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A o/y4h
/^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
Food Purchasing Guide for Group Feeding Olive M. Batcher
Agriculture Handbook Number 284
U.S. Department of Agriculture
Human Nutrition Information Service
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
Human Nutrition Information Service
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the preparation of this buying guide for institutions was derived primarily from publications listed as references and unpublished laboratory data.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 prepara- tion 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
Food Purchasing Guide for Group Feeding Olive M. Batcher
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 prepara- tion, 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 serv- ing 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
^Underlined 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 poul- try 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-milli- liter 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
^Abbreviations 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 correspond- ing 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 por- tions 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?
'^Instead 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 remain- ing 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); there- fore, 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 pur- chase 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 table- spoons, 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 fi^i^ ^^^^^ 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 ^oip
l^urchase 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
Food as purchased Unit of
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
l^urchase 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"!:::.]
Food as purchased Unit of
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
TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued
Food as purchased Unit of
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—
TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued
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
served Description of portion
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
Description of portion
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—
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 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 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.]
Food as purchased Unit Weight Yield of per as
purchase unit served Description of portion
Purchase units for 100 portions of size indicated
1 ounce 1 cup grams
10Û nri 11 i - meters
Pound Percent Number
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
See footnotes at end of table. Continued—
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 eoijiv;,ipnt was not available for the food item, or (b) the food item is served by the piece rather than by StTr volume
Food as purchased Unit of
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
served Description of portion
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
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 eauivalpnt was not available for the food item, or (b) the food item is served by the piece rather than by SeïShtTr volu^
Food as purchased Unit of
purchase
Weight per unit
Yield as
served
" Purchase units for luu portions of size indicated
Description of portion 1 ounce 1 cup
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
COOKED, DRAINED 7.8 COOKED, DRAINED 7.2
COOKED, DRAINED 7.6 COOKED, DRAINED 6.5
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—
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 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 Description of portion
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
See footnotes at end of table.
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^
Food as purchased Unit of
purchase
Wei ght per unit
Yield as
served
"^ Purchase units for luu portions of size 1ndicated
Description of portion 1 ounce 1 cup
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
See footnotes at end of table.
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.]
Food as purchased Unit of
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
served Description of portion
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
Purchase units for luu portions of size indicated
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
See footnotes at end of table. Continued—
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.]
Food as purchased Unit of
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
Purchase units for luu portions of size indicated
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
See footnotes at end of table.
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
TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued
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
served Description of portion
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
See footnotes at end of table.
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>
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 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 Description of portion
Purchase units for lUU portions of size indicated
1 ounce 1 cup "TÜÖ~ grams
Pound Percent Number
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
See footnotes at end of table.
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>-
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 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 of
purchase
Weight Yield per as unit served
Description of portion 1 ounce 1 cup
Pound Percent
Purchase units for lüü portions of size indicated
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
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 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 of
purchase
Weight per unit
Yield as
served Description of portion 1 ounce 1 cup
Pound Percent
Purchase units for lüü portions of size indicated
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
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 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 of
purchase
Wei ght per unit
Yield as
served Description of portion 1 ounce 1 cup
Purchase units for lüü portions of size indicated
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
See footnotes at end of table. Continued—
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 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 of
purchase
Weight Yield per as unit served
Description of portion
Purchase units for lüü portions of size indicated
1 ounce 1 cup" grams
100 milli- meters
Pound Percent Number
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
COOKED, DRAINED 7.9 COOKED, DRAINED 8.8
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:>
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 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 Description of portion
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
See footnotes at end of table.
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
[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 of
purchase
Weight per unit
Yield as
served
Pound Percent
Description of portion
Purchase units for lüü portions of size indicated
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
See footnotes at end of table. Continued—
00
TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Contimied
[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 Description of portion
Pound Percent
Purchase units for lüü portions of size indicated
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
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 eoulvalent 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 of
purchase
Wei ght per unit
Yield as
served Description of portion
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
See footnotes at end of table.
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
TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued
[Dashes (--) denote that was not available for th rAL:v;ííX";:;5 r.v?î .--j-n-r.';]«;- riX"Är ss.,
Food as purchased Unit of
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
served Description of portion
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—
l^urchase 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
served Description of portion
Pound Percent
l^urchase 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
PREPARED- PREPARED—
See footnotes at end of table.
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^
TABLE 1.~ FOOD PURCHASING GUIDE IN CUSTOMARY MARKETING UNITS-Continued
[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":.]
Food as purchased Unit of
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
See footnotes at end of table.
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.]
Food as purchased Unit of
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
l^urchase 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.
^Also 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
[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
MEATS-POULTRY-SEAFOOD
MEATS
Unit of
purchase
Weight per unit
Yield as
served Description of portion
Kilogram Percent
Purchase units for 100 portions of size indicated
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
served Description of portion
l^urchase 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.]
Food as purchased Unit of
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
served Description of portion
Purchase units for luu portions of size indicated
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
COOKED, LEAN 6.2 COOKED, LEAN AND FAT 4.8
"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
See footnotes at end of table.
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!*'*'\'"^i'®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.
Food as purchased Unit Weight Yield of per as
purchase unit served
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
Description of portion
»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
COOKED, LEAN 6.9 COOKED, LEAN AND FAT 5.6
ROASTED, LEAN 6.9 ROASTED, LEAN AND FAT 5.2 ROASTED, LEAN 5.2 ROASTED, LEAN AND FAT —- 4.2
COOKED, LEAN 5.2 COOKED, LEAN AND FAT 4.1 COOKED, LEAN 4.7 COOKED, LEAN AND FAT 3.8
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
COOKED, LEAN 6.0 COOKED, LEAN AND FAT 4.6 COOKED, LEAN 5.2 COOKED, LEAN AND FAT 3.8
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
Food as purchased Unit of
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
served Description of portion
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
See footnotes at end of table.
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
[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 100 portions
Food as purchased Unit of
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
ROASTED, MEAT 11.3 ROASTED, MEAT AND SKIN 6.4 ROASTED, MEAT 12.9 ROASTED, MEAT AND SKIN 7.5
ROASTED, MEAT 7.9 ROASTED, MEAT AND SKIN 5.9 ROASTED, MEAT 8.9 ROASTED, MEAT AND SKIN 6.9
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
See footnotes at end of table. Continued—
00 o
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.]
Food as purchased Unit Weight Yield of per as
purchase unit served Description of portion
Purchase units for 100 portions of size indicated
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
[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 Description of portion
Kilogram Percent
Purchase units for 100 portions of size indicated
1 ounce 1 cup "IDÏT grams
i\^uinJber
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.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
f^urchase 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
[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 of
purchase
Weight per unit
Yield as
served
Purchase units for 100 portions of size indicated
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 58 DRAINED 1.7 8.4 6.0 46 HEATED, DRAINED 2.2 10.9 7.6
1.00 58 DRAINED 4.9 24.1 17.2 46 HEATED, DRAINED 6.2 31.3 21.7
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
[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 rchase unit served
Description of portion
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
COOKED, DRAINED COOKED, DRAINED
COOKED, DRAINED COOKED, DRAINED
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
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.]
Food as purchased Unit Weight Yield of per as
purchase unit served Description of portion
Purchase units for 100 portions of size indicated
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
COOKED, DRAINED 3.3 COOKED, DRAINED 3.0
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
See footnotes at end of table. Continued—
TABLE 2.~FOOD 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.]
Food as purchased Unit Weight Yield of per as rchase unit served
Description of portion
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
Purchase units for 100 portions of size indicated
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
TABLE 2.~FOOD 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.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion 1 ounce 1 cup
Purchase units for 100 portions of size indicated
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
See footnotes at end of table. Continued—
TABLE 2.—FOOD 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.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
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
Purchase units for 100 portions of size indicated
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
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.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
Purchase units for 100 portions of size indicated
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
See footnotes at end of table.
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
TABLE 2.~FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Contlnued
[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
ORANGES, FRESH
ORANGE JUICE: FRE SH
FROZEN, CONCENTRATE-
PAPAYAS, FRESH
PARSLEY : FRE SH
DRIED FLAKES PARSNIPS, FRESH
PEACHES : FRESH-
CANNED: CLING:
HALVES-
Description of portion
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^^^^^^^
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
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—
l^urchase 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
^ See footnotes at end of table.
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 ^..^w^i * was not available for the food Ite«,. or (b) the food Ite« is sIrSëd by the"?ece'rJtÎïr AÎ'^ATv'oîuï.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
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
Purchase units for luu portions of size indicated
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
[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 of
purchase
Weight per unit
Yield as
served
Kilogram Percent
Description of portion
Purchase units for 100 portions of size indicated
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
TABLE 2.~FOOD PURCHASING GUIDE IN METRIC MARKETING UNITS—Contlnued
[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 of
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
served Description of portion
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
Purchase units for 100 portions of size indicated
100 1 ounce 1 cup
DRAINED 1.6 HEATED, DRAINED 2 .2 DRAINED 4.9 HEATED, DRAINED 6.4
COOKED, DRAINED 3.6 COOKED, DRAINED 4.0
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
See footnotes at end of table.
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
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.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
Purchase units for lüü portions of size indicated
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
^ See footnotes at end of table.
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.]
Food as purchased Unit of
purchase
Weight Yield per as unit served
Description of portion
Purchase units for 100 portions of size indicated
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
See footnotes at end of table.
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—
TABLE 2.~FOOD 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.]
Food as purchased Unit of
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
served Description of portion
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—
TABLE 2.—FOOD 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.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
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
Purchase units for 100 portions of size indicated
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
TABLE 2.~FOOD 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.]
Food as purchased Unit of
purchase
Weight Yield per as unit served
Purchase units for 100 portions of size indicated
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
TABLE 2.~FOOD 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.]
Food as purchased Unit of
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
served Description of portion
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
PREPARED- PREPARED—
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
See footnotes at end of table. Continued—
N3
TABLE 2.—FOOD 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.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
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
Purchase units for 100 portions of size indicated
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
See footnotes at end of table.
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—
TABLE 2.—FOOD 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.]
Food as purchased Unit of
purchase
Weight per unit
Yield as
served Description of portion
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.
'^Also 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
^Edible 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_). ^Average yields for prime, choice, good, and utility grade carcasses.
^Intermediate-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
Equivalents as specified
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
Equivalents as specified
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)
See footnotes at end of table. Continued—
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 TO^OVER 30 12.7 TO^OVER 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
•^Information 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
«ulW^iy '™' 1?5™ '-"^ "•" »•" Í« 0.079 0.167 0.29. 0.421 0.514 72
^The nu..er designated by thecanning industry to ^f^il^ll¿l\l^-^^^^^
Ife ^^^^^^^l^^s^^ ^:¡S^^s ^ofafirJ^iLs! 'll dimensions of a No. 10 can a.e 6-3/16 ine.es
^^rrtVefg^t irrs t^trtfe^denirt/irr^d! -L^£;í:,^ii:.T:ar:rappie ..tte. weighs m o.
'''3S::\'Jor:;tion t« substitute different size cans for that listed in column 1 ^-^--P^tsy'No^'tS^an 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
^o'^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
145
Page
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 Pi^ULTRY 22 78
SCALLOPS 25 81 SHERBET~"~~~""""'~----'——-•--•—————————--.—————————--_--.-._.«._.»._._._.^^^_. ¿TO 1 "I Q
SHORT RIBS, BEEF 25 71 SHORTENING 55 '221
146
Page
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
147
Page
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
148