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Standard Reference Guide at top of every page in Food Buying Guide ... Ex: Crinkle-Cut French Fries. Step 2: Purchase unit for 100 svgs (FBG section 5) = 8.0 lbs ...
Transcripts
Slide 1

﻿Sustenance Buying Guide Calculate proper measure of nourishment to meet the supper design Standardized recipe to figure any number of servings Additional data to help a sustenance administration in arranging, planning and serving supporting dinners

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Food Buying Guide cont\'d… Divided into areas in light of the feast segments Also, has an ordered record in the event that you are not certain what segment a nourishment thing would be

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How to Use the Yield Tables

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Example: Ground Beef, close to 20% fat Column 2: Pound Column 3: 11.8 for 1 oz cooked incline meat OR 7.89 for 1 ½ oz Column 4: 1 oz cooked incline meat Column 5: 8.5 lbs Column 6: l lb AP = 0.74 lb cooked, depleted incline meat

Slide 5

A Standardized Formula* Purchase X number of svg required X svg size required Units for number of svg recorded svg size recorded = 100 Svgs (FBG Col. 4) (Col. 5) (B) (C) QUANITY NEEDED (D) * Formula created with the direction of Dr. E.L. Mill operator, Professor of Mathematics, University of Mississippi

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Corn, Whole Kernel, vacuum pressed, #10 jars Step 2 : A. Buy units for 100 svgs (FBG Column 5) = 3.0 # 10 jars B. # servings required = 460 = 4.6 # servings recorded 100 Svg size required = ½ glass = .50 = 2 Svg size recorded ¼ container .25 Quantity required: (a) 3.0 X (b) 4.6 X (c) 2 = (d) 27.6 # 10 jars Step 3 : 27.6 #10 jars required = 28 jars

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Ex: Ground Beef, 20% fat Step 2: Purchase unit for 100 servings (FBG segment 5) = 8.5 lbs/100 1-oz svgs #svgs required = 230 = 2.3 # svgs recorded = 100 Svg size required = 2 oz = 2 Svg size recorded 1 oz Quantity required: (a) 8.5 X (b) 2.3 X (c) 2 = (d) 39.1 lbs

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Ex: Crinkle-Cut French Fries Step 2: Purchase unit for 100 svgs (FBG segment 5) = 8.0 lbs B. # servings required = 380 = 3.8 # servings required 100 Svg size required = 1/2 container = .50 = 2 Svg size recorded ¼ glass .25 Quantity required: (a) 8.0 X (b) 3.8 X (c) 2 = 60.8 lbs

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Ex: Green Peas, solidified Step 2: Purchase unit for 100 svgs (FBG segment 5) = 10.5 lbs B. # servings required = 330 = 3.3 # servings required 100 Svg size required = 1/2 glass = .50 = 2 Svg size recorded ¼ container .25 Quantity required: (a) 10.5 X (b) 3.3 X (c) 2 = 69.3 lbs

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