combination of cans that supply a given quantity of food. For example, use the applesauce illustra- tion given above wherein 0.4 of a No. 10 can of applesauce is needed.

a. Add factors in the column headed "No. 10 can" to reach the best combination (0.272 + 0.139 = 0.411); therefore, a No. 2-1/2 can and a No. 300 can may be substituted for 0.4 No. 10 can.

or b. Divide the needed amount (0.4 No. 10 can) by factors

in column headed No. 10 can (0.4 + 0.139 = about 3 No. 300 cans).

FACTORS TO USE FOR CALCULATING PURCHASE UNITS NEEDED FOR 100 PORTIONS OF SELECTED SIZES—Table 7

Factors for 24 portion sizes—13 scoop sizes and 11 customary measures—are given. Use factor A for converting the number of purchase units for 1-cup portions in tables 1 or 2 to the number needed for any of the 24 portion sizes. Use factor B in a similar manner for 100-milliliter portion information. Multiply factor A or B for the desired portion size in table 7 by the number of purchase units for 100 portions (1 cup or 100 mL) in table 1 or 2 to determine the number of purchase units to provide 100 portions of the desired size. Examples:

Use table 1 if the purchase unit is a customary marketing unit.

1. How many pounds of butter are needed for 100 1-teaspoon

portions?

0.021 (factor A) times 50.0 lb for 100 1-cup portions =

about 1.05 Ib.^ or

0.049 (factor B) times 21.1 lb for 100 100-mL portions =

about 1.03 lb.^

2. How many pounds of apples are needed for 100 No. 12

scoops of applesauce?

0.33 (factor A) times 61.2 lb for 100 1-cup portions =

about 20.20 lb.^ or

0.79 (factor B) times 25.8 lb for 100 100-mL portions =

about 20.38 lb.^

Use table 2 if the purchase unit is a metric marketing unit.

3. How many kilograms of butter are needed for 100

1-teaspoon portions?

0.021 (factor A) times 22.7 kg for 100 1-cup portions =

about 0.48 kg.^ or

0.049 (factor B) times 9.6 kg for 100 100-mL portions =

about 0.47 kg.^

4. How many kilograms of fresh apples are needed for 100

No. 12 scoops of applesauce?

0.33 (factor A) times 27.7 kg for 100 1-cup portions =

about 9.14 kg.^ or

0.79 (factor B) times 11.7 kg for 100 100-mL portions =

about 9.24 kg.^

WEIGHT EQUIVALENTS IN CUSTOMARY AND METRIC UNITS—Table 8

Comparable weights are given in some customary (ounces and pounds) and metric (kilograms and grams) units.

VOLUME EQUIVALENTS IN CUSTOMARY AND METRIC UNITS—Table 9

Equal volumes in common customary and metric measures are given. Measures include—teaspoons, tablespoons, fluid ounces, cups, quarts, gallons, liters, and milliliters.

■^Differences in quantities are due to rounding.

APPROXIMATE SCOOP EQUIVALENTS—Table 10

The number of the scoop Indicates the number of scoopfuls in 1 quart (0.946 liter). The table lists 13 scoop sizes and gives the level capacity of each in terms of parts of a cup and tablespoons, and in milliliters.

Z'SSBOÍS"' ÎS%:ge"2Î"'°"' "<■ '^"""^ """ '" '"' P-Ml^tlon are given

10

LITERATURE CITED

(1) Adams, C. F. 1977. Nutritive Value of American Foods in Common Units«

U.S. Dept. of Agr., Agr. Handb. No. 456, 291 pp. (2) American Frozen Food Institute.

1979. Frozen Food Pack Statistics. American Frozen Food Institute, 65 pp. McLean, Va.

(3) Food Safety and Quality Service, Meat and Poultry Inspection Program.

1977. Standards for Meat and Poultry Products: A Consumer Reference List, U.S. Dept. of Agr., 8 pp.

(4) Hudspeth, J. P., Lyon, C. E., Lyon, B. G., and Mercuri, A. J. 1974. Weights and Cooked Yields of Broiler Parts Related

to Eviscerated Carcass Weights. U.S. Dept. of Agr., ARS-S-46, 8 pp.

(5) Judge, E. E. 1980. The Almanac of the Canning, Freezing, Preserving

Industries. 65th ed. Edward E. Judge and Sons, Inc., 672 pp. Westminster, Md.

(6) Luck, J., and Cazier, A. 1977. Food Purchasing Pointers for School Food Service.

U.S. Dept. of Agr., Program Aid No. 1160, 136 pp. (7) Matthews, R. H. , and Garrison, Y. J.

1975. Food Yields Summarized by Different Stages of Preparation. U.S. Dept. of Agr., Agr. Handb. No. 102, 136 pp.

(8) Consumer and Food Economics Institute. 1979. Composition of Foods: Poultry Products; Raw,

Processed, Prepared. U.S. Dept. of Agr., Agr. Handb. No. 8-5, 330 pp.

(9) 1976. Composition of Foods: Dairy and Egg Products;

Raw, Processed, Prepared. U.S. Dept. of Agr., Agr. Handb. No. 8-1, 157 pp.

(10) Economics, Statistics, and Cooperatives Service. 1979. Conversion Factors and Weights and Measures.

U.S. Dept. of Agr., Stat. Bull. No. 616, 89 pp.

11

ABBREVIATIONS AND SYMBOLS

^yl «'^ CYL cylinder fl oz or FL OZ fiî^ ^^^^^ S «'^ G g^3^ g^l «'^ GAL g3ll„^ i^ O'^ IN ij^^ti

'^g °^ Ï^G kilogram L lb or LB

pt or PT

# % +

12

liter pound

"^ °'^ ^ milliliter No- or NO number °^ °^ OZ o^n^g P^g «'^ PKG kage

pint q«^ °^ QT q^3^^ vac or VAC vacuum

divide number percent plus equal

TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS

[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/volume equivalent was not available for the food Item, or (b) the food Item Is served by the piece rather than by weight or volume.]

Food as purchased Unit Weight Yield of per as

purchase unit served

Pound Percent

Description of portion

Purchase units for luu portions of size indicated

IÖÖ" 1 ounce1 cup grams

Number

"TÜÖ milli- meters

MEATS-POULTRY-SEAFOOD

MEATS

BEEF: BRISKET:

CORNED, BONELESS-

FRESH: BONE IN

BONELESS-

BONELESS—

STEAK: BONE IN

BONELESS—

-LB

-LB

-LB

CHUCK, FRESH OR FROZEN: ROAST:

BONE IN LB

-LB

-LB

-LB

1.00

1.00

1.00

1.00

1.00

1.00

1.00

42 60

37 50 46 66

45 59 55 64 64 70

46 58 53 67

SIMMERED, LEAN SIMMERED, LEAN AND FAT

~ 14.9 10.4

SIMMERED, LEAN- SIMMERED, LEAN AND FAT-

BRAISED OR ROASTED, LEAN BRAISED OR ROASTED, LEAN AND FAT BRAISED, LEAN

FAT BRAISED, LEAN AND ROASTED, LEAN ROASTED, LEAN AND FAT-

BRAISED, LEAN BRAISED, LEAN AND FAT- BRAISED, LEAN BRAISED, LEAN AND FAT-

16.9 12.5

BRAISED OR SIMMERED, LEAN 13.6 BRAISED OR SIMMERED, LEAN AND FAT 9.5

13.9 10.6 11.4 9.8 9.8 8.9

13.6 10.8 11.8 9.3

52.5 36.7

59.6 44.1 47.9 33.4

70.1 49.0 29.6 37.4 57.3 40.1 24.2

34.4 49.3 34.4 20.8 31.5

47.9 38.0 41.6 32.9

Continued—

U)

TABLE 1.- FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued

[Dashes (--) denote that th was not available for the 'Ä» v."ñ"íA rîLt J2S-ír.íixv;].Kí s.a-Är;i-.,

Food as purchased Unit of

purchase

BEEF—CONTINUED CLUB STEAK:

BONE IN -LB

BONELESS- -LB

FLANK, BONELESS LB GROUND:

LEAN REGULAR-

HEART KIDNEY LIVER OXTAILS

~LB ~LB —LB —LB --LB —LB

RIB, FRESH OR FROZEN: ROAST: BONE IN -LB

BONELESS— -LB

STEAK: BONE IN-

BONELESS—

-LB

-LB

Weight per unit

1.00

1.00

1.00

1.00 1.00 1.00 1.00 1.00 1.00

1.00

1.00

1.00

1.00

Yield as

served Description of portion i ounce 1 ôip

lûrchase units for lOU portions of size indicated

'100

Pound Percent

35 58 44 73 67

75 72 44 54 69 29

44 63 48 72

40 65 44 73

BROILED, LEAN BROILED, LEAN AND FAT- BROILED, LEAN BROILED, LEAN AND FAT- BRAISED-

COOKED COOKED BRAISED OR SIMMERED-— BRAISED OR SIMMERED PAN OR OVEN FRIED SIMMERED-

ROASTED, LEAN ROASTED, LEAN AND FAT- ROASTED, LEAN- ROASTED, LEAN AND FAT-

BROILED, LEAN BROILED, LEAN AND FAT- BROILED, LEAN BROILED, LEAN AND FAT-

Tüü" grams

Number

milli- meters

17.9 63.0 —_ 10.8 38.0 •»•_ 14.2 50.1 — 8.6 30.2 _—_ 9.3 —— 32.9

8.3 39.4 29.4 16.6 8.7 41.0 30.6 17.3

14.2 72.7 50.1 30.7 11.6 40.8 _-._ 9.1 32.0

21.6 — 76.0

14.2 71.7 50.1 30.2 9.9 35.0 —»_

13.0 65.7 45.9 27.7 8.7 — 30.6

15.6 —_ 55.1 -»—. 9.6 33.9 ...

14.2 50.1 8.6 30.2 .-..

ROUND, FRESH OR FROZEN: ROAST, BONELESS LB

STEAK: BONE IN—

BONELESS-

RUMP ROAST, FRESH OR FROZEN:

BONE IN

-LB

-LB

-LB

BONELES S LB

SHORT LOIN STEAK: FILET MIGNON LB PORTERHOUSE, BONE IN LB

T-BONE, BONE IN LB

SHORT RIBS, BONE IN LB

SIRLOIN, FRESH OR FROZEN: ROAST, BONELESS LB

STEAK: BONE IN:

DOUBLE OR FLAT LB BONE.

HIP OR PIN BONE LB

ROUND OR WEDGE LB BONE.

BONELE S S LB

1.00 58 64 62 71

1.00 56 68

1.00 58 71

1.00 47 64

1.00 46 72 61 73

1.00 74 1.00 38

64 1.00 36

63 1.00 37

51

1.00 59 66

1.00 38 58

1.00 34 59

1.00 45 66

1.00 46 73

BRAI SED, LEAN 10-8 BRAISED, LEAN AND FAT 9.8 ROASTED, LEAN 10.1 COOKED, LEAN AND FAT 8.8

COOKED, LEAN 11*2 COOKED, LEAN AND FAT 9.2 COOKED, LEAN 10*8 COOKED, LEAN AND FAT 8.8

ROASTED, LEAN 13.3 ROASTED, LEAN AND FAT 9.8 BRAI SED, LEAN 13.6 BRAISED, LEAN AND FAT 8.7 ROASTED, LEAN 10.2 ROASTED, LEAN AND FAT 8.6

BROILED, LEAN 8 • ^ BROILED, LEAN 16.4 BROILED, LEAN AND FAT 9.8 BROILED, LEAN 17.4 BROILED, LEAN AND FAT 9.9 BRAI SED, LEAN 16.9 BRAISED, LEAN AND FAT 12.3

ROASTED, LEAN 10.6 ROASTED, LEAN AND FAT 9.5

BROILED, LEAN 16.4 BROILED, LEAN AND FAT 10.8 BROILED, LEAN 18.4 BROILED, LEAN AND FAT 10.6 BROILED, LEAN 13.9 BROILED, LEAN AND FAT 9.5 BROILED, LEAN 13.6 BROILED, LEAN AND FAT 8.6

54.4 38.0 22.9 34.4

50.8 35.6 21.5 31.1 —.—

_«« 39.4

32.4

38.0

——" 31.1 ""■ '■■

67.1 46.9 28.3 34.4

68.5 47.9 28.9 30.6

51.7 36.1 21.8 30.2 —

—^— 29.8

58.0

34.4

61.2

35.0 59.6

43.2

53.4 37.4 22.5 ~— 33.4 _^^

„_ 58.0 ....^ — 38.0 — 64.8

— 37.4

— 49.0

— 33.4

— 47.9

— 30.2

Continued—

0^

TABLE 1.- FOOD PURCHA8NG QUDE IN CUSTOMARY MARKETWQ UNITS-Gontlnwd


purchase

BEEF—CONTINUED STEW MEAT, BONELESS-

TONGUE : FRESH

-LB

SMOKED— —LB —LB

LAMB, FRESH OR FROZEN: GROUND LB LEG ROAST:

BONE IN— -LB

BONELESS— -LB

LOIN CHOP, BONE IN LB

RIB, BONE IN: CHOP

ROAST—

-LB

-LB

SHOULDER: CHOP, BONE IN- -LB

Wei ght per unit

1.00

1.00 1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

Yield as

served Description of portion

lûrchase units for 1ÖU portions of size indicated

1 ounce 1 cup

Pound Percent

60 67

56 51

68

41 58 44 56 61 69 41 63

34 52 32 49

46 59

BRAISED OR SIMMERED, LEAN BRAISED OR SIMMERED, LEAN AND FAT

SIMMERED— SIMME RED-

COOKED

BRAISED, LEAN BRAISED, LEAN AND FAT- ROASTED, LEAN ROASTED, LEAN AND FAT- ROASTED, LEAN ROASTED, LEAN AND FAT- BROILED, LEAN- BROILED, LEAN AND FAT-

BROILED, LEAN BROILED, LEAN AND FAT- ROASTED, LEAN-

10.4 9.3

11.2 12.3

9.2

15.2 10.8 14.2 11.2 10.2 9.1

15.2 9.9

18.4 12.0 19.5

ROASTED, LEAN AND FAT 12.8

COOKED, LEAN- COOKED, LEAN AND FAT-

13.6 10.6

grams

Number

52.5 36.7 32.9

39.4 43.2

75.3

70.1

50.6

96.5

32.4

53.8 38.0 50.1 39.4 36.1 32.0 53.8 35.0

64.8 42.4 68.9 45.0

47.9 37.4

100 milli- meters

22.2

31.8

29.6

21.3

40.7

ROAST: BONE IN

BONELESS LB

STEW MEAT, BONELESS LB LUNCHEON MEAT AND SAUSAGES: FRANKFURTER LB LUNCHEON MEAT LB VIENNA SAUSAGE LB

MEAT COMBINATIONS: BARBECUE SAUCE WITH MEAT-LB BEEF A LA MODE LB BEEF STROGANOFF LB C REPE LB CROQUETTE LB MEAT HASH LB MEAT SALAD LB MEAT STEW LB SAUERBRATEN LB S GALLOP INE LB SPANISH RICE WITH BEEF LB

PORK: BACON, CURED (MILD):

CANADIAN LB REGULAR LB

GROUND, FRESH LB HAM:

CURED (MILD): BONE IN LB

B ONELE S S LB CANNED, BONELESS LB

See footnotes at end of table.

1.00 38 55 47 59

1.00 56 68

1.00 65

1.00 96 1.00 100 1.00^ 100

1.00 35 1.00 50 1.00 30 1.00 20 1.00 35 1.00 35 1.00 35 1.00 25 1.00 50 1.00 35 1.00 20

1.00 68 1.00 29 1.00 73

1.00 52 64

1.00 66 1.00 75

64 91 77

BRAI SED, LEAN 16.4 BRAISED, LEAN AND FAT 11.4 ROASTED, LEAN 13.3 ROASTED, LEAN AND FAT 10.6 ROASTED, LEAN 11.2 ROASTED, LEAN AND FAT 9.2 SIMMERED 9.6

HEATED-

LINK—

6.5 6.3 6.3

COOKED MEAT 17.9 COOKED MEAT 12.5 COOKED MEAT 20.8 COOKED MEAT 31.3 COOKED MEAT 17.9 COOKED MEAT 17.9 COOKED MEAT 17.9 COOKED MEAT 25.0 COOKED MEAT 12.5 COOKED MEAT 17.9 COOKED MEAT 31.3

COOKED- 9.2 COOKED 21.6 COOKED 8.6

BAKED, LEAN 12.0 BAKED, LEAN AND FAT ~ 9.8 BAKED, LEAN 9.5 DRAINED, LEAN 8.3 HEATED, DRAINED, LEAN 9.8 DRAINED, LEAN AND FAT 6.9 HEATED, DRAINED, LEAN AND FAT 8.1

81.2 58.0 34.3 40.1

65.7 46.9 27.7 37.4

55.1 39.4 23.3 32.4 33.9 ——

.»._ 23.0 — 22.0 22.0 ———

63.0 44.1 73.5 110.2 63.0 63.0 63.0 88.2 44.1 63.0

-"—— 110.2 ___

>M^«B 32.4 ...

76.0

"""""" 30.2 """"^

„_ 42.4 .... 34.4 33.4

54.1 29.4 22.8

56.1 34.4 23.7 24.2 28.6

Continued—

00

TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued

[Dashes (--) denote that the number of purchase units was not calculated because (a) thp wpinhf/uni..«« ^«..^ i . was not available for the food Iten,. or (b) the food ite«, Is served íy the ""e'ritíSr Äy^^ÄtTv"!:::.]


purchase

PORK—CONTINUED HAM—CONTINUED

FRESH: BONE IN LB

B ONELE S S LB

LIVER LB LOIN, FRESH:

CHOP, BONE IN LB

ROAST: BONE IN LB

B ONELE S S LB

SHOULDER ROAST: BOSTON BUTT:

CURED (MILD): BONE IN LB

BONELESS LB

FRESH: BONE IN: LB

BONELESS LB

Weight Yield per as unit served

Description of portion 1 ounce 1 cup

»Purchase units for luu portions of size indicated

Pound Percent

1.00 46 57

1.00 54 65

1.00 61

1.00 41 51

1.00 41 54

1.00 54 68

1.00 54 69

1.00 60 74

1.00 50 64

1.00 54 68

grams

ROASTED, LEAN 13.6 ROASTED, LEAN AND FAT 11.0 ROASTED, LEAN 11.6 ROASTED, LEAN AND FAT 9.6 COOKED 10.2

COOKED, LEAN 15.2 COOKED, LEAN AND FAT 12.3

ROASTED, LEAN i :>. 2 ROASTED, LEAN AND FAT 11.6 ROASTED, LEAN • 11.6 ROASTED, LEAN AND FAT 9.2

COOKED, LEAN 11.6 COOKED, LEAN AND FAT- 9.1 COOKED, LEAN 10.4 COOKED, LEAN AND FAT 8.4

ROASTED, LEAN 12.5 ROASTED, LEAN AND FAT 9.8 ROAS TED, LEAN 11.6 ROASTED, LEAN AND FAT 9.2

Number

100 milli- meters

66.1 47.9 27.9 38.7

56.3 40.8 23.8 33.9 — 36.1

—_— 53.8 -.^_ ——— 43.2

74.2 53.8 31.3 40.8

56.3 40.8 23.8 32.4

40.8 32.0 36.7 —~ 29.8

60.8 44.1 25.7 34.4

56.3 40.8 23.8 32.4

PICNIC: CURED (MILD): BONE IN LB

BONELESS LB

FRESH: BONE IN LB

BONELESS LB

SAUSAGE, FRESH: BROWN AND SERVE LB BULK OR LINK LB PRECOOKED LB

S PARERIB S LB STEW MEAT, BONELESS LB

VEAL, FRESH OR FROZEN: CHOP:

BONE IN LB

BONELESS LB

CHUCK OR SHOULDER ROAST: BONE IN LB

BONELESS LB

CUTLET, BONELESS LB GROUND LB HEART LB LEG OR ROUND ROAST:

BONE-IN LB

B ONELE S S LB

LIVER (CALF) LB

1.00 47 61

1.00 54 74

1.00 37 56

1.00 46 57

1.00 79 1.00 47 1.00 92 1.00 39 1.00 59

1.00 46 58

1.00 55 71

1.00 43 53

1.00 58 66

1.00 72 1.00 74 1.00 59

1.00 40 49

1.00 59 68

1.00 72

COOKED, LEAN 13.3 COOKED, LEAN AND FAT 10.2 COOKED, LEAN 11.6 COOKED, LEAN Am FAT 8.4

ROASTED, LEAN 16.9 ROASTED, LEAN AND FAT 11.2 ROASTED, LEAN 13.6 ROASTED, LEAN AND FAT U.O

COOKED 7.9 COOKED 13.3 HEATED 6.8 COOKED 16.0 SIMMERED, LEAN 10.6

BRAI SED, LEAN 13.6 BRAISED, LEAN AND FAT 10.8 BRAI SED, LEAN 11.4 BRAISED, LEAN AND FAT 8.8

COOKED, LEAN 1^.5 COOKED, LEAN AND FAT 11.8 COOKED, LEAN 10.8 COOKED, LEAN AND FAT 9.5 COOKED 8.7 COOKED 8.4 BRAISED OR SIMMERED 10.6

COOKED, LEAN 15.6 COOKED, LEAN AND FAT 12.8 COOKED, LEAN 10.6 COOKED, LEAN AND FAT 9.2 COOKED 8.7

46.9 36.1 40.8 29.8 ——

82.2 59.6 34.7 39.4

66.1 47.9 27.9 38.7

.^. 27.9 —_ 46.9 24.0 56.5

■"""-" 37.4 ■"^—

^«sa» 47.9 38.0 40.1 31.1

-..-. 51.3 41.6 38.0 33.4 30.6 29.8

37.4

55.1 45.0 37.4 32.4 —.— 30.6 "■"""■

Continued—

O



purchase

VEAL—CONTINUED PLATE (BREAST): BONE IN LB

BONELESS LB

RIB ROAST: BONE IN LB

B ONELE S S LB

STEW MEAT, BONELESS LB

POULTRY

Weight per unit

Yield as

served

Purchase units for luu portions ^ of size indicated

Description of portion 1 ounce 1 cup TOO

Pound Percent

1.00 38 52

1.00 48 66

1.00 44 53

1.00 57 69

1.00 62

BRAISED, LEAN 16.4 BRAISED, LEAN AND FAT 12.0 BRAISED, LEAN 13.0 BRAISED, LEAN AND FAT 9.5

ROASTED, LEAN 14.2 ROASTED, LEAN AND FAT 11.8 ROASTED, LEAN H.O ROASTED, LEAN AND FAT 9.1 SIMMERED 10.1

grams

Number

58.0 42.4 45.9 33.4

50.1 41.6 38.7 32.0 35.6

■Tüö~ nrilli- meters

CHICKEN, FRESH OR FROZEN: GIBLETS:

GIZZARD LB HEART LB LIVER LB

PARTS : BACK LB

FART BREAST HALF, NO BACK LB

PART

1.00 1.00 1.00

1.00

0.39^ 1.00

0.35^

58 54 62

23 32 32 56 66 66

SIMME RED- SIMMERED— SIMMERED—

10.8 11.6 10.1

COOKED, MEAT 27.2 COOKED, MEAT AND SKIN 19.5 COOKED, MEAT AND SKIN 49.2 COOKED, MEAT 11.2 COOKED, MEAT AND SKIN 9.5 COOKED, MEAT AND SKIN 27.1

38.0 40.8 35.6

128.4

52.8

95.9 68.9 173.6 39.4 33.4 95.4

54.2

22.3

BREAST, KEEL PIECE -LB 1.00 52 65

PART 0.27^ 65 BREAST PART, NO KEEL— -LB 1.00 40

48 PART 0.39^ 48

-LB 1.00 41 DRUMSTICK "" 48

PART 0.22^ 48 -LB 1.00 22 NECK ~

46 ■-pTTT/^TT ....■. — «.—..» .-■——1 -LB 1.00 42 THIGH- - — -

51 PART 0.24^ 51

-LB 1.00 33 THIGH WliH BACK——"— ~ 44

PART 0.46^ 44 -LB 1.00 25 WING _——————

42 PART 0.18^ 42

WHOLE, READY-TO-COOK: BROILER-FRYER, LB 1.00 37

NO NECK OR GIBLETS. 47

CAPON: NO NECK OR GIBLETS— —LB 1.00 44

49 WITH NECK AND LB 1.00 39

GIBLETS. 46 ROASTER: NO NECK OR GIBLETS— —LB 1.00 40

48

WITH NECK AND LB 1.00 37 GIBLETS. 45

STEWER, WITH NECK AND LB 1.00 33 GIBLETS. 40

CORNISH GAME HEN, WITH WHOLE 1.75' 34 NECK AND GIBLETS. LB 1.00 34

46

COOKED, MEAT 12.0 COOKED, MEAT AND SKIN 9.6 COOKED, MEAT AND SKIN 36.4 COOKED, MEAT 15.6 COOKED, MEAT AND SKIN 13.0 COOKED, MEAT AND SKIN 32.8 COOKED, MEAT 13.2 COOKED, MEAT AND SKIN 13.0 COOKED, MEAT AND SKIN 59.2 SIMMERED, MEAT 28.4 SIMMERED, MEAT AND SKIN 13.6 COOKED, MEAT 14.9 COOKED, MEAT AND SKIN 12.3 COOKED, MEAT AND SKIN 51.1 COOKED, MEAT 18.9 COOKED, MEAT AND SKIN 14.2 COOKED, MEAT AND SKIN 30.9 COOKED, MEAT 25.0 COOKED, MEAT AINíD SKIN 14.9 COOKED, MEAT AND SKIN 84.4

ROASTED, MEAT 16.9 ROASTED, MEAT AND SKIN 13.3

ROASTED, MEAT 14.2 ROASTED, MEAT AND SKIN 12.8 ROASTED, MEAT 16.0 ROASTED, MEAT AND SKIN 13.6

ROASTED, MEAT 15.6 ROASTED, MEAT AND SKIN 13.0 ROASTED, MEAT 16.9 ROASTED, MEAT AND SKIN 13.9 STEWED, MEAT 18.9 STEWED, MEAT AND SKIN 15.6 ROASTED, MEAT 10.6 ROASTED, MEAT 18.4 ROASTED, MEAT AND SKIN 13.6

ro See footnotes at end of table.

56.8 42.4 24.0 33.9 128.2

73.9 55.1 31.2 45.9 115.7

72.1 53.8 30.4 45.9 208.8 100.2 47.9

70.3 52.5 29.7 43.2 180.1

89.5 66.8 37.8 50.1 108.9

118.2 88.2 49.9 52.5 297.6 —

79.8 59.6 33.7 46.9 ——

67.1 50.1 28.3 45.0

75.7 56.5 32.0 47.9 —-- —

73.9 55.1 31.2 45.9

79.8 59.6 33.7 49.0

100.2 66.8 42.3 55.1 37.2 64.8 47.9

Cont: Lnued—


Food as purchased

'°^"''''i:^^n%TiT',zirj:'r^^^^^^^^^

Unit of

purchase

DUCK, READY-TO-COOK: NO NECK OR GIBLETS— -LB

WITH NECK AND GIBLETS LB

GOOSE, READY-TO-COOK: NO NECK OR GIBLETS— -LB

WITH NECK AND GIBLETS LB

POULTRY, CANNED: BONED LB

BONED, SOLID PACK LB

BONED, WITH BROTH LB

POULTRY COMBINATIONS: CREAMED POULTRY LB POULTRY CROQUETTE LB POULTRY HASH LB POULTRY PAELLA LB POULTRY SALAD LB POULTRY SCALLOPINE LB POULTRY STROGANOFF LB POULTRY WITH GRAVY LB

Weight per unit

Yield as


Purchase units for lüu portions of size indicated

1 ounce 1 cup

Pound Percent

1.00 25 44

1.00 22 38

1.00 36 48

1.00 32 41

1.00 88 90

1.00 93 95

1.00 78 80

1.00 20 2 1.00 25 2 1.00 30 2 1.00 352 1.00 252 1.00 352 1.00 30 2 1.00 352

ROASTED, MEAT 25.0 ROASTED, MEAT AND SKIN-- 14.2 ROASTED, MEAT 28.4 ROASTED, MEAT AND SKIN 16.4

ROASTED, MEAT 17.4 ROASTED, MEAT AND SKIN 13^0 ROASTED, MEAT 19.5 ROASTED, MEAT AND SKIN 15.2

HEATED, DRAINED- 7.1 DRAINED 6.9 HEATED, DRAINED 5!? DRAINED 6.6 HEATED, DRAINED- g'.O DRAINED 7.8

COOKED POULTRY MEAT 31.3 COOKED POULTRY MEAT 25.0 COOKED POULTRY MEAT 20.8 COOKED POULTRY MEAT 17.9 COOKED POULTRY MEAT 25.0 COOKED POULTRY MEAT 17.9 COOKED POULTRY MEAT 20.8 COOKED POULTRY MEAT 17.9

"TÖÜ" grams

Number

88.2 50.1

100.2 58.0

61.2 45.9 68.9 53.8

25.1 24.5 23.7 23.2 28.3 27.6

110.2 88.2 73.5 63.0 88.2 63.0 73.5 63.0

10Ô mini- meters

TURKEY, FRESH OR FROZEN: GIBLETS :

GIZZARD LB HEART LB KIDNEY LB

GROUND, FROZEN LB HALVES LB

LEG QUARTER LB

PARTS: BACK LB

BREAST, WHOLE OR HALF~LB

DRUMSTICK LB

NECK LB THIGH LB

WING LB ROAST LB ROLL, COOKED LB WHOLE READY-TO-COOK: NO NECK OR GIBLETS LB

WITH NECK AND GIBLETS~LB

1.00 57 1.00 57 1.00 . 72 1.00 70 1.00 46

53 1.00 48

53

1.00 34 43

1.00 57 64

1.00 44 48

1.00 48 1.00 50

54 1.00 33 1.00 68 1.00 83

1.00 47 53

1.00 42 48

SIMMERED 11.0 SIMMERED 11.0 SIMMERED 8.7 COOKED 8.9 COOKED, MEAT 13.6 COOKED, MEAT AND SKIN 11.8 COOKED, MEAT 13.0 COOKED, MEAT AND SKIN 11.8

COOKED, MEAT 18.4 COOKED, MEAT AND SKIN 14.5 COOKED, MEAT 11.0 COOKED, MEAT AND SKIN 9.8 COOKED, MEAT 14.2 COOKED, MEAT AND SKIN 13.0 SIMMERED, MEAT 13.0 COOKED, MEAT 12.5 COOKED, MEAT AND SKIN 11.6 ROASTED 18.9 COOKED MEAT 9.2 HEATED MEAT 7.5

COOKED, MEAT 13.3 COOKED, MEAT AND SKIN 11.8 COOKED, MEAT 14.9 COOKED, MEAT AND SKIN 13.0

38.7 38.7 30.6 31.5 47.9 41.6 45.9 41.6

64.8 51.3 38.7 34.4 50.1 45.9 45.9 44.1 40.8 66.8 32.4 26.6

46.9 41.6 52.5 45.9

SEAFOOD

CLAMS: FRESH OR FROZEN, SHUCKED-LB CANNED, MINCED LB

CRAB MEAT, ALL STYLES- —LB

1.00 28 1.00 43

38 1.00 97

COOKED 22.3 DRAINED 14.5 HEATED, DRAINED 16.4 COOKED 6.4

78.7 51.3 58.0 22.7

See footnotes at end of table. Continued—

4>*

TABLE 1.-- FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued

Food as purchased

'::;^1.';;l,fr:^n^^.r?li^r;^rí.v?:s rrí íi;st^:r;?LV;i.íS'^ Unit of

purchase

FISH: FILLETS :

FRESH: BLUEFISH, WITH SKIN~LB COD, SKINLESS LB GREY TROUT, WITH

SKIN LB HADDOCK, SKINLESS LB SOLE, SKINLESS LB

FROZEN: COD, SKINLESS LB FLOUNDER, SKINLESS LB HADDOCK, SKINLESS LB POLLOCK, SKINLESS LB WHITING, WITH SKIN LB

PORTIONS, FROZEN: FRIED BATTERED, 45% FISH LB

FRIED BREADED, 65% FISH LB

RAW BREADED, 75% FISH LB

RAW UNBREADED: COD LB HADDOCK LB POLLOCK LB SOLE LB

Wei ght per unit

1.00 1.00

1.00 1.00 1.00

1.00 1.00 1.00 1.00 1.00

1.00

1.00

1.00

1.00 1.00 1.00 1.00

Yield as

served

68 71

65 77 68

68 72 75 70 72

37

54

58

79 80 77 75


Purchase units for luu portions of size indicated 1 ounce cup

Pound Percent

BAKED BAKED

BAKED— BAKED— BAKED—

BAKED— BAKED— BAKED BAKED- BAKED NO SKIN-

COOKED—

COOKED-

COOKED—

BAKED PORTION- BAKED PORTION- BAKED PORTION- BAKED PORTION—

im- grams

Number

9.2 32.4 8.8 —— 31.1

9.6 —— 33.9 8.1 28.6 9.2 —— 32.4

9.2 —_— 32.4 8.7 30.6 8.3 29.4 8.9 31.5 8.7 ~~— 30.6

16.9 59.6

11.6 40.8

10.8 38.0

7.9 __— 27.9 7.8 27.6 8.1 28.6 8.3 29.4

1ÛÛ nrilli- meters

STEAKS, FROZEN: HALIBUT LB SALMON LB

STICKS, FROZEN: FRIED BREADED,

60% FISH LB RAW BREADED,

72% FISH LB MACKEREL, CANNED #300 CAN

LB

OYSTERS, SHUCKED LB SALMON, PINK, CANNED #5 CAN

LB

SARDINES, MAINE, CANNED #300 CAN LB

SCALLOPS , FROZEN LB SHRIMP: RAW IN SHELL LB PEELED, CLEANED, FROZEN~LB COOKED, PEELED, CLEANED: FRESH LB FROZEN LB

CANNED- #2 CAN LB

TUNA, CANNED, WATER PACK: CHUNK OR SOLID #5 CAN

LB

GRATED OR FLAKE #5 CAN

LB

1.00 1.00

1.00

67 64

49

1.00 56 0.94 59

53 1.00 59

53 1.00 38 4.00 82

75 1.00 82

75 0.94 88 1.00 88 1.00 53

1.00 54 1.00 62

1.00 100 1.00 83 0.83^ 100 1.00^ 100

4.16 77 75

1.00 77 75

3.75 92 90

1.00 92 90

BAKED- 9.3 BAKED 9.8

COOKED FISH 12.8

COOKED FISH 11.2 DRAINED 11.3 HEATED, DRAINED 12.5 DRAINED 10.6 HEATED, DRAINED 11.8 COOKED 16.4 DRAINED 1.9 HEATED, DRAINED 2.1 DRAINED 7.6 HEATED, DRAINED 8.3 DRAINED 7.6 DRAINED 7.1 COOKED 11.8

COOKED 11.6 COOKED 10.1

COOKED 6.3 COOKED 7.5 DRAINED 7.5 DRAINED- 6.3

DRAINED 2.0 HEATED, DRAINED 2.0 DRAINED 8.1 HEATED, DRAINED 8.3 DRAINED 1.8 HEATED, DRAINED 1.9 DRAINED 6.8 HEATED, DRAINED 6.9

32.9 34.4

45.0

39.4 39.8 44.3 37.4 41.6 58.0

6.7 7.3

26.9 29.4

26.7 25.1 41.6

40.8 35.6

22.0 26.6 26.6 22.0

6.9 7.1

28.6 29.4

6.4 6.5

24.0 24.5

ho See footnotes at end of table. Continued—




purchase unit served Description of portion

Purchase units for 100 portions of size indicated

TOO 1 ounce 1 cup grams

Pound Percent Number

mi n i - meters

VEGETABLES AND FRUITS

APPLES: FRESH— -LB 1.00

CANNED: SLICES- -#10 CAN 6.25

LB

SPICED: RINGS WHOLE CRABAPPLE-

WHOLE BAKED

-#10 CAN -#10 CAN -#10 CAN LB

1.00

6.75 6.50 7.00 1.00

90 CUBED 91 QUARTERED 91 SLICED 76 PARED, CUBED OR SLICED 76 PARED PIECES 78 PARED, QUARTERED 78 PARED, COOKED SLICES AND JUICE— 98 PARED, COOKED SLICES, SWEETENED- 89 SIEVED SAUCE 97 SIEVED SAUCE, SWEETENED 80 PARED, SIEVED SAUCE

100 FRUIT AND JUICE 89 DRAINED 83 HEATED, DRAINED

100 FRUIT AND JUICE 89 DRAINED 83 HEATED, DRAINED

65 RING 69 WHOLE CRABAPPLE - 69 FRUIT 69 FRUIT

6.9 32.1 24.5 13.5 6.9 33.2 24.2 14.0 6.9 27.4 24.2 11.6 8.2 31.0 29.0 13.3 8.2 36.0 29.0 15.2 8.0 34.5 28.3 14.5 8.0 58.5 28.3 24.7 6.4 50.8 22.5 21.5 7.0 61.2 24.8 25.8 6.4 56.6 22.7 23.9 7.8 68.1 27.6 28.7

1.0 7.9 3.5 3.3 1.1 8.4 4.0 3.6 1.2 8.7 4.2 3.7 6.3 49.6 22.0 20.9 7.0 52.8 24.8 22.3 7.5 54.2 26.6 22.9

1.4 5.0 _ 1.4 4.9 1.3 4.6 9.1 32.0

DRIED-

FROZEN, SLICE S-

-LB

—LB

APPLESAUCE, CANNED— -#10 CAN

LB

APRICOTS : FRESH

1.00

1.00

6.75

1.00

1.00

CANNED: PEELED:

SLICES

WHOLE-

-#10 CAN 6.62

-#10 CAN 6.62

LB 1.00

UNPEELED: HALVES- -#10 CAN 6.62

LB 1.00

WHOLE— -#10 CAN 6.62

100 383 402

100 77

106 61

100 91

100 91

100 93 92 77

100 58 47

100 56 47 100 56 47

100 58 50

100 58 50 100 56 53

DRY 6.3 COOKED FRUIT AND JUICE 1.6 COOKED FRUIT AND JUICE,

SWEETENED 1.6 THAWED 6.3 THAWED, DRAINED 8.1 COOKED, SWEETENED 5.9 COOKED, SWEETENED, DRAINED 10.2 FRUIT 0.9 HEATED 1.0 FRUIT 6.3 HEATED 6.9

WHOLE (93% EDIBLE) 6.3 PITTED, HALVED 6.7 PITTED, SLICED 6.8 PEELED, PITTED, HALVED 8.1

FRUIT AND JUICE (84% edible) 0.9 DRAINED 1,6 HEATED, DRAINED 2.0 FRUIT AND JUICE 0.9 DRAINED 1.7 DRAINED, PITTED 2.0 FRUIT AND JUICE (84% edible) 6.3 DRAINED 11.2 DRAINED, PITTED 13.3

FRUIT AND JUICE 0.9 DRAINED 1.6 HEATED, DRAINED 1.9 FRUIT AND JUICE 6.3 DRAINED 10.8 HEATED, DRAINED 12.5 FRUIT AND JUICE (95% EDIBLE) 0.9 DRAINED (92% EDIBLE) 1.7 DRAINED, PITTED 1.8

19.0 22.0 8.0 13.9 5.8 5.9

14.0 5.5 5.9 22.0 28.6 20.8 36.1 8.4 3.3 3.5 8.6 3.6 3.6

56.7 22.0 23.9 58.1 24.2 24.5

25.4 22.0 10.7 37.0 23.7 15.6 39.5 24.0 16.7 51.0 28.6 21.5

8.8 3.3 3.7 13.1 5.7 5.5 16.2 7.1 6.8 8.4 3.3 3.6

14.0 5.9 5.9 16.2 7.1 6.8 55.8 22.0 23.5 92.9 39.4 39.2

106.9 46.9 45.1

8.3 3.3 3.5 13.6 5.7 5.7 15.9 6.7 6.7 54.7 22.0 23.1 89.7 38.0 37.9

104.9 44.1 44.3 8.4 3.3 3.6

14.7 5.9 6.2 14.8 6.3 6.3

Continued—

ho 00

TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS Continued

[Dashes (--) denote that the number of purchase units was not calculated because (a) the v/eight/volume equivalent was not available for the food Item, or (b) the food Item Is served by the piece rather than by weight or volume.]




1 ounce 1 cup grams

10Û nri 11 i - meters


APRICOTS—CONTINUED CANNED—CONTINUED UNPEELED—CONTINUED WHOLE LB

DRIED HALVES LB

FROZEN HALVES LB

ARTICHOKES : FRESH, FRENCH OR GLOBE LB CANNED HEARTS LB

ASPARAGUS : FRESH LB CANNED:

CUTS AND TIPS #10 CAN LB

SPEARS #5 CAN LB

FROZEN: CUTS AND TIPS LB SPEARS LB

AVOCADO, FRESH LB

1.00 100 56 53

1.00 100 317 197

1.00 66 94 63

1.00 38 1.00 65

1.00 50

6.31 58 1.00 58 4.00 59 1.00 59

1.00 78 1.00 95 1.00 67

67 67

FRUIT AND JUICE (95% EDIBLE) 6.3 DRAINED (92% EDIBLE) 11.2 DRAINED, PITTED 11.8 DRY 6.3 COOKED FRUIT AND JUICE 2.0 COOKED, DRAINED 3.2 THAWED, DRAINED 9.5 COOKED FRUIT AND JUICE 6.6 COOKED, DRAINED 9.9

COOKED WHOLE • 16.4 DRAINED 9.6

COOKED 12.5

DRAINED 1.7 DRAINED 10.8 DRAINED 2.6 DRAINED 10.6

COOKED, DRAINED- 8.0 COOKED, DRAINED 6.6 DICED 9.3 SLICED 9.3 MASHED 9.3

55.8 22.0 23.5 97.6 39.4 41.2 98.2 41.6 41.4 35.3 22.0 14.9 17.0 7.0 7.2 27.9 11.2 11.8 80.8 33.4 34.1 59.3 23.5 25.0 85.4 35.0 36.0

_.-. 58.0 ....

57.3 33.9 24.2

82.5 44.1 34.8

10.1 6.0 4.3 63.9 38.0 26.9 14.9 9.3 6.3 59.4 37.4 25.1

48.9 28.3 20.6 37.1 23.2 15.7 48.4 32.9 20.4 53.0 32.9 22.4 78.3 32.9 33.0

BANANAS : FRESH: GREEN LB

RIPE DOZEN LB

CANNED : MASHED # 10 CAN

LB SLICES #10 CAN

LB

BEANS, BLACK EYED (COWPEAS): FRESH:

IN PODS LB SHELLED LB

CANNED # 10 CAN

LB

DRY LB FROZEN LB

BEANS, GARBANZO OR CHICKPEAS:

CANNED LB DRY LB

BEANS, GREAT NORTHERN, DRY-LB BEANS, GREEN: FRESH LB

1.00 59 65

4.00^ 65 1.00 65

65

7.25 100 1.00 100 7.00 100

64 1.00 100

64

1.00 51 1.00 93 6.56 69

64 1.00 69

64 1.00 273 1.00 100

106

1.00 64 1.00 221

216 1.00 239

1.00 88 88 84

PEELED SLICES 10.6 COOKED 9 .6 PEELED SLICES 2*4 PEELED SLICES 9.6 MASHED- 9.6

FRUIT 0.9 FRUIT 6 .3 SLICES AND SYRUP 0.9 DRAINED 1.4 SLICES AND SYRUP 6.3 DRAINED 9 .8

SHELLED 12.3 COOKED, DRAINED 6.7 DRAINED 1.4 HEATED, DRAINED 1.5 DRAINED 9.1 HEATED, DRAINED 9.8 COOKED, DRAINED 2.3 FROZEN 6 .3 COOKED, DRAINED 5.9

DRAINED 9.8 COOKED, DRAINED 2.8 COOKED, DRAINED, MASHED 2.9 COOKED, DRAINED 2.6

CUT PIECES 7.1 FRENCH STYLE PIECES 7.1 COOKED, DRAINED 7.4

37.4 33.9

12.3 8.5 5.2 49.2 33.9 20.8 76.7 33.9 32.3

7.8 3.0 3.3 56.9 22.0 24.0 3.1 4.9 22.0

—— 34.4 ""'^""

66.1 43.2 27.9 38.6 23.7 16.3 8.8 4.9 3.7 9.3 5.3 3.9

57.5 32.0 24.3 61.0 34.4 25.7 14.1 8.1 6.0 35.3 22.0 14.9 35.6 20.8 15.0

55.5 34.4 23.4 16.3 10.0 6.9 20.4 10.2 8.6 15.7 9.2 6.6

26.8 25.1 11.3 19.8 25.1 8.4 36.0 26.2 15.2


o


[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/volume eoijiv;,ipnt was not available for the food item, or (b) the food item is served by the piece rather than by StTr volume


purchase

BEANS, GREEN—CONTINUED CANNED:

CUT # 10 CAN

LB

FRENCH STYLE #10 CAN

LB

WHOLE #10 CAN LB

FROZEN: CUT LB

FRENCH STYLE LB

BEANS, KIDNEY: CANNED # 10 CAN

LB

Weight per unit

Yield as


Pound Percent

DRY— -LB

6.31 59 53

1.00 59 53

6.31 58 46

1.00 58 46

6.31 57 1.00 57

1.00 98 89

1.00 98 89

6.75 100 67 63

1.00 100 67 63

1.00 238

Purchase units for luu portions of size indicated 1 ounce 1 cup

DRAINED 1.7 HEATED, DRAINED 1.9 DRAINED- 10.6 HEATED, DRAINED- 11.8 DRAINED 1.7 HEATED, DRAINED 2.2 DRAINED 10.8 HEATED, DRAINED 13.6 DRAINED- 1.7 DRAINED ■ 11.0

THAWED 6.4 COOKED, DRAINED ■- 7.0 THAWED 6.4 COOKED, DRAINED- 7.0

SOLIDS AND LIQUID 0.9 DRAINED 1.4 HEATED, DRAINED 1.5 SOLIDS AND LIQUID 6.3 DRAINED 9.3 HEATED, DRAINED 9.9 COOKED, DRAINED 2.6

TERT grams

Number

100 milli- meters

7.8 5.9 3.3 8.8 6.6 3.7

49.3 37.4 20.8 55.7 41.6 23.5 8.4 6.0 3.6

10.9 7.6 4.6 53.2 38.0 22.5 69.0 47.9 29.1 7.7 6.1 3.2

48.3 38.7 20.4

31.0 22.5 13.1 34.4 24.8 14.5 31.5 22.5 13.3 33.2 24.8 14.0

8.4 3.3 3.5 8.8 4.9 3.7 9.5 5.2 4.0

56.4 22.0 23.8 59.2 32.9 25.0 64.4 35.0 27.2 16.1 9.3 6.8

BEANS, LIMA: FRESH:

IN PODS: LARGE LB SMALL LB

SHELLED LB CANNED #10 CAN

LB

DRY: BABY LB FORDHOOK LB

FROZEN: BABY LB

FORDHOOK LB

BEANS, ÍCNG, DRY LB BEANS, NAVY, DRY LB BEANS, PINTO: CANNED #10 CAN

LB

D RY LB BEANS, SOY:

FRESH: IN PODS LB SHELLED LB

CANNED: GREEN LB DRY LB

DRY LB

1.00 44 1.00 44 1.00 101 6.56 69

61 1.00 69

61

1.00 234 1.00 249

1.00 100 104

1.00 100 104

1.00 250 1.00 234

6.75 100 86 70

1.00 100 86 70

1.00 231

1.00 65 1.00 101

1.00 70 1.00 74

68 1.00 227

SHELLED 14.2 SHELLED 14.2 COOKED, DRAINED 6.2 DRAINED 1.4 HEATED, DRAINED 1.6 DRAINED 9.1 HEATED, DRAINED 10.2

COOKED, DRAINED 2.7 COOKED, DRAINED 2.5

FROZEN 6.3 COOKED, DRAINED 6.0 FROZEN 6.3 COOKED, DRAINED 6.0 COOKED, DRAINED 2.5 COOKED, DRAINED 2.7

SOLIDS AND LIQUID 0.9 DRAINED 1.1 HEATED, DRAINED 1.3 SOLIDS AND LIQUID 6.3 DRAINED 7.3 HEATED, DRAINED 8.9 COOKED, DRAINED 2.7

BLANCHED, SHELLED 9.6 COOKED, DRAINED 6.2

DRAINED 8.9 DRAINED 8.4 HEATED, DRAINED 9.2 COOKED, DRAINED 2.8

72.2 50.1 30.4 67.6 50.1 28.5 36.9 21.8 15.6 8.5 4.9 3.6 9.8 5.5 4.1

55.6 32.0 23.5 64.0 36.1 27.0

17.1 9.4 7.2 14.8 8.9 6.2

36.4 22.0 15.3 36.7 21.2 15.5 32.2 22.0 13.6 35.6 21.2 15.0 14.2 8.8 6.0 16.7 9.4 7.0

8.0 3.3 3.4 8.6 3.8 3.6 9.2 4.7 3.9

54.0 22.0 22.8 58.2 25.6 24.6 62.4 31.5 26.3 16.0 9.5 6.8

56.6 33.9 23.9 37.3 21.8 15.7

54.5 31.5 23.0 55.1 29.8 23.3 57.4 32.4 24.2 15.4 9.7 6.5

Continued—

ho


[Dashes {-) denote that the number of purchase units was not calculated because (a) the weight/volume eauivalpnt was not available for the food item, or (b) the food item is served by the piece rather than by SeïShtTr volu^


purchase

Weight per unit

Yield as

served

" Purchase units for luu portions of size indicated


BEANS, WAX: FRESH

CANNED-

CANNED: DICED

Pound Percent

LB 1.00

#10 CAN 6.31

LB 1.00

BEAN SPROUTS: ALFALFA, FRESH LB 1.00 MÜNG: FRESH LB 1.00

CANNED #10 CAN 6.38

LB 1.00

SOYBEAN, FRESH LB 1.00

BEET GREENS, FRESH LB 1.00 BEETS : FRESH LB 1.00

-#10 CAN 6.50

LB 1.00

88 CUT PIECES 7.1 84 COOKED, DRAINED 7.4 59 DRAINED 1.7 54 HEATED, DRAINED 1.8 59 DRAINED 10.6 54 HEATED, DRAINED 11.6

121 PREPARED 5.2

104 PREPARED 6.0 89 PARBOILED, DRAINED- • 7.0 53 DRAINED 1.8 47 HEATED, DRAINED 2.1 53 DRAINED • 11.8 47 HEATED, DRAINED 13.3

101 PREPARED 6.2 95 PARBOILED, DRAINED 6.6 40 COOKED, DRAINED 15.6

77 PARED STICKS 8.1 66 COOKED PARED STICKS 9.5 76 COOKED WHOLE, PEELED, DICED 8.2 73 COOKED WHOLE, PEELED, SLICED 8.6

69 DRAINED l. 4 63 HEATED, DRAINED 1.5 69 DRAINED 9.1 63 HEATED, DRAINED 9.9

TOÎT grams

Number

10.0 18.2

100 milli- meters

27.6 25.1 11.6 42.5 26.2 17.9 7.8 5.9 3.3 8.5 6.5 3.6

49.0 37.4 20.7 53.9 40.8 22.7

4.2

15.3 21.2 6.4 27.2 24.8 11.5 8.3 6.5 3.5

10.1 7.4 4.2 53.2 41.6 22.5 64.3 46.9 27.1 15.7 21.8 6.6 23.2 23.2 9.8

114.1 55.1 48.1

34.4 28.6 14.5 48.8 33.4 20.6 52.2 29.0 22.0 51.9 30.2 21.9

7.5 4.9 3.2 8.4 5.4 3.5

48.6 32.0 20.5 54.6 35.0 23.0

JULIENNE OR SLICED //lO CAN 6.50

LB 1.00

WHOLE-

BLACKBERRIES OR BOYSENBERRIES: FRESH

CANNED-

FROZEN—

BLUEBERRIES : FRESH

CANNED-

FROZEN—

BROCCOLI : FRESH—

-#10 CAN 6.50 LB

LB

-LB

-PINT LB -#10 CAN

LB

-LB

-LB

FROZEN: CHOPPED LB SPEARS LB

BRUSSELS SPROUTS: FRESH LB FROZEN LB

1.00

-LB QT -#10 CAN 6.44

1.00 1.25

1.00

1.00

0.90 1.00 6.56

1.00

1.00

1.00

1.00 1.00

1.00 1.00

65 62 65 62 65 65

96 96 100 68

100 68 63

129 115

96 96 100 52 100 52 100 107 56

81 81 81 81

80 87

82 96

DRAINED 1.5 HEATED, DRAINED 1.6 DRAINED 9.6 HEATED, DRAINED 10.1 DRAINED 1.5 DRAINED 9.6

WHOLE 6.5 WHOLE 5.2 FRUIT AND JUICE 1.0 DRAINED 1.4 FRUIT AND JUICE 6.3 DRAINED 9.2 THAWED, DRAINED 9.9 FRUIT AND JUICE, SWEETENED 4.8 COOKED FRUIT AND JUICE,

SWEETENED 5.4

WHOLE 7.2 WHOLE 6.5 FRUIT AND JUICE 1.0 DRAINED FRUIT 1.8 FRUIT AND JUICE 6.3 DRAINED FRUIT 12.0 THAWED, UNSWEETENED 6.3 COOKED, SWEETENED 5.8 COOKED, SWEETENED, DRAINED 11.2

SPEARS 7.7 COOKED SPEARS 7.7 CHOPPED 7.7 CHOPPED, COOKED 7.7



9.2 5.2 3.9 9.5 5.5 4.0

59.7 33.9 25.2 61.9 35.6 26.1 8.3 5.2 3.5

53.9 33.9 22.8

33.5 23.0 14.1 26.8 18.4 11.3 8.4 3.4 3.5 8.8 5.0 3.7

53.8 22.0 22.7 56.7 32.4 23.9 69.3 35.0 29.2 44.4 17.1 18.7

49.5 19.2 20.9

37.3 25.5 15.7 33.5 23.0 14.1 8.4 3.4 3.5

11.0 6.5 4.6 55.1 22.0 23.3 72.1 42.4 30.4 34.0 22.0 14.3 50.7 20.6 21.4 64.2 39.4 27.1

24.5 27.2 10.3 42.2 27.2 17.8 22.9 27.2 9.6 39.2 27.2 16.5

41.6 27.6 17.6 41.6 25.3 17.5

46.2 26.9 19.5 38.1 23.0 16.1

Continued—





Purchase units for lüü portions of size indicated

1 ounce 1 (Uip 100 100 grams milli-

meters Number

7.2 22.6 25.3 9.5 7.0 15.1 24.8 6.4 7.0 20.3 24.8 8.6 7.0 29.0 24.8 12.2 7.4 37.3 25.9 15.8 7.3 47.2 25.6 19.9 6.7 15.2 23.7 6.4 6.7 14.2 23.7 6.0 6.9 37.6 24.2 15.8 9.1 68.4 32.0 28.9

7.2 41.1 25.4 17.4 14.4 81.2 50.8 34.3 12.0 68.7 42.4 29.0 24.0 135.7 84.8 57.2

6.3 50.9 22.0 21.5 11.4 40.1

6.3 45.6 22.0 19.3

8.9 45.4 31.5 19.1 9.3 27.6 32.9 11.7 9.9 42.7 35.0 18.0 9.1 38.7 32.0 16.3 8.9 31.5 9.8 56.5 34.4 23.8 9.6 47.5 33.9 20.0

10.4 47.4 36.7 20.0

CABBAGE, FRESH-

CABBAGE, CELERY OR CHINESE, FRESH.

CALABAZA, FRESH- CANTALOUPE : FRESH

FROZEN BALLS: IN SYRUP

UNSWEETENED- CARROTS :

FRESH

Pound Percent

LB 1.00 87 89 89 89 85 86

LB 1.00 93 93 91

■LB 1.00 69

•WHOLE 1.673 52 26

LB 1.00 52 26

■LB 1.00 100 55

•LB 1.00 100

•LB 1.00 70 67 63 69 70 64 65 60

PIECES SHREDDED SLICED COOKED SHREDS COOKED SLICES COOKED WEDGES PIECES STRIPS COOKED STRIPS PEELED, CUBED, COOKED

CUBED ~- MELON BALLS CUBED- MELON BALLS

FRUIT AND JUICE DRAINED FRUIT AND JUICE

PEELED, CUBES PEELED, SHREDDED- PEELED, SLICED PEELED, STRIPS PEELED, WHOLE COOKED CHUNKS COOKED CUBES COOKED SLICES

CANNED: D ICED # 10 CAN 6.56

LB 1.00

SLICED #10 CAN 6.56

LB 1.00

WHOLE #10 CAN 6.56

LB

FROZEN: SLICED LB WHOLE LB

CAULIFLOWER: FRESH (TRIMMED) LB

FROZEN LB CELERY :

FRESH LB

CANNED # 10 CAN

LB

DRIED, FLAKES CHARD, SWISS, FRESH-

-LB -LB

1.00

1.00 1.00

1.00

1.00

1.00

6.56

1.00

1.00 1.00

66 COOKED STRIPS 9.5 64 COOKED WHOLE 9.8

69 DRAINED 1.4 61 HEATED, DRAINED 1.6 6 9 DRAINED 9.1 61 HEATED, DRAINED 10.2 65 DRAINED 1.5 59 HEATED, DRAINED 1.6 65 DRAINED 9.6 59 HEATED, DRAINED 10.6 65 DRAINED 1.5 60 HEATED, DRAINED 1.6 65 DRAINED 9.6 60 HEATED, DRAINED 10.4

87 COOKED, DRAINED 7.2 95 COOKED, DRAINED 6.6

62 RAW FLORETS 10.1 61 COOKED, DRAINED 10.2 91 COOKED, DRAINED 6.9

84 RAW STICKS OR STRIPS 7.4 82 PIECE S 7.6 83 CUBED 7.5 84 SLICED 7.4 82 COOKED PIECES 7.6 75 COOKED CHUNKS 8.3 74 COOKED CUBES 8.4 75 COOKED SLICES 8.3 6 9 DRAINED 1.4 63 HEATED, DRAINED 1.5 6 9 DRAINED 9.1 63 HEATED, DRAINED 9.9 100 DRY 6.3 67 COOKED, DRAINED 9.3


45.8 33.4 19.3 70.6 34.4 29.8

7.7 4.9 3.3 8.3 5.5 3.5

50.8 32.0 21.4 54.6 36.1 23.0 8.0 5.2 3.4 8.4 5.7 3.6

52.2 33.9 22.0 55.3 37.4 23.3 8.3 5.2 3.5 7.8 5.6 3.3

54.3 33.9 22.9 51.1 36.7 21.6

37.8 25.3 15.9 36.7 23.2 15.5

32.4 35.6 13.7 45.2 36.1 19.1 43.4 24.2 18.3

32.5 26.2 13.7 32.0 26.9 13.5 32.4 26.6 13.7 29.1 26.2 12.3 34.7 26.9 14.6 45.0 29.4 19.0 45.6 29.8 19.2 49.4 29.4 20.8

7.0 4.9 2.9 7.4 5.3 3.1

45.7 32.0 19.3 48.3 35.0 20.4 4.6 22.0 2.0

62.8 32.9 26.5

Continued—

LO 0^

TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-ContliHiôd

[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/volume Pnüiv;ilpnf was not available for the food Item, or (b) the food Item Is served by the piece rather than by SStTvSum^


purchase

Wei ght per unit

Yield as

served

"^ Purchase units for luu portions of size 1ndicated


Pound Percent

CHERRIES: FRESH:

SWEET: NO STEMS LB 1.00 WITH STEMS LB 1.00

TART, RED: NO STEMS LB 1.00

WITH STEMS LB 1.00

CANNED : MARASCHINO: LARGE LB 1.00 SMALL LB 1.00

SWEET: PITTED #10 CAN 6.75

LB 1.00

WITH PITS #10 CAN 6.50

LB 1.00

TART, RED, PITTED #10 CAN 6.44

86 84

84 47 89 49 100 87

61 61

100 61 100 61

100 59 100 59 100 67

"lOÏT grams

PITTED 7.3 STEi'lMED, PITTED 7.4

PITTED, COOKED 7.4 PITTED, COOKED, DRAINED 13.3 PITTED, COOKED, SWEETENED- 7.0 DRAINED 12.8 WHOLE (87% EDIBLE) 6.3 STEMMED, PITTED 7.2

DRAINED 10.2 DRAINED 10.2

FRUIT AND JUICE 0.9 DRAINED 1.5 FRUIT AND JUICE 6.3 DRAINED 10.2 FRUIT AND JUICE (92% EDIBLE) 1.0 DRAINED, PITTED 1.6 FRUIT AND JUICE 6.3 DRAINED, PITTED 10.6 FRUIT AND JUICE 1.0 DRAINED 1.4

Number

100 milli- meters

45.9 25.6 19.4 47.0 26.2 19.8

65.9 26.2 27.8 98.5 46.9 41.6 61.7 24.8 26.0 93.1 45.0 39.3 37.9 22.0 16.0 39.3 25.3 16.6

64.3 36.1 27.1 69.4 36.1 29.3

7.9 3.3 3.3 9.6 5.4 4.1

53.1 22.0 22.4 65.1 36.1 27.4 9.2 3.4 3.9

11.6 5.7 4.9 59.5 22.0 25.1 75.5 37.4 31.8 7.9 3.4 3.4 9.0 5.1 3.8

LB

CANDIED LB FROZEN, RED, TART, LB

PITTED, SWEETENED.

CHICORY , FRESH LB

COLLARDS: FRESH LB

CANNED //10 CAN

LB

FROZEN LB CORN:

FRESH: IN HUSKS DOZEN

LB

HUSKED- ■DOZEN LB

CANNED : CREAM STYLE- -#10 CAN

LB

WHOLE KERNEL: VACUUM PACK #10 CAN

LB

WET PACK #10 CAN

LB


1.00

1.00 1.00

1.00

1.00

6.12

1.00

1.00

7.30^ 1.00

4.66^ 1.00

6.62

1.00

4.69

1.00

6.62

1.00

100 67 100 100 70 90 89 89

65 84 59 41 59 41 87

36 33 34 55 53 52

100 94 100 94

84 80 84 80 66 61 66 61

FRUIT AND JUICE 6.3 DRAINED 9.3 WHOLE 6.3 THAWED 6.3 DRAINED 8.9 COOKED FRUIT AND JUICE 6.9 TRIMMED PIECES 7.0 CHOPPED 7 .0

COOKED LEAVES, DRAINED 9.6 COOKED LEAVES AND STEMS, DRAINED 7.4 DRAINED 1.7 HEATED, DRAINED 2.5 DRAINED 10.6 HEATED, DRAINED 15.2 COOKED, DRAINED 7 .2

HUSKED, COOKED 2.4 KERNELS FROM COOKED EARS 18.9 COOKED KERNELS 18.4 COOKED 2.4 KERNELS FROM COOKED EARS 11.8 COOKED KERNELS 12.0

SOLIDS AND LIQUID 0.9 SOLIDS AND LIQUID, HEATED 1.0 SOLIDS AND LIQUID 6.3 SOLIDS AND LIQUID, HEATED 6.6

DRAINED 1.6 HEATED, DRAINED 1.7 DRAINED 7 .4 HEATED, DRAINED 7 .8 DRAINED 1.4 HEATED, DRAINED 1.5 DRAINED 9.5 HEATED, DRAINED 10.2

51.1 22.0 21.6 57.9 32.9 24.4 35.5 22.0 15.0 57.1 22.0 24.1 66.1 31.5 27.9 67.1 24.5 28.3 8.4 24.8 3.6

22.3 24.8 9.4

64.4 33.9 27.2 38.1 26.2 16.1 10.5 6.1 4.4 16.2 8.8 6.8 64.3 37.4 27.1 98.9 53.8 41.7 43.1 25.3 18.2

....— 8.4 106.2 66.8 44.8 107.6 64.8 45.4 8.6

66.1 41.6 27.9 70.4 42.4 29.7

8.7 3.3 3.7 9.2 3.5 3.9

57.3 22.0 24.2 61.2 23.5 25.8

9.5 5.6 4.0 9.6 5.9 4.0

44.6 26.2 18.8 44.9 27.6 19.0 8.7 5.0 3.7 8.9 5.5 3.8

57.8 33.4 24.4 58.9 36.1 24.9

Continued— ÜJ ^

00

TABLE 1.-- FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued

[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/vol une eoulvalpnt was not available for the food Item, or (b) the food Item is served by the piece rather than by wei^tTvolume.]


purchase

CORN—CONTINUED FROZEN:

EARS LB WHOLE KERNEL LB

CORN CHIPS LB

CRANBERRIES : FRESH LB

CANNED, SWEETENED: STRAINED #10 CAN

LB WHOLE #10 CAN

LB CUCUMBERS , FRESH LB

CURRANTS : FRESH LB DRIED LB

DATES, DEHYDRATED: PITTED- LB

WITH PITS LB EGGPLANT, FRESH LB ENDIVE OR ESCAROLE, FRESH—LB

Wei ght per unit

Yield as


Pound Percent

1.00 1.00 1.00

1.00

7.31 1.00 7.31 1.00 1.00

1.00 1.00

1.00

1.00 1.00 1.00

53 95 100 100

96 95 165 137

100 100 100 100 95 98 84

98 100

100 100 90 75 78

KERNELS FROM COOKED EARS- COOKED, DRAINED WHOLE CRUSHED

WHOLE CHOPPED COOKED WHOLE, SWEETENED COOKED, SWEETENED, STRAINED-

FRUIT FRUIT FRUIT AND JUICE FRUIT AND JUICE SLICED WEDGE S PARED, CUBED OR SLICED

STEMMED WHOLE

WHOLE CHOPPED OR CUT PITTED PARED, COOKED TRIMMED PIECES


1 ounce 1 cup TDD" grams

11.8 6.6 6.3 6.3

6.5 6.6 3.8 4.6

0.9 6.3 0.9 6.3 6.6 6.4 7.4

6.4 6.3

6.3 6.3 6.9 8.3 8.0

Number

64.9 36.2 9.9

16.8

23.4 25.5 35.8 40.1

8.4 61.1 8.2

59.7 32.3 40.5 37.8

29.2 28.9

35.9 37.7 39.9 59.1 20.1

41.6 23.2 22.0 22.0

23.0 23.2 13.4 16.1

3.0 22.0 3.0

22.0 23.2 22.5 26.2

22.5 22.0

22.0 22.0 24.5 29.4 28.3

1Û0 nrilli- meters

27.4 15.3 4.2 7.1

9.9 10.8 15.1 16.9

3.5 25.8 3.4

25.2 13.6 17.1 15.9

12.3 12.2

15.2 15.9 16.8 24.9 8.5

FIGS: FRESH LB 1.00 CANNED #10 CAN 6.88

LB 1.00

DRIED LB 1.00

FRUIT, MIXED: CANNED: FRUIT COCKTAIL #10 CAN 6.62

LB 1.00

FRUITS FOR SALAD #10 CAN 6.62

LB 1.00

DRIED LB 1.00 FROZEN:

DRY PACK LB 1.00

SYRUP PACK LB 1.00

GRAPEFRUIT : FRESH DOZEN 6.00'

LB 1.00

CANNED #3 CYL 3.12

LB 1.00

FROZEN, SYRUP PACK LB 1.00

99 100 58

100 58

100 100 193 149

100 65 100 65 100 59 100 59 100

100 88 100 57

52 52 48

100 52

100 52

100 55

FRUIT 6.3 FRUIT AND JUICE 0.9 DRAINED 1.6 FRUIT AND JUICE 6.3 DRAINED 10.8 WHOLE 6.3 CHOPPED 6.3 COOKED 3.2 COOKED, DRAINED- 4.2

FRUIT AND JUICE 0.9 DRAINED 1.5 FRUIT AND JUICE 6.3 DRAINED 9.6 FRUIT AND JUICE 0.9 DRAINED 1.6 FRUIT AND JUICE 6.3 DRAINED 10.6 PIECE 6.3

PARTLY THAWED 6.3 DRAINED 7.1 FRUIT AND JUICE 6.3 DRAINED 11.0

SECTIONS AND JUICE 2.0 SECTIONS AND JUICE 12.0 JUICE 13.0 SECTIONS AND JUICE 2.0 DRAINED 3.9 SECTIONS AND JUICE 6.3 DRAINED 12.0 SECTIONS AND JUICE 6.3 DRAINED 11.4

22.3 8.1 3.2 3.4

11.5 5.5 4.8 55.8 22.0 23.5 79.1 38.0 33.4 38.1 22.0 16.1 36.8 22.0 15.5 29.7 11.4 12.5 32.0 14.8 13.5

8.5 3.3 3.6 10.9 5.1 4.6 56.4 22.0 23.8 72.2 33.9 30.5 8.2 3.3 3.5

11.6 5.6 4.9 54.5 22.0 23.0 77.0 37.4 32.5

—— 22.0

47.6 22.0 20.1 55.4 25.1 23.4 53.6 22.0 22.6 86.6 38.7 36.6

16.0 7.1 6.7 95.8 42.4 40.4

112.5 45.9 47.5 17.2 7.1 7.2 32.2 13.6 13.6 53.6 22.0 22.6

100.5 42.4 42.4 53.1 22.0 22.4 87.8 40.1 37.0


o

TABLE 1-- FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued

[Dashes (-) denote that the number of purchase units was not calculated because (a) the weight/volume équivalent was not available for the food item, or (b) the food item is served by the piece rather than K StTr volume.]


purchase

GRAPEFRUIT AND ORANGE SECTIONS :

FRESH -GAL

CANNED #3 CYL

LB

GRAPES : FRESH:

SEEDLESS LB

WITH SEEDS LB

CANNED #10 CAN

LB

HOMINY, CANNED #10 CAN LB

HONEYDEW MELON: FRESH WHOLE

LB FROZEN LB

KALE: FRESH LB CANNED #10 CAN

LB

Weight per unit

Yield as

served Description of portion 1 ounce 1 cup


wr

Pound Percent

8.50 100 67

3.12 100 52

1.00 100 52

1.00 97 97

1.00 97 89

6.75 100 62

1.00 100 62

6.56 65 1.00 65

5.25^ 46 1.00 46 1.00 100

1.00 74 6.12 59 1.00 59

SECTIONS AND JUICE 0.7 DRAINED 1.4 SECTIONS AND JUICE 2.0 DRAINED 3.9 SECTIONS AND JUICE 6.3 DRAINED 12.0

WHOLE 6.4 HALVED 6.4 WHOLE 6.4 HALVED, SEEDED 7.0 FRUIT AND JUICE 0.9 DRAINED 1.5 FRUIT AND JUICE 6.3 DRAINED 10.1 DRAINED 1.5 DRAINED 9.6

CUBED 2.6 CUBED 13.6 FRUIT AND JUICE 6.3

COOKED, DRAINED 8.4 DRAINED- 1.7 DRAINED 10.6

grams

Number

100 milli- meters

6.3 2.6 2.6 9.3 4.8 3.9

17.7 7.1 7.5 28.9 13.6 12.2 55.1 22.0 23.3 90.3 42.4 38.1

39.5 22.7 16.7 38.4 22.7 16.2 36.8 22.7 15.5 39.4 24.8 16.6 8.0 3.3 3.4 9.9 5.3 4.2

54.0 22.0 22.8 66.8 35.6 28.2 8.5 5.2 3.6

56.0 33.9 23.6

15.5 9.1 6.5 81.5 47.9 34.4 50.9 22.0 21.5

33.7 29.8 14.2 10.0 6.1 4.2 60.9 37.4 25.7

FROZEN: CHOPPED— LEAF

—LB —LB

KOHLRABI, FRESH, UNTRIMMED-LB LEMONS, FRESH DOZEN

LB

LEMON JUICE: CANNED

FROZEN CONCENTRATE—

—QT LB

—QT LB

LENTILS, DRY LB LETTUCE :

HEAD LB

LEAF LB ROMAINE LB

LIMES, FRESH DOZEN LB

LYCHEES: RAW DOZEN

DRIED LB MANGOES, FRESH LB MUSHROOMS :

F RESH LB

CANNED #10 CAN LB

MUSTARD GREENS: FRESH LB CANNED # 10 CAN

LB


1.00 1.00 1.00 2.9l'

1.00

1.97 1.00 2.04 1.00 1.00

1.00

1.00 1.00

2.12^ 1.00

0.40'

1.00 1.00

1.00

4.25^ 1.00^

1.00 6.12 1.00

90 76 45 43 80 43 80

100 100 100 405 268

76 70 70 70 66 64 64 47 47

63 63 54 69

98 68 100 100

86 59 59

COOKED, DRAINED COOKED, DRAINED COOKED, DICED JUICE SLICED JUICE SLICED

JUICE JUICE FROZEN RECONSTITUTED 1:3 WITH WATER COOKED, DRAINED

TRIMMED LEAVES CHOPPED CHUNKS SHREDDED TRIMMED LEAVES TRIMMED, SHREDDED CHUNKS JUICE JUICE

PULP PUL P PULP CUBED OR SLICED

SLICED COOKED, DRAINED— DRAINED DRAINED

COOKED DRAINED DRAINED

6.9 33.1 24.5 14.0 8.2 42.1 29.0 17.7

13.9 78.4 49.0 33.1 5.0 44.0 17.6 18.6 2.7 9.5

14.5 128.2 51.3 54.1 7.8 27.6 —--—

3.2 25.0 11.2 10.5 6.3 49.2 22.0 20.7 3.1 26.7 10.8 11.3 1.5 13.0 5.4 5.5 2.3 13.5 8.2 5.7

8.2 19.1 29.0 8.1 8.9 18.6 31.5 7.8 8.9 23.3 31.5 9.8 8.9 18.0 31.5 7.6 9.5 18.4 33.4 7.8 9.8 12.1 34.4 5.1 9.8 12.7 34.4 5.4 6.3 53.1 22.1 22.4

13.3 112.6 46.9 47.5

24.8 87.5

9.9 35.0

11.6 40.8

9.1 52.1 32.0 22.0

6.4 21.4 22.5 9.0 9.2 48.0 32.4 20.2 1.5 8.1 5.2 3.4 6.3 34.4 22.0 14.5

7.3 30.2 25.6 12.8 1.7 9.3 6.1 3.9

10.6 57.2 37.4 24.1

Continued—

Food as purchased


Unit of

purchase

Wei ght per unit

MUSTARD GREENS—CONTINUED FROZEN:

CHOPPED LB ^LEAF LB

NAME, FRESH LB NECTARINES, FRESH LB

OKRA: FRESH LB

CANNED: CUT #10 CAN

LB

WHOLE #10 CAN

LB

FROZEN: CUT- WHOLE—

-LB —LB

OKRA WITH TOMATOES, CANNED-#10 CAN LB

1.00 1.00 1.00 1.00

1.00

6.19

1.00

6.19

1.00

1.00 1.00 6.31 1.00

Yield as


Pound Percent

90 90 95 91 85

95 80

61 56 61 56 61 56 61 56

93 90

100 100

COOKED, DRAINED— COOKED, DRAINED— COOKED CUBES HALVED PEELED, SLICED

COOKED WHOLE COOKED SLICES

DRAINED HEATED, DRAINED DRAINED— HEATED, DRAINED- DRAINED- HEATED, DRAINED— DRAINED— HEATED, DRAINED—

COOKED, DRAINED— COOKED, DRAINED— SOLIDS AND LIQUID SOLIDS AND LIQUID

»Purchase units for 1ÜÜ portions of size indicated

1 ounce 1 cup grams

Number

100 milli- meters

6.9 34.3 24.5 14.5 6.9 32.3 24.5 13.6 6.6 43.6 23.2 18.4 6.9 46.0 24.2 19.4 7.4 35.8 25.9 15.1

6.6 41.1 23.2 17.3 7.8 44.1 27.6 18.6

1.7 9.8 5.8 4.1 1.8 10.3 6.4 4.3

10.2 60.4 36.1 25.5 11.2 63.8 39.4 26.9 1.7 5.8 1.8 6.4

10.2 36.1 ——_ 11.2 —— 39.4

6.7 43.6 23.7 18.4 6.9 33.8 24.5 14.3 1.0 8.4 3.5 3.5 6.3 52.7 22.0 22.2

OLIVES: GREEN:

PITTED GAL 4.06^

STUFFED //lO CM 4.50^

LB 1.00^

UNFITTED LB 1.00^ RIPE:

PITTED #10 CAN 3.12^

LB

UNFITTED #10 CAN LB

ONIONS : GREEN, FRESH LB MATURE:

FRESH LB

CANNED— -#10 CAN

LB

DRIED : CHOPPED LB MINCED LB SLICES LB

FROZEN, CHOPPED LB ORANGES, FRESH DOZEN


1.00^

4.12^ 1.00^

1.00

1.00

6.31

1.00

1.00 1.00 1.00 1.00 4.19'

10 0 WHOLE 1.5 99 SLICED 1.6 100 WHOLE 1.4 99 SLICED 1.4 100 WHOLE 6.3 99 SLICED 6.3 84 PITTED 7.4

10 0 WHOLE 2.0 96 CHOPPED 2.1 97 SLICED 2.1

100 WHOLE 6.3 96 CHOPPED 6.5 97 SL ICED 6.4 86 PITTED 1.8 86 PITTED 7.3

83 SLICED 7.5

8 3 GRATED 7 .5 88 CHOPPED 7.1 89 SLICED 7.0 82 COOKED WHOLE 7.6 78 COOKED PIECES 8.0 60 DRAINED 1.7 53 HEATED, DRAINED 1.9 60 DRAINED 10.4 53 HEATED, DRAINED 11.8

100 DRY 6.3 100 DRY 6.3 100 DRY 6.3 82 THAWED 7 .6 71 SECTIONS AND JUICE 2.1 48 JUICE 3.1 40 SECTIONS WITHOUT MEMBRANE 3.7

6.6 5.4 2.8 6.6 5.5 2.8 7.2 4.9 3.0 6.6 4.9 2.8

32.4 22.0 13.7 29.6 22.3 12.5 -— 26.2

8.3 7.1 3.5 9.9 7.4 4.2 9.3 7.3 3.9

26.0 22.0 11.0 31.0 23.0 13.1 29.1 22.7 12.3 6.2 25.6

26.3 26.6 11.1

61.4 26.6 25.9 42.8 25.1 18.1 28.0 24.8 11.8 56.2 26.9 23.7 50.6 28.3 21.3 10.8 5.8 4.6 12.8 6.6 5.4 68.3 36.7 28.8 80.7 41.6 34.0

19.2 22.0 8.1 22.0 22.0 9.3 14.1 22.0 6.0 30.1 26.9 12.7 13.1 7.4 5.5 26.3 11.0 11.1 27.2 13.2 11.5

Continued—

4>


[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/volume equivalent was not available for the food item, or (b) the food item is served by the piece rather than by weight or volume.]



Purchase units for lUU portions of size indicated

1 ounce 1 cup "TÜÖ~ grams


ORANGES, FRESH LB

ORANGE JUICE: FRESH GAL

LB FROZEN, CONCENTRATE QT

PAPAYAS, FRESH LB

PARSLEY: FRESH LB

DRIED FLAKES LB PARSNIPS, FRESH LB

PEACHES : FRESH-

CANNED: CLING: HALVE S-

-DOZEN LB

1.00

8.54 1.00 2.39

1.00

1.00

1.00 1.00

3.00^ 1.00

-#10 CAN 6.62

71 48 40

100 100 100 362 67 65

95 92 100 83 86 87 84

93 76 76 76 99

100 61

SECTIONS AND JUICE 8.8 JUICE 13.0 SECTIONS WITHOUT MEMBRANE 15.6

STRAINED JUICE 0.7 STRAINED JUICE 6.3 FROZEN 2.6 RECONSTITUTED 1:3 WITH WATER 0.7 CUBED 9.3 MASHED 9.6

TRIMMED 6.6 CHOPPED 6.8 DRY 6.3 RAW PIECES 7.5 COOKED WHOLE, DRAINED 7.3 COOKED PIECES, DRAINED 7.2 COOKED, MASHED 7.4

PITTED 2.2 PARED, PITTED, CUBED 8.2 PARED, PITTED, HALVED 8.2 PARED, PITTED, SLICED 8.2 PARED, COOKED, SWEETENED 6.3

FRUIT AND JUICE 0.9 DRAINED 1.5

55.0 110.2 114.1

6.2 53.4 25.0 6.1

46.1 78.0

4.8 3.3

38.0

48.9 55.1

77.2 56.6 51.3 53.7

8.5 12.2

31.1 45.9 55.1

2.6 22.0 9.2 2.5

32.9 33.9

23.2 24.0 22.0 26.6 25.6 25.3 26.2

7.9 29.0 29.0 29.0 22.3

3.3 5.5

1ÔÛ milli- meters

23.2 46.5 48.1

2.6 22.5 10.5 2.6

19.4 32.9

2.0 1.4

16.0

20.6 23.3

32.6 23.9 21.7 22.6

3.6 5.2

LB 1.00

SLICES #10 CAN 6.62

LB 1.00

FREESTONE : HALVES #10 CAN 6.62

LB 1.00

SLICES #10 CAN 6.62

LB 1.00

SPICED, WHOLE #2-1/2 CAN 1.94

LB 1.00

DRIED HALVES LB 1.00

FROZEN: HALVES LB 1.00 SLICES LB 1.00

PEARS : FRESH LB 1.00

100 FRUIT AND JUICE 6.3 61 DRAINED 10.2 100 FRUIT AND JUICE 0.9 63 DRAINED 1 «5 100 FRUIT AND JUICE 6.3 63 DRAINED 9.9

100 FRUIT AND JUICE 0.9 5 7 DRAINED 1 • 7 100 FRUIT AND JUICE 6.3 57 DRAINED 11 -0 100 FRUIT AND JUICE 0.9 5 7 DRAINED 1 • 7 100 FRUIT AND JUICE 6.3 5 7 DRAINED 11 • 0 44 DRAINED (77% EDIBLE) 7.3 34 DRAINED, PITTED 9.5 44 DRAINED (77% EDIBLE) 14.2 34 DRAINED, PITTED 18.4 100 DRY 6.3 306 COOKED FRUIT AND JUICE 2.0 207 COOKED, DRAINED 3.0

95 COOKED FRUIT AND JUICE 6.6 95 THAWED FRUIT AND JUICE 6.6 95 COOKED FRUIT AND JUICE 6.6

9 2 HALVED 6.8 91 SLICED 6.9 81 CUBED 7 .7 78 PARED, HALVED 8.0 78 PARED, SLICED 8.0 72 PARED, CUBED 8.7 87 FRUIT Aí>ÍD JUICE, COOKED 7.2 56 COOKED, DRAINED 11.2 75 FRUIT AND JUICE, COOKED,

SWEETENED 8.3 52 COOKED, DRAINED, SWEETENED 12.0


56.2 22.0 23.7 81.0 36.1 34.2 8.4 3.3 3.6

11.5 5.3 4.9 55.8 22.0 23.5 76.3 35.0 32.2

8.5 3.3 3.6 13.1 5.8 5.5 56.2 22.0 23.7 86.6 38.7 36.6 8.4 3.3 3.6

12.7 5.8 5.4 55.8 22.0 23.5 84.3 38.7 35.6 56.6 25.8 23.9 76.2 33.4 32.2

109.7 50.1 46.3 147.8 64.8 62.4 37.0 22.0 15.6 17.4 7.2 7.4 24.7 10.7 10.4

58.0 23.2 24.5 54.8 23.2 23.1 55.7 23.2 23.5

37.4 24.0 15.8 42.4 24.2 17.9 46.3 27.2 19.5 49.2 28.3 20.8 50.6 28.3 21.3 56.6 30.6 23.9 64.9 25.3 27.4 92.9 39.4 39.2

69.4 29.4 29.3 91.2 42.4 38.5

Conti nued—

4>-




purchase



Pound Percent


TDÖ grams

Number

"IOÖ~ mi 11 i - meters

PEARS—CONTINUED CANNED:

DICED #10 CAN

LB

HALVES #10 CAN

LB

SLICES #10 CAN

LB

DRIED LB

PEAS AND CARROTS: CANNED

FROZEN-

PEAS, GREEN: FRESH:

IN POD SHELLED

LB

-LB

-LB -LB

6.56 100 61

1.00 100 61

6.56 100 59

1.00 100 59

6.56 100 63

1.00 100 63

1.00 100 295 177

6.56 63 58

1.00 63 58

1.00 100 99

1.00 38 1.00 96

FRUIT AND JUICE 1.0 DRAINED 1.6 FRUIT AND JUICE 6.3 DRAINED 10.2 FRUIT AND JUICE 1.0 DRAINED 1.6 FRUIT AND JUICE 6.3 DRAINED 10.6 FRUIT AND JUICE 1.0 DRAINED 1.5 FRUIT AND JUICE 6.3 DRAINED 9.9 DRY 6.3 COOKED FRUIT AND JUICE 2.1 COOKED, DRAINED 3.5

DRAINED 1.5 HEATED, DRAINED 1.6 DRAINED 9.9 HEATED, DRAINED 10.8 FROZEN 6.3 COOKED, DRAINED 6.3

SHELLED 16.4 COOKED, DRAINED 6.5

8.4 3.4 3.5 10.9 5.5 4.6 55.1 22.0 23.3 71.2 36.1 30.0 7.7 3.4 3.2

12.9 5.7 5.5 50.5 22.0 21.3 84.8 37.4 35.8 8.3 3.4 3.5

10.8 5.3 4.6 54.7 22.0 23.1 71.0 35.0 30.0 37.3 22.0 15.7 19.7 7.5 8.3 29.4 12.5 12.4

8.7 5.3 3.7 9.7 5.8 4.1

57.0 35.0 24.1 63.5 38.0 26.8 30.2 22.0 12.7 36.5 22.3 15.4

80.1 58.0 33.8 37.4 23.0 15.8

CANNED— -#10 CAN

LB

DRY: SPLIT LB WHOLE LB

FROZEN LB

PEPPERS, GREEN: FRESH LB

DRIED FLAKES LB FROZEN CUBES LB

PICKLES, WHOLE GAL

PICKLE RELISH, SWEET GAL

QT

LB^

PIMIENTOS, CANNED: SLICED OR DICED #10 CAN

LB WHOLE #10 CAN

LB PINEAPPLES :

FRESH LB

CANNED : CHUNKS #10 CAN

f^ See footnotes at end of table«

6.56 66 DRAINED 1.4 62 HEATED, DRAINED 1.5

1.00 66 DRAINED 9.5 62 HEATED, DRAINED 10.1

1.00 247 COOKED, DRAINED 2.5 1.00 237 COOKED, DRAINED 2.6 1.00 100 FROZEN 6.3

93 COOKED, DRAINED 6.7

1.00 80 CHOPPED OR DICED 7.8 81 SLICES OR RINGS 7.7 81 STRIPS 7 .7 72 COOKED CUBES 8.7 73 COOKED STRIPS 8.6

1.00 100 DRY 6.3 1.00 100 FROZEN 6.3

72 COOKED, DRAINED 8.7

5.44^ 100 LENGTHWISE STRIPS 1.1 100 CROSSWISE SLICES 1.2 100 CHOPPED 1.2

8.64 100 SOLIDS AND LIQUID 0.7 6 4 DRAINED 1.1

2.16 100 SOLIDS AND LIQUID 2.9 6 4 DRAINED 4.5

1.00 100 SOLIDS AND LIQUID 6.3 64 DRAINED 9.8

6.38 73 DRAINED 1.3 1.00 73 DRAINED 8.6 6.38 70 DRAINED 1.4

69 DRAINED, CHOPPED 1.4 1.00 69 DRAINED, CHOPPED 9.1

1.00 54 CUBED 11.6 54 SLICES OR SPEARS 11.6

6.62 100 FRUIT AND JUICE 0.9 61 DRAINED 1.5

8.7 5.1 3.7 9.1 5.4 3.8

56.8 33.4 24.0 59.4 35.6 25.1

17.3 8.9 7.3 15.6 9.3 6.6 31.1 22.0 13.1 39.6 23.7 16.7

41.1 27.6 17.3 22.3 27.2 9.4 27.2 27.2 11.5 56.6 30.6 23.9 40.8 30.2 17.2

7.5 22.0 3.2 26.0 22.0 11.0 54.5 30.6 23.0

9.5 4.1 4.0 5.8 4.1 2.4 7.4 4.1 3.1 6.3 2.6 2.6 8.2 4.0 3.4

25.0 10.2 10.6 32.7 15.9 13.8 54.0 22.0 22.8 70.6 34.4 29.8

9.8 4.7 4.1 62.5 30.2 26.4 10.2 4.9 4.3 10.4 5.0 4.4 66.1 32.0 27.9

62.1 40.8 26.2 90.2 40.8 38.1

8.4 3.3 3.6 10.3 5.5 4.3

Cont inued—

4>- 00




purchase

Weight per unit

Yield as


Pound Percent


TÖÖ grams

Number

mi 11 i - meters

PINEAPPLES—CONTINUED CANNED—CONTINUED

CHUNKS LB

CRUSHED #10 CAN

LB

SLICES //lO CAN

LB

TIDBITS #10 CAN

LB

FROZEN LB

PLANTAINS, FRESH: GREEN LB RIPE LB

PLUMS: FRESH: DAMSON LB ITALIAN OR PURPLE LB JAPANESE OR HYBRID LB

CANNED, ITALIAN OR #10 CAN PURPLE.

1.00 100 61

6.69 100 69

1.00 100 69

6.69 100 58

1.00 100 58

6.62 100 62

1.00 100 62

1.00 100 61

1.00 71 1.00 70

1.00 92 1.00 94 1.00 94 6.75 100

55

FRUIT AND JUICE 6.3 DRAINED 10.2 FRUIT AND JUICE 0.9 DRAINED 1.4 FRUIT AND JUICE 6.3 DRAINED 9.1 FRUIT AND JUICE 0.9 DRAINED 1.6 FRUIT AND JUICE 6.3 DRAINED- 10.8 FRUIT AND JUICE 0.9 DRAINED 1.5 FRUIT AND JUICE ■ 6.3 DRAINED 10.1 FRUIT AND JUICE 6.3 DRAINED 10.2

COOKED 8.8 COOKED- 8.9

PITTED, HALVED 6.8 PITTED, HALVED 6.6 PITTED, HALVED 6.6 FRUIT AND JUICE 0.9 DRAINED- 1.7

55.8 67.9 8.1 9.2

54.2 61.3 8.4 10.6 56.2 71.1 8.6 9.9

56.9 65.4 54.2 73.7

52.8 71.2

40.7 37.3 41.3 7.6

13.2

22.0 36.1 3.3 4.8

22.0 32.0 3.3 5.7

22.0 38.0 3.3 5.4

22.0 35.6 22.0 36.1

31.1 31.5

24.0 23.5 23.5 3.3 5.9

23.5 28.7 3.4 3.9

22.9 25.9 3.5 4.5

23.7 30.0 3.6 4.2

24.0 27.6 22.9 31.1

22.3 30.0

17.2 15.7 17.4 3.2 5.6

LB

POTATOES, WHITE: FRESH -LB

1.00

1.00

CANNED, WHOLE- -//lO CAN

LB

DRIED: DICED- LB FLAKE S LB GRANULES LB SLICED-— LB

FROZEN: FRENCH FRIES, REGULAR—LB HASHED BROWN LB POTATO ROUNDS LB WHOLE, SMALL LB

POTATO CHIPS LB POTATO STICKS LB PRUNES, DRY:

CANNED: HEAVY PACK #10 CAN

LB

6.38

1.00

1.00 1.00 1.00 1.00

1.00 1.00 1.00 1.00 1.00 1.00

7.00

1.00

REGULAR PACK #10 CAN 6.75

LB 1.00

100 55

74 83 87 45 46 97 70 67 70 67

381 627 627 406

76 68 91

113 100 100

100 93 78

100 93 78 100 63 53

100 63 53

FRUIT AND JUICE 6.3 DRAINED 11.4

BAKED IN SKINS 8.4 COOKED CUBES 7.5 COOKED SLICES 7.2 FRIED 13.9 HASHED BROWNS 13.6 MASHED 6.4 DRAINED 1.4 HEATED, DRAINED 1.5 DRAINED 8.9 HEATED, DRAINED 9.3

PREPARED 1.6 PREPARED 1.0 PREPARED 1.0 PREPARED 1.5

HEATED HEATED HEATED HEATED CRUSHED

FRUIT AND JUICE (84% DRAINED DRAINED, PITTED FRUIT AND JUICE (84% DRAINED DRAINED, PITTED FRUIT AND JUICE (90% DRAINED DRAINED, PITTED FRUIT AND JUICE (90% DRAINED DRAINED, PITTED

8.2 9.2 6.9 5.5 6.3 6.3

0.9 1.0 1.1 6.3 6.7 8.0 0.9 1.5 1.7 6.3 9.9

11.8

51.6 89.4

44.9 40.3 83.3 74.3 47.3 8.8 9.1

56.4 58.2

8.9 8.4 7.4 9.2

39.5 51.9 36.6 39.6 9.9 7.7

8.4 8.5 9.2

59.1 59.3 64.2 8.7 9.9

14.0 58.6 66.5 94.4

22.0 40.1

29.8 26.6 25.3 49.0 47.9 22.7 4.9 5.2

31.5 32.9

5.8 3.5 3.5 5.4

29.0 32.4 24.2 19.5 22.0 22.0

3.1 3.4 4.0

22.0 23.7 28.3 3.3 5.2 6.2

22.0 35.0 41.6

21.8 37.7

18.9 17.0 35.1 31.3 19.9 3.7 3.9 23.8 24.6

3.7 3.5 3.1 3.9

16.6 21.9 15.4 16.7 4.2 3.3

3.6 3.6 3.9

24.9 25.0 27.1 3.7 4.2 5.9

24.7 28.1 39.8

4>- Continued—

O




purchase

Wei ght per unit

Yield as



Pound Percent

PRUNES, DRY—CONTINUED DRIED, REGULAR MOISTURE:

PITTED LB 1.00 100 201 163

LB 1.00 100 WITH P i 1 b~""" —.--.—

86 177

136 119

PUMPKIN : .~T H 1.00

6.62 64

100 r Kiiibri~~"""""—_—.„—.-

CANNED —#10 CAN LB 1.00 100

RADISHES, FRESH LB 1.00 94 93

RAISINS, DRIED -—LB'* 1.00 100 99 122 287 181

RASPBERRIES : ■PDOCIJ ^^^^^^^«B* 0.72 96 FRESn~~~~~~~~~ —— """""rlJNi

LB 1.00 96 CANNED #10 CAN 6.44 100

51

COOKED FRUIT AND JUICE COOKED, DRAINED- DRY (86% EDIBLE) DRY PITTED, CHOPPED COOKED FRUIT AND JUICE

(90% EDIBLE). COOKED, DRAINED COOKED, DRAINED, PITTED

COOKED, MASHED HEATED- HEATED ' WHOLE SLICED WHOLE CHOPPED PLUMPED COOKED FRUIT AND JUICE COOKED, DRAINED

WHOLE BERRIES WHOLE BERRIES ^- FRUIT AND JUICE DRAINED-

grams

Number

~im— nrilli- meters

6.3 37.5 22.0 15.8 3.1 27.2 11.0 11.5 3.8 26.2 13.5 11.1 6.3 41.4 22.0 17.5 7.3 38.5 25.6 16.2 3.5 31.0 12.5 13.1

4.6 37.1 16.2 15.7 5.3 38.9 18.5 16.4

9.8 85.1 34.4 35.9 0.9 7.8 3.3 3.3 6.3 51.4 22.0 21.7 6.6 31.2 23.5 13.2 6.7 26.1 23.7 11.0 6.3 31.7 22.0 13.4 6.3 36.1 22.3 15.2 5.1 31.6 18.1 13.3 2.2 18.7 7.7 7.9 3.5 22.2 12.2 9.4

9.0 45.9 31.9 19.4 6.5 33.1 23.0 14.0 1.0 8.3 3.4 3.5 1.9 6.7

FROZEN-

RHUBARB: FRESH- FROZEN:

SYRUP PACK UNSWEETENED

RUTABAGAS, FRESH

LB

-LB

-LB

-LB -LB -LB

SPINACH: FRESH-

CANNED—

FROZEN: CHOPPED— WHOLE LEAF-

SQUASH, SUMMER: FRESH: YELLOW VARIETIES-

-LB -LB

LB

ZUCCHINI LB

1.00

1.00

1.00

1.00 1.00 1.00

SAUERKRAUT, CANNED #10 CAN 6.19

LB 1.00

-LB 1.00

-#10 CAN 6.12

LB 1.00

1.00 1.00

1.00

1.00

100 51 100 50

FRUIT AND JUICE- DRAINED—

93 133 85 79 77 81 71 81 71

88 69 56 45 56 45

69 67

95 95 83 83 93 91 92 94 86 86

FRUIT AND JUICE- DRAINED

83 COOKED, SWEETENED—

COOKED, DRAINED COOKED, DRAINED

CUBED SLICED— COOKED CUBES, DRAINED COOKED SLICES, DRAINED CUBED SHREDDED- SLICED STICKS

6.3 53.6 22.0 22.6 12.3 43.2 6.3 54.9 22.0 23.2

12.5 96.1 44.1 40.6

7.5

COOKED FRUIT AND JUICE 6.7 COOKED, SWEETENED 4.7 PARED, CUBED 7.4 COOKED CUBES, DRAINEI>- 7.9 COOKED, MASHED 8.1 DRAINED 1.2 HEATED, DRAINED 1.4 DRAINED 7.7 HEATED, DRAINED 8.8

RAW, TRIMMED PIECES 7.1 COOKED, DRAINED- 9.1 DRAINED 1.8 HEATED, DRAINED 2.3 DRAINED 11.2 HEATED, DRAINED- 13.9

COOKED CUBES- COOKED SLICES-

9.1 9.3

6.6 6.6 7.5 7.5 6.7 6.9 6.8 6.6 7.3 7.3

63.7 26.6

58.8 39.8 36.1 47.7 69.6 6.2 6.8

38.6 42.2

13.0 52.1 14.3 15.9 87.8 97.0

70.3 60.9

30.4 34.8 54.5 46.7 29.6 26.6 25.9 27.7 52.6 39.0

23.7 16.6 25.9 27.9 28.6 4.4 5.0

27.2 31.1

25.1 32.0 6.4 8.0

39.4 49.0

32.0 32.9

23.2 23.2 26.6 26.6 23.7 24.2 24.0 23.5 25.6 25.6

26.9

24.8 16.8 15.2 20.1 29.4 2.6 2.9

16.3 17.8

5.5 22.0 6.1 6.7

37.0 40.9

29.7 25.7

12.8 14.7 23.0 19.7 12.5 11.2 10.9 11.7 22.2 16.4





purchase




1 ounce 1 cup" grams

100 milli- meters


SQUASH, SUMMER—CONTINUED CANNED, SLICES #10 CAN 6.56 58

44 LB 1.00 58

44 FROZEN SLICES:

.. T 11 1.00 79 I EiLLUW————""■——" — LtD

ZUCCHINI LB 1.00 71 SQUASH, WINTER:

FRESH: A PADXT ^_____«._^^- .____TJIJnT T? 1.25^ 48 ALOKN" —————— -~~WrlULEi

61 LB 1.00 48

61 BUTTERNUT WHOLE 1.72' 75

72 LB 1.00 75

1.00 72 66 11U UUAKU" "■■"■""—■" "■"—■■" -~~ijlJ

57 56

1.00 94 r ts\j¿*Eiüi y niio£lrjLf ~~— -~——1J15

STRAWBERRIES: FRESH PINT 0.75 88

LB 1.00 88 86

CANNED #10 CAN 6.38 100 LB 1.00 100

DRAINED 1.6 HEATED, DRAINED 2.2 DRAINED 10.8 HEATED, DRAINED 14.2


BAKED, MASHED PULP 10.4 PEELED, STEAMED, MASHED 8.2 BAKED, MASHED PULP 13.0 PEELED, STEAMED, MASHED- 10.2 COOKED CUBES 4.8 COOKED, MASHED- 5.0 COOKED CUBES 8.3 COOKED, MASHED- 8.7 BAKED, PEELED, MASHED 9.5 PEELED, COOKED CUBES 11.0 PEELED, COOKED, MASHED 11.2 HEATED 6.6

WHOLE 9.5 WHOLE 7.1 CRUSHED 7.3 FRUIT AND JUICE 1.0 FRUIT AND JUICE 6.3

11.9 5.8 5.0 15.0 7.6 6.3 78.3 38.0 33.0 98.7 50.1 41.6

50.2 27.9 21.2 56.5 31.1 23.8

89.7 36.7 37.8 66.8 28.9 28.2

112.1 45.9 47.3 83.5 36.1 35.2 30.8 17.1 13.0 42.4 17.8 17.9 52.9 29.4 22.3 72.9 30.6 30.7 81.5 33.4 34.4 90.9 38.7 38.4 96.1 39.4 40.5 57.0 23.5 24.0

50.8 33.4 21.4 38.1 25.1 16.1 59.5 25.6 25.1 8.4 3.5 3.5

53.4 22.0 22.5

FROZEN: SWEETENED:

SLICED

WHOLE

UNSWEETENED-

SUCCOTASH: CANNED-

FROZEN SWEETPOTATOES:

FRESH-

CANNED: SYRUP PACK: CUT

-LB

-LB

-LB

-#10 CAN LB -LB

LB

WHOLE

-#10 CAN

LB

-#10 CAN

LB

VACUUM PACK, WHOLE #3 VAC LB

—LB FROZEN IN SYRUP TANGERINES : FRESH

CANNED-

TOMATOES : FRESH

-DOZEN LB -LB

-LB

^ See footnotes at end of table.

1.00

1.00

1.00

6.56 1.00 1.00

1.00

6.75

1.00

6.75

1.00

1.06 1.00 1.00

3.00- 1.00 1.00

1.00

100 60 100 59 100 91

68 68 100

61 80 78 87

66 62 66 62 66 63 66 63 98 98 96

74 74

100 61

99 98

FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED FRUIT AND JUICE DRAINED

DRAINED- DRAINED COOKED, DRAINED

BAKED IN SKIN, PULP- PARED, COOKED SLICES PARED, COOKED, MASHED— BOILED IN SKIN, PULP

DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED— DRAINED HEATED, DRAINED DRAINED DRAINED HEATED

SECTIONS WITH MEMBRANE- SECTIONS WITH MEMBRANE- FRUIT AND JUICE DRAINED

WHOLE, TRIMMED— SLICED

6.3 56.0 22.0 23.6 10.4 87.8 36.7 37.1 6.3 55.8 22.0 23.5

10.6 76.2 37.4 32.2 6.3 22.0 6.9 24.2 ———

1.4 8.5 4.9 3.6 9.2 55.4 32.4 23.4 6.3 42.3 22.0 17.9

10.2 57.5 36.1 24.2 7.8 43.8 27.6 18.5 8.0 71.5 28.3 30.2 7.2 40.3 25.3 17.0

1.4 8.0 4.9 3.4 1.5 8.8 5.3 3.7 9.5 54.1 33.4 22.8

10.1 59.4 35.6 25.1 1.4 7.7 4.9 3.3 1.5 8.7 5.2 3.7 9.5 52.1 33.4 22.0 9.9 58.8 35.0 24.8 6.0 50.5 21.2 21.3 6.4 53.5 22.5 22.6 6.5 52.6 23.0 22.2

2.8 15.8 9.9 6.7 8.4 47.4 29.8 20.0 6.3 54.5 22.0 23.0

10.2 68.3 36.1 28.8

6.3 44.5 22.3 18.8 6.4 40.7 22.5 17.2

Continued—

4:>





Pound Percent

TOMATOES—CONTINUED FRESH LB

CHERRY LB CANNED, WHOLE AND PEELED-#10 CAN

LB

TOMATO PRODUCTS, CANNED: CATSUP #10 CAN

LB" CHILI SAUCE #10 CAN

LB JUICE #10 CAN

LB PASTE #10 CAN

LB PUREE # 10 CAN

LB SAUCE #10 CAN

LB

1.00 1.00 6.38

1.00

.19

.00

.06

.00

.44

.00

.94

.00

.62

.00

.62

.00

96 97 100 100 93 98 70 32 100 100 93 98 70 32

100 100 100 100 100 100 100 100 100 100 100 100

WEDGES STEMMED SOLIDS AND LIQUIDS CHOPPED SOLIDS AND LIQUIDS HEATED HEATED, CHOPPED DRAINED HEATED, DRAINED SOLIDS AND LIQUID CHOPPED SOLIDS AND LIQUIDS HEATED — HEATED, CHOPPED DRAINED HEATED, DRAINED —

SOLIDS- SOLIDS— SOLIDS- SOLIDS— JUICE JUICE SOLIDS- SOLIDS— SOLIDS- SOLIDS— SOLIDS- SOLIDS—

Purchase units for lüU portions of size indicated

1 ounce 1 cup "TDir" grains

6 6 1 1 1 1 1 3 6 6 6 6 8

19

0 6 0 6 1 6 0 6 0 6 0 6

.5

.4

.0

.0

.1

.0

.4

.1

.3

.3

.7

.4

.9

.5

.9

.3

.9

.3

.0

.3

.9

.3

.9

.3

.9

.3

Number

43.6 33.9 8.2 8.0 8.8 8.0

12.2 26.2 52.2 50.9 55.9 51.1 77.8

167.4

8.7 62.6 7.7

54.5 8.3

53.6 8.4

58.0 8.3

55.1 7.9

52.2

23.0 22.7 3.5 3.5 3.7 3.5 4.9

10.8 22.0 22.0 23.7 22.5 31.5 68.9

3.1 22.0 3.1

22.0 3.4

22.0 3.2

22.0 3.3

22.0 3.3

22.0

"~IÖÖ milli- meters

18.4 14.3 3.5 3,4 3.7 3.4 5.1

11.1 22.0 21.5 23.6 21.5 32.8 70.6

3.7 26.4 3.3

23.0 3.5

22.6 3.5

24.5 3.5

23.3 3.3

22.0

TURNIP GREENS: FRESH CANNED

FROZEN TURNIPS, FRESH-

VEGETABLES, MIXED: CANNED

FROZEN DRIED

WATER CHESTNUTS: FRESH

CANNED LB WATERCRESS, FRESH LB WATERMELON, FRESH ■

■LB 1.00 52 #10 CAN 6.12 59

43 LB 1.00 59

43 •LB 1.00 82 •LB 1.00 79

78 71

■#10 CAN 6.50 67 61

LB 1.00 67 61

■LB 1.00 84 •LB 1.00 100

■LB 1.00 100 77 53

■LB 1.00 59 •LB 1.00 92 •WHOLE 26.85 57 LB 1.00 57

COOKED, DRAINED 12.0 DRAINED 1.7 DRAINED, HEATED 2.4 DRAINED 10.6 DRAINED, HEATED 14.5 COOKED, DRAINED 7.6 PARED, CUBED- 7.9 COOKED CUBES 8.0 COOKED, MASHED 8.8

DRAINED 1.4 HEATED, DRAINED 1.6 DRAINED 9.3 HEATED, DRAINED 10.2 COOKED, DRAINED 7.4 DRY 6.3

WHOLE 6.3 PARED 8.1 PARED, CUBED 11-8 DRAINED 10.6 TRIMMED 6.8 CUBED— 0.4 CUBED 11.0

61.5 42.4 25.9 9.7 6.1 4.1

14.5 8.4 6.1 59.4 37.4 25.1 88.7 51.3 37.4 41.7 26.9 17.6 35.7 27.9 15.1 45.2 28.3 19.1 70.8 31.1 29.9

8.3 5.1 3.5 9.7 5.6 4.1

53.6 32.9 22.6 62.9 36.1 26.5 49.1 26.2 20.7 12.8 22.0 5.4

— 22.0 28.6 41.6

59.0 37.4 24.9 7.9 24.0 3.3 2.3 1.4 1.0

61.9 38.7 26.1

BAKED PRODUCTS-CEREALS-FLOURS

BAKED PRODUCTS

BREAD: BOSTON BROWN CRACKED WHEAT FRENCH ITALIAN— PUMPERNICKLE— RAISIN RYE—

LB LB LB LB —LB —LB —LB


1.00 1.00 1.00 1.00 1.00 1.00 1.00

100 100 100 100 100 100 100

SLICE- SLICE— SLICE- SLICE— SLICE- SLICE— SLICE—

6.3 6.3 6.3 6.3 6.3 6.3 6.3

22.0 22.0 22.0 22.0 22.0 22.0 22.0

Continued—

0^

TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Contimied



purchase

Weight per unit

Yield as

served

Pound Percent



1 ounce 1 cup grams

Number

100 milli- meters

BREAD—CONTINUED VIENNA WHITE: FIRM— SOFT-

-LB

-LB -LB

CRUMBS WHOLE WHEAT

CAKE: LAYER

LOAF SHEET

COOKIES: ASSORTED BROWNIES BUTTER CHOCOLATE CREAM FILLED— FIG BARS GINGER SNAPS- SHORTBREAD SUGAR VANILLA

-LB -LB

1.00

1.00 1.00

1.00 1.00

-8-IN CAKE (5) 9-IN CAKE (5) 12-IN CAKE (5) 14-IN CAKE(5) -LB 1.00 -16X24-IN (5)

CAKE.

-LB -DOZEN -DOZEN -DOZEN -DOZEN -DOZEN -DOZEN -DOZEN -DOZEN -DOZEN

1.00 0.63^ 0.133 0.193 0.273 0.383 0.133 0.203 0.253 0.113

100

100 100 100 91 100 100 100

100 100 100 100 100 100

100 100 100 100 100 100 100 100 100 100

SLICE

SLICE SLICE CRUMBS, SOFT CRUMBS, TOASTED, DRY- CUBES, SOFT- FINE, DRY- SLICE

1/12 CAKE

1/30 CAKE 1/40 CAKE 1/8 CAKE 2X2-IN PIECE (1/96 CAKE)

COOKIE COOKIE COOKIE COOKIE

COOKIE

6.3

6.3 6.3 6.3 6.9 6.3 6.3 6.3

6.3

6.3

9.5 10.2 8.8

23.6

22.0

22.0 22.0 22.0 24.2 22.0 22.0 22.0

22.0

22.0

4.0 4.3 3.7

10.0

CRACKERS : GRAHAM DOZEN

LB

SALTINES DOZEN LB

S ODA DOZEN LB

MISCELLANEOUS : BAGELS DOZEN BISCUITS DOZEN BREAD STICKS DOZEN MELBA TOAST DOZEN MUFFIN:

BRAN, CORN, OR PLAIN DOZEN ENGLISH DOZEN

PRETZELS, SOFT DOZEN RYE WAFERS DOZEN ZWIEBACK DOZEN

PIE 8-IN PIE 9-IN PIE 10-IN PIE

ROLLS : DINNER, PAN, OR YEAST DOZEN FRANKFURTER OR HAMBURGER-DOZEN HARD, ROUND, OR KAISER DOZEN HOAGIE OR SUBMARINE DOZEN SWEET DOZEN

CEREALS

BARLEY LB

BRAN: FLAKES LB FLAKES WITH RAISINS LB SHREDS LB

0.19^ 1.00

0.08^ 1.00

0.13^ 1.00

1.51^ 0.74^ 0.22^ 0.11^

1.06^ 1.51^ 0.42^ 0.17^ 0.19^

C) C) (')

0.75^ 1.09- 1.33- 3.57- 1.14-

1.00

1.00 1.00 1.00

100 100 100 100 100 100 100 100

100 100 100 100

100 100 100 100 100 100 100 100

100 100 100 100 100

100 379

100 100 100

CRACKER CRACKER CRUMBS CRACKER CRACKER CRUMBS CRACKER CRACKER

BAGEL BISCUIT BREAD STICK- PIECE

MUFFIN MUFFIN PRETZEL WAFER PIECE 1/6 PIE 1/7 PIE 1/8 PIE

ROLL ROLL ROLL ROLL ROLL

UNCOOKED COOKED

6.3 6.3

6.3 6.3

6.3

6.3 1.6

6.3 6.3 6.3

18.5

15.4

43.0 9.4

7.5 12.6 16.5

22.0 22.0

22.0 22.0

22.0

22.0 5.8

22.0 22.0 22.0

7.8

6.5

18.1 4.0

3.2 5.3 7.0


00

TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Contimied




Pound Percent


1 ounce cup grams

Number

100 nrilli- meters

BULGUR-

CORN: FLAKES:

PRESWEETENED UNSWEETENED

GRITS : INSTANT

-LB

~LB —LB

QUICK-

REGULAR—

MEAL: DEGERMINATED

STONE GROUND-

PUFFS: PRESWEETENED- UNSWEETENED

SHREDS--« MACARONI : ELBOW—

PROTEIN-FORTIFIED

-LB

-LB

-LB

-LB

-LB

-LB -LB -LB

-LB

-LB

1.00 100 349

1.00 100 1.00 100

100

1.00 100 758

1.00 100 610

1.00 100 655

1.00 100 688

1.00 100 784

1.00 100 1.00 100 1.00 100

1.00 100 280

1.00 100 236

UNCOOKED COOKED

CRUSHED-

UNCOOKED— PREPARED- UNCOOKED— COOKED UNCOOKED- COOKED

UNCOOKED COOKED UNCOOKED- COOKED

UNCOOKED- COOKED UNCOOKED- COOKED-

6.3 1.8

6.3 6.3 6.3

6.3 0.8 6.3 1.0 6.3 1.0

6.3 0.9 6.3 0.8

6.3 6.3 6.3

6.3 2.2 6.3 2.6

32.6 9.9

8.4 6.4

17.6

17.4 7.3

36.4 8.9

35.7 7.9

33.3 7.9

29.1 7.0

6,8 4.2 6.4

28.7 10.2 27.6 10.1

22.0 6.3

22.0 22.0 22.0

22.0 2.9

22.0 3.6

22.0 3.4

22.0 3.2

22.0 2.8

22.0 22.0 22.0

22.0 7.9

22.0 9.3

13.8 4.2

3.5 2.7 7.4

7.3 3.1

15.3 3.8

15.1 3.4

14.0 3.3

12.3 2.9

2.9 1.8 2.7

12.1 4.3 11.6 4.3

SPIRAL-

TWIST—

NOODLES : CHOW-MEIN- EGG: MEDIUM-

THIN—

LASAGNA—

OAT: FLAKES PUFFS ROLLED OATS:

INSTANT

QUICK

REGULAR

SHREDS RICE:

BROWN: LONG GRAIN-

SHORT GRAIN

FLAKES: PRESWEETENED— UNSWEETENED

GRANULATED

-LB

-LB

-LB

-LB

-LB

-LB

-LB -LB

-LB

-LB

-LB

-LB

-LB

-LB

PUFFS SHREDS

-LB -LB -LB

-LB -LB

1.00 100 250

1.00 100 249

1.00 100

1.00 100 278

1.00 100 352

1.00 100 221

1.00 100 1.00 100

1.00 100 609

1.00 100 646

1.00 100 616

1.00 100

1.00 100 330

1.00 100 270

1.00 100 1.00 100 1.00 100

722 1.00 100 1.00 100

UNCOOKED- COOKED UNCOOKED- COOKED—

UNCOOKED COOKED UNCOOKED COOKED UNCOOKED PIECES COOKED

UNCOOKED- PREPARED— UNCOOKED- COOKED UNCOOKED- COOKED

UNCOOKED- COOKED UNCOOKED- COOKED

UNCOOKED- COOKED

6.3 18.5 22.0 7.8 2.5 11.8 8.8 5.0 6.3 14.8 22.0 6.2 2.5 9.0 8.9 3.8

6.3 11.5 22.0 4.8

6.3 8.4 22.0 3.5 2.2 9.9 7.9 4.2 6.3 9.9 22.0 4.2 1.8 7.8 6.3 3.3 6.3 22.0

2.8 20.9 10.0 8.8

6.3 8.8 22.0 3.7 6.3 6.8 22.0 2.9

6.3 17.6 22.0 7.4 1.0 8.6 3.6 3.6 6.3 16.1 22.0 6.8 1.0 8.4 3.4 3.5 6.3 16.5 22.0 7.0 1.0 8.8 3.6 3.7 6.3 10.1 22.0 4.3

6.3 38.8 22.0 16.4 1.9 10.2 6.7 4.3 6.3 41.9 22.0 17.7 2.3 15.0 8.2 6.3

6.3 9.5 22.0 4.0 6.3 5.5 22.0 2.3 6.3 38.8 22.0 16.4 0.9 7.5 3.1 3.1 6.3 2.9 22.0 1.2 6.3 7.3 22.0 3.1

Continued—

o


[Dashes (—) denote that the number of purchase units was not calculated because (a) the weight/volume eoulvalent was not available for the food Item, or (b) the food Item Is served by the piece rather than by weight or volume.]


purchase

Wei ght per unit

Yield as


RICE—CONTINUED WHITE:

PARBOILED LB

PRECOOKED LB

REGULAR: LONG GRAIN LB

MEDIUM GRAIN LB

SHORT GRAIN LB

SPAGHETTI LB

WHEAT: FARINA:

INSTANT LB

QUICK LB

REGULAR LB

FLAKES LB GRANULE S LB INSTANT LB

Pound Percent

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00 1.00 1.00

100 367 100 339

100 315 100 311 100 272 100 286

100 650 100 766 100 796 100 100 100 655

(Purchase units for luu portions of size indicated

TÜÖ 1 ounce 1 cup grams

UNCOOKED COOKED UNCOOKED PREPARED WITH BOILING WATER-

UNCOOKED COOKED UNCOOKED COOKED UNCOOKED COOKED UNCOOKED COOKED

UNCOOKED PREPARED UNCOOKED COOKED UNCOOKED COOKED

UNCOOKED PREPARED

6.3 1.7 6.3 1.8

6.3 2.0 6.3 2.0 6.3 2.3 6.3 2.2

6.3 1.0 6.3 0.8 6.3 0.8 6.3 6.3 6.3 1.0

Number

39.9 11.1 21.8 8.5

42.3 11.1 42.8 11.1 44.1 12.6 15.7 12.1

41.2 8.2

39.0 6.9

40.6 6.5 7.9

24.9 25.4 8.1

22.0 6.0

22.0 6.5

22.0 7.0

22.0 7.1

22.0 8.1

22.0 7.7

22.0 3.4

22.0 2.9

22.0 2.8

22.0 22.0 22.0 3.4

Tüö~ nrilli- meters

16.8 4.7 9.2 3.6

17.9 4.7

18.0 4.7

18.6 5.3 6.6 5.1

17.4 3.5

16.5 2.9

17.1 2.7 3.3

10.5 10.7 3.4

PUFFS: PRESWEETENED LB UNSWEETENED LB

ROLLED WHEAT LB

SHREDS : BISCUITS- BITE SIZE-

WHOLE MEAL-

FLOURS

—LB —LB —LB

1.00 1.00 1.00

1.00 1.00 1.00

100 100 100 542

100 100 100 707

UNCOOKED COOKED

CRUSHED-

UNCOOKED COOKED

6.3 7.5 22.0 3.2 6.3 2.6 22.0 1.1 6.3 28.9 22.0 12.2 1.2 9.2 4.1 3.9

6.3 7.7 22.0 3.3 6.3 9.3 22.0 3.9 6.3 27.6 22.0 11.6 0.9 7.5 3.1 3.2

RYE: DARK LIGHT

SOY, FULL FAT- WHEAT:

ALL PURPOSE- BREAD CAKE GLUTEN SELF RISING- WHOLE

-LB -LB -LB

—LB ~LB ~LB ~LB ~LB ~LB

1.00 100 1.00 100 1.00 100

1.00 100 1.00 100 1.00 100 1.00 100 1.00 100 1.00 100

6.3 28.2 22.0 11.9 6.3 22.3 22.0 9.4 6.3 21.2 22.0 8.9

6.3 27.8 22.0 11.7 6.3 27.1 22.0 11.4 6.3 24.5 22.0 10.3 6.3 29.8 22.0 12.6 6.3 28.0 22.0 11.8 6.3 26.5 22.0 11.2

DAIRY AND EGG PRODUCTS

BUTTER. SEE OTHER FOODS CHEESE: ^

BLUE OR ROQUEFORT LB^ CAMEMBERT LB ^ CHEDDAR LB

COTTAGE : CREAM STYLE: LARGE CURD LB SMALL CURD LB

DRY, NONFAT CREAM

LB LB


1.00 100 1.00 100 1.00 100

100

1.00 100 1.00 100 1.00 100 1.00 100

CRUMBLED

CUBED SHREDDED—

6.3 29.8 22.0 12.6 6.3 54.2 22.0 22.9 6.3 29.1 22.0 12.3 6.3 24.9 22.0 10.5

6.3 49.6 22.0 20.9 6.3 46.3 22.0 19.5 6.3 30.0 22.0 12.7 6.3 50.7 22.0 21.4

Continued—

a^

ON


[Dashes (--) denote that was not available for th rAL:v;ííX";:;5 r.v?î .--j-n-r.';]«;- riX"Är ss.,


purchase

CHEESE—CONTINUED MOZZARELLA PARMESAN: CHUNK

-LB

-LB

GRATED SWISS

CREAM: HALF AND HALF LIGHT OR TABLE- SOUR

~LB -LB-

-QT -QT^

WHIPPING OR HEAVY- QT QT

-QT

-QT'

EGGNOG ICE CREAM: BRICK BULK: REGULAR HARDENED GAL RICH HARDENED— GAL SOFT SERVE GAL

ICE MILK, BULK: HARDENED GAL SOFT SERVE

MILK: FRESH, FLUID: BUTTERMILK CHOCOLATE SKIM

-GAL

GAL' —GAL' —GAL'

Weight per unit

1.00

1.00

1.00 1.00

2.13 2.12 2.08 2.10

2.24

1.17

4.69 5.24 6.17

4.62 6.17

8.64 8.82 8.64

Yield as


Pound Percent

100

100 100 100 100

100 100 100 100 100 100

100

100 100 100

100 100

100 100 100

CHOPPED—

GRATED SHREDDED-

SHREDDED—

WHIPPED—

lûrchase units for 1ÜU portions of size 1ndicated

i ounce 1 cup

6.3

5.3

im- grams

Number

24.7 22.0

25.1 18.8

~TÜÖ— mini- meters

10.4

6.3 23.4 22.0 9.9 6.3 17.6 22.0 7.4 6.3 17.6 22.0 7.4 6.3 23.8 22.0 10.0

2.9 25.0 10.4 10.6 2.9 25.0 10.4 10.5 3.0 25.0 10.6 10.6 3.0 25.0 10.5 10.5 3.0 12.5 10.5 5.3 2.8 25.0 9.8 10.5

10.6

1.3 1.2 1.0

6.3 6.3 6.3

4.7 4.2 3.6

2.6 2.6 2.6

1.4 1.0

6.3 6.3

4.8 3.6

2.6 2.6

0.7 0.7 0.7

6.3 6.3 6.3

2.6 2.5 2.6

2.6 2.6 2.6

WHOLE GAL CANNED :

CONDENSED, SWEETENED LB EVAPORATED :

SKIM LB

WHOLE LB

DRIED : NONFAT :

INSTANT LB

REGULAR LB

WHOLE LB

SHERBET GAL YOGURT :

PART SKIM MILK GAL"*

WHOLE MILK GAL"*

EGGS: FRESH, LARGE DOZEN

LB

DRIED : WHITES LB WHOLE LB YOLKS LB

FROZEN : WHITES LB WHOLE LB YOLKS LB

8.64

1.00

1.00

1.00

1.00

1.00

1.00

6.81

8.00 8.62

1.50 1.00

1.00 1.00 1.00

1.00 1.00 1.00

100

100

100 193 100 194

100 989 100 989 100 825 100

100 100

88 88 58 30

100 100 100

100 100 100

FULL STRENGTH DILUTED WITH EQUAL PARTS WATER- FULL STRENGTH DILUTED WITH EQUAL PARTS WATER-

DRY RECONSTITUTED WITH WATER DRY RECONSTITUTED WITH WATER DRY RECONSTITUTED WITH WATER

SHELLED- SHELLED— WHITE YOLK

WHITE EGG YOLK

WHITE- EGG YOLK—

0.7

6.3

6.3 2.6

67.5 22.0

2.6

28.5

6.3 56.4 22.0 23.8 3.2 28.1 11.4 11.9 6.3 55.6 22.0 23.4 3.2 27.7 11.4 11.7

6.3 15.0 22.0 6.3 0.6 5.5 2.2 2.3 6.3 26.5 22.0 11.2 0.6 5.3 2.2 2.3 6.3 28.2 22.0 11.9 0.8 6.6 2.7 2.8 0.9 6.3 3.2 2.6

0.8 6.3 2.8 2.6 0.7 6.3 2.6 2.6

4.7 40.6 16.7 17.1 7.1 60.9 25.1 25.7

10.8 92.4 38.0 39.0 20.8 178.6 73.5 75.3

6.3 23.6 22.0 10.0 6.3 18.7 22.0 7.9 6.3 14.8 22.0 6.2

6.3 53.6 22.0 22.6 6.3 53.6 22.0 22.6 6.3 53.6 22.0 22.6

0^ U)

See footnotes at end of table, Continued—

Food as purchased

TABLE 1.- FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued

]

Unit of

purchase

OTHER FOODS

Weight per unit

Yield as


Pound Percent

lûrchase units for 1ÜU portions of size indicated

1 ounce 1 cup TíST HJö grams milli-

. meters Number

BEVERAGES : COCOA:

INSTANT, SWEETENED LB"*

REGULAR, UNSWEETENED LB COFFEE: GROUND LB INSTANT: FREEZE DRIED- REGULAR

TEA: BULK INSTANT-

FATS : BUTTER: REGULAR- WHIPPED—

LARD- MARGARINE: REGULAR- SOFT WHIPPED—

SALAD DRESSINGS: BLUE CHEESE FRENCH: LOW CALORIE- REGULAR

OZ OZ'

-4 OZ —2 OZ

LB^

LB

~LB^ —LB —LB

-QT"

—QT —GAL

1.00 2963 PREPARED BEVERAGE— 1.00 3078 PREPARED BEVERAGE—

0.25 0.25

0.25 0.12

1.00 1.00 1.00

1.00 1.00 1.00

2.10

2.23 8.57

19000 12640

13500 53900

100 100 100

100 100 100

100

100 100

1.00 1933 PREPARED BEVERAGE-

PREPARED BEVERAGE PREPARED BEVERAGE

PREPARED BEVERAGE- PREPARED BEVERAGE—

0.2 0.2

1.8 1.7

0.7 0.7

0.8 0.7

0.3 2.7 1.1 1.2

0.1 0.2

1.1 1.7

0.5 0.7

0.5 0.7

0.2 0.1

1.6 0.8

0.7 0.3

0.7 0.3

6.3 6.3 6.3

50.0 33.3 45.2

22.0 22.0 22.0

21.1 14.0 19.1

6.3 6.3 6.3

49.6 45.9 33.3

22.0 22.0 22.0

20.9 19.3 14.0

3.0

2.8 0.7

25.0 10.5

25.0 6.3

9.9 2.6

10.5

10.6 2.6

ITALIAN MAYONNAISE:

REGULAR—

QT LB**

—QT

IMITATION MAYONNAISE-TYPE

RUSSIAN THOUSAND ISLAND SALAD OILS

QT SHORTENING, HYDROGENATED-LB

—GAL QT LB"* QT GAL

QT LB QT" QT- GAL

TARTAR SAUCE MISCELLANEOUS :

GELATIN: FLAVORED MIX UNFLAVORED

MARSHMALLOWS: MINIATURE REGULAR

MUSTARD: DRY

-QT"

-LB -4 OZ

PREPARED

SOUPS: CANNED:

CONDENSED

READY-TO-SERVE

DEHYDRATED MIX: MUSHROOM ONION

-LB -GAL' LB

—//ID CAN y/3 CYL LB

—#3 CYL LB

—LB —LB

2.14 1.00 2.03

7.87 1.97 1.00 2.12 8.47 2.12 1.00 2.18 2.16 7.55 1.89 1.00 2.04

1.00 0.25

1.00 1.00

1.00 8.85 1.00

6.50 3.12 1.00 3.12 1.00

1.00 1.00

100 100 100

100 100 100 100 100 100 100 100 100 100 100 100 100

635 6771

100 100

100 100 100

196 196 196 100 100

1502 2528

PREPARED- PREPARED—

DILUTED WITH EQUAL PARTS WATER- DILUTED WITH EQUAL PARTS WATER- DILUTED WITH EQUAL PARTS WATER- FULL STRENGTH FULL STRENGTH



2.9 25.0 10.3 10.6 6.3 53.6 22.0 22.6 3.1 25.0 10.9 10.5

0.8 6.3 2.8 2.6 3.2 25.0 11.2 10.5 6.3 49.2 22.0 20.7 2.9 25.0 10.4 10.5 0.7 6.3 2.6 2.6 2.9 25.0 10.4 10.5 6.3 52.9 22.0 22.3 2.9 25.0 10.1 10.5 2.9 25.0 10.2 10.6 0.8 6.3 2.9 2.6 3.3 25.0 11.7 10.5 6.3 41.2 22.0 17.4 3.1 25.0 10.8 10.5

1.0 8.3 3.5 3.5 0.4 3.1 1.3 1.3

6.3 11.0 22.0 4.7 6.3 12.6 22.0 5.3

6.3 22.3 22.0 9.4 0.7 6.3 2.5 2.6 6.3 55.3 22.0 23.3

0.5 4.2 1.7 1.8 1.0 8.7 3.6 3.7 3.2 27.0 11.2 11.4 2.0 17.0 7.1 7.2 6.3 52.9 22.0 22.3

0.4 3.5 1.5 1.5 0.2 2.1 0.9 0.9

Continued—

0^


[Dashes (--) denote that the number of purchase units was not calculated because (a) thp upinhi'/wni..n.« „ i i . was not available for the food Item, or (b) the food Hen, Is served^ the p'ece'rJtíír thA'IíShtTr'v'oíu":.]


purchase

MISCELLANEOUS—CONTINUED SOUPS—CONTINUED DEHYDRATED MIX—CONTINUED

PEA, GREEN LB TOMATO LB

NUTS: ALMONDS:

IN SHELL LB

SHELLED— -LB

BEECHNUTS, IN SHELL LB BRAZIL NUTS:

IN SHELL LB

SHELLED LB

CASHEWS, SHELLED, SALTED-LB

CHESTNUTS : IN SHELL LB

SHELLED LB COCONUT:

FRESH, IN SHELL LB

CANNED, SHREDDED LB

Wei ght per unit

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

Yield as

served

~ Purchase units for luu portions ^ of size indicated

Description of portion 1 ounce 1 cup WQ

Pound Percent

1.00 1252 1.00 1540

100 49 100 96 95 61

100 48 100 99 100 99

100 81 100

48 48 100

PREPARED— PREPARED—

IN SHELL (49% EDIBLE)- SHELLED NUTMEATS BLANCHED, SALTED BLANCHED, CHOPPED— SHELLED-

IN SHELL- SHELLED NUTMEATS— CHOPPED NUTMEATS— CHOPPED

IN SHELL- SHELLED NUTMEATS—

SHREDDED- SHREDDED, PACKED—

grams

Number

~mr~ milli- meters

0.5 4.2 1.8 1.8 0.4 3.4 1.4 1.4

6.3 17.2 22.0 7.3 12.8 64.3 45.0 27.1 6.3 31.5 22.0 13.3 6.5 36.1 23.0 15.2 6.6 29.5 23.2 12.4

10.2 — 36.1

6.3 26.9 22.0 11.3 13.0 60.2 45.9 25.4 6.3 28.9 22.0 12.2 6.3 26.9 22.3 11.4 6.3 30.0 22.0 12.7 6.3 30.5 22.3 12.9

6.3 26.5 22.0 11.2 7.7 43.5 27.2 18.4 6.3 35.3 22.0 14.9

13.0 36.7 45.9 15.5 13.0 59.7 45.9 25.2 6.3 18.7 22.0 7.9

DRIED: FLAKES SHREDS

-LB -LB -LB FROZEN, SHREDDED

FILBERTS OR HAZEL: IN SHELL LB SHELLED LB

MACADAMIA: IN SHELL LB SHELLED LB

PEANUTS : IN SHELL—

SHELLED-

-LB

-LB

-LB'

—LB —LB

SHELLED, SALTED PEANUT BUTTER:

CRUNCHY SMOOTH

PECANS: IN SHELL LB SHELLED LB

PISTACHIOS: IN SHELL -LB

~LB ~LB

SHELLED LB WALNUTS :

BLACK: IN SHELL SHELLED

ENGLISH OR PERSIAN: IN SHELL LB SHELLED LB


1.00 1.00 1.00

1.00 1.00

1.00 1.00

1.00

1.00

1.00

1.00 1.00

1.00 1.00

1.00

1.00

1.00 1.00

1.00 1.00

100 100 100

42 100 99

35 100 99

66 72 97 97 96 99

100 100

49 100

100 48 100

22 99

46 100 99

SHELLED NUTMEATS CHOPPED

SHELLED NUTI1EATS CHOPPED

ROASTED, SHELLED, SKINLESS- SHELLED, SKINLESS WHOLE SKINLESS HALVED GROUND CHOPPED

SHELLED, LARGE HALVES- HALVED, LARGE

IN SHELL- SHELLED NUTMEATS—

SHELLED, CHOPPED— CHOPPED

SHELLED, HALVED- HALVED CHOPPED-

6.3 19.4 22.0 8.2 6.3 20.1 22.0 8.5 6.3 17.0 22.0 7.2

14.9 70.3 52.5 29.7 6.3 29.5 22.0 12.5 6.3 24.9 22.3 10.5

17.9 87.6 63.0 36.9 6.3 30.6 22.0 12.9 6.3 25.6 22.3 10.8

9.5 50.8 33.4 21.4 8.7 46.5 30.6 19.6 6.4 34.5 22.7 14.6 6.4 32.7 22.7 13.8 6.5 26.0 23.0 10.9 6.3 30.7 22.3 13.0

6.3 57.5 22.0 24.3 6.3 55.3 22.0 23.3

12.8 48.6 45.0 20.5 6.3 23.8 22.0 10.0

6.3 29.3 22.0 12.4 13.0 57.4 45.9 24.2 6.3 27.6 22.0 11.6

28.4 125.3 100.2 52.9 6.3 27.8 22.3 11.7

13.6 47.9 47.9 20.2 6.3 22.0 22.0 9.3 6.3 26.7 22.3 11.3

Continued—

0^

0^ C»

TABLE 1.- FOOD PURCHASWQ QUOE IN CUSTOMARY MARKETWQ UNITS-Contlmied

rather than by weight or volume.]


purchase

SWEETS : PRESERVES : APPLE BUTTER- -#10 CAN

LB JAMS AND MARMALADES GAL

LB JELLIES GAL

LB SUGARS :

BROWN LB BROWN GRANULATED LB CONFECTIONERS LB CUBE S LB GRANULATED LB MAPLE LB

SYRUPS : CORN GAL

LB HONEY, STRAINED QT

LB MAPLE GAL

LB MOLAS SE S GAL

LB SORGHUM GAL

LB

Weight per unit

7.75 1.00

11.31 1.00

10.81 1.00

1.00 1.00 1.00 1.00 1.00 1.00

11.44 1.00 2.87 1.00

11.12 1.00

10.88 1.00

11.62 1.00

Yield as

served Description of portion I

Pound Percent

100 100 100 100 100 100

100 100 100 100 100 100

100 100 100 100 100 100 100 100 100 100

^Drained weight. The yield is for cooked meat or poultry and is

based on the minimum levels of meat or poultry specified in USDA standards for combination foods ( 3^) . See page 11.

PACKED-

UNSIFTED- CUBE

lûrchase units for lüü portions of size indicated

ounce 1 cup TOO" grams

Number

' 100 milli- meters

0.8 8.0 2.8 3.4 6.3 62.2 22.0 26.2 0.6 6.3 2.0 2.6 6.3 70.5 22.0 29.8 0.6 6.3 2.0 2.6 6.3 67.5 22.0 28.5

6.3 46.5 22.0 19.6 6.3 33.5 22.0 14.1 6.3 24.9 22.0 10.5 6.3 22.0 6.3 43.2 22.0 18.2 6.3 22.0

0.5 6.3 1.9 2.6 6.3 71.7 22.0 30.2 2.2 25.0 7.7 10.5 6.3 71.7 22.0 30.2 0.6 6.3 2.0 2.6 6.3 69.4 22.0 29.3 0.6 6.3 2.0 2.6 6.3 68.1 22.0 28.7 0.5 6.3 1.9 2.6 6.3 72.8 22.0 30.7

The weight is only a guide because the food varies greatly in size and weight.

Âlso available as individual portions. ^Purchase unit is one cake or pie and weight varies

greatly with the kind of cake or pie.

TABLE 2—FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS


Food as purchased

MEATS-POULTRY-SEAFOOD

MEATS

Unit of

purchase

Weight per unit

Yield as


Kilogram Percent


100 1 ounce 1 cup "TÖÜ" grams

Number

nrilli- meters

BEEF : BRISKET:

CORNED, BONELESS KG

FRESH : BONE IN KG

BONELESS KG

CHUCK, FRESH OR FROZEN: ROAST:

BONE IN KG

BONELE S S KG

STEAK: BONE IN KG

BONELE S S KG

1.00 42 60

1.00 37 50

1.00 46 66

1.00 45 59

1.00 55 64 64 70

1.00 46 58

1.00 53 67

SIMMERED, LEAN ^•7 SIMMERED, LEAN AND FAT 4.7

SIMMERED, LEAN 7.7 SIMMERED, LEAN AND FAT 5.7 BRAISED OR SIMMERED, LEAN ■ 6.2 BRAISED OR SIMMERED, LEAN AND FAT 4.3

BRAISED OR ROASTED, LEAN 6.3 BRAISED OR ROASTED, LEAN AND FAT- 4.8 BRAISED, LEAN 5.2 BRAISED, LEAN AND FAT 4.4 ROASTED, LEAN 4.4 ROASTED, LEAN AND FAT 4.0

BRAISED, LEAN 6.2 BRAISED, LEAN AND FAT 4.9 BRAI SED, LEAN 5.3 BRAISED, LEAN AND FAT 4.2

23.8 — 16.7

27.0

20.0

21.7

15.1 ■

31.8 22.2 13.4 16.9

26.0 18.2 11.0 15.6 22.3 15.6 9.4 14.3

_ . 21.7

17.2

18.9

14.9

Continued—

0^

o

TABLE 2.-FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS-Corrtinued

[Dashes (—) denote that the number of was not available for the food item. purchase units was not calculated because (a) the weight/volume equivalent

or (b) the food Item is served by the piece rather than by weightTvolume.]

Unit Food as purchased of

purchase

BEEF—CONTINUED CLUB STEAK:

BONE IN KG

BONELESS KG

FLANK, BONELESS KG GROUND :

LEAN KG REGULAR KG

HEART KG KIDNEY KG LIVER KG OXTAIL S KG RIB, FRESH OR FROZEN:

ROAST: BONE IN KG

BONELESS KG

STEAK: BONE IN KG

BONELESS KG

Weight per unit

1.00

1.00

1.00

1.00 1.00 1.00 1.00 1.00 1.00

1.00

1.00

1.00

1.00

Yield as


lûrchase units for 10Ü portions of size indicated

1 ounce 1 cup

Kilogram Percent

35 58 44 73 67

75 72 44 54 69 29

44 63 48 72

40 65 44 73

BROILED, LEAN BROILED, LEAN AND FAT- BROILED, LEAN- BROILED, LEAN AND FAT- BRAISED

COOKED- COOKED- BRAISED OR SIMMERED— BRAISED OR SIMMERED— PAN OR OVEN FRIED- SIMMERED

8.1 4.9 6.4 3.9 4.2

3.8 3.9 6.4 5.2 4.1 9.8

ROASTED, LEAN 6.4 ROASTED, LEAN AND FAT 4*.5 ROASTED, LEAN 5*9 ROASTED, LEAN AND FAT 3^9

BROILED, LEAN 7.1 BROILED, LEAN AND FAT 4[4 BROILED, LEAN 6.4 BROILED, LEAN AND FAT 3[9

"TÜÜ" grams

17.9 18.6 32.9

Number

28.6 17.2 22.7 13.7 14.9

13.3 13.9 22.7 18.5 14.5 34.5

32.5

28.9

22.7 15.9 20.8 13.9

25.0 15.4 22.7 13.7

milli- meters

7.5 7.9

13.9

13.7

12.6

ROUND, FRESH OR FROZEN: ROAST, BONELESS KG

STEAK: BONE IN-

BONELESS

RUMP ROAST, FRESH OR FROZEN:

BONE IN

-KG

-KG

-KG

-KG BONELESS-

SHORT LOIN STEAK: FILET MIGNON KG PORTERHOUSE, BONE IN KG

T-BONE, BONE IN KG

SHORT RIBS, BONE IN KG

SIRLOIN, FRESH OR FROZEN: ROAST, BONELESS KG

STEAK: BONE IN: DOUBLE OR FLAT KG

BONE. HIP OR PIN BONE KG

ROUND OR WEDGE KG BONE.

BONELE S S KG

1.00 58 64 62 71

1.00 56 68

1.00 58 71

1.00 47 64

1.00 46 72 61 73

1.00 74 1.00 38

64 1.00 36

63 1.00 37

51

1.00 59 66

1.00 38 58

1.00 34 59

1.00 45 66

1.00 46 73

BRAISED, LEAN ^-9 BRAISED, LEAN AND FAT 4.4 ROASTED, LEAN 4.6 COOKED, LEAN AND FAT 4.0

COOKED, LEAN 5.1 COOKED, LEAN AND FAT 4.2 COOKED, LEAN 4.9 COOKED, LEAN AND FAT 4.0

ROASTED, LEAN 6.0 ROASTED, LEAN AND FAT 4.4 BRAI SED, LEAN 6.2 BRAISED, LEAN AND FAT 3.9 ROASTED, LEAN 4.6 ROASTED, LEAN AND FAT 3.9

BROILED, LEAN 3.8 BROILED, LEAN 7.5 BROILED, LEAN AND FAT 4.4 BROILED, LEAN 7 .9 BROILED, LEAN AND FAT 4.5 BRAISED, LEAN 7.7 BRAISED, LEAN AND FAT 5.6

ROASTED, LEAN 4.8 ROASTED, LEAN AND FAT 4.3

BROILED, LEAN 7.5 BROILED, LEAN AND FAT 4.9 BROILED, LEAN 8-3 BROILED, LEAN AND FAT 4.8 BROILED, LEAN 6.3 BROILED, LEAN AND FAT 4.3 BROILED, LEAN 6.2 BROILED, LEAN AND FAT 3.9

24.7 17.2 10.4 15.6

23.1 16.1 9.7 14.1 —--—

..«» 17.9

14.7 17.2

14.1 '

30.4 21.3 12.9 15.6

31.1 21.7 13.1 13.9

23.4 16.4 9.9 13.7

..^.^ 13.5

26.3

15.6

27.8

15.9

27.0

19.6 ——

24.2 16.9 10.2 — 15.1 ^«»•»

26.3 «.—»

— 17.2

— 29.4 — 16.9

— 22.2

— 15.1

—— 21.7 — 13.7

Continued—

TABLE 2--FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Cortlnued

'■^f!'^**^'"^í'®^°'^^**'^* *^® ""'"''^'" °^ Pu^-chase units was not calculated because (a) the weight/volume eauiwalpnt was not available for the food Item, or (b) the food Item is served by the piece rather than by weïJhtTr voiumS.]


purchase

BEEF—CONTINUED STEW MEAT, BONELESS KG

TONGUE : FRE SH KG SMOKED KG

LAMB, FRESH OR FROZEN: GROUND KG LEG ROAST:

BONE IN KG

BONELESS KG

LOIN CHOP, BONE IN KG

RIB, BONE IN: CHOP KG

ROAST KG

SHOULDER: CHOP, BONE IN KG

Weight per unit

Yield as



1 ounce 1 cup

Kilogram Percent

1.00

1.00 1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

60 67

56 51

68

41 58 44 56 61 69 41 63

34 52 32 49

46 59

BRAISED OR SIMMERED, LEAN BRAISED OR SIMMERED, LEAN AND FAT

SIMMERED SIMMERED

4.7 4.2

5.1 5.6

COOKED 4.2

BRAISED, LEAN 6.9 BRAISED, LEAN AND FAT 4.9 ROASTED, LEAN 6.4 ROASTED, LEAN AND FAT 5.1 ROASTED, LEAN 4.6 ROASTED, LEAN AND FAT 4.1 BROILED, LEAN 6.9 BROILED, LEAN AND FAT 4.5

BROILED, LEAN 8.3 BROILED, LEAN AND FAT 5.5 ROASTED, LEAN^ 8.9 ROASTED, LEAN AND FAT 5.8


"imr grams

Number

23.8 16.7 14.9

17.9 19.6

14.7

milli- meters

10.1

34.1 24.4 14.4 17.2

31.8 22.7 13.4 17.9 —_

22.9 16.4 9.7 14.5 24.4 ——— 15.9

—__ 29.4 -M*.

19.2 43.7 31.2 18.5

20.4

—__ 21.7 —..«. 16.9

ROAST: BONE IN KG

BONELESS KG

STEW MEAT, BONELESS KG LUNCHEON MEAT AND SAUSAGES:

FRANKFURTER KG LUNCHEON MEAT KG VIENNA SAUSAGE KG

MEAT COMBINATIONS: BARBECUE SAUCE WITH MEAT-KG BEEF A LA MODE KG BEEF STROGANOFF KG CREPE KG CROQUETTE KG MEAT HASH KG MEAT SALAD KG MEAT STEW KG SAUERBRATEN KG S GALLOP INE KG SPANISH RICE WITH BEEF KG

PORK: BACON, CURED (MILD):

CANADIAN KG REGULAR KG

GROUND, FRESH KG HAM:

CURED (MILD): BONE IN KG

BONELESS CANNED, BONELESS-

-KG -KG

1.00

1.00

1.00

1.00 1.00 1.00^

1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00 1.00

1.00 1.00 1.00

1.00

1.00 1.00

38 55 47 59 56 68 65

96 100 100

35^ 50^ 30^ 20^ 35^ 35^ 35^ 25' 50^ 35^ 20^

68 29 73

52 64 66 75 64 91 77

BRAISED, LEAN BRAISED, LEAN AND FAT- ROASTED, LEAN ROASTED, LEAN AND FAT- ROASTED, LEAN ROASTED, LEAN AND FAT- SIMMERED

HEATED

LINK

COOKED MEAT COOKED MEAT COOKED MEAT COOKED MEAT^ COOKED MEAT COOKED MEAT COOKED MEAT COOKED MEAT COOKED MEAT COOKED MEAT COOKED MEAT

COOKED COOKED COOKED

BAKED, LEAN BAKED, LEAN AND FAT- BAKED, LEAN- DRAINED, LEAN HEATED, DRAINED, LEAN DRAINED, LEAN AND FAT HEATED, DRAINED, LEAN AND FAT


7.5 36.8 26.3 15.5 5.2 18.2

6.0 29.8 21.3 12.6 4.8 16.9

5.1 25.0 17.9 10.5 4.2 14.7

4.4 15.4

3.0 10.4 2.8 10.0

2.8 10.0 ___

8.1 28.6

5.7 20.0

9.4 33.3

14.2 50.0 8.1 28.6

8.1 28.6 8.1 28.6

11.3 40.0

5.7 20.0

8.1 28.6

14.2 —— 50.0

4.2 „_ 14.7 «...«-

9.8 34.5

3.9 —"■— 13.7

5.5 ^^>» 19.2 4.4 15.6

4.3 15.1 3.8 24.5 13.3 10.3 4.4 25.5 15.6 10.7 3.1 11.0

3.7 13.0

Continued—

•^ ^

TABLE 2.—FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS^-Continued

'^wf!*'*'\'"î'®r?*^'^'"^*''^ ^'^^*' °^ P"r*=ljase «nits was not calculated because (a) the weight/volume equivalent was not available for the food item, or (b) the food item is served by the piece rather than by wight or volume.



PORK—CONTINUED HAM—CONTINUED

FRESH: BONE IN KG

BONELES S KG

LIVER KG LOIN, FRESH:

CHOP, BONE IN KG

ROAST: BONE IN KG

BONELE S S KG

SHOULDER ROAST: BOSTON BUTT:

CURED (MILD): BONE IN KG

BONELESS KG

FRESH: BONE IN: KG

BONELE S S KG


»Purchase units for luu portions Of size indicated

1 ounce 1 cup

Kilogram Percent

1.00 46 57

1.00 54 65

1.00 61

1.00 41 51

1.00 41 54

1.00 54 68

1.00 54 69

1.00 60 74

1.00 50 64

1.00 54 68

ROASTED, LEAN 6.2 ROASTED, LEAN AND FAT 5.0 ROASTED, LEAN 5.2 ROASTED, LEAN AND FAT 4.4 COOKED 4.6


ROASTED, LEAN 6.9 ROASTED, LEAN AND FAT 5.2 ROASTED, LEAN 5.2 ROASTED, LEAN AND FAT —- 4.2


ROASTED, LEAN 5.7 ROASTED, LEAN AND FAT 4.4 ROASTED, LEAN 5.2 ROASTED, LEAN AND FAT 4.2

TÖÖ" grams

Number

100 mini- meters

30.0 21.7 12.7 7.5

25.6 18.5 10.8 15.4 —— 16.4

—_ 24.4 ^■-•^

19.6

33.7 24.4 14.2 18.5

25.6 18.5 10.8 14.7

— 18.5 — 14.5 — 16.7 — 13.5

27.6 20.0 11.6 15.6

25.6 18.5 10.8 14.7

PICNIC: CURED (MILD): BONE IN KG

BONELESS KG

FRESH: BONE IN KG

BONELESS KG

SAUSAGE, FRESH: BROWN AND SERVE KG BULK OR LINK KG PRECOOKED KG

SPARERIBS KG STEW MEAT, BONELESS KG

VEAL, FRESH OR FROZEN: CHOP:

BONE IN KG

BONELE S S KG

CHUCK OR SHOULDER ROAST: BONE IN KG

BONELE S S KG

CUTLET, BONELE S S KG GROUND KG HEART KG LEG OR ROUND ROAST:

BONE-IN KG

BONELESS KG

LIVER (CALF) KG

1.00 47 61

1.00 54 74

1.00 37 56

1.00 46 57

1.00 79 1.00 47 1.00 92 1.00 39 1.00 59

1.00 46 58

1.00 55 71

1.00 43 53

1.00 58 66

1.00 72 1.00 74 1.00 59

1.00 40 49

1.00 59 68

1.00 72


ROASTED, LEAN 7.7 ROASTED, LEAN AND FAT 5.1 ROASTED, LEAN 6.2 ROASTED, LEAN AND FAT 5.0

COOKED 3.6 COOKED 6 .0 HEATED 3.1 COOKED 7 .3 SIMMERED, LEAN 4.8

BRAI SED, LEAN 6.2 BRAISED, LEAN AND FAT 4.9 BRAI SED, LEAN 5.2 BRAISED, LEAN AND FAT 4.0

COOKED, LEAN 6.6 COOKED, LEAN AND FAT 5.3 COOKED, LEAN 4.9 COOKED, LEAN AND FAT 4.3 COOKED 3.9 COOKED 3.8 BRAISED OR SIMMERED 4.8

COOKED, LEAN 7.1 COOKED, LEAN AND FAT 5.8 COOKED, LEAN 4.8 COOKED, LEAN AND FAT 4.2 COOKED 3.9

21.3 16.4 18.5 13.5

i7.3 27.0 15.7 17.9

10.0 21.7 12.7 17.5

«^~. 12.7 21.3 10.9 25.6

—— 16.9 ""•"•"

___ 21.7 ^..^

17.2 18.2 14.1

^^^ 23.3 18.9 17.2 15.1 13.9 13.5 16.9

...^ 25.0 20.4 16.9 14.7 13.9 ""*~~

Contii nued—

ON

TABLE 2.~F00D PURCHASING GUIDE IN METRIC MARKETING UNITS—Continued

[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/volume eouivalpnt was not available for the food item, or (b) the food item is served by the piece rather thin by St o" voj


purchase

Weight per unit

VEAL—CONTINUED PLATE (BREAST):

BONE IN KG

BONELE S S KG

RIB ROAST: BONE IN KG

BONELESS KG

STEW MEAT, BONELESS KG

POULTRY

Yield as


Kilogram Percent

1.00 38 52

1.00 48 66

1.00 44 53

1.00 57 69

1.00 62

Purchase units for luu portions of size 1ndicated

1 ounce 1 cup

BRAISED, LEAN 7.5 BRAISED, LEAN AND FAT 5.5 BRAISED, LEAN 5.9 BRAISED, LEAN AND FAT 4.3

ROASTED, LEAN 6.4 ROASTED, LEAN AND FAT 5.3 ROASTED, LEAN 5.0 ROASTED, LEAN AND FAT 4.1 S IMMERED- 4.6

TDÏT grams

Number

26.3 19.2 20.8 15.1

22.7 18.9 17.5 14.5 16.1

im— nrilli- meters

CHICKEN, FRESH OR FROZEN: GIBLETS :

GIZZARD KG HEART KG LIVER KG

PARTS: BACK KG

PART BREAST HALF, NO BACK KG

PART

1.00 1.00 1.00

1.00

0.183 1.00

0.163

58 54 62

23 32 32 56 66 66

SIMMERED SIMMERED SIMMERED

4.9 5.2 4.6

COOKED, MEAT 12.3 58.3 COOKED, MEAT AND SKIN 8.9 COOKED, MEAT AND SKIN 49.2 COOKED, MEAT 5.1 23.9 COOKED, MEAT AND SKIN 4.3 COOKED, MEAT AND SKIN 27.1

17.2 18.5 16.1

43.5 31.2 73.6 17.9 15.1 95.4

24.6

10.1

BREAST, KEEL PIECE KG

PART BREAST PART, NO KEEL KG

PART DRUMSTICK KG

PART NECK KG

THIGH KG

PART THIGH WITH BACK KG

PART WING KG

PART WHOLE, READY-TO-COOK:

BROILER-FRYER, KG NO NECK OR GIBLETS.

CAPON: NO NECK OR GIBLETS KG

WITH NECK AND KG GIBLETS.

ROASTER: NO NECK OR GIBLETS KG

WITH NECK AND KG GIBLETS.

STEWER, WITH NECK AND KG GIBLETS.

CORNISH GAME HEN, WITH WHOLE NECK AND GIBLETS. KG


1.00 52 65

0.12^ 65 1.00 40

48 0.18^ 48 1.00 41

48 0.10^ 48 1.00 22

46 1.00 42

51 0.11^ 51 1.00 33

44 0.21^ 44 1.00 25

42 0.08^ 42

1.00 37 47

1.00 44 49

1.00 39 46

1.00 40 48

1.00 37 45

1.00 33 40

0.795 34 1.00 34

46

COOKED, MEAT 5.5 25.8 COOKED, MEAT AND SKIN 4.4 COOKED, MEAT AND SKIN 36.4 COOKED, MEAT 7.1 33.5 COOKED, MEAT AND SKIN 5.9 COOKED, MEAT AND SKIN 32.8 COOKED, MEAT 6.9 32.7 COOKED, MEAT AND SKIN 5.9 COOKED, MEAT AND SKIN 59.2 SIMMERED, MEAT 12.9 SIMMERED, MEAT AND SKIN 6.2 COOKED MEAT 6.7 31.9 COOKED, MEAT AND SKIN 5.6 COOKED, MEAT AND SKIN 51.1 COOKED, MEAT 8.6 40.6 COOKED, MEAT AND SKIN 6.4 COOKED, MEAT AND SKIN 30.9 COOKED, MEAT 11.3 53.6 COOKED, MEAT AND SKIN 6.7 COOKED, MEAT AND SKIN 84.4

ROASTED, MEAT 7.7 36.2 ROASTED, MEAT AND SKIN 6.0

ROASTED, MEAT 6.4 30.4 ROASTED, MEAT AND SKIN 5.8 ROASTED, MEAT 7.3 34.4 ROASTED, MEAT AND SKIN 6.2

ROASTED, MEAT 7.1 33.5 ROASTED, MEAT AND SKIN 5.9 ROASTED, MEAT 7.7 36.2 ROASTED, MEAT AND SKIN 6.3 STEWED, MEAT 8.6 45.4 STEWED, MEAT AND SKIN 7.1 ROASTED, MEAT 10.6 ROASTED, MEAT 8.3 ROASTED, MEAT AND SKIN 6.2

10.9

14.1

13.8

19.2 15.4 28.2 25.0 20.8 15.7 24.4 20.8 08.8 45.4 21.7 23.8 19.6 80.1 30.3 22.7 08.9 40.0 23.8 97.6

27.0 21.3

22.7 20.4 25.6 21.7

25.0 20.8 27.0 22.2 30.3 25.0 37.2 29.4 21.7

Continued—

13.5

17.1

22.6

15.3

12.8

14.5

14.1

15.3

19.2

00

TABLE 2.—FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Continued


~~ Purchase units for 100 portions


purchase

Weight per unit

Yield as

served

Kilogram Percent

Description of portion of size indicated

1 ounce 1 cup IÖÖ grams

Number

100 nrilli- meters

DUCK, READY-TO-COOK: NO NECK OR GIBLETS- -KG

WITH NECK AND GIBLETS KG

GOOSE, READY-TO-COOK: NO NECK OR GIBLETS- -KG

WITH NECK AND GIBLETS KG

POULTRY, CANNED: BONED KG

BONED, SOLID PACK KG

BONED, WITH BROTH KG

POULTRY COMBINATIONS: CREAMED POULTRY KG POULTRY CROQUETTE KG POULTRY HASH KG POULTRY PAELLA KG POULTRY SALAD KG POULTRY SCALLOPINE KG POULTRY STROGANOFF KG POULTRY WITH GRAVY KG

1.00 25 44

1.00 22 38

1.00 36 48

1.00 32 41

1.00 88 90

1.00 93 95

1.00 78 80

1.00 202 1.00 252 1.00 302 1.00 352 1.00 252 1.00 352 1.00 302 1.00 352



HEATED, DRAINED — 3.2 DRAINED 3.1 HEATED, DRAINED 3.0 DRAINED 3.0 HEATED, DRAINED 3.6 DRAINED 3.5

COOKED POULTRY MEAT 14.2 COOKED POULTRY MEAT 11.3 COOKED POULTRY MEAT -r 9.4 COOKED POULTRY MEAT 8.1 COOKED POULTRY MEAT 11.3 COOKED POULTRY MEAT 8.1 COOKED POULTRY MEAT 9.4 COOKED POULTRY MEAT 8.1

40.0 22.7 45.4 26.3

27.8 20.8 31.2 24.4

11.4 11.1 0.8 10.5 12.8 12.5

50.0 40.0 33.3 28.6 40.0 28.6 33.3 28.6

TURKEY, FRESH OR FROZEN: GIBLETS:

GIZZARD- KG HEART KG KIDNEY KG

GROUND, FROZEN KG HALVES KG

LEG QUARTER KG

PARTS: BACK KG

BREAST, WHOLE OR HALF~KG

DRUMSTICK KG

NECK KG THIGH KG

WING KG ROAST KG ROLL, COOKED KG WHOLE READY-TO-COOK:

NO NECK OR GIBLETS KG

WITH NECK AND GIBLETS~KG

1.00 57 1.00 57 1.00 72 1.00 70 1.00 46

53 1.00 48

53

1.00 34 43

1.00 57 64

1.00 44 48

1.00 48 1.00 50

54 1.00 33 1.00 68 1.00 83

1.00 47 53

1.00 42 48

S IMMERED 5.0 SIMMERED 5 .0 S IMMERED 3.9 COOKED 4 .0 COOKED, MEAT 6.2 COOKED, MEAT AND SKIN • 5.3 COOKED, MEAT 5.9 COOKED, MEAT AND SKIN 5.3

COOKED, MEAT 8.3 COOKED, MEAT AND SKIN 6.6 COOKED, MEAT 5.0 COOKED, MEAT AND SKIN 4.4 COOKED, MEAT 6.4 COOKED, MEAT AND SKIN 5.9 SIMMERED, MEAT 5.9 COOKED, MEAT 5.7 COOKED, MEAT AND SKIN 5.2 ROASTED 8.6 COOKED MEAT 4.2 HEATED MEAT 3.4

COOKED, MEAT 6.0 COOKED, MEAT AND SKIN 5.3 COOKED, MEAT 6.7 COOKED, MEAT AND SKIN 5.9

17.5 17.5 13.9 14.3 21.7 18.9 20.8 18.9

29.4 23.3 17.5 15.6 22.7 20.8 20.8 20.0 18.5 30.3 14.7 12.0

21.3 18.9 23.8 20.8

SEAFOOD

CLAMS: FRESH OR FROZEN, SHUCKED-KG CANNED, MINCED- KG

CRAB MEAT, ALL STYLES KG

1.00 28 1.00 43

38 1.00 97

COOKED DRAINED- HEATED, DRAINED- COOKED

10.1 — 35.7 6.6 23.3 7.5 26.3 2.9 10.3


00 o






1 ounce T cup "lOÏT" grams

1ÖÖ milli- meters

FISH: FILLETS :

FRESH: BLUEFISH, WITH SKIN~KG COD, SKINLESS KG GREY TROUT, WITH

SKIN KG HADDOCK, SKINLESS KG SOLE, SKINLESS KG

FROZEN : COD, SKINLESS KG FLOUNDER, SKINLESS KG HADDOCK, SKINLESS KG POLLOCK, SKINLESS KG WHITING, WITH SKIN KG

PORTIONS, FROZEN: FRIED BATTERED,

45% FISH KG FRIED BREADED,

65% FISH KG RAW BREADED,

75% FISH KG RAW UNBREADED:

COD- KG HADDOCK KG POLLOCK KG SOLE KG

Kilogram Percent

1.00 68 BAKED ■ 4.2 1.00 71 BAKED 4.0

1.00 65 BAKED 4.4 1.00 77 BAKED- 3.7 1.00 68 BAKED 4.2

1.00 68 BAKED 4.2 1.00 72 BAKED 3.9 1.00 75 BAKED 3.8 1.00 70 BAKED- 4.0 1.00 72 BAKED NO SKIN •— 3.9

1.00 37 COOKED 7.7

1.00 54 COOKED 5.2

1.00 58 COOKED- 4.9

1.00 79 BAKED PORTION 3.6 1.00 80 BAKED PORTION 3.5 1.00 77 BAKED PORTION 3.7 1.00 75 BAKED PORTION 3.8

Number

14.7 14.1

15.4 13.0 14.7

14.7 13.9 13.3 14.3 13.9

27.0

18.5

17.2

12.7 12.5 13.0 13.3

STEAKS, FROZEN: HALIBUT KG SALMON KG

STICKS, FROZEN: FRIED BREADED,

60% FISH KG RAW BREADED,

72% FISH KG MACKEREL, CANNED #300 CAN

KG

OYSTERS , SHUCKED- KG SALMON, PINK, CANNED #5 CAN

KG

SARDINES, MAINE, CANNED #300 CAN KG

SCALLOPS, FROZEN KG SHRIMP : RAW IN SHELL KG PEELED, CLEANED, FROZEN~KG COOKED, PEELED, CLEANED:

FRE SH KG FROZEN KG

CANNED #2 CAN KG

TUNA, CANNED, WATER PACK: CHUNK OR SOLID- #5 CAN

KG

GRATED OR FLAKE #5 CAN

KG

1.00 1.00

1.00

67 64

49

1.00 56 0.43 59

53 1.00 59

53 1.00 38 4.00 82

75 1.00 82

75 0.43 88 1.00 88 1.00 53

1.00 54 1.00 62

1.00 100 1.00 83 0.83^ 100 1.00^ 100

1.89 77 75

1.00 77 75

1.70 92 90

1.00 92 90

BAKED 4.2 BAKED 4 .4

COOKED FISH 5.8

COOKED FI SH 5.1 DRAINED 11.3 HEATED, DRAINED 12.5 DRAINED 4.8 HEATED, DRAINED 5.3 COOKED 7 .5 DRAINED 1.9 HEATED, DRAINED 2 .1 DRAINED 3.5 HEATED, DRAINED 3.8 DRAINED 7.6 DRAINED 3.2 COOKED 5.3

COOKED 5.2 COOKED 4 .6

COOKED 2.8 COOKED 3 .4 DRAINED 7.5 DRAINED 2.8

DRAINED 2.0 HEATED, DRAINED 2.0 DRAINED 3.7 HEATED, DRAINED 3.8 DRAINED- 1.8 HEATED, DRAINED 1.9 DRAINED 3.1 HEATED, DRAINED 3 .1

14.9 15.6

20.4

17.9 39.8 44.3 16.9 18.9 26.3 6.7 7.3

12.2 13.3 26.7 11.4 18.9

18.5 16.1

10.0 12.0 26.6 10.0

6.9 7.1

13.0 13.3 6.4 6.5 10.9 11.1

00 See footnotes at end of table. Continued—

00

TABLE 2.~FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Contlnued




Kilogram Percent


1 ounce 1 cup "IDÏT grams

i\ûinJber

100 milli- meters

VEGETABLES AND FRUITS

APPLES : FRESH- -KG

CANNED : SLICES- -#10 CAN

KG

SPICED : RINGS #10 CAN WHOLE CRAB APPLE #10 CAN

WHOLE BAKED- #10 CAN KG

1.00 90 91 91 76 76 78 78 98 89 97 80

2.83 100 89 83

1.00 100 89 83

3.06 65 2.95 69 3.18 69 1.00 69

CUBED- 3.1 14.6 1.1 6.1 QUARTERED 3.1 15.1 11.0 6.4 SLICED 3.1 12.4 11.0 5.2 PARED, CUBED OR SLICED 3.7 14.3 13.2 6.1 PARED PIECES 3.7 16.3 13.2 6.9 PARED, QUARTERED 3.6 15.6 12.8 6.6 PARED, COOKED SLICES AND JUICE— 3.6 26.5 12.8 11.2 PARED, COOKED SLICES, SWEETENED- 2.9 23.1 10.2 9.7 SIEVED SAUCE 3.2 27.7 11.2 11.7 SIEVED SAUCE, SWEETENED 2.9 25.7 10.3 10.8 PARED, SIEVED SAUCE 3.5 30.9 12.5 13.0

FRUIT AND JUICE ~ 1.0 7.9 3.5 3.3 DRAINED 1.1 8.4 4.0 3.6 HEATED, DRAINED 1.2 8.7 4.2 3.7 FRUIT AND JUICE 2.8 22.5 10.0 9.5 DRAINED 3.2 23.9 11.2 10.1 HEATED, DRAINED 3.4 24.6 12.0 10.4

RING 1.4 5.0 WHOLE CRABAPPLE 1.4 4.9 FRUIT 1.3 4.6 FRUIT 4.1 14.5

DRIED- KG

FROZEN, SLICES KG

APPLESAUCE, CANNED #10 CAN

KG

APRICOTS : FRESH— -KG

1.00

1.00

3.06

1.00

1.00

CANNED: PEELED :

SLICES

WHOLE-

-#10 CAN

-#10 CAN

KG

3.00

3.00

1.00

UNPEELED: HALVES- ■#10 CAN 3.00

KG 1.00

WHOLE- -#10 CAN 3.00

100 383 402

100 77

106 61 100 91

100 91

100 93 92 77

100 58 47 100 56 47 100 56 47

100 58 50

100 58 50 100 56 53

DRY COOKED FRUIT AND JUICE COOKED FRUIT AND JUICE, SWEETENED

THAWED THAWED, DRAINED- COOKED, SWEETENED COOKED, SWEETENED, DRAINED FRUIT HEATED- FRUI T HEATED

WHOLE (93% EDIBLE) PITTED, HALVED- PITTED, SLICED PEELED, PITTED, HALVED

FRUIT AND JUICE (84% EDIBLE) DRAINED HEATED, DRAINED FRUIT AND JUICE DRAINED DRAINED, PITTED FRUIT AND JUICE (84% EDIBLE) DRAINED DRAINED, PITTED-

FRUIT AND JUICE DRAINED HEATED, DRAINED FRUIT AND JUICE DRAINED HEATED, DRAINED FRUIT AND JUICE (95% EDIBLE) DRAINED (92% EDIBLE) DRAINED, PITTED

2.8 8.6 10.0 3.6 0.7 6.3 2.6 2.7

0.7 6.3 2.5 2.7 2.8 10.0 3.7 13.0 2.7 9.4 4.6 16.4 0.9 8.4 3.3 3.5 1.0 8.6 3.6 3.6 2.8 25.7 10.0 10.8 3.1 26.4 11.0 11.1

2.8 11.5 10.0 4.9 3.0 16.8 10.8 17.1 3.1 17.9 10.9 7.6 3.7 23.1 13.0 9.8

0.9 8.8 3.3 3.7 1.6 13.1 5.7 5.5 2.0 16.2 7.1 6.8 0.9 8.4 3.3 3.6 1.7 14.0 5.9 5.9 2.0 16.2 7.1 6.8 2.8 25.3 10.0 10.7 5.1 42.1 17.9 17.8 6.0 48.5 21.3 20.5

0.9 8.3 3.3 3.5 1.6 13.6 5.7 5.7 1.9 15.9 6.7 6.7 2.8 24.8 10.0 10.5 4.9 40.7 17.2 17.2 5.7 47.6 20.0 20.1 0.9 8.4 3.3 3.6 1.7 14.7 5.9 6.2 1.8 14.8 6.3 6.3

Continued— oc

4^

TABLE 2.~F00D PURCHASING GUIDE IN METRIC MARKETING UNITS—Contînued

[Dashes ( was not aval

) denote that the number of purchase units was not calculated because (a) the weight/volume equivalent ailable for the food item, or (b) the food item is served by the piece rather than by weight or volume.]


purchase

Weight per unit

Yield as


fûrchase units for 100 portions of size indicated

1 ounce 1 cup

Kilogram Percent

APRICOTS—CONTINUED CANNED—CONTINUED UNPEELED—CONTINUED WHOLE KG

DRIED HALVES KG

FROZEN HALVES KG

ARTICHOKES : FRESH, FRENCH OR GLOBE KG CANNED HEARTS KG

ASPARAGUS : FRE SH KG CANNED :

CUTS AND TIPS #10 CAN KG

SPEARS ■ #5 CAN KG

FROZEN: CUTS AND TIPS KG SPEARS KG

AVOCADO, FRESH KG

1.00 100 56 53

1.00 100 317 197

1.00 66 94 63

1.00 38 1.00 65

1.00 50

2.86 58 1.00 58 1.81 59 1.00 59

1.00 78 1.00 95 1.00 67

67 67

FRUIT AND JUICE (95% EDIBLE)- DRAINED (92% EDIBLE) DRAINED, PITTED DRY COOKED FRUIT AND JUICE COOKED, DRAINED THAWED, DRAINED COOKED FRUIT AND JUICE COOKED, DRAINED-

COOKED WHOLE DRAINED

COOKED

DRAINED DRAINED DRAINED DRAINED

COOKED, DRAINED COOKED, DRAINED DICED SLICED MASHED

2.8 5.1 5.3 2.8 0.9 1.4 4.3 3.0 4.5

7.5 4.4

5.7

~IÜÖ~ grams

Number

25.3 44.3 44.5 16.0 7.7

12.6 36.7 26.9 38.7

26.0

10.0 17.9 18.9 10.0 3.2 5.1

15.1 10.6 15.9

26.3 15.4

37.4 20.0

~Tm— milli- meters

10.7 18.7 18.8 6.7 3.3 5.3

15.5 11.4 16.3

11.0

15.8

1.7 10.1 6.0 4.3 4.9 29.0 17.2 12.2 2.6 14.9 9.3 6.3 4.8 26.9 16.9 11.4

3.6 22.2 12.8 9.4 3.0 16.8 0.5 7.1 4.2 21.9 14.9 9.3 4.2 24.0 14.9 10.1 4.2 35.5 14.9 15.0

BANANAS : FRESH: GREEN KG

RIPE DOZEN KG

CANNED : MASHED #10 CAN

KG SLICES #10 CAN

KG

BEANS, BLACK-EYED (COWPEAS): FRESH:

IN PODS KG SHELLED KG

CANNED #10 CAN

KG

DRY KG FROZEN KG

BEANS, GARBANZO OR CHICKPEAS :

CANNED KG DRY KG

BEANS, GREAT NORTHERN, DRY-KG BEANS, GREEN: FRE SH KG

1.00 59 65

1.81^ 65 1.00 65

65

3.29 100 1.00 100 3.18 100

64 1.00 100

64

1.00 51 1.00 93 2.98 69

64 1.00 69

64 1.00 273 1.00 100

106

1.00 64 1.00 221

216 1.00 239

1.00 88 88 84

PEELED SLICES 4.8 COOKED 4 .4 PEELED SLICES 2.4 PEELED SLICES 4.4 MASHED 4.4

FRUIT 0.9 FRUIT 2 .8 SLICES AND SYRUP 0.9 DRAINED 1.4 SLICES AND SYRUP 2.8 DRAINED 4 .4

SHELLED 5.6 COOKED, DRAINED 3.0 DRAINED 1.4 HEATED, DRAINED 1.5 DRAINED 4.1 HEATED, DRAINED 4.4 COOKED, DRAINED 1.0 FROZEN 2 .8 COOKED, DRAINED 2.7

DRAINED 4.4 COOKED, DRAINED 1.3 COOKED, DRAINED, MASHED 1.3 COOKED, DRAINED 1.2

CUT PIECES 3.2 FRENCH STYLE PIECES 3.2 COOKED, DRAINED 3.4

— 16.9 15.4

12.3 8.5 5.2 22.3 15.4 9.4 34.8 15.4 14.7

7.8 3.0 3.3 25.8 10.0 10.9 3.1 4.9 10.0

—— 15.6

30.0 19.6 12.7 17.5 10.8 7.4 8.8 4.9 3.7 9.3 5.3 3.9

26.1 14.5 11.0 27.7 15.6 11.7 6.4 3.7 2.7 16.0 10.0 6.7 16.1 9.4 6.8

25.2 15.6 10.6 7.4 4.5 3.1 9.3 4.6 3.9 7.1 4.2 3.0

12.2 11.4 5.1 9.0 11.4 3.8 16.3 11.9 6.9

CO See footnotes at end of table. Continued—

00

TABLE 2--FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Coirtinued



purchase

Weight per unit

Yield as

served


Description of portion 1 ounce 1 cup IOÖ~

Kilogram Percent

grams

Number

"lüö nrilli- meters

BEANS, GREEN—CONTINUED CANNED :

CUT #10 CAN

KG

FRENCH STYLE #10 CAN

KG

WHOLE #10 CAN KG

FROZEN: CUT KG

FRENCH STYLE KG

BEANS, KIDNEY: CANNED #10 CAN

KG

DRY- -KG

2.86 59 DRAINED 1.7 7.8 5.9 53 HEATED, DRAINED- 1.9 8.8 6.6

1.00 59 DRAINED 4.8 22.4 16.9 53 HEATED, DRAINED 5.3 25.3 18.9



2.86 57 DRAINED- 1.7 7.7 6.1 1.00 57 DRAINED 5.0 21.9 17.5

1.00 98 THAWED 2.9 14.1 10.2 89 COOKED, DRAINED 3.2 15.6 11.2

1.00 98 THAWED 2.9 14.3 10.2 89 COOKED, DRAINED 3.2 15.1 11.2

3.06 100 SOLIDS AND LIQUID 0.9 8.4 3.3 67 DRAINED 1.4 8.8 4.9 63 HEATED, DRAINED 1.5 9.5 5.2

1.00 100 SOLIDS AND LIQUID 2.8 25.6 10.0 67 DRAINED 4.2 26.9 14.9 63 HEATED, DRAINED 4.5 29.2 15.9

1.00 238 COOKED, DRAINED- 1.2 7.3 4.2

3.3 3.7 9.4

10.7 3.6 4.6 10.2 13.2 3.2 9.3

5.9 6.6 6.0 6.4

3.5 3.7 4.0 10.8 11.3 12.3 3.1

BEANS, LIMA: FRESH:

IN PODS: LARGE KG SMALL KG

SHELLED KG CANNED # 10 CAN

KG

DRY: BABY KG FORDHOOK KG

FROZEN: BABY KG

FORDHOOK KG

BEANS, MUNG, DRY KG BEANS, NAVY, DRY KG BEANS, PINTO: CANNED # 10 CAN

KG

DRY KG BEANS, SOY:

FRESH: IN PODS KG SHELLED KG

CANNED: GREEN KG DRY KG

DRY KG

1.00 44 1.00 44 1.00 101 2.98 69

61 1.00 69

61

1.00 234 1.00 249

1.00 100 104

1.00 100 104

1.00 250 1.00 234

3.06 100 86 70

1.00 100 86 70

1.00 231

1.00 65 1.00 101

1.00 70 1.00 74

68 1.00 227

SHELLED SHELLED COOKED, DRAINED DRAINED HEATED, DRAINED- DRAINED- HEATED, DRAINED

COOKED, DRAINED COOKED, DRAINED-

FROZEN COOKED, DRAINED FROZEN COOKED, DRAINED COOKED, DRAINED COOKED, DRAINED

SOLIDS AND LIQUID- DRAINED HEATED, DRAINED SOLIDS AND LIQUID- DRAINED HEATED, DRAINED COOKED, DRAINED

BLANCHED, SHELLED- COOKED, DRAINED

DRAINED DRAINED HEATED, DRAINED COOKED, DRAINED

6.4 6.4 2.8 1.4 1.6 4.1 4.6

1.2 1.1

2.8 2.7 2.8 2.7 1.1 1.2

0.9 1.1 1.3 2.8 3.3 4.0 1.2

4.4 2.8

4.0 3.8 4.2 1.2

32.7 30.7 16.7 8.5 9.8 25.2 29.0

7.7 6.7

16.5 16.6 14.6 16.2 6.4 7.6

8.0 8.6 9.2

24.5 26.4 28.3 7.3

25.7 16.9

24.7 25.0 26.0 7.0

22.7 22.7 9.9 4.9 5.5 14.5 16.4

4.3 4.0

10.0 9.6 10.0 9.6 4.0 4.3

3.3 3.8 4.7 10.0 11.6 14.3 4.3

15.4 9.9

14.3 13.5 14.7 4.4

13.8 12.9 7.1 3.6 4.1 10.6 12.2

3.3 2.8

7.0 7.0 6.2 6.8 2.7 3.2

3.4 3.6 3.9

10.3 11.1 11.9 3.1

10.8 7.1

10.4 10.5 11.0 3.0

00

Continued—

00 00 TABLE 2.~FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Continued


Food as purchased Unit Weight Yield of per as rchase unit served


Purchase units for 100 portions of size Indicated

1 ounce cup "IÜÜ— grams

1ÖÖ mini- meters

BEANS, WAX: FRESH

CANNED-

CANNED: DICED—

Kilogram Percent

-KG

-#10 CAN

KG

BEAN SPROUTS: ALFALFA, FRESH KG MÜNG:

FRESH KG

CANNED #10 CAN

KG

SOYBEAN, FRESH KG

BEET GREENS, FRESH KG BEETS :

FRESH KG KG

1.00

2.86

1.00

1.00

1.00

2.89

1.00

1.00

1.00

1.00

-#10 CAN 2.95

KG 1.00

88 CUT PIECES 84 COOKED, DRAINED 59 DRAINED 54 HEATED, DRAINED- 59 DRAINED 54 HEATED, DRAINED

121 PREPARED

104 PREPARED 89 PARBOILED, DRAINED 53 DRAINED 47 HEATED, DRAINED- 53 DRAINED 47 HEATED, DRAINED 101 PREPARED- 95 PARBOILED, DRAINED 40 COOKED, DRAINED

77 PARED STICKS 66 COOKED PARED STICKS 76 COOKED WHOLE, PEELED, DICED— 73 COOKED WHOLE, PEELED, SLICED—

69 DRAINED 63 HEATED, DRAINED- 69 DRAINED 63 HEATED, DRAINED

3.2 3.4 1.7 1.8 4.8 5.2

2.3

Number

12.5 19.3 7.8 8.5

22.2 24.4

4.5

11.4 11.9 5.9 6.5 16.9 18.5

8.3

5.3 8.1 3.3 3.6 9.4 10.3

1.9

2.7 6.9 9.6 2.9 3.2 12.4 11.2 5.2 1.8 8.3 6.5 3.5 2.1 10.1 7.4 4.2 5.3 24.1 18.9 10.2 6.0 29.1 21.3 12.3 2.8 7.1 9.9 3.0 3.0 10.5 10.5 4.4 7.1 51.7 25.0 21.8

3.7 15.6 13.0 6.6 4.3 22.1 15.1 9.3 3.7 23.7 13.2 10.0 3.9 23.6 13.7 9.9

1.4 7.5 4.9 3.2 1.5 8.4 5.4 3.5 4.1 22.0 14.5 9.3 4.5 24.8 15.9 10.4

JULIENNE OR SLICED #10 CAN

KG

WHOLE #10 CAN KG

BLACKBERRIES OR BOYSENBERRIES: FRESH KG

LITER CANNED # 10 CAN

KG

FROZEN KG

BLUEBERRIES : FRESH LITER

KG CANNED # 10 CAN

KG

FROZEN KG

BROCCOLI : FRE SH KG

FROZEN : CHOPPED KG SPEARS KG

BRUSSELS SPROUTS: FRESH KG FROZEN KG

2.95 65 62

1.00 65 62

2.95 65 1.00 65

1.00 96 0.60 96 2.92 100

68 1.00 100

68 1.00 63

129 115

0.86 96 1.00 96 2.98 100

52 1.00 100

52 1.00 100

107 56

1.00 81 81 81 81

1.00 80 1.00 87

1.00 82 1.00 96

DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED DRAINED- DRAINED

WHOLE WHOLE FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED THAWED, DRAINED FRUIT AND JUICE, SWEETENED COOKED FRUIT AND JUICE,

SWEETENED

WHOLE WHOLE FRUIT AND JUICE DRAINED FRUIT FRUIT AND JUICE DRAINED FRUIT THAWED, UNSWEETENED COOKED, SWEETENED COOKED, SWEETENED, DRAINED-

SPEARS COOKED SPEARS CHOPPED- CHOPPED, COOKED



1.5 9.2 5.2 3.9 1.6 9.5 5.5 4.0 4.4 27.1 15.4 11.4 4.6 28.1 16.1 11.8 1.5 8.3 5.2 3.5 4.4 24.5 15.5 10.3

3.0 15.2 10.4 6.4 4.9 25.4 17.4 10.7 1.0 8.4 3.4 3.5 1.4 8.8 5.0 3.7 2.8 24.4 10.0 10.3 4.2 25.7 14.7 10.9 4.5 31.4 15.9 13.3 2.2 20.2 7.8 8.5

2.5 22.4 8.7 9.5

00

3.4 17.6 12.1 7.4 3.0 15.2 10.4 6.4 1.0 8.4 3.4 3.5 1.8 11.0 6.5 4.6 2.8 25.0 10.0 10.5 5.5 32.7 19.2 13.8 2.8 15.4 10.0 6.5 2.6 23.0 9.3 9.7 5.1 29.1 17.9 12.3

3.5 11.1 12.3 4.7 3.5 19.1 12.3 8.1 3.5 10.4 12.3 4.4 3.5 17.8 12.3 7.5

3.5 18.9 12.5 8.0 3.3 18.8 11.5 8.0

3.5 21.0 12.2 8.8 3.0 17.3 10.4 7.3

Continued—

o






1 ounce 1 cup "lüíT' grams

100 milli- meters

Kilogram Percent Number

CABBAGE, FRESH-

CABBAGE, CELERY OR CHINESE, FRESH.

CALABAZA, FRESH- CANTALOUPE : FRESH

FROZEN BALLS: IN SYRUP

UNSWEETENED- CARROTS : FRESH

•KG 1.00 87 89 89 89 85 86

KG 1.00 93 93 91

•KG 1.00 69

■WHOLE 0.763 52 26

KG 1.00 52 26

•KG 1.00 100 55

■KG

-KG

1.00

1.00

100

70 67 63 69 70 64 65 60

PIECES 3.3 10.2 11.5 4.3 SHREDDED 3.2 6.9 11.2 2.9 SLICED 3.2 9.2 11.2 3.9 COOKED SHREDS 3.2 13.1 11.2 5.5 COOKED SLICES 3.3 16.9 11.8 7.1 COOKED WEDGES 3.3 21.4 11.6 9.0 PIECES 3.0 6.9 10.8 2.9 STRIPS 3.0 6.5 10.8 2.7 COOKED STRIPS 3.1 17.0 11.0 7.2 PEELED, CUBED, COOKED 4.1 31.0 14.5 13.1

CUBED 7.2 41.1 25.4 17.4 MELON BALLS 14.4 81.2 50.8 34.3 CUBED- 5.5 31.1 19.2 13.1 MELON BALLS ^— 10.9 61.5 38.5 26.0

FRUIT AND JUICE 2.8 23.1 10.0 9.7 DRAINED 5.2 18.2 FRUIT AND JUICE 2.8 20.7 10.0 8.7

PEELED, CUBES 4.0 20.6 14.3 8.7 PEELED, SHREDDED 4.2 12.5 14.9 5.3 PEELED, SLICED- 4.5 19.4 15.9 8.2 PEELED, STRIPS 4.1 17.5 14.5 7.4 PEELED, WHOLE 4.0 14.3 COOKED CHUNKS 4.4 25.6 15.6 10.8 COOKED CUBES 4.4 21.5 15.4 9.1 COOKED SLICES 4.7 21.5 16.7 9.1

CANNED : DICED #10 CAN

KG

SLICED #10 CAN

KG

WHOLE #10 CAN

KG

FROZEN : SLICED KG WHOLE KG

CAULIFLOWER: FRESH (TRIMMED) KG

FROZEN KG CELERY :

FRESH KG

CANNED #10 CAN

KG

DRIED, FLAKES KG CHARD, SWISS, FRESH KG

66 64

2.98 69 61

1.00 69 61

2.98 65 59

1.00 65 59

2.98 65 60

1.00 65 60

1.00 87 1.00 95

1.00 62 61

1.00 91

1.00 84 82 83 84 82 75 74 75

2.98 69 63

1.00 69 63

1.00 100 1.00 67

COOKED STRIPS 4.3 COOKED WHOLE 4.4

DRAINED 1.4 HEATED, DRAINED 1.6 DRAINED- 4.1 HEATED, DRAINED 4.6 DRAINED- 1.5 HEATED, DRAINED 1.6 DRAINED 4.4 HEATED, DRAINED 4.8 DRAINED 1.5 HEATED, DRAINED 1.6 DRAINED- 4.4 HEATED, DRAINED 4.7


RAW FLORETS 4.6 COOKED, DRAINED 4.6 COOKED, DRAINED 3.1

RAW STICKS OR STRIPS 3 P lECE S 3 CUBED 3 SLI CED- 3 COOKED PIECES 3 COOKED CHUNKS 3 COOKED CUBES 3 COOKED SLICES 3 DRAINED- 1 HEATED, DRAINED 1 DRAINED- 4 HEATED, DRAINED 4 DRY 2 COOKED, DRAINED 4

.4

.5

.4

.4

.5

.8

.8

.8

.4

.5

.1

.5

.8

.2

20.8 32.0

7.7 8.3

23.0 24.7 8.0 8.4

23.7 25.1 8.3 7.8

24.6 23.2

17.1 16.6

14.7 20.5 19.7

14.8 14.5 14.7 13.2 15.7 20.4 20.7 22.4 7.0 7.4

20.7 21.9 2.1

28.5

15.1 15.6

4.9 5.5

14.5 16.4 5.2 5.7 15.4 16.9 5.2 5.6

15.4 16.7

11.5 10.5

16.1 16.4 11.0

11.9 12.2 12.0 11.9 12.2 13.3 13.5 13.3 4.9 5.3 14.5 15.9 10.0 14.9

8.8 13.5

3.3 3.5 9.7

10.4 3.4 3.6 10.0 10.6 3.5 3.3 10.4 9.8

7.2 7.0

6.2 8.6 8.3

6.2 6.1 6.2 5.6 6.6 8.6 8.7 9.4 2.9 3.1 8.7 9.2 0.9 12.0


TABLE 2.~FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Continued


Food as purchased Unit Weight Yield of per as rchase unit served


Kilogram Percent

CHERRIES : FRESH:

SWEET: NO STEMS KG WITH STEMS KG

TART, RED: NO STEMS KG

WITH STEMS KG

CANNED : MARASCHINO :

LARGE KG SMALL KG

SWEET : PITTED # 10 CAN

KG

WITH PITS #10 CAN

KG

TART, RED, PITTED #10 CAN

1.00 86 1.00 84

1.00 84 47 89 49

1.00 100 87

1.00 61 1.00 61

3.06 100 61

1.00 100 61

2.95 100 59

1.00 100 59

2.92 100 67


1 ounce 1 cup Tüö" grains

Nwober

PITTED STEMMED, PITTED

PITTED, COOKED PITTED, COOKED, DRAINED PITTED, COOKED, SWEETENED DRAINED WHOLE (87% EDIBLE) STEMMED, PITTED

DRAINED- DRAINED

FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED FRUIT AND JUICE (92% EDIBLE)- DRAINED, PITTED- FRUIT AND JUICE DRAINED, PITTED FRUIT AND JUICE DRAINED

3.3 3.4

3.4 6.0 3.2 5.8 2.8 3.3

4.6 4.6

0.9 1.5 2.8 4.6 1.0 1.6 2.8 4.8 1.0 1.4

20.8 21.3

29.9 44.7 28.0 42.2 17.2 17.8

29.2 31.5

7.9 9.6

24.1 29.5 9.2

11.6 27.0 34.2 7.9 9.0

11.6 11.9

11.9 21.3 11.2 20.4 10.0 11.5

16.4 16.4

3.3 5.4

10.0 16.4 3.4 5.7 10.0 16.9 3.4 5.1

~IÜQ— milli- meters

8.8 9.0

12.6 18.8 11.8 17.8 7.3 7.5

12.3 13.3

3.3 4.1 10.2 12.4 3.9 4.9

11.4 14.4 3.4 3.8

KG

CANDIED KG FROZEN, RED, TART, KG

PITTED, SWEETENED.

CHI CORY, FRE SH KG

COLLARDS: FRESH KG

CANNED # 10 CAN

KG

FROZEN KG CORN:

FRESH: IN HUSKS DOZEN

KG

HUSKED DOZEN KG

CANNED : CREAM STYLE #10 CAN

KG

WHOLE KERNEL: VACUUM PACK #10 CAN

KG

WET PACK #10 CAN

KG

See footnotes at end of table«

1.00 100 67

1.00 100 1.00 100

70 90

1.00 89 89

1.00 65 84

2.78 59 41

1.00 59 41

1.00 87

3.31^ 36 1.00 33

34 2.113 55 1.00 53

52

3.00 100 94

1.00 100 94

2.13 84 80

1.00 84 80

3.00 66 61

1.00 66 61

FRUIT AND JUICE DRAINED WHOLE THAWED DRAINED COOKED FRUIT AND JUICE TRIMMED PIECES CHOPPED

COOKED LEAVES, DRAINED COOKED LEAVES AND STEMS, DRAINED DRAINED HEATED, DRAINED DRAINED- HEATED, DRAINED COOKED, DRAINED

HUSKED, COOKED KERNELS FROM COOKED EARS COOKED KERNELS COOKED KERNELS FROM COOKED EARS COOKED KERNELS

SOLIDS AND LIQUID SOLIDS AND LIQUID, HEATED SOLIDS AND LIQUID SOLIDS AND LIQUID, HEATED

DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED-

2.8 23.2 10.0 9.8 4.2 26.3 14.9 11.1 2.8 16.1 10.0 6.8 2.8 25.9 10.0 10.9 4.0 30.0 14.3 12.7

3.2 3.8 11.2 1.6 3.2 10.1 11.2 4.3

4.4 29.2 15.4 12.3 3.4 17.3 11.9 7.3 1.7 10.5 6.1 4.4 2.5 16.2 8.8 6.8 4.8 29.1 16.9 12.3 6.9 44.9 24.4 18.9 3.3 9.5 11.5 8.2

2.4 ___ 8.4 ^^—

8.6 48.2 30.3 20.3 8.3 48.8 29.4 20.6 2.4 8.6

5.3 30.0 18.9 12.7 5.5 31.9 19.2 13.5

0.9 8.7 3.3 3.7 1.0 9.2 3.5 3.9 2.8 26.0 10.0 11.0 3.0 27.8 10.6 11.7

1.6 9.5 5.6 4.0 1.7 9.6 5.9 4.0 3.4 20.2 11.9 8.5 3.5 20.4 12.5 8.6 1.4 8.7 5.0 3.7 1.5 8.9 5.5 3.8 4.3 26.2 15.1 11.1 4.6 26.7 16.4 11.3

Continued—

4S




purchase

Weight per unit

Yield as



TÜÍT grams

Kilogram Percent Number

CORN—CONTINUED FROZEN:

EARS ■ KG WHOLE KERNEL KG

CORN CHIPS KG

CRANBERRIES : PRE SH KG

CANNED, SWEETENED: STRAINED #10 CAN

KG WHOLE #10 CAN

KG CUCUMBERS, FRESH KG

CURRANTS : FRE SH KG DRIED- KG

DATES, DEHYDRATED: PITTED KG

WITH PITS KG EGGPLANT, FRESH KG ENDIVE OR ESCAROLE, FRESH~KG

1.00 53 1.00 95 1.00 100

100

1.00 96 95 165 137

3.32 100 1.00 100 3.32 100 1.00 100 1.00 95

98 84

1.00 98 1.00 100

1.00 100 100

1.00 90 1.00 75 1.00 78

10Û nri 11 i - meters

KERNELS FROM COOKED EARS 5.3 29.4 18.9 12.4 COOKED, DRAINED 3.0 16.4 10.5 6.9 WHOLE 2.8 4.5 10.0 1.9 CRUSHED 2.8 7.6 10.0 3.2

WHOLE 3.0 10.6 10.4 4.5 CHOPPED- 3.0 11.6 10.5 4.9 COOKED WHOLE, SWEETENED- 1.7 16.2 6.1 6.9 COOKED, SWEETENED, STRAINED- 2.1 18.2 7.3 7.7

FRUIT 0.9 8.4 3.0 3.5 FRUIT 2.8 27.7 10.0 11.7 FRUIT AND JUICE .— 0.9 8.2 3.0 3.4 FRUIT AND JUICE 2.8 27.1 10.0 11.4 SLICED 3.0 14.6 10.5 6.2 WEDGES 2.9 18.4 10.2 7.7 PARED, CUBED OR SLICED 3.4 17.1 11.9 7.2

STEMMED 2.9 13.3 10.2 5.6 raOLE 2.8 13.1 10.0 5.5

WHOLE 2.8 16.3 10.0 6.9 CHOPPED OR CUT 2.8 17.1 10.0 7.2 PITTED 3.1 18.1 11.1 7.6 PARED, COOKED 3.8 26.8 13.3 11.3 TRIMMED PIECES 3.6 9.1 12.8 3.8

FIGS: FRESH- CANNED—

-KG -#10 CAN

KG

-KG DRIED-

FRUIT, MIXED: CANNED:

FRUIT COCKTAIL #10 CAN

KG

FRUITS FOR SALAD- —-#10 CAN

KG

DRIED KG FROZEN :

DRY PACK KG

SYRUP PACK KG

GRAPEFRUIT : FRESH DOZEN

KG

CANNED #3 CYL

KG

FROZEN, SYRUP PACK KG

1.00 3.12

1.00

1.00

3.00

1.00

3.00

1.00

1.00

1.00

1.00

2.72^ 1.00

1.42

1.00

1.00

99 100 58

100 58

100 100 193 149

100 65 100 65 100 59 100 59 100

100 88 100 57

52 52 48 100 52

100 52

100 55

FRUIT FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED WHOLE CHOPPED COOKED- COOKED, DRAINED—

FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED- PIECE

PARTLY THAWED DRAINED FRUIT AND JUICE DRAINED

SECTIONS AND JUICE SECTIONS AND JUICE JUICE SECTIONS AND JUICE DRAINED SECTIONS AND JUICE DRAINED SECTIONS AND JUICE DRAINED

2.9 10.1 0.9 8.1 3.2 3.4 1.6 11.5 5.5 4.8 2.8 25.3 10.0 10.7 4.9 35.9 17.2 15.1 2.8 17.3 10.0 7.3 2.8 16.7 10.0 7.0 1.5 13.5 5.2 5.7 1.9 14.5 6.7 6.1

0.9 8.5 3.3 3.6 1.5 10.9 5.1 4.6 2.8 25.6 10.0 10.8 4.4 32.8 15.4 13.8 0.9 8.2 3.3 3.5 1.6 11.6 5.6 4.9 2.8 24.7 10.0 10.4 4.8 34.9 16.9 14.7 2.8 10.0

2.8 21.6 10.0 9.1 3.2 25.1 11.4 10.6 2.8 24.3 10.0 10.3 5.0 39.3 17.5 16.6

2.0 16.0 7.1 6.7 5.5 43.5 19.2 18.3 5.9 51.0 20.8 21.5 2.0 17.2 7.1 7.2 3.9 32.2 13.6 13.6 2.8 24.3 10.0 10.3 5.5 45.6 19.2 19.2 2.8 24.1 10.0 10.2 5.2 39.8 18.2 16.8



[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/volume equivalent was not available for the food Item, or (b) the food item is served by the piece rather than by weight or volume.]


purchase

Weight per unit

Yield as


Kilogram Percent

GRAPEFRUIT AND ORANGE SECTIONS :

FRESH

CANNED—

-LITER

-#3 CYL

KG

GRAPES: FRESH:

SEEDLE S S KG

WITH SEEDS KG

CANNED- # 10 CAN

KG

HOMINY, CANNED #10 CAN KG

HONEYDEW MELON: FRESH WHOLE

KG FROZEN KG

KALE: FRESH KG CANNED #10 CAN

KG

1.02

1.42

1.00

1.00

1.00

3.06

1.00

2.98 1.00

2.38^ 1.00 1.00

1.00 2.78 1.00

100 67 100 52 100 52

97 97 97 89 100 62 100 62 65 65

46 46 100

74 59 59


1 ounce 1 cup ~TÜÖ~ grains

SECTIONS AND JUICE- DRAINED SECTIONS AND JUICE- DRAINED SECTIONS AND JUICE- DRAINED

WHOLE HALVED WHOLE HALVED, SEEDED FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED DRAINED- DRAINED

CUBED CUBED FRUIT AND JUICE

COOKED, DRAINED DRAINED DRAINED-

2.8 4.1 2.0 3.9 2.8 5.5

2.9 2.9 2.9 3.2 0.9 1.5 2.8 4.6 1.5 4.4

2.6 6.2 2.8

3.8 1.7 4.8

Number

23.6 35.3 17.7 28.9 25.0 41.0

17.9 17.4 16.7 17.9 8.0 9.9

24.5 30.3 8.5

25.4

15.5 37.0 23.1

15.3 10.0 27.6

9.8 14.6 7.1 13.6 10.0 19.2

10.3 0.3 10.3 11.2 3.3 5.3

10.0 16.1 5.2

15.4

9.1 21.7 10.0

13.5 6.1 16.9

"TÜÖ milli- meters

10.0 14.9 7.5

12.2 10.5 17.3

7.6 7.4 7.0 7.5 3.4 4.2

10.3 12.8 3.6

10.7

6.5 15.6 9.7

6.4 4.2

11.7

FROZEN: CHOPPED KG LEAF KG

KOHLRABI, FRESH, UNTRIMMED-KG LEMONS , FRESH DOZEN

KG

LEMON JUICE: CANNED -LITER

KG FROZEN CONCENTRATE LITER

KG LENTILS, DRY KG LETTUCE :

HEAD KG

LEAF KG ROMAINE KG

LIMES, FRESH DOZEN KG

LYCHEES: RAW DOZEN

DRIED KG MANGOES, FRESH KG MUSHROOMS:

FRE SH KG

CANNED- #10 CAN KG

MUSTARD GREENS: FRESH KG CANNED- # 10 CAN

KG

vo See footnotes at end of table.

1.00 90 1.00 76 1.00 45 1.32^ 43

80 1.00 43

80

0.94 100 1.00 100 0.98 100 1.00 405 1.00 268

1.00 76 70 70 70

1.00 66 1.00 64

64 0.963 47 1.00 47

0.18^ 63 63

1.00 54 1.00 69

1.00 98 68

1.93^ 100 1.00^ 100

1.00 86 2.78 59 1.00 59

COOKED, DRAINED 3.1 COOKED, DRAINED 3.7 COOKED, DI CED 6.3 JUICE 5.0 SLICED 2.7 JUICE 6.6 SLICED 3.5

JUICE 3.0 JUICE 2.8 FROZEN 2.9 RECONSTITUTED 1:3 WITH WATER 0.7 COOKED, DRAINED 1.1

TRIMMED LEAVES 3.7 CHOPPED 4 .0 CHUNKS 4.0 SHREDDED- 4.0 TRIMMED LEAVES 4.3 TRIMMED, SHREDDED 4.4 CHUNKS 4.4 JUICE- 6.3 JUICE 6 .0

PULP 24.8 PULP 4.5 PULP 5.2 CUBED OR SLICED 4.1

SLICED 2.9 COOKED, DRAINED- 4.2 DRAINED- 1.5 DRAINED- 2.8

COOKED 3.3 DRAINED 1.7 DRAINED 4.8

15.0 11.1 6.3 19.1 13.2 8.0 35.5 22.2 15.0 44.0 17.6 18.6 9.5

58.1 23.3 24.5 12.5

23.7 10.6 10.0 22.3 0.0 9.4 25.3 10.2 10.7 5.9 2.5 2.5 6.1 3.7 2.6

8.7 13.2 3.7 8.4 14.3 3.6 10.6 14.3 4.5 8.1 14.3 3.4 8.3 15.1 3.5 5.5 15.6 2.3 5.8 15.6 2.4

53.1 22.1 22.4 51.1 21.3 21.5

___ 87.5 ___ 15.9 18.5 23.6 14.5 10.0

9.7 10.2 4.1 21.8 14.7 9.2 8.1 5.2 3.4 15.6 10.0 6.6

13.7 11.6 5.8 9.3 6.1 3.9

25.9 16.9 10.9

Continued—

00




purchase

Weight per unit

Yield as



1 ounce 1 cup

Kilogram Percent

MUSTARD GREENS—CONTINUED FROZEN:

CHOPPED KG 1.00 LEAF KG 1.00

NAME, FRESH KG 1.00 NECTARINES, FRESH KG 1.00

OKRA: FRESH KG 1.00

CANNED: CUT #10 CAN 2.81

KG 1.00

WHOLE #10 CAN 2.81

KG 1.00

FROZEN : CUT KG 1.00 WHOLE KG 1.00

OKRA WITH TOMATOES, CANNED-#10 CAN 2.81 KG 1.00

"Tür" grams

Number

100 milli- meters

90 COOKED, DRAINED 3.1 15.6 11.1 6.6 90 COOKED, DRAINED 3.1 14.7 11.1 6.2 95 COOKED CUBES 3.0 19.8 10.5 8.3 91 HALVED 3.1 20.9 11.0 8.8 85 PEELED, SLICED 3.3 16.2 11.8 6.8

95 COOKED WHOLE 3.0 18.6 10.5 7.9 80 COOKED SLICES 3.5 20.0 12.5 8.4

61 DRAINED — 1.7 9.8 5.8 4.1 56 HEATED, DRAINED ~- 1.8 10.3 6.4 4.3 61 DRAINED 4.6 27.4 16.4 11.5 56 HEATED, DRAINED ^~ 5.1 28.9 17.9 12.2 61 DRAINED — 1.7 5.8 56 HEATED, DRAINED 1.8 6.4 61 DRAINED 4.6 16.4 56 HEATED, DRAINED 5.1 17.9

93 COOKED, DRAINED 3.0 19.8 10.8 8.3 90 COOKED, DRAINED 3.1 15.3 11.1 6.5 100 SOLIDS AND LIQUID 1.0 8.4 3.5 3.5 100 SOLIDS AND LIQUID 2.8 23.9 10.0 10.1

OLIVES : GREEN : PITTED LITER 0.49^

STUFFED #10 CAN 2.04^

KG 1.00^

UNFITTED KG 1.00^ RIPE:

PITTED #10 CAN 1.42^

KG

UNFITTED #10 CAN KG

ONIONS : GREEN, FRESH KG MATURE:

FRESH KG

CANNED— -#10 CAN

KG

DRIED : CHOPPED KG MINCED KG SLI CE S KG

FROZEN, CHOPPED KG ORANGES , FRESH DOZEN


1.00^

1.87^ 1.00^

1.00

1.00

2.86

1.00

1.00 1.00 1.00 1.00 1.90^

100 99 100 99 100 99 84

100 96 97 100 96 97 86 86

83

83 88 89 82 78 60 53 60 53

100 100 100 82 71 48 40

WHOLE SLICED WHOLE SLICED WHOLE SLICED PITTED-

WHOLE CHOPPED- SLICED WHOLE CHOPPED SLICED PITTED PITTED

SLICED—

GRATED CHOPPED- SLICED COOKED WHOLE COOKED PIECES DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED

DRY DRY DRY THAWED SECTIONS AND JUICE JUICE SECTIONS WITHOUT MEMBRANE-

5.8 5.8 1.4 1.4 2.8 2.9 3.4

2.0 2.1 2.1 2.8 3.0 2.9 1.8 3.3

3.4

3.4 3.2 3.2 3.5 3.6 1.7 1.9 4.78 5.3

2.8 2.8 2.8 3.5 2.1 3.1 3.7

24.9 24.7 7.2 6.6 14.7 13.4

8.3 9.9 9.3 11.8 14.1 13.2

27.8 19.4 12.7 25.5 22.9 10.8 12.8 31.10 36.6

8.7 10.0 6.4 13.7 13.1 26.3 27.2

20.4 20.6 4.9 4.9 10.0 10.1 11.9

7.1 7.4 7.3 10.0 10.4 10.3 6.2 11.6

11.9 12.0

12.0 11.4 11.2 12.2 12.8 5.8 6.6

16.7 18.9

10.0 10.0 10.0 12.2 7.4

11.0 13.2

10.5 10.4 3.0 2.8 6.2 5.7

3.5 4.2 3.9 5.0 5.9 5.6

5.0

11.7 8.2 5.4 10.8 9.7 4.6 5.4

13.1 15.4

3.7 4.2 2.7 5.8 5.5

11.1 11.5

Continued—

o o





ORANGES, FRESH

ORANGE JUICE: FRE SH

FROZEN, CONCENTRATE-

PAPAYAS, FRESH

PARSLEY : FRE SH

DRIED FLAKES PARSNIPS, FRESH

PEACHES : FRESH-

CANNED: CLING:

HALVES-


Kilogram Percent

-KG 1.00 /I 48

■LITER 1.02

40

100 KG 1.00 100 -LITER 1.15 100

362 •KG 1.00 67

•KG 1.00

65

95

•KG 1.00 92 100

■KG 1.00 83 86 87 84

•DOZEN 1.36^ 93 KG 1.00 76

76 76 99

■#10 CAN 3.00 100 61

SECTIONS AND JUICE JUICE SECTIONS WITHOUT MEMBRANE

STRAINED JUICE STRAINED JUICE FROZEN RECONSTITUTED 1 :3 WITH WATER- CUBED MASHED

TRIMMED CHOPPED- DRY RAW PIECES COOKED WHOLE, DRAINED COOKED PIECES, DRAINED COOKED, MASHED

PITTED- PARED, PITTED, CUBED- PARED, PITTED, HALVED- PARED, PITTED, SLICED PARED, COOKED, SWEETENED

FRUIT AND JUICE DRAINED

Purchase units for 100 portions of size i ndi cated

1 ounce 1 cup 100 100 grams milli-

meters

Number

4.0 24.9 14.1 10.5 5.9 50.0 20.8 21.1 7.1 51.7 25.0 21.8

2.8 23.7 9.8 10.0 2.8 24.2 10.0 10.2 2.5 23.7 8.7 10.0 0.7 5.8 2.4 2.5 4.2 20.9 14.9 8.8 4.4 35.4 15.4 14.9

3.0 10.5 3.1 12.2 10.9 0.9 2.8 1.5 10.0 0.6 3.4 17.2 12.0 7.3 3.3 11.6 3.3 22.2 11.5 9.4 3.4 25.0 11.9 10.5

2.2 —_ 7.9 .-.«

3.7 35.0 13.2 14.8 3.7 25.7 13.2 10.8 3.7 23.3 13.2 9.8 2.9 24.3 10.1 10.3

0.9 8.5 3.3 3.6 1.5 12.2 5.5 5.2

SLICES—

KG 1.00

-#10 CAN 3.00

KG 1.00

FREESTONE : HALVES #10 CAN 3.00

KG 1.00

SLICES #10 CAN 3.00

KG 1.00

SPICED, WHOLE #2-1/2 CAN 0.88

KG 1.00

DRIED HALVES KG 1.00

FROZEN : HALVES KG 1.00 SLICES KG 1.00

PEARS: FRESH KG 1.00

100 61 100 63 100 63

100 57 100 57 100 57 100 57 44 34 44 34 100 306 207

95 95 95

92 91 81 78 78 72 87 56 75

52

FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED

HALVED SLICED CUBED PARED, HALVED PARED, SLICED PARED, CUBED FRUIT AND JUICE, COOKED COOKED, DRAINED FRUIT AND JUICE, COOKED,

SWEETENED COOKED, DRAINED, SWEETENED

2.8 4.6 0.9 1.5 2.8 4.5

FRUIT AND JUICE 0.9 DRAINED 1 «7 FRUIT AND JUICE 2.8 DRAINED 5.0 FRUIT AND JUICE 0.9 DRAINED 1 '1 FRUIT AND JUICE 2.8 DRAINED 5.0 DRAINED (77% EDIBLE) 7.3 DRAINED, PITTED 9.5 DRAINED (77% EDIBLE) 6.4 DRAINED, PITTED 8.3 DRY 2.8 COOKED FRUIT AND JUICE 0.9 COOKED, DRAINED L^

COOKED FRUIT AND JUICE 3.0 THAWED FRUIT AND JUICE 3.0 COOKED FRUIT AND JUICE 3.0

3.1 3.1 3.5 3.6 3.6 3.9 3.3 5.1

3.8 5.5

25.5 36.7 8.4 11.5 25.3 34.6

8.5 13.1 25.5 30.3 8.4 12.7 25.3 38.2 56.6 76.2 49.8 67.0 16.8 7.9 11.2

26.3 24.8 25.3

17.0 19.2 21.0 22.3 22.9 25.7 29.4 42.1

31.5 41.3

10.0 16.4 3.3 5.3 10.0 15.9

3.3 5.8 10.0 17.5 3.3 5.8 10.0 17.5 25.8 33.4 22.7 29.4 10.0 3.3 4.8

10.5 10.5 10.5

10.9 11.0 12.3 12.8 12.8 13.9 11.5 17.9

13.3 19.2

10.8 15.5 3.6 4.9 10.7 14.6

3.6 5.5 10.8 16.6 3.6 5.4 10.7 16.1 23.9 32.2 21.0 28.3 7.1 3.3 4.7

11.1 10.5 10.7

7.2 8.1 8.9 9.4 9.7 10.8 12.4 17.8

13.3 17.4

h- See footnotes at end of table. o

Continued—

o

TABLE 2.~FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS-Continued

[Dashes ( was not '''<'^°i'<ir.^¡^,rj:\r\tr^:r^^^^^^^


purchase

Weight per unit

Yield as


PEARS, CONTINUED CANNED : DICED-

HALVES-

SLICES—

DRIED-

PEAS AND CARROTS: CANNED-

FROZEN

PEAS, GREEN: FRESH:

IN POD SHELLED—

Kilogram Percent

-#10 CAN

KG

-#10 CAN

KG

-#10 CAN

KG

-KG

-KG -KG

2.98

1.00

2.98

1.00

2.98

1.00

1.00

-#10 CAN 2.98

KG 1.00

-KG 1.00

1.00 1.00

100 61 100 61

100 59 100 59 100 63 100 63 100 295 177

63 58 63 58 100 99

38 96

FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED FRUIT AND JUICE DRAINED DRY COOKED FRUIT AND JUICE- COOKED, DRAINED-

DRAINED HEATED, DRAINED— DRAINED HEATED, DRAINED— FROZEN COOKED, DRAINED

SHELLED- COOKED, DRAINED—

lûrchase units for 1ÜÜ portions of size indicated

1 ounce 1 cup TüíT grams

Number

m mini- meters

1.0 8.4 3.4 3.5 1.6 10.9 5.5 4.6 2.8 25.0 10.0 10.5 4.6 32.3 16.4 13.6 1.0 7.7 3.4 3.2 1.6 12.9 5.7 5.5 2.8 22.9 10.0 9.7 4.8 38.5 16.9 16.2 1.0 8.3 3.4 3.5 1.5 10.8 5.3 4.6 2.8 24.8 10.0 10.5 4.5 32.2 15.9 13.6 2.8 16.9 10.0 7.1 1.0 8.9 3.4 3.8 1.6 13.3 5.6 5.6

1.5 8.7 5.3 3.7 1.6 9.7 5.8 4.1 4.5 25.9 15.9 10.9 4.9 28.8 17.2 12.1 2.8 13.7 10.0 5.8 2.9 16.6 10.1 7.0

7.5 36.3 26.3 15.3 3.0 17.0 10.4 7.2

CANNED—

PIMIENTOS, CANNED: SLICED OR DICED—

WHOLE-

PINEAPPLES FRESH

CANNED : CHUNKS-

-#10 CAN 2.98

KG 1.00

DRY: SPLIT KG WHOLE KG

FROZEN KG

PEPPERS, GREEN: FRESH KG

DRIED FLAKES KG FROZEN CUBES KG

PICKLES, WHOLE LITER

PICKLE RELISH, SWEET LITER

KG'

—#10 CAN KG

—#10 CAN

KG

-KG

-#10 CAN

KG

1.00 1.00 1.00

1.00

1.00 1.00

0.65^

1.04

1.00

2.89 1.00 2.89

1.00

1.00

3.00

1.00

66 62 66 62

247 237 100 93

80 81 81 72 73 100 100 72 100 100 100 100 64 100 64

73 73 70 69 69

54 54

100 61 100 61

DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED

COOKED, DRAINED— COOKED, DRAINED— FROZEN COOKED, DRAINED—

CHOPPED OR DICED SLICES OR RINGS STRIPS COOKED CUBES COOKED STRIPS DRY FROZEN COOKED, DRAINED LENGTHWISE STRIPS CROSSWISE SLICES CHOPPED SOLIDS AND LIQUID DRAINED SOLIDS AND LIQUID DRAINED

DRAINED DRAINED DRAINED DRAINED, CHOPPED DRAINED, CHOPPED

CUBED SLICES OR SPEARS

FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED


1.4 8.7 5.1 3.7 1.5 9.1 5.4 3.8

4.3 25.8 15.1 10.9 4.6 26.9 16.1 11.4

1.1 7.9 4.0 3.3 1.2 7.1 4.2 3.0 2.8 14.1 10.0 5.9 3.0 18.0 10.8 7.6

3.5 18.6 12.5 7.9 3.5 10.1 12.3 4.3 3.5 12.3 12.3 5.2 3.9 25.7 13.9 10.8 3.9 18.5 13.7 7.8 2.8 3.4 10.0 1.4 2.8 11.8 10.0 5.0 3.9 24.7 13.9 10.4 4.4 36.0 15.4 15.2 4.4 22.0 15.4 9.3 4.4 28.0 15.4 11.8 2.7 23.6 9.6 9.9 4.3 30.8 15.0 13.0 2.8 24.5 10.0 10.3 4.4 32.0 15.6 13.5

1.3 9.8 4.7 4.1 3.9 28.4 13.7 12.0 1.4 10.2 4.9 4.3 1.4 10.4 5.0 4.4 4.1 30.0 14.5 12.7

5.2 28.1 18.5 11.9 5.2 40.9 18.5 17.3

0.9 8.4 3.3 3.6 1.5 10.3 5.5 4.3 2.8 25.3 10.0 10.7 4.6 30.8 16.4 13.0

Continued—

o 4s

TABLE 2.-F00D PURCHASING GUIDE IN METRIC MARKETING UNITS—Continued

[Dashes (--) denote that the number of purchase units was not calculated because (a) thp wp4nht/wni..n.û ^..^wî * was not available for the food Ite«,. or (b) the food Ite« is sIrSëd by the"?ece'rJtÎïr AÎ'ÂTv'oîuï.]


purchase

Weight per unit

Yield as


Kilogram Percent

PINEAPPLES—CONTINUED CANNED—CONTINUED

CRUSHED #10 CAN

KG

SLICES #10 CAN

KG

TIDBITS 10 CAN

KG

FROZEN KG

PLANTAINS, FRESH: GREEN KG RIP E KG

PLUMS: FRESH: DAMSON KG ITALIAN OR PURPLE KG JAPANESE OR HYBRID KG

CANNED, ITALIAN OR #10 CAN PURPLE.

KG

3.03

1.00

3.03

1.00

3.00

1.00

1.00

1.00 1.00

1.00 1.00 1.00 3.06

1.00

100 69 100 69 100 58 100 58 100 62 100 62 100 61

71 70

92 94 94

100 55

100 55

FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED- FRUIT AND JUICE DRAINED FRUIT AND JUICE DRAINED- : FRUIT AND JUICE DRAINED- -- FRUIT AND JUICE DRAINED FRUIT AND JUICE — DRAINED- ~

COOKED—- COOKED

PITTED, HALVED- PITTED, HALVED- PITTED, HALVED- FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED


1 ounce cup "TOO" grams

.9

.4

.8

.1

.9

.6

.8

.9

.9

.5

.8

.6

.8

.6

4.0 4.0

3.1 3.0 3.0 0.9 1.7 2.8 5.2

Number

8.1 9.2

24.6 27.8 8.4

10.6 25.5 32.2 8.6 9.9

25.8 29.7 24.6 33.4

23.9 32.3

18.5 16.9 18.7 7.6

13.2 23.4 40.5

3.3 4.8

10.0 14.5 3.3 5.7

10.0 17.2 3.3 5.4

10.0 16.1 10.0 16.4

14.1 14.3

10.9 10.6 10.6 3.3 5.9

10.0 18.2

100 nrilli- meters

3.4 3.9

10.4 11.7 3.5 4.5

10.8 13.6 3.6 4.2

10.9 12.5 10.4 14.1

10.1 13.6

7.8 7.1 7.9 3.2 5.6 9.9

17.1

POTATOES, WHITE: FRESH —KG 1.00

CANNED, WHOLE- -#10 CAN

KG

DRIED : DICED KG FLAKE S KG GRANULES KG SLI CED KG

FROZEN: FRENCH FRIES, REGULAR—KG HASHED BROWN KG POTATO ROUNDS KG WHOLE, SMALL KG

POTATO CHIPS KG POTATO STICKS KG PRUNES, DRY:

CANNED: HEAVY PACK #10 CAN

KG

REGULAR PACK-

2.89

1.00

1.00 1.00 1.00 1.00

1.00 1.00 1.00 1.00 1.00 1.00

3.18

1.00

-#10 CAN 3.06

KG 1.00

74 83 87 45 46 97 70 67 70 67

381 627 627 406

76 68 91

113 100 100

100 93 78

100 93 78 100 63 53

100 63 53

BAKED IN SKINS COOKED CUBES COOKED SLICES FRIED HASHED BROWNS MASHED DRAINED HEATED, DRAINED— DRAINED HEATED, DRAINED—

PREPARED PREPARED PREPARED PREPARED

HEATED HEATED HEATED HEATED CRUSHED

FRUIT AND JUICE (84% EDIBLE)- DRAINED DRAINED, PITTED FRUIT AND JUICE (84% EDIBLE)- DRAINED DRAINED, PITTED FRUIT AND JUICE (90% EDIBLE)- DRAINED- DRAINED, PITTED FRUIT AND JUICE (90% EDIBLE)- DRAINED DRAINED, PITTED

3.8 3.4 3.3 6.3 6.2 2.9 1.4 1.5 4.0 4.2

0.7 0.5 0.5 0.7

3.7 4.2 3.1 2.5 2.8 2.8

0.9 1.0 1.1 2.8 3.0 3.6 0.9 1.5 1.7 2.8 4.5 5.3

20.4 18.3 37.8 33.7 21.4 8.8 9.1

25.6 26.4

4.0 3.8 3.3 4.2

17.9 23.5 16.6 18.0 4.5 3.5

8.4 8.5 9.2

26.8 26.9 29.1 8.7 9.9 14.0 26.6 30.2 42.8

13.5 12.0 11.5 22.2 21.7 10.3 4.9 5.2 14.3 14.9

2.6 1.6 1.6 2.5

13.2 14.7 11.0 8.8 10.0 10.0

3.1 3.4 4.0 10.0 10.8 13.8 3.3 5.2 6.2 10.0 15.9 18.9

8.6 7.7 15.9 14.2 9.0 3.7 3.9 10.8 11.1

1.7 1.6 1.4 1.8

7.5 9.9 7.0 7.6 1.9 1.5

3.6 3.6 3.9

11.3 11.3 12.3 3.7 4.2 5.9 11.2 12.7 18.1

o Continued—

o 0^

TABLE 2.~F00D PURCHASING GUIDE IN METRIC MARKETING UNITS—Contlnued



purchase

Weight per unit

Yield as

served

Kilogram Percent



1 ounce 1 cup TOO" grams

Number

100 milli- meters

PRUNES, DRY—CONTINUED DRIED, REGULAR MOISTURE:

PITTED KG

WITH PITS- -KG

PUMPKIN : FRESH KG CANNED -~# 10 CAN

KG RADISHES, FRESH KG

RAISINS, DRIED KG''

RASPBERRIES : FRESH LITER

KG CANNED #10 CAN

1.00 100 201 163

1.00 100 86

177

136 119

1.00 64 3.00 100 1.00 100 1.00 94

93 1.00 100

99 122 287 181

0.69 96 1.00 96 2.92 100

51

DRY 2.8 17.0 10.0 7.2 COOKED FRUIT AND JUICE 1.4 12.3 5.0 5.2 COOKED, DRAINED 1.7 11.9 6.1 5.0 DRY (86% EDIBLE) 2.8 18.8 10.0 7.9 DRY PITTED, CHOPPED 3.3 17.4 11.6 7.4 COOKED FRUIT AND JUICE 1.6 14.1 5.6 5.9

(90% EDIBLE). COOKED, DRAINED 2.1 16.8 7.4 7.1 COOKED, DRAINED, PITTED 2.4 17.6 8.4 7.4

COOKED, MASHED 4.4 38.6 15.6 16.3 HEATED 0.9 7.8 3.3 3.3 HEATED 2.8 23.3 10.0 9.8 WHOLE ~ 3.0 14.1 10.6 6.0 SLICED 3.0 11.8 10.8 5.0 WHOLE 2.8 14.4 10.0 6.1 CHOPPED 2.9 16.4 10.1 6.9 PLUMPED 2.3 14.3 8.2 6.1 COOKED FRUIT AND JUICE 1.0 8.5 3.5 3.6 COOKED, DRAINED 1.6 10.1 5.5 4.2

WHOLE BERRIES 4.3 21.7 15.1 9.2 WHOLE BERRIES 3.0 15.0 10.4 6.3 FRUIT AND JUICE 1.0 8.3 3.4 3.5 DRAINED 1.9 6.7

FROZEÎf-

KG

KG

1.00

1.00

RHUBARB : FRESH KG 1.00 FROZEN :

SYRUP PACK KG 1.00 UNSWEETENED KG 1.00

RUTABAGAS, FRESH KG 1.00

SAUERKRAUT, CANNED- #10 CAN 2.81

KG 1.00

SPINACH: FRESH-

CANNED—

-KG

-#10 CAN

KG

FROZEN: CHOPPED KG WHOLE LEAF KG

SQUASH, SUMMER: FRESH: YELLOW VARIETIES KG

ZUCCHINI KG

1.00

2.78

1.00

1.00 1.00

1.00

1.00

100 51 100 50

83

93 133 85 79 77 81 71 81 71

88 69 56 45 56 45

69 67

95 95 83 83 93 91 92 94 86 86

FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED-

COOKED, SWEETENED

COOKED FRUIT AND JUICE- COOKED, SWEETENED PARED, CUBED COOKED CUBES, DRAINED COOKED, MASHED DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED

RAW, TRIMMED PIECES COOKED, DRAINED- DRAINED HEATED, DRAINED DRAINED HEATED, DRAINED

COOKED, DRAINED COOKED, DRAINED—

CUBED SLICED COOKED CUBES, DRAINED COOKED SLICES, DRAINED— CUBED SHREDDED SLICED STICK S COOKED CUBES COOKED SLICES

2.8 5.6 2.8 5.7

3.4

3.0 2.1 3.3 3.6 3.7 1.2 1.4 3.5 4.0

3.2 4.1 1.8 2.3 5.1 6.3

4.1 4.2

3.0 3.0 3.4 3.4 3.0 3.1 3.1 3.0 3.3 3.3

24.3

24.9 43.6

26.7 18.0 16.4 21.6 31.6 6.2 6.8

17.5 19.2

5.9 23.6 14.3 15.9 39.8 44.0

31.9 27.6

13.8 15.8 24.7 21.2 13.4 12.1 11.7 12.6 23.8 17.7

10.0 19.6 10.0 20.0

28.9 12.0

10.8 7.5

11.8 12.7 13.0 4.4 5.0

12.3 14.1

11.4 14.5 6.4 8.0

17.9 22.2

14.5 14.9

10.5 10.5 12.0 12.0 10.8 11.0 10.9 10.6 11.6 11.6

10.3

10.5 18.4

12.2

11.2 7.6 6.9 9.1

13.3 2.6 2.9 7.4 8.1

2.5 10.0 6.1 6.7

16.8 18.6

13.5 11.6

5.8 6.7

10.4 8.9 5.7 5.1 5.0 5.3

10.1 7.5

K- See footnotes at end of table. o

Continued—

o 00




purchase

Weight per unit

SQUASH, SUMMER—CONTINUED CANNED, SLICES

KG

FROZEN SLICES: YELLOW KG ZUCCHINI KG

SQUASH, WINTER: FRESH: ACORN WHOLE

KG

BUTTERNUT WHOLE

KG

HUBBARD KG

FROZEN, MASHED KG STRAWBERRIES: FRESH LITER

KG

CANNED #10 CAN KG

Yield as


Kilogram Percent

2.98 58 44

1.00 58 44

1.00 79 1.00 71

0.573 48 61

1.00 48 61

0.785 75 72

1.00 75 72

1.00 66 57 56

1.00 94

0.72 88 1.00 88

86 6.38 100 1.00 100


100 1 ounce 1 cup

DRAINED 1.6 HEATED, DRAINED 2 .2 DRAINED 4.9 HEATED, DRAINED 6.4


BAKED, MASHED PULP 10.4 PEELED, STEAMED, MASHED 8.2 BAKED, MASHED PULP 5.9 PEELED, STEAMED, MASHED 4.6 COOKED CUBE S -~ 4.8 COOKED, MASHED — 5.0 COOKED CUBES 3.8 COOKED, MASHED 3.9 BAKED, PEELED, MASHED 4.3 PEELED, COOKED CUBES 5.0 PEELED, COOKED, MASHED 5.1 HEATED 3 .0

WHOLE 4.5 WHOLE 3.2 CRUSHED 3.3 FRUIT AND JUICE 1.0 FRUIT AND JUICE 2.8

grams

Number

nrilli- meters

11.9 5.8 5.0 15.0 7.6 6.3 35.5 17.2 15.0 44.8 22.7 18.9

22.8 12.7 9.6 25.6 14.1 10.8

89.7 36.7 37.8 66.8 28.9 28.2 50.8 20.8 21.4 37.9 16.4 16.0 30.8 17.1 13.0 42.4 17.8 17.9 24.0 13.3 10.1 33.0 13.9 13.9 37.0 15.1 15.6 41.2 17.5 17.4 43.6 17.9 18.4 25.8 10.6 10.9

24.0 15.8 10.1 17.3 11.4 7.3 27.0 11.6 11.4 8.4 3.5 3.5

24.2 10.0 10.2

FROZEN: SWEETENED :

SLICED KG 1.00

WHOLE KG 1.00

UNSWEETENED KG 1.00

SUCCOTASH : CANNED #10 CAN 2.98

KG 1.00 FROZEN KG 1.00

SWEETPOTATOES: FRESH KG 1.00

CANNED : SYRUP PACK:

CUT #10 CAN 3.06

KG 1.00

WHOLE #10 CAN 3.06

KG 1.00

VACUUM PACK, WHOLE #3 VAC 0.48 KG 1.00

FROZEN IN SYRUP KG 1.00 TANGERINES:

FRESH DOZEN 1.36^ KG 1.00

CANNED KG 1.00

TOMATOES : FRESH KG 1.00


100 60 100 59 100 91

68 68 100

61 80 78 87

66 62 66 62 66 63 66 63 98 98 96

74 74 100 61

99 98

FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED FRUIT AND JUICE- DRAINED

DRAINED DRAINED COOKED, DRAINED—

BAKED IN SKIN, PULP PARED, COOKED SLICES PARED, COOKED, MASHED— BOILED IN SKIN, PULP

DRAINED HEATED, DRAINED— DRAINED HEATED, DRAINED— DRAINED HEATED, DRAINED— DRAINED HEATED, DRAINED— DRAINED DRAINED HEATED

SECTIONS WITH MEMBRANE- SECTIONS WITH MEMBRANE- FRUIT AND JUICE ' DRAINED

WHOLE, TRIMMED— SLICED-

2.8 25.4 10.0 10.7 4.7 39.8 16.7 16.8 2.8 25.3 10.0 10.7 4.8 34.6 16.9 14.6 2.8 10.0

3.1 11.0

1.4 8.5 4.9 3.6 4.2 25.1 14.7 10.6 2.8 19.2 10.0 8.1

4.6 26.1 16.4 11.0 3.5 19.9 12.5 8.4 3.6 32.4 12.8 13.7 3.3 18.3 11.5 7.7

1.4 8.0 4.9 3.4 1.5 8.8 5.3 3.7 4.3 24.5 15.1 10.4 4.6 26.9 16.1 11.4 1.4 7.7 4.9 3.3 1.5 8.7 5.2 3.7 4.3 23.6 15.1 10.0 4.5 26.7 15.9 11.2 6.0 50.5 21.2 21.3 2.9 24.3 10.2 10.2 3.0 23.9 10.4 10.1

2.8 15.8 9.9 6.7 3.8 21.5 13.5 9.1 2.8 24.7 10.0 10.4 4.6 31.0 16.4 13.1

2.9 20.2 10.1 8.5 2.9 18.5 10.2 7.8

Cont inued— O




purchase

Weight per unit

Yield as



1 ounce 1 cup

Kilogram Percent

TOMATOES—CONTINUED FRESH KG

CHERRY KG CANNED, WHOLE AND PEELED-#10 CAN

KG

TOMATO PRODUCTS, CANNED: CATSUP #10 CAN

KG^ CHILI SAUCE #10 CAN

KG JUICE #10 CAN

KG PASTE #10 CAN

KG PUREE #10 CAN

KG SAUCE #10 CAN

KG

grams

Number

"TDD— milli- meters

1.00 96 WEDGES 3.0 19.8 10.4 8.3 1.00 97 STEMMED 2.9 15.4 10.3 6.5 2.89 100 SOLIDS AND LIQUIDS 1.0 8.2 3.5 3.5

100 CHOPPED 1.0 8.0 3.5 3.4 93 SOLIDS AND LIQUIDS HEATED- 1.1 8.8 3.7 3.7 98 HEATED, CHOPPED- 1.0 8.0 3.5 3.4 70 DRAINED- 1.4 12.2 4.9 5.1 32 HEATED, DRAINED- 3.1 26.2 10.8 11.1

1.00 100 SOLIDS AND LIQUID • 2.8 23.7 10.0 10.0 100 CHOPPED 2.8 23.1 10.0 9.7 93 SOLIDS AND LIQUIDS HEATED- 3.0 25.4 10.8 10.7 98 HEATED, CHOPPED- 2.9 23.2 10.2 9.8 70 DRAINED 4.0 35.3 14.3 14.9 32 HEATED, DRAINED- — 8.9 75.9 31.2 32.0

3.26 100 SOLIDS 0.9 8.7 3.1 3.7 1.00 100 SOLIDS 2.8 28.4 10.0 12.0 3.20 100 SOLIDS 0.9 7.7 3.1 3.3 1.00 100 SOLIDS 2.8 24.7 10.0 10.4 2.92 100 JUICE 1.0 8.3 3.4 3.5 1.00 100 JUICE 2.8 24.3 10.0 10.3 3.15 100 SOLIDS 0.9 8.4 3.2 3.5 1.00 100 SOLIDS 2.8 26.3 10.0 11.1 3.00 100 SOLIDS 0.9 8.3 3.3 3.5 1.00 100 SOLIDS 2.8 25.0 10.0 10.5 3.00 100 SOLIDS 0.9 7.9 3.3 3.3 1.00 100 SOLIDS 2.8 23.7 10.0 10.0

TURNIP GREENS: FRESH KG 1.00 CANNED #10 CAN 2.78

KG 1.00

FROZEN KG 1.00 TURNIPS, FRESH KG 1.00

VEGETABLES, MIXED: CANNED #10 CAN 2.95

KG 1.00

FROZEN KG 1.00 DRIED KG 1.00

WATER CHESTNUTS: FRESH KG 1.00

CANNED- KG 1.00 WATERCRESS, FRESH KG 1.00 WATERMELON, FRESH WHOLE 12.18^

KG 1.00

52 COOKED, DRAINED 59 DRAINED 43 DRAINED, HEATED 59 DRAINED 43 DRAINED, HEATED 82 COOKED, DRAINED 79 PARED, CUBED 78 COOKED CUBES 71 COOKED, MASHED

67 DRAINED 61 HEATED, DRAINED 67 DRAINED 61 HEATED, DRAINED 84 COOKED, DRAINED 100 DRY

100 WHOLE 77 PARED 53 PARED, CUBED- 59 DRAINED 92 TRIMMED 57 CUBED 57 CUBED

5.5 1.7 2.4 4.8 6.6 3.5 3.6 3.6 4.0

1.4 1.6 4.2 4.6 3.4 2.8

2.8 3.7 5.3 4.8 3.1 0.4 5.0

27.9 9.7 14.5 26.9 40.2 18.9 16.2 20.5 32.1

8.3 9.7

24.3 28.5 22.3 5.8

26.8 3.6 2.3

28.1

19.2 6.1 8.4 16.9 23.3 12.2 12.7 12.8 14.1

5.1 5.6

14.9 16.4 11.9 10.0

10.0 13.0 18.9 16.9 10.9 1.4

17.5

11.8 4.1 6.1 11.4 17.0 8.0 6.8 8.7 13.5

3.5 4.1 10.3 12.0 9.4 2.4

11.3 1.5 1.0

11.8

BAKED PRODUCTS-CEREALS-FLOURS

BAKED PRODUCTS

BREAD: BOSTON BROWN KG CRACKED WHEAT KG FRENCH KG ITALIAN KG PUMPERNICKLE KG RAISIN KG RYE KG


1.00 100 1.00 100 1.00 100 1.00 100 1.00 100 1.00 100 1.00 100

SLICE- SLICE— SLICE- SLICE— SLICE- SLICE SLICE

2.8 10.0 2.8 10.0 2.8 10.0 2.8 10.0 2.8 10.0 2.8 10.0 2.8 10.0

Continued—

N> TABLE 2.~F00D PURCHASING GUIDE IN METRIC MARKETING UNITS—Continued

[Dashes {--) denote that the number of purchase units was not calculated because (a) the weight/volume equivalent was not available for the food Item, or (b) the food Item is served by the piece rather than by weight or volume.]


purchase




1 ounce 1 cup grains

100 milli- meters

Kilogram Percent

BREAD—CONTINUED V lENNA KG WHITE:

FIRM KG SOFT KG

CRUMB S KG WHOLE WHEAT KG

CAKE: LAYER 8-IN CAKE

9-IN CAKE 12-IN CAKE 14-IN CAKE

LOAF KG SHEET 16X24-IN

CAKE. COOKIES : ASSORTED KG BROWNIES DOZEN BUTTER DOZEN CHOCOLATE DOZEN CREAM FILLED DOZEN FIG BARS DOZEN GINGER SNAPS DOZEN SHORTBREAD DOZEN SUGAR DOZEN VANILLA DOZEN

1.00

1.00 1.00

.00

.00

( = )

C) C) .00

.00

.293

.06 3

.093

.123

.173

.08 3

.093

.113

.053

100

100 100 100 91 100 100 100

100 100 100 100 100 100

100 100 100 100 100 100 100 100 100 100

SLICE

SLICE 2.8 SLICE 2.8 CRUMBS, SOFT 2.8 CRUMBS, TOASTED, DRY 3.1 CUBES, SOFT 2.8 FINE, DRY 2.8 SLICE 2.8

1/12 CAKE — 1/16 CAKE 1/30 CAKE

1/8 CAKE 2.8 2X2-IN PIECE (1/96 CAKE)

COOKIE 2.8 COOKIE COOKIE COOKIE COOKIE COOKIE COOKIE COOKIE COOKIE COOKIE

4.3 4.6 4.0 10.7 10.7

Number

10.0

10.0 10.0 10.0 11.0 10.0 10.0 10.0

10.0

10.0

1.8 1.9 1.7 4.5 4.5

CRACKERS : GRAHAM DOZEN

KG

SALTINES DOZEN KG

SODA DOZEN KG

MISCELLANEOUS : BAGELS DOZEN BISCUITS DOZEN BREAD STICKS DOZEN MELBA TOAST DOZEN MUFFIN:

BRAN, CORN, OR PLAIN DOZEN ENGLISH DOZEN

PRETZELS, SOFT DOZEN RYE WAFERS DOZEN ZWIEBACK DOZEN

PIE 8-IN PIE 9-IN PIE 10-IN PIE

ROLLS : DINNER, PAN, OR YEAST DOZEN FRANKFURTER DOZEN HAMBURGER DOZEN HARD, ROUND, OR KAISER DOZEN HOAGIE OR SUBMARINE DOZEN SWEET DOZEN

CEREALS

BARLEY KG

BRAN: FLAKE S KG FLAKES WITH RAISINS KG SHREDS KG


0.09' 1.00

0.03^ 1.00

0.06^ 1.00

0.68^ 0.34^ 0.10^ 0.05^

0.48^ 0.68^ 0.19' 0.08' 0.09'

C) C) C)

0.34' 0.49' 0.49' 0.6l' 1.62' 0.52'

1.00

1.00 1.00 1.00

100 100 100 100 100 100 100 100

100 100 100 100

100 100 100 100 100 100 100 100

100 100 100 100 100 100

100 379

100 100 100

CRACKER CRACKER CRUMBS CRACKER CRACKER CRUMBS CRACKER CRACKER

BAGEL BISCUIT BREAD STICK- PIECE

MUFFIN MUFFIN PRETZEL WAFER PIECE 1/6 PIE 1/7 PIE 1/8 PIE

ROLL ROLL ROLL ROLL ROLL ROLL

UNCOOKED COOKED-

2.8 2.8

2.8 2.8

2.8

8.4

7.0

2.8 0.7

2.8 2.8 2.8

19.5 4.3

3.4 5.7 7.5

10.0 10.0

10.0 10.0

10.0

10.0 2.6

10.0 10.0 10.0

3.5

3.0

8.2 1.8

1.4 2.4 3.2

Continued—




purchase

BULGUR KG

CORN: FLAKES:

PRE SWEETENED KG UNSWEETENED KG

GRITS : INSTANT KG

QUI CK KG

REGULAR KG

MEAL: DEGERMINATED KG

STONE GROUND KG

PUFFS : PRESWEETENED- KG UNSWEETENED KG

SHREDS KG MACARONI :

ELBOW KG

PROTEIN-FORTIFIED KG

Weight per unit

Yield as


Kilogram Percent

1.00

1.00 1.00

1.00

1.00

1.00

1.00

1.00

1.00 1.00 1.00

1.00

1.00

100 349

100 100 100

100 758 100 610 100 655

100 688 100 784

100 100 100

100 280 100 236

UNCOOKED COOKED

CRUSHED

UNCOOKED PREPARED- UNCOOKED COOKED- UNCOOKED COOKED

UNCOOKED- COOKED UNCOOKED- COOKED

UNCOOKED COOKED UNCOOKED COOKED

Purchase units for 100 p ortions of size 1ndi cated

1 ounce 1 cup 1ÖÖ 100 grams milli-

meters Number

2.8 14.8 10.0 6.2 0.8 4.5 2.9 1.9

2.8 3.8 10.0 1.6 2.8 2.9 10.0 1.2 2.8 8.0 10.0 3.4

2.8 7.9 10.0 3.3 0.4 3.3 1.3 1.4 2.8 16.5 10.0 7.0 0.5 4.0 1.6 1.7 2.8 16.2 10.0 6.8 0.4 3.6 1.5 1.5

2.8 15.1 10.0 6.4 0.4 3.6 1.5 1.5 2.8 13.2 10.0 5.6 0.4 3.2 1.3 1.3

2.8 3.1 10.0 1.3 2.8 1.9 10.0 0.8 2.8 2.9 10.0 1.2

2.8 13.0 10.0 5.5 1.0 4.6 3.6 2.0 2.8 12.5 10.0 5.3 1.2 4,6 4.2 1.9

SPIRAL KG

TWI ST KG

NOODLES : CHOW-MEIN KG EGG: MEDIUM KG

THIN KG

LASAGNA KG

OAT: FLAKES KG PUFF S KG ROLLED OATS:

INSTANT KG

QUI CK KG

REGULAR KG

SHREDS KG RICE:

BROWN: LONG GRAIN KG

SHORT GRAIN KG

FLAKES : PRESWEETENED , KG UNSWEETENED KG

GRANULATED KG

PUFFS KG SHRED S KG

1.00

1.00

1.00

1.00

1.00

1.00

1.00 1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00 1.00 1.00

1.00 1.00

100 250 100 249

100

100 278 100 352 100 221

100 100

100 609 100 646 100 616 100

100 330 100 270

100 100 100 722 100 100

UNCOOKED COOKED UNCOOKED- COOKED

UNCOOKED COOKED UNCOOKED COOKED UNCOOKED PIECES- COOKED

UNCOOKED PREPARED UNCOOKED- COOKED UNCOOKED COOKED

UNCOOKED COOKED UNCOOKED COOKED

UNCOOKED COOKED

2.8 1.1 2.8 1.1

2.8

2.8 1.0 2.8 0.8 2.8 1.3

2.8 2.8

2.8 0.5 2.8 0.4 2.8 0.5 2.8

2.8 0.9 2.8 1.0

2.8 2.8 2.8 0.4 2.8 2.8

8.4 5.4 6.7 4.1

5.2

3.8 4.5 4.5 3.5

9.5

4.0 3.1

8.0 3.9 7.3 3.8 7.5 4.0 4.6

17.6 4.6 19.0 6.8

4.3 2.5 17.6 3.4 1.3 3.3

10.0 4.0 10.0 4.0

10.0

10.0 3.6

10.0 2.8

10.0 4.5

10.0 10.0

10.0 1.6

10.0 1.5

10.0 1.6

10.0

10.0 3.0

10.0 3.7

10.0 10.0 10.0 1.4

10.0 10.0

3.5 2.3 2.8 1.7

2.2

1.6 1.9 1.9 1.5

4.0

1.7 1.3

3.4 1.6 3.1 1.6 3.2 1.7 1.9

7.4 2.0 8.0 2.9

1.8 1.1 7.4 1.4 0.5 1.4

Continued—


[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/volume equivalent was not available for the food item, or (b) the food item Is served by the piece rather than by weight or volume.]


purchase

Weight per unit

Yield as


Kilogram Percent

RICE—CONTINUED WHITE:

PARBOILED KG

PRECOOKED KG

REGULAR: LONG GRAIN KG

MEDIUM GRAIN KG

SHORT GRAIN KG

SPAGHETTI KG

WHEAT: FARINA:

INSTANT KG

QUICK KG

REGULAR KG

FLAKES KG GRANULE S KG INSTANT KG

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00 1.00 1.00

100 367 100 339

100 315 100 311 100 272 100 286

100 650 100 766 100 796 100 100 100 655


1 cup 1 ounce "Tüö" grams

UNCOOKED COOKED UNCOOKED PREPARED WITH BOILING WATER-

UNCOOKED COOKED UNCOOKED • COOKED UNCOOKED COOKED UNCOOKED COOKED-

UNCOOKED PREPARED UNCOOKED COOKED UNCOOKED COOKED

UNCOOKED PREPARED

2.8 0.8 2.8 0.8

2.8 0.9 2.8 0.9 2.8 1.0 2.8 1.0

2.8 0.4 2.8 0.4 2.8 0.4 2.8 2.8 2.8 0.4

Numlier

18.1 5.0 9.9 3.8

19.2 5.0

19.4 5.0

20.0 5.7 7.1 5.5

18.7 3.7

17.7 3.1

18.4 3.0 3.6 11.3 11.5 3.7

10.0 2.7

10.0 2.9

10.0 3.2

10.0 3.2

10.0 3.7

10.0 3.5

10.0 1.5

10.0 1.3

10.0 1.3

10.0 10.0 10.0 1.5

100 milli- meters

7.6 2.1 4.2 1.6

8.1 2.1 8.2 2.1 8.4 2.4 3.0 2.3

7.9 1.6 7.5 1.3 7.8 1.2 1.5 4.8 4.9 1.6

PUFFS : PRE SWEETENED- KG UNSWEETENED- KG

ROLLED WHEAT KG

SHREDS : BISCUITS KG BITE SIZE KG

WHOLE MEAL KG

FLOURS

RYE: DARK KG LIGHT KG

SOY, FULL FAT KG WHEAT: ALL PURPOSE KG BREAD KG CAKE KG GLUTEN KG SELF RISING KG WHOLE KG

1.00 1.00 1.00

1.00 1.00 1.00

1.00 1.00 1.00

1.00 1.00 1.00 1.00 1.00 1.00

100 100 100 542

100 100 100 707

100 100 100

100 100 100 100 100 100

UNCOOKED- COOKED

CRUSHED-

UNCOOKED— COOKED

2.8 2.8 2.8 0.5

2.8 2.8 2.8 0.4

2.8 2.8 2.6

2.8 2.8 2.8 2.8 2.8 2.8

3.4 1.2

13.1 4.2

3.5 4.2 12.5 3.4

12.8 10.1 9.6

12.6 12.3 11.1 13.5 12.7 12.0

10.0 10.0 10.0 1.8

10.0 10.0 10.0 1.4

10.0 10.0 10.0

10.0 10.0 10.0 10.0 10.0 10.0

1.4 0.5 5.5 1.8

1.5 1.8 5.3 1.4

5.4 4.3 4.0

5.3 5.2 4.7 5.7 5.4 5.1

DAIRY PRODUCTS AND EGGS

BUTTER. SEE OTHER FOODS CHEESE : BLUE OR ROQUEFORT KG"*

CAMEMBERT KG"*

CHEDDAR KG "

COTTAGE : CREAM STYLE: LARGE CURD- KG SMALL CURD KG

DRY, NONFAT KG CREAM KG

1.00 1.00 1.00

1.00 1.00 1.00 1.00

100 100 100 100

100 100 100 100

CRUMBLED—

CUBED- SHREDDED—

2.8 2.8 2.8 2.8

2.8 2.8 2.8 2.8

13.5 24.6 13.2 11.3

22.5 21.0 13.6 23.0

10.0 10.0 10.0 10.0

10.0 10.0 10.0 10.0

5.7 10.4 5.6 4.8

9.5 8.9 5.7 9.7

I- See footnotes at end of table. Continued—

00




purchase



Description of portion 1 ounce 1 cup IOÖ lüö grains milli-

meters Kilogram Percent Number

CHEESE—CONTINUED MOZZARELLA KG 1.00 PARMESAN:

CHUNK KG 1.00

GRATED- KG 1.00 SWISS KG '' 1.00

CREAM: HALF AND HALF LITER 1.02 LIGHT OR TABLE LITER"* 1.02 SOUR LITER 1.00 WHIPPING OR HEAVY LITER 1.01

EGGNOG LITER 1.07 ICE CREAM:

BRICK LITER"* 0.56 BULK: REGULAR HARDENED LITER 0.56 RICH HARDENED LITER 0.63 SOFT SERVE LITER 0.74

ICE MILK, BULK: HARDENED LITER 0.56 SOFT SERVE LITER 0.74

MILK: FRESH, FLUID: BUTTERMILK LITER"* 1.04 CHOCOLATE LITER"* 1.06 SKIM • LITER"* 1.04

100

100 100 100 100

100 100 100 100 100 100

100

100 100 100

100 100

100 100 100

CHOPPED

GRATED SHREDDED-

SHREDDED—

WHIPPED

2.8

2.8 2.8 2.8 2.8

2.8 2.8 2.8 2.8 2.8 2.6

5.1

5.1 4.5 3.8

5.0 3.8

2.7 2.7 2.7

11.2

10.6 8.0 8.0 10.8

23.7 23.7 23.7 23.7 11.8 23.7

23.7 23.7 23.7

23.7 23.7

23.7 23.7 23.7

10.0

10.0 10.0 10.0 10.0

9.8 9.8

10.0 9.9 9.9 9.3

23.7 17.8

17.8 16.0 13.5

17.9 13.5

9.6 9.4 9.6

4,7

4.5 3.4 3.4 4.6

10.0 10.0 10.0 10.0 5.0 10.0

10.0

10.0 10.0 10.0

10.0 10.0

10.0 10.0 10.0

WHOLE LITER"*

CANNED: CONDENSED, SWEETENED—KG EVAPORATED :

SKIM KG

WHOLE KG

DRIED: NONFAT:

INSTANT KG

REGULAR KG

WHOLE KG

SHERBET LITER YOGURT :

PART SKIM MILK LITER** WHOLE MILK LITER"*

EGGS: FRESH, LARGE DOZEN

KG

DRIED : WHITES KG WHOLE KG YOLKS KG

FROZEN : WHITES KG WHOLE KG YOLKS KG

1.04

1.00

1.00

1.00

1.00

1.00

1.00

0.82

0.96 1.03

1.50 1.00

1.00 1.00 1.00

1.00 1.00 1.00

100

100

100 193 100 194

100 989 100 989 100 825 100

100 100

88 88 58 30

100 100 100

100 100 100

FULL STRENGTH DILUTED WITH EQUAL PARTS WATER- FULL STRENGTH- DILUTED WITH EQUAL PARTS WATER-

DRY RECONSTITUTED WITH WATER- DRY RECONSTITUTED WITH WATER DRY RECONSTITUTED WITH WATER-

SHELLED— SHELLED- WHITE YOLK

WHITE- EGG YOLK-

WHITE— EGG YOLK

2.7

2.8

2.8 1.5 2.8 1.5

2.8 0.3 2.8 0.3 2.8 0.3 3.5

3.0 2.7

4.7 3.2 4.9 9.4

2.8 2.8 2.8

2.8 2.8 2.8

23.7 9.6

30.6 10.0

25.6 12.7 25.2 12.6

6.8 2.5 12.0 2.4 12.8 3.0

23.7

23.7 23.7

40.6 27.6 41.9 81.0

10.7 8.5 6.7

24.3 24.3 24.3

10.0 5.2 10.0 5.2

10.0 1.0

10.0 1.0

10.0 1.2

12.2

10.4 9.7

16.7 11.4 17.2 33.3

10.0 10.0 10.0

10.0 10.0 10.0

10.0

12.9

10.8 5.4 10.6 5.3

2.9 1.0 5.1 1.0 5.4 1.3

10.0

10.0 10.0

17.1 11.6 17.7 34.2

4.5 3.6 2.8

10.3 10.3 10.3

»- See footnotes at end of table. Continued—

O




purchase

OTHER FOODS

BEVERAGES: COCOA:

INSTANT, SWEETENED- KG "* REGULAR, UNSWEETENED KG

COFFEE : GROUND KG INSTANT : FREEZE DRIED IOO-G"" REGULAR 100-G ""

TEA: BULK 100-G "" INSTANT 50-G

FATS: BUTTER: REGULAR KG ^ WHIPPED KG

LARD KG MARGARINE :

REGULAR KG "" SOFT KG WHIPPED- KG

SALAD DRESSINGS: BLUE CHEESE LITER'' FRENCH : LOW CALORIE LITER REGULAR LITER

Weight per unit

Yield as


Kilogram Percent

Purchase units for luu portions of size 1ndicated

1 ounce 1 cup "TÜIT" grams

Number

1.00 2963 PREPARED BEVERAGE 0.1 0.8 1.00 3078 PREPARED BEVERAGE 0.1 0.8

1.00 1933 PREPARED BEVERAGE 0.1 1.2

0.10 19000 PREPARED BEVERAGE 0.1 0.10 12640 PREPARED BEVERAGE 0.2

0.10 13500 PREPARED BEVERAGE 0.2 0.05 53900 PREPARED BEVERAGE 0.1

1.00 100 2.8 1.00 100 2.8 1.00 . 100 2.8

1.00 100 2.8 1.00 100 2.8 1.00 100 2.8

1.01 100 2.8 23.7

1.07 100 2.6 23.7 1.03 100 2.8 23.7

0.3 0.3

0.5

9.9

9.3 9.7

100 mini- meters

0.3 0.3

0.5

1.3 0.5 0.5 1.9 0.8 0.8

1.8 0.7 0.8 0.9 0.4 0.4

22.7 10.0 9.6 15.1 10.0 6.4 20.5 10.0 8.6

22.5 10.0 9.5 20.8 10.0 8.8 15.1 10.0 6.4

10.0

10.0 10.0

ITALIAN LITER MAYONNAISE: REGULAR LITER

KG*» IMITATION LITER MAYONNAISE-TYPE LITER

KG RUSSIAN LITER** THOUSAND ISLAND LITER**

SALAD OILS LITER SHORTENING, HYDROGENATED KG

TARTAR SAUCE LITER** MISCELLANEOUS :

GELATIN: FLAVORED MIX KG UNFLAVORED lOO-G

MARSHMALLOWS: MINIATURE KG REGULAR-^ KG

MUSTARD: DRY KG PREPARED- LITER**

KG SOUPS :

CANNED: CONDENSED # 10 CAN

#3 CYL KG

READY-TO-SERVE #3 CYL KG

DEHYDRATED MIX: MÜ SHROOM KG ONION KG PEA, GREEN KG TOMATO- KG

1.00 0.97

0.94 1.00 1.02 1.02 1.00 1.05 1.04 0.90

1.00 0.98

1.00 0.10

1.00 1.00

1.00 1.06 1.00

2.95 1.42 1.00 1.42 1.00

1.00 1.00 1.00 1.00

100 100

100 100 100 100 100 100 100 100

100 100

635 6771

100 100

100 100 100

196 196 196 100 100

1502 2528 1252 1540


DILUTED WITH EQUAL PARTS WATER- DILUTED WITH EQUAL PARTS WATER- DILUTED WITH EQUAL PARTS WATER- FULL STRENGTH FULL STRENGTH

PREPARED PREPARED PREPARED PREPARED

2.6 2.9

3.0 2.8 2.8 2.8 2.8 2.7 2.7 3.1

2.8 2.9

0.4 0.4

2.8 2.8

2.8 2.7 2.8

0.5 1.0 1.4 2.0 2.8

0.2 0.1 0.2 0.2

24.3 23.7

23.7 22.3 23.7 23.7 24.0 23.7 23.7 23.7

18.7 23.7

3.8 3.5

5.0 5.7

10.1 23.7 25.1

4.2 8.7 12.2 17.0 24.0

1.6 0.9 1.9 1.6

10.0 10.3

10.6 10.0 9.8 9.8 10.0 9.5 9.6 11.1

10.0 10.2

1.6 1.5

10.0 10.0

10.0 9.4 10.0

1.7 3.6 5.1 7.1

10.0

0.7 0.4 0.8 0.6

10.3 10.0

10.0 9.4 10.0 10.0 10.1 10.0 10.0 10.0

7.9 10.0

1.6 1.5

2.1 2.4

4.3 10.0 10.6

1.8 3.7 5.2 7.2 10.1

0.7 0.4 0.8 0.7


N3




purchase

Weight per unit

Yield as


Kilogram Percent

NUTS: ALMONDS:

IN SHELL KG

SHELLED- KG

BEECHNUTS, IN SHELL KG BRAZIL NUTS:

IN SHELL KG

SHELLED- KG

CASHEWS, SHELLED, SALTED-KG

CHESTNUTS : IN SHELL KG

SHELLED KG COCONUT :

FRESH, IN SHELL KG

CANNED, SHREDDED- KG DRIED :

FLAKES KG SHRED S KG

FROZEN, SHREDDED KG

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00

1.00 1.00 1.00

100 49 100 96 95 61

100 48 100 99 100 99

100 81 100

48 48 100

100 100 100

IN SHELL (49% EDIBLE) SHELLED- NUTMEATS BLANCHED, SALTED BLANCHED, CHOPPED- SHELLED

IN SHELL SHELLED NUTMEATS CHOPPED NUTMEATS CHOPPED

IN SHELL SHELLED NUTMEATS

SHREDDED SHREDDED, PACKED


1 ounce 1 cup "IÜÜ- grains

2.8 5.8 2.8 3.0 3.0 4.6

2.8 5.9 2.8 2.9 2.8 2.9

2.8 3.5 2.8

5.9 5.9 2.8

2.8 2.8 2.8

Number

7.8 29.2 14.3 16.4 13.4

12.2 27.3 13.1 12.2 13.6 13.8

12.0 19.7 16.0

16.7 27.1 8.5

8.8 9.1 7.7

10.0 20.4 10.0 10.4 10.5 16.4

10.0 20.8 10.0 10.1 10.0 10.1

10.0 12.3 10.0

20.8 20.8 10.0

10.0 10.0 10.0

100 nrilli- meters

3.3 12.3 6.0 6.9 5.6

5.1 11.5 5.5 5.2 5.7 5.8

5.1 8.3 6.7

7.0 11.4 3.6

3.7 3.8 3.2

FILBERTS OR HAZEL: IN SHELL KG SHELLED KG

MACAD AMI A: IN SHELL KG SHELLED- KG

PEANUTS : IN SHELL KG

SHELLED KG

SHELLED, SALTED- KG"* PEANUT BUTTER:

CRUNCHY KG SMOOTH KG

PECANS : IN SHELL KG SHELLED KG

PISTACHIOS: IN SHELL KG

SHELLED KG WALNUTS :

BLACK: IN SHELL KG SHELLED KG

ENGLISH OR PERSIAN: IN SHELL KG SHELLED KG

SWEETS : PRESERVES:

APPLE BUTTER #10 CAN KG


1.00 42 1.00 100

99

1.00 35 1.00 100

99

1.00 66 72

1.00 97 97 96

1.00 99

1.00 100 1.00 100

1.00 49 1.00 100

1.00 100 48

1.00 100

1.00 22 1.00 99

1.00 46 1.00 100

99

3.52 100 1.00 100

SHELLED 6.7 NUTME AT S 2.8 CHOPPED 2.9

SHELLED- 8.1 NUTME AT S 2.8 CHOPPED- 2.9

ROASTED, SHELLED, SKINLESS 4.3 SHELLED, SKINLE S S 3.9 WHOLE SKINLESS 2.9 HALVED 2.9 GROUND 3.0 CHOPPED 2.9

2.8 2.8

SHELLED, LARGE HALVES 5.8 HALVED, LARGE 2.8

IN SHELL 2.8 SHELLED 5.9 NUTMEATS 2.8

SHELLED, CHOPPED 12.9 CHOPPED 2.9

SHELLED, HALVED 6.2 HALVED 2.8 CHOPPED 2.9

0.8 2.8

31.9 23.8 13.5 13.4 10.0 5.7 11.3 10.1 4.8

39.7 28.6 16.8 13.9 10.0 5.9 11.6 10.1 4.9

23.0 15.1 9.7 21.1 13.9 8.9 15.7 10.3 6.6 14.8 10.3 6.3 11.8 10.4 5.0 13.9 10.1 5.9

26.1 10.0 11.0 25.1 10.0 10.6

22.0 20.4 9.3 10.8 10.0 4.6

13.3 10.0 5.6 26.0 20.8 11.0 12.5 10.0 5.3

56.8 45.4 24.0 12.6 10.1 5.3

21.7 21.7 9.2 10.0 10.0 4.2 12.1 10.1 5.1

8.0 2.8 3.4 28.2 10.0 11.9

Continued—


[Dashes (--) denote that the number of purchase units was not calculated because (a) the weight/volume equivalent was not available for the food item, or (b) the food item Is served by the piece rather than by weight or volume.]


purchase

Weight per unit

Yield as


SWEETS—CONTINUED PRESERVES—CONTINUED

JAMS AND MARMALADES LITER

JELLIES LITER KG"

SUGARS : BROWN KG BROWN GRANULATED KG CONFECTIONERS KG CUBE S KG GRANULATED- KG"* MAPLE KG

SYRUPS : CORN LITER

KG HONEY, STRAINED LITER

KG' MAPLE LITER

KG"* MOLAS SE S LITER

KG SORGHUM; LITER

KG

Kilogram Percent

1.36 1.00 1.30 1.00

1.00 1.00 1.00 1.00 1.00 1.00

1.37 1.00 1.38 1.00 1.33 1.00 1.30 1.00 1.39 1.00

100 100 100 100

100 100 100 100 100 100

100 100 100 100 100 100 100 100 100 100

PACKED-

UNSIFTED- CUBE

l*urchase units for 100 portions of size indi cated

1 ounce 1 cup "Tür" grains

Number

100 milli- meters

2.1 23.7 7.4 10.0 2.8 32.0 10.0 13.5 2.2 23.7 7.7 10.0 2.8 30.6 10.0 12.9

2.8 21.1 10.0 8.9 2.8 15.2 10.0 6.4 2.8 11.3 10.0 4.8 2.8 10.0 2.8 19.6 10.0 8.3 2.8 10.0

2.1 23.7 7.3 10.0 2.8 32.5 10.0 13.7 2.1 23.7 7.2 10.0 2.8 32.5 10.0 13.7 2.1 23.7 7.5 10.0 2.8 31.5 10.0 13.3 2.2 23.7 7.7 10.0 2.8 30.9 10.0 13.0 2.0 23.7 7.2 10.0 2.8 33.0 10.0 13.9

•^Drained weight. ^The yield is for cooked meat or poultry and is

based on the minimum levels of meat or poultry specified in USDA standards for combination foods (3). See page 11.

^The weight is only a guide because the food varies greatly in size and weight.

'Âlso available as individual portions. ^Purchase unit is one cake or pie and weight varies

greatly with the kind of cake or pie.

TABLE 3.—YIELD OF EDIBLE MEAT^ FROM CARCASS AND WHOLESALE CUTS OF BEEF, LAMB, AND PORK

Beef Yield

Percent

CARCASS 86 WHOLESALE CUTS:

BRISKET AND PLATE 86 CHUCK 85 FLANK 99 FORE SHANK 61 LOIN 88 NECK 7 5 RIB 83 ROUND 90 RUMP 7 9

Lamb Yield^

Percent

CARCAS S 84 WHOLESALE CUTS:

BREAST AND FLANK~90 LEG 85 LOIN 88 NECK 78 RIB 83 SHOULDER 86

Pork Yield 3

Percent

CARCAS S 80 WHOLESALE CUTS:

BACON 9 3 HAM 85 HEAD 48 LOIN 78 SHOULDER 84 SHOULDER, RIBS 40 SPARERIBS 58

Êdible meat consists of lean meat and fat. The remaining percentage consists of bone, ligament, tendon, and skin. Yields are based on information in "Food Yields Summarized by Different Stages of Preparation" ( 7_). Âverage yields for prime, choice, good, and utility grade carcasses.

Întermediate-type hog.

N3 ON

TABLE 4.~PURCHASE UNITS^ FOR FRESH VEGETABLES AND FRUITS

Vegetable or fruit

Purchase unit

APPLES CARTON APRICOTS LUG

CARTON OR BOX CRATE

ARTICHOKES BOX ASPARAGUS CARTON

PYRAMID CRATE AVOCADOS CARTON OR FLAT

4/5 BUSHEL BANANAS CARTON BEANS, GREEN, BUSHEL

WAX, LIMA, BLACKBERRIES TRAY BLUEBERRIE S TRAY BROCCOLI 4/5 BUSHEL

BASKET CARTON

BRUSSELS SPROUTS-CARTON OR DRUM CARTON OR FLAT

CABBAGE 1-3/5 BUSHELS CARTON SACK

CANTALOUPE CRATE CRATE

CARROTS : BUNCHED- CARTON TOPPED BUSHEL

MESH BAG CAULIFLOWER CARTON

CRATE

Weight per unit

Pounds

36 to 45 24 TO 30 12 TO 28 20 TO 26 20 15 TO 17 30 TO 36 12 TO 15 36 TO 40 40 28 TO 32

5-1/2 TO 7-1/2 9 TO 15 15 TO 20 6 20 TO 24 25 7-1/2 TO 8 50 TO 55 45 TO 50 50 TO 60 70 TO 80 35 TO 40

23 TO 27 50 25 TO 55 18 TO 24 45 TO 55

Kilograms

16.3 TO 20.4 11.3 TO 13.6 5.4 TO 12.7 9.1 TO 11.8 9.1 6.8 TO 7.3 13.6 TO 14.5 5.4 TO 6.8 16.3 TO 18.1 18.1 12.7 TO 14.5

2.5 TO 3.4 4.1 TO 6.8 6.8 TO 9.1 2.7 9.1 TO 10.9 11.3 3.4 TO 3.6 22.7 TO 24.9 20.4 TO 22.7 22.7 TO 27.2 31.8 TO 36.3 15.9 TO 18.1

10.4 TO 12.2 22.7 11.3 TO 24.9 8.2 TO 10.9 20.4 TO 24.9

Equivalents as specified

Number

100 TO 140 MEDIUM APPLES 300 TO 360 APRICOTS

4 BASKETS 24 TO 36 ARTICHOKES

175 TO 200 PETITE BANANAS

12 1/2-PINTS 12 PINTS

8 QUARTS 14 TO 18 BUNCHES

12 10-OUNCE CUPS

18 TO 45 MELONS 12, 15, 18, 23 MELONS

24 BUNCHES

9 TO 16 HEADS

CELERY : CALIFORNIA CRATE FLORIDA CRATE

CHERRIES, SWEET—CARTON OR LUG LUG

CHICORY CRATE CARTON BASKET

COLLARDS BUSHEL CRATE

CORN CRATE SACK

CRANBERRIE S CARTON CUCUMBERS BUSHEL

CARTON LUG

EGGPLANT CARTON BUSHEL

ENDIVE AND CARTON OR ESCAROLE. CRATE.

CRATE BUSHEL

GRAPEFRUIT : FLORIDA 4/5 BUSHEL TEXAS 7/10 BUSHEL WESTERN CARTON

GRAPES CARTON OR LUG HONEYDEW CRATE

CARTON KALE BUSHEL

CRATE LEMONS CARTON

60 TO 65 55 TO 60 18 TO 20 12 25 TO 40 18 TO 22 16 18 TO 25 18 to 22 42 TO 50 35 TO 40 24 47 TO 55 22 TO 30 26 TO 32 20 TO 23 30 TO 35 30 TO 36

25 TO 28 25

42 TO 43 40 33 TO 36 17 TO 28 40 TO 50 29 TO 32 18 TO 25 18 TO 22 37 TO 39

27.2 TO 29.5 24.9 TO 27.2 8.2 TO 9.1 5.4 11.3 TO 18.1 8.2 TO 10.0 7.3 8.2 TO 11.3 8.2 TO 10.0 19.1 TO 22.7 15.9 TO 18.1 10.9 21.3 TO 24.9 10.0 TO 13.6 11.8 TO 14.5 9.1 TO 10.4 13.6 TO 15.9 13.6 TO 16.3

11.3 TO 12.7 11.3

19.1 TO 19.5 18.1 15.0 TO 16.3 7.7 TO 12.7 18.1 TO 22.7 13.2 TO 14.5 8.2 TO 11.3 8.2 TO 10.0 16.8 TO 17.7

8 QUARTS

24 QUARTS

54 TO 60 EARS

24 PACKS

18, 24 EGGPLANTS

24 HEADS

4 TO 5 MELONS

140 TO 165 MEDIUM LEMONS

See footnote at end of table. Continued—

00

TABLE 4,—PURCHASE UNITS^ FOR FRESH VEGETABLES AND FRUITS—Contlnued

Vegetable or fruit

Purchase unit

LETTUCE : BOSTON CARTON ICEBERG CARTON LEAF CARTON ROMAINE CRATE

LIMES FLAT CARTON

MANGOS FLAT LUG

MU SHROOMS CARTON BASKET

MUSTARD GREENS BUSHEL CRATE CARTON

NECTARINES CARTON LUG

OKRA BUSHEL CARTON OR

CRATE. BASKET

ONIONS : SPRING CARTON OR

CRATE. MATURE SACK

CARTON ORANGES:

CALIFORNIA 7/10 BUSHEL OR ARIZONA.

FLORIDA 4/5 BUSHEL TEXAS 7/10 BUSHEL

Weight per unit

Pounds

20 TO 24 36 TO 45 10 TO 13 20 TO 25 10 TO 11 20 14 10 TO 11 8 ' 10 10 3 ' ro : 3 18 TO 22 30 TO 32 20 TO 22 19 TO 22 22 TO 29 28 TO 32 15 TO 18

15 TO 18

15 TO 25

25 OR 50 40 TO 50

36 TO 39

45 42 TO 47

Kilograms

9.1 TO 10.9 16.3 TO 20.4 4.5 TO 5.9 9.1 TO 11.3 4.5 TO 5.0 9.1 6.4 4.5 TO 5.0 3.6 TO 4.5 1.4 TO 2.3 8.2 TO 10.0 13.6 TO 14.5 9.1 TO 10.0 8.6 TO 10.0 10.0 TO 13.2 12.7 TO 14.5 6.8 TO 8.2

6.8 TO 8.2

6.8 TO 11.3

11.3 OR 22.7 18.1 TO 22.7

16.3 TO 17.7

20.4 19.1 TO 21.3


Number

24 HEADS 18 TO 30 HEADS

25 TO 35 MEDIUM LIMES

4 QUARTS

64 TO 82 MEDIUM NECTARINES 72 TO 90

12 QUARTS

48 BUNCHES

88, 113, 138 MEDIUM ORANGES

100 TO 125 SMALL ORANGES

PAPAYAS CARTON PARSLEY BUSHEL PARSNIPS BAG

CARTON PEACHES 3/4 BUSHEL

1/2 BUSHEL LUG OR BOX

PEARS CARTON OR BOX

PEAS BUSHEL HAMPER OR

CRATE. PEPPER:

CHILI CARTON OR LUG GREEN BUSHEL

CARTON PINEAPPLE CARTON PLUMS CARTON OR LUG

CRATE POTATOES SACK

CARTON PRUNES CARTON RADISHES, CARTON

TOPPED. BAG RASPBERRIES TRAY RHUBARB CARTON

CARTON OR LUG RUTABAGAS CARTON OR BAG SPINACH BUSHEL

CARTON OR CRATE.

SQUASH : SUMMER CRATE

CARTON LUG

10 4.5 20 TO 25 9.1 TO 11.3 60 BUNCHES 25 11.3 12 5.4 12 BAGS 35 TO 42 15.9 TO 19.1 100 TO 125 MEDIUM

PEACHES 22 TO 28 10.0 TO 12.7 70 TO 90 PEACHES 18 TO 22 8.2 TO 10.0 45 TO 48 20.4 TO 21.8 110 TO 150 MEDIUM

PEARS 28 TO 32 12.7 TO 14.5 24 TO 26 10.9 TO 11.8

16 TO 25 7.3 TO 11.3 25 TO 30 11.3 TO 13.6 27 TO 34 12.2 TO 15.4 20 OR 40 9.1 OR 18.1 28 TO 30 12.7 TO 13.6 4 BASKETS 24 TO 32 10.9 TO 14.5 50 OR 100 22.7 OR 45.4 5, 10, , OR 20 2.3, 4.5, OR 9, .1 30 13.6 11 TO 12 5.0 TO 5.4 40 18.1 5-1/2 TO 7-1/2 2.5 TO 3.4 12 1/2-PINTS 5 2.3 20 9.1 25 OR 50 11.3 OR 22.7 20 TO 25 9.1 TO 11.3 20 TO 22 9.1 TO 10.0

42 TO 45 19.1 TO 20.4 20 TO 25 9.1 TO 11.3 24 TO 28 10.9 TO 12.7

N3 See footnote at end of table. Continued—

00 o

TABLE 4.~PURCHASE UNITS^ FOR FBESH VEGETABLES AND FRUITS—Continued

Vegetable or fruit

Purchase unit

SQUASH—CONTINUED WINTER BUSHEL

CRATE CARTON

STRAWBERRIE S TRAY CRATE

SWEETPOTATOE S BUSHEL CARTON

TANGERINES : CALIFORNIA CARTON

FLORIDA CRATE

TOMATOES: CHERRY CARTON OTHERS CARTON

TURNIP GREENS BUSHEL CRATE CARTON

TURNIPS, BUSHEL TOPPED. BAG

CARTON WATERMELON BULK

Weight per unit

Pounds

40 TO 50 20 TO 25 10 TO 12 32 50 38 TO 42

23 TO 30

45 TO 50

16 OR 18 20 OR 30 18 TO 22 30 TO 32 20 TO 22 50 25 OR 50 24 15 TO 18 19 TO 28

Kilograms

22.7 18.1 TO 22.7 9.1 TO 11.3 4.5 TO 5.4 14.5 22.7 17.2 TO 19.1

10.4 TO 13.6

20.4 TO 22.7

7.3 OR 8.2 9.1 OR 13.6 8.2 TO 10.0 13.6 TO 14.5 9.1 TO 10.0 22.7 11.3 OR 22.7 10.9 6.8 TO 8.2 8.6 TO 12.7


Number

12 PINTS 16 QUARTS

120 TO 176 MEDIUM TANGERINES

210 TO 294 SMALL TANGERINES

12 PINTS

1 SMALL MELON 1 MEDIUM MELON

Information was adapted primarily from "Food Purchasing Pointers for School Food Service" (6^) and "Conversion Factors and Weights and Measures" (10),

TABLE 5.~PURCHASE UNITS 1 FOR FROZEN VEGETABLES AND FRUITS

Vegetable or fruit

Weight per purchase unit

Food service (Institutional) packs

Pounds

APPLES 20 AND UNDER APRI COTS ARTICHOKES 2 TO 2-1/2 ASPARAGUS 2-1 / 2

BEANS : GREEN 2 TO 2-1/2, 15 TO 30 ITALIAN 2 TO 2-1/2 LIMA, BABY 2 TO 3, 20 LIMA, FORDHOOK 2 TO 5 , 20 WAX 2 TO 2-1/2

BLACKBERRIE S BLUEBERRIES 10 AND UNDER BOYSENBERRIE S BROCCOLI 2 TO 3, 7 TO 20 BRUSSELS SPROUTS 2 TO 2-1/2 CARROTS 2 TO 5, 15 TO 20 CAULIFLOWER 2 TO 2-1/2, 10 TO 20 CELERY CHERRIES (RED, 15 AND UNDER

SOUR, PITTED). COLLARDS 2-1/2 TO 3 CORN:

ON COB 48 TO 96 EARS CUT 2 TO 5, 20

CURRANTS

Kilograms

9.1 AND UNDER

0.9 TO 1.1 1.1

0.9 TO 1.1, 6.8 TO 13.6 0.9 TO 1.1 0.9 TO 1.4, 9.1 0.9 TO 2.3, 9.1 0.9 TO 1.1

4.5 AND UNDER

0.9 TO 1.4, 3.2 TO 9.1 0.9 TO 1.1 0.9 TO 2.3, 6.8 TO 9.1 0.9 TO 1.1, 4.5 TO 9.1

6.8 AND UNDER

1.1 TO 1.4

48 TO 96 EARS 0.9 TO 2.3, 9.1

Bulk packs

Pounds

25 AND OVER 28 AND OVER 50 20 TO 60

31 TO 60 20 TO 60 24 TO 90 31 TO 60 30 TO 60 28 TO OVER 30 OVER 10 28 TO OVER 30 24 TO OVER 60 18 TO 60 21 TO 60 X^ 20 TO 60 25 AND OVER

KiXograms

11.3 AND OVER 12.7 AND OVER 22.7 9.1 TO 27.2

14.1 TO 27.2 9.1 TO 27.2 10.9 TO 40.8 14.1 TO 27.2 13.6 to 27.2 12.7 TO OVER 13.6 OVER 4.5 12.7 TO OVER 13.6 10.9 TO OVER 27.2 8.2 TO 27.2 9.5 TO 27.2 X^ 9.1 TO 27.2 11.3 AND OVER

30 TO 70 X^

13.6 TO 31.8 v2

U)


U)

TABLE 6.—PURCHASE UNITS 1 FOR FROZEN VEGETABLES AND FRUITS—Continued

Vegetable Weight per purchase unit or fruit ~ — —

Food service (institutional) packs Bulk packs

^^""'^^ Kilograms pounds Kilograms

^^""' ^° ^° ™°E^ ^-5 AND UNDER 10 AND OVER 4 «5 ANn OUTTP MISCELLANEOUS. ^ ^'^ ^° ^^^^

KALE 2 TO 3 0.9 TO 1.4 LOGANBERRIES oo ,„^ ^„ -, MUSTARD GREENS 2-1/2 TO 3 1.1 TO 1.4 TOÔVER 30 12.7 TOÔVER 13.6 OKRA 2 TO 5, 10 TO 20 0.9 TO 2.*3, 4.5 TO 9.1 X^ ~~ Y2 ONIONS 3 TO 20 1.4 TO 9.1 x^ ^^ PEACHES 10 AND UNDER 4.5 AND UNDER 10 AND OVER 4.5 AND OVER

BLACKEYE 2-1/2 TO 20 1.1 TO 9.1 x^ x^

PH?S:~-::~-:5 II lö '^ ™ '" 2.1 ™ ¡f - ™ - n ™ - u-i^™.. a PLUMS AND PRUNES __ 7^ . '^'^ ^^ 27.2 POTATOES: ^"^ °^^^ ^'^ ^^ OVER FRENCH FRIED- -4-1/2 TO 5. 30 TO 50 2.0 TO 2.3, 13.6 TO 22.7 HASHED BROWN 5, 13-1/2 TO 50 2.3, 6.1 TO 22.7 MISCELLANEOUS 5 TO 60 2.3 TO 27 2 Y2 V2 ~ ~

PUMPKIN 2-1/2 TO 8 l.l TO 3.6 x^ y^ RASPBERRIES : ^

BLACK ^„ . RED- 6_,/o o o ~~ ^^ ^^ ^^^^ 12.7 AND OVER

'^ 2.9 28 TO 30 AND 12.7 TO 13.6

SPINACH 3 TO 20 1.4 TO 9.1 x^ yt SQUASH: ^ ^

SUMMER 2 TO 3 0.9 TO 1.4 x^ Y2 WINTER- 2-1/2 TO 8 l.l TO 3.6 x^ x^

STRAWBERRIES 6 TO 6-1/2 SWEET POTATOES 2-1/2 TO 20 TURNIP GREENS 2 TO 3 TURNIPS 2 TO 10 VEGETABLES :

MISCELLANEOUS 2 TO 3, 8 TO 30 MIXED 2 TO 2-1/2, 20

2.7 TO 2.9 1.1 TO 9.1 0.9 TO 1.4 0.9 TO 4.5

0.9 TO 1.4, 3.6 TO 13.6 0.9 TO 1.1, 9.1

10 AND OVER v2

X^

31 TO 60 30 AND OVER

4.5 AND OVER

X^

14.1 TO 27.2 13.6 AND OVER

•Înformation was adapted from "Frozen Food Pack Statistics" (2^). ^Size of bulk pack was not indicated.

Ü0

TABLE 6.—COMMON CAN AND JAR SIZES

measure per can per can case Cyl 2-1/1 303

Pounds Ounces Grams Fluid Liters Number Number ounces

m^'lTo'oV'f.n '' ™ '" "L'lf " '■'" ''■'' " '•»»o '■''" '-"3 '-"^ ^-^83

z:"ï;;-'-U' =°™" ^*;^3r ^^ --^^ ^-^ >^ ».«y^ 1.000 1.735 2.517 3.061

Zi'l'inr'tn " ™ '' 15,™ ^^ »-'^ '•" " "-"^ 0-"' '-000 1.452 1.765

ao'7Vm'''■u^f "™" ^^5™ '^ "■" '■'' '" »•'«' 0.3,7 0.689 1.000 1.216

?3¿3lW"°-KOr '' ™ " IL™ '*-"' "•" '-«^ '' »•'" »•'" »-"^ 0-822 1.000 NO. 300 0.84 TO 13-1/2 TO 16 383 TO i'^ n QQ ^ íL, (300X407) 1.00 ^ "^ ™ " 383^TO 13 0.39 1.64 24 0.139 0.294 0.511 0.741 0.901

(2;i740™r"°-o!7r '" ™ "-"' I^V '-'" '■'' '•'' '' »•'°° »-^'^ O-^" 0-"3 0.648

«ulWîy '™' 1?5™ '-"^ "•" »•" Í« 0.079 0.167 0.29. 0.421 0.514 72

^The nu..er designated by thecanning industry to ^fîl^ll¿l\l^-^^^^^

Ife ^^^^^^^l^^s^^ ^:¡S^^s ôfafirJîLs! 'll dimensions of a No. 10 can a.e 6-3/16 ine.es

^^rrtVefg^t irrs t^trtfe^denirt/irr^d! -L^£;í:,îi:.T:ar:rappie ..tte. weighs m o.

'''3S::\'Jor:;tion t« substitute different size cans for that listed in column 1 ^-^--P^tsy'No^'tSân Ir No. 10 can, 2.12 No. 3 Cyl or 3.673 No. 2-1/2 cans may be used. In place of a No. 2 can, 0.187 No. 10

1.216 No. 303 cans may be used. M o i/o oon ■^Capacity of a No. 2-1/2 glass container is approximately the same as a No. 2-1/2 can. ^Capacity of a No. 303 glass container is approximately that of a No. 303 can.

u> ON

TABLE 7.~FACT0RS TO USE FOR CALCULATING PURCHASE UNITS NEEDED FOR 100 PORTIONS OF SELECTED SIZES

Portion size Portion equivalency factor« Factor A (1 cup) Factor B (100 millHiters) ^

SCOOP NUMBER: 6 8

10

Q ^ g -I Q ^5Q Q ^ l^ Q

12 Q ^33 16 20- 24- 30- 40- 50- 60 70

100

0.25 0.20 0.17 0.13 0.10 0.08 0.07 —0.06 —0.04

TEASPOON 0.021

TABLESPOON o .062

0.125 0.25

1/2 5/8 2/3 3/4 7/8

-0.38 0.50 0.62 0.67 0.75 0.88

1.58 1.18 0.95 0.79 0.59 0.47 0.39 0.32 0.24 0.19 0.16 0.14 0.09

0.049

0.148

CUPS: 1/8 1/4 1/3 0,33 ^^^^ J/Ö n.-îs « —

0.30 0.59

0.89 1.18 1.48 1.59 1.78 2.07

ô'^î!^ ^^''î°'' ^^^"^ represents the part of a cup (or 100 milliliters) eaual to 0 6% r^''f^r'i'°" ''^"- '°^ ^'^^'»Pl^' ^ ""™ber 6 scoop is ecuivaíe^t to 0.67 cup or 1.58 times 100 or 158 milliliters. equivalent

TABLE 8.—WEIQHT EQUIVALENTS IN CUSTOMARY AND METRIC UNITS

Ounces Pounds Kilograms Grams

0.35 0.02 0.01 10 1. 0.06 0.03 28 1.8 0.11 0.05 50 2 0.12 0.06 57 3 0.19 0.09 85 3.5 0.22 0.10 100 4 0.25 0.11 113 5 0.31 0.14 142 6 0.38 0.17 170 7 0.44 0.20 198 7.1 0.44 0.20 200 8 0.50 0.23 227 9 0.56 0.26 255

10 0.62 0.28 283 11 0.69 0.31 312 12 0.75 0.34 340 13 0.81 0.37 369 14 0.88 0.40 397 15 0.94 0.42 425 16 1.00 0.45 454 17.6 1.10 0.50 500 32 2.00 0.91 907 35.3 2.20 1.00 1,000 48 3.00 1.36 1,361

00

TABLE 9.~VOLUME EQUIVALENTS IN CUSTOMARY AND METRIC UNITS

Measure Teaspoons Tablespoons

CUSTOMARY 1 TEASPOON 1 1 TABLESPOON 3 1 FLUID OUNCE 6 1/4 CUP 12 3/8 CUP 18 1/2 CUP 1 CUP 1 QUART 2 QUARTS 1 GALLON

METRIC 1 MILLILITER 0.20 2 MILLILITERS 0.41 5 MILLILITERS 1.01 15 MILLILITERS 3.04 25 MILLILITERS 5.07 50 MILLILITERS 10.14 100 MILLILITERS 125 MILLILITERS 250 MILLILITERS 500 MILLILITERS 1 LITER 2 LITERS 4 LITERS

0.33 1 2 4 6 8

16

0.14 0.34 1.01 1.69 3.38 6.76

Fluid Cups Quarts ounces

0.17 _.-

0.5 0.062 —__

1 0.125

2 0.25

3 0.38

4 0.50 0.125 8 1 0.25

32 4 1 64 8 2

128 16 4

0.14

0.51

0.85 0.11 1.69 0.21 3.38 0.42 4.23 0.53 8.45 1.06 16.90 2.11 33.81 4.23 67.63 8.45 135.26 16.91

0.11 0.13 0.26 0.53 1.06 2.11 4.23

Gallons

0.06 0.25 0.50 1

0.13 0.26 0.53 1.06

Liters Milliliters

0.005 4.93 0.015 14.8 0.030 30 0.06 59 0.09 89 0.12 118 0.24 237 0.95 946 1.89 1,892 3.78 3,785

0.001 1 0.002 2 0.005 5 0.015 15 0.025 25 0.050 50 0.10 100 0.12 125 0.25 250 0.50 500 1.00 1,000 2.00 2,000 4.00 4,000

TABLE 10.—APPROXIMATE SCOOP EQUIVALENTS

Scoop No.^ Cups Tablespoons Milliliters

6 0.67 10.7 158 8 0.50 8.0 118

10 0.40 6.4 95 12 0.33 5.3 79 16 0.25 4.0 59 20 0.20 3.2 47 24 0.17 2.7 39 30 0.13 2.1 32 40 0.10 1.6 24 50 0.08 1.3 19 60 0.07 1.1 16 70 0.06 0.9 14 100 0.04 0.6 9

^The number of the scoop indicates the number of scoopfuls in one quart.

INDEX OF FOODS

Page

ALMONDS 66, 122 APPLE BUTTER 68,' 123 APPLES 26, 82, 126 [ 131 APPLESAUCE 27 83 APRICOTS 27, 83, 126,'l31 ARTICHOKES 28, 84, 126, 131 ASPARAGUS 28, 84, 126, 131 AVOCADOS 28, 84, 126

BACON 17^ 73^ 125 BAGELS 57^ 113 BAKED PRODUCTS 55' m BANANAS 29, 85 [ 126 BARBECUE SAUCE WITH MEAT 17 73 BARLEY 57 , ' 113 BEANS 29, 85, 126, 131 BEAN SPROUTS 32, 88 BEECHNUTS 66, ' 122 BEEF 13, 69, 125 BEEF A LA MODE 17, 73 BEEF STROGANOFF 17 [ 73 BEET GREENS 32 ' 88 BEETS 32', 88 BISCUITS 57, 113 BLACKBERRIES 33, 89, 126', 131 BLACK-EYED BEANS OR PEAS 29, 85, 132 BLUEBERRIES 33, 89, 126 [ 131 BLUEFISH 24, 80 BOYSENBERRIES 33, 89 , ' 131 BRAN : FLAKES 57, 113 SHRED S 57' 113

BRAZIL NUTS 66,' 122 BREAD 55, 56 BREAD STICKS 57,'113 BREAST, LAMB 1 125 BRISKET, BEEF 13, 69, 125 BROCCOLI 33, 89, 126, 131 BROILER-FRYER CHICKEN •— 21, 77 BRUSSELS SPROUTS 33, 89, 126,'131 BULGUR 58, 114 BUTTER 64, 120

CABBAGE 34, 90, 126 CABBAGE, CELERY 34, 90 CABBAGE, CHINESE 34,' 90 CAKE 56 , ' 112 CALABAZA 34, 99 CANADIAN BACON 17 ' 73 CANTALOUPE 34, 90,'126 CAPON CHICKEN 1- 21 ,77 CARROTS 34, 90, 126, 131

140

Page

CASHEW NUTS 66, 122 CAULIFLOWER 35, 91, 126, 131 CELERY 35, 91, 127, 131 CEREALS ^'^ y 113 CHARD, SWISS 35, 91 CHEESE 61, 117 CHERRIES 36, 92, 127, 131 CHESTNUTS 66, 122 CHICKEN 20, 76 CHICKEN COMBINATIONS 22, 78 CHICKEN PARTS- 20, 76 CHICKPEAS 29, 85 CHICORY 37, 93, 127 CHOPS : LAMB 16, 72 PORK 18 » 74 VEAL 19, 75

CHUCK : BEEF 13, 69, 125 VEAL 19, 75

CLAMS 23, 79 COCOA 64, 120 COCONUT 66, 67, 122 COD 24 , 80 COFFEE 64, 120 COLLARDS 37, 93, 127, 131 COOKIES 56, 112 CORN 37, 93, 127, 131 CORN :

CHIPS 38, 94 FLAKES 58, 114 GRITS 58, 114 PUFFS 58, 114 SHREDS 58, 114 SYRUP 68, 124

CORNED BEEF 13, 69 CORNISH GAME HEN 21, 77 CORNMEAL 58, 114 COWPEAS 29,85 CRAB MEAT 23, 79 CRACKERS 56, 113 CRANBERRIES 38, 94, 127 CREAM 62, 118 CREAMED POULTRY 22, 78 CREPE, MEAT 17, 73 CROQUETTE : MEAT 17, 73 POULTRY 22, 78

CUCUMBERS 38, 94, 127 CURRANTS 38, 94, 131 CUTLET, VEAL 19, 75

141

Page

DATES- DUCK—

38, 94 22, 78

EGGNOG EGGPLANT- EGGS ENDIVE ESCAROLE-

62, 118 38, 94, 127 63, 119 38, 94, 127 38, 94, 127

FARINA- FIGS FILBERTS FISH:

FILLETS PORTIONS STEAKS STICKS

FLAKED CEREALS; BRAN CORN OAT RICE WHEAT

FLANK: BEEF

60, 116 -39, 95 67, 123

■ 24, 80 ■ 24, 80 • 25, 81 ■ 25, 81

~ 57, 113 ~ 58, 114 — 59, 115 — 59, 115 — 60, 116

LAMB FLOUNDER FLOURS FORESHANK, BEEF- FRANKFURTER FRUITS, MIXED-

14, 70, 125 125 24, 80 61, 117 125 17, 73 39, 95, 132

GARBANZO BEANS- GELATIN GIBLETS:

CHICKEN TURKEY

GOOSE

~ 29 ■ 65,

GRAPEFRUIT GRAPEFRUIT AND ORANGE SECTIONS GRAPE S GREAT NORTHERN BEANS GREEN BEANS GROUND MEAT:

BEEF

20 23 22 39, 95, 40 40, 96, 29 29

, 85 121

. 76

. 79 , 78 127

, 96 127

, 85 . 85

LAMB PORK TURKEY- VEAL

14, 70 16 17 23 19

, 72 , 73 . 79 , 75

142

Page

HADDOCK 24 , 80 HALIBUT 25, 81 HAM, PORK 17, 73, 125 HASH:

MEAT 17, 23 POULTRY 22, 78

HEAD, PORK 125 HEART:

BEEF 1^> 70 CHICKEN 20, 76 TURKEY 23, 79 VEAL 19, 75

HOMINY 40, 96 HONEY 68, 124 HONEYDEW MELON 40, 96, 127

ICE CREAM 62, 118 ICE MILK 62, 118

JAMS 68, 124 JELLIES 68, 124

KALE 40, 96, 127, 132 KIDNEY :

BEEF 14, 70 TURKEY 23, 79

KIDNEY BEANS 30, 86 KOHLRABI 41, 97

LAMB 16, 72, 125 LARD 64, 120 LEG:

LAMB 16, 72, 125 PORK 17, 73 VEAL 19, 75

LEMON JUICE 41, 97 LEMONS 41, 97, 127 LENTILS 41, 97 LETTUCE 41, 97, 128 LIMA BEANS 31, 87, 126 LIMES 41, 97, 128 LIVER :

BEEF 14, 70 CALF 19, 75 CHICKEN 20, 76 PORK 18, 74 VEAL 19, 75

LOG ANBERRIE S 13 2 LOIN:

BEEF 125 LAMB 12 5 PORK 18, 74, 125

143

Page

LUNCHEON MEAT 17, 73 LYCHEES 41, 97

MACADEMIA NUTS 67, 123 MACARONI 58, 114 MACKEREL 25, 81 MANGOES 41, 97, 128 MARGARINE 64, 120 MARMALADES 68, 124 MARSHMALL0V7S 65, 121 MEAT COMBINATIONS 17, 73 MELBA TOAST 57, 113 MILK 62, 118 MOLASSES 68, 124 MUFFINS 57, 113 MUNG BEANS 31, 87 MUSHROOMS 41, 97, 128 MUSTARD 65, 121 MUSTARD GREENS 41, 97, 128, 132

NAME 42, 98 NAVY BEANS 31, 87 NECK:

BEEF 125 LAMB 125

NECTARINES 42, 98, 128 NOODLES 59, 115 NUTS 66, 122

OAT: FLAKES 59, 115 PUFFS 59, 115 SHREDS 59, 115

OATS, ROLLED 59, 115 OKRA 42, 98, 128, 132 OKRA WITH TOMATOES 42, 98 OLIVES 43, 99 ONIONS 43, 99, 128, 132 ORANGE AND GRAPEFRUIT SECTIONS 40, 96 ORANGE JUICE 44, 100 ORANGES 43, 99, 128 OXTAILS, BEEF 14, 70 OYSTERS 25, 81

PAELLA, POULTRY 22, 78 PAPAYA 44, 100, 129 PARSLEY 44, 100, 129 PARSNIPS 44, 100, 129 PEACHES 44, 100, 129, 132 PEANUT BUTTER 67, 123 PEANUTS 67, 123

144

Page

PEARS ^5, 101, 129 PEAS, GREEN ^6, 102, 132 PEAS AND CARROTS ^6, 102 PECANS ^^ y ^^^ PEPPERS, GREEN -^7, 103, 129, 132 PICKLE RELISH, SWEET ^7, 103 PICKLES ^7, 103 PXE 37, 113 PIMIENTOS ^7, 103 PINEAPPLE ^7, 103, 129 PINTO BEANS 31, 87 PISTACHIO NUTS 67, 123 PLANTAINS *8, 104 PLATE :

BEEF 125 VEAL 20, 76

PLUMS 48, 104, 129, 132 POLLOCK 24, 80 POULTRY 20, 76 POULTRY COMBINATIONS 22, 78 POULTRY WITH GRAVY 22, 78 PORK 17, 73, 125 POTATOES 49, 105, 129, 132 PRESERVES 68, 124 PRETZELS 37, 113 PRUNES 49, 105, 129, 132 PUFFED CEREALS:

CORN 38, 114 OAT 39, 115 RICE 59, 115 WHEAT 61, 117

PUMPKIN 50, 106, 132

RADISHES 50, 106, 129 RAISINS 50, 106 RASPBERRIES 50, 106, 129, 132 RHUBARB 51, 107, 129, 132 RIB:

BEEF 14, 70, 125 LAMB 16, 72, 125 PORK 125 VEAL 20, 76

RICE : BROWN 59, 115 GRANULATED 59, 115 WHITE 60, 116

RICE FLAKES 59, 115 RICE PUFFS 59, 115 RICE SHREDS 59, 115 ROASTER CHICKEN 21, 77

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ROASTS : BOSTON BUTT, PORK 18 74 BRISKET, BEEF I3* 59 CHUCK:

BEEF VEAL

HAM, PORK LEG:

LAMB PORK VEAL

RIB: BEEF LAMB VEAL

ROUND: BEEF VEAL

RUMP, BEEF- SHOULDER: LAMB PORK VEAL

SIRLOIN, BEEF ROLLS ROUND:

BEEF VEAL

SALAD: MEAT POULTRY-

13, 69 19, 75 17, 73

16, 72 17, 73

19, 75 LOIN, PORK 18 74 PLATE, VEAL 20,' 76

- 14, 70 - 16, 72 - 20, 76

- 15, 71 - 19, 75 - 15, 71

- 17, 73 - 18, 74 - 19, 75 - 15, 71 57, 113

j5^ 7j^ ^25 19, 75

RUMP, BEEF 15 71 125 RUTABAGAS 51,'107 [ 129 RYE FLOUR : 51 ny RYE WAFERS 57' 107

. 17, 73 22, 78

SALAD DRESSING 64 120 SALAD OIL 55* 121 SALMON 25 81 SARDINES, MAINE 25' 81 SAUERBRATEN ' SAUERKRAUT SAUSAGE SCALLOPINE: MEAT

17, 73 51, 107 19, 75

__ 17 73 PiÛLTRY 22 78

SCALLOPS 25 81 SHERBET~"~~~""""'~----'——-•--•—————————--.—————————--_--.-._.«._.»._._._.^^^_. ¿TO 1 "I Q

SHORT RIBS, BEEF 25 71 SHORTENING 55 '221

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SHOULDER : LAMB PORK VEAL

SHREDDED CEREALS: BRAN CORN OATS RICE WHEAT

SHRIMP

17, 73, 125 18, 74, 125 19, 75

SOLE SORGHUM- SOUPS SOYBEANS SOY FLOUR SPAGHETTI SPANISH RICE WITH BEEF— SPARERIBS, PORK SPINACH SQUASH :

SUMMER WINTER

STEAKS : CHUCK, BEEF CLUB, BEEF FILET MIGNON, BEEF FLANK, BEEF HALIBUT PORTERHOUSE, BEEF RIB, BEEF ROUND, BEEF SALMON SIRLOIN, BEEF T-BONE

STEW MEAT STEWER CHICKEN STEW MEAT:

BEEF- LAMB- PORK- VEAL-

STRAWBERRIES- STROGANOFF:

BEEF- POULTRY

SUCCOTASH SUGAR SWEETPOTATOES- SYRUPS

57, 113 58, 114 59, 115 59, 115 61, 117 25, 81 24, 80 68, 124 65, 66 31, 87 61, 117 60, 116 17, 73 19, 75, 125 51, 107, 129, 132

51, 107, 129, 132 52, 108, 130, 132

13, 69 14, 70 15, 71 14, 70 25, 81 15, 71 14, 70 15, 71 25, 81 15, 71 15, 71 17, 73 21, 77

16, 72 17, 73 19, 75

20 52, 108, 130,

17 22

76 133

73 78

53, 109 68, 124 53, 109, 130, 133 68, 124

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TANGERINES 53, 109, 130 TARTAR SAUCE 65, 121 TEA 64, 120 TOMATO :

CATSUP 54, 110 CHILI SAUCE 54, 110 JUICE 54, 110 PASTE 54, 110 PUREE 54, 110 SAUCE 54, 110

TOMATOES 53, 109, 130 TONGUE, BEEF 16, 72 TROUT, GREY 24, 80 TUNA 25, 81 TURKEY 23, 79 TURKEY COMBINATIONS 22,78 TURKEY PARTS 23, 79 TURKEY ROAST 23, 79 TURKEY ROLL 23, 79 TURNIP GREENS 55, 111, 130, 133 TURNIPS 55, 111, 130, 133

VEAL 19, 75 VEGETABLES, MIXED- 55, 111, 133 VIENNA SAUSAGE 17, 73

WALNUTS 67, 123 WATER CHESTNUTS 55, 111 WATER CRESS 55, 111 WATERMELON 55, 111, 130 WAX BEANS 32, 88 WHEAT:

FARINA 60, 116 FLAKES 60, 116 FLOUR 61, 117 GRANULES 60, 116 INSTANT 60, 116 PUFFS 61, 117 ROLLED 61, 117 SHREDS 61, 117 WHOLE MEAL 61, 117

WHITING 24, 80

YOGURT 63, 119

ZUCCHINI 51, 108 ZWIEBACK 57, 113

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