INGREDIENTS

INSTRUCTIONS

FRUITS
THE E.P. (EDIBLE PORTION) WEIGHT OF ALL FRUITS, UNLESS OTHERWISE
SPECIFIED, IS USED IN THE RECIPES.  THIS TABLE LISTS RAW ITEMS AND EASY,
ONE-STEP CONVERSION FACTORS TO DETERMINE HOW MUCH A.P. (AS PURCHASED)
WEIGHT
OF FRUITS TO PROCESS.
TO USE THESE FACTORS, MULTIPLY THE E.P. QUANTITY OF INGREDIENTS LISTED
IN THE RECIPE BY THE APPROPRIATE CONVERSION FACTOR GIVEN BELOW TO ARRIVE AT
THE QUANTITY OF THE ITEM A.P. TO PROCESS.
EXAMPLE:  3 LB SWEET CHERRIES (STEMMED AND PITTED) E.P. (INGREDIENT
WEIGHT) TIMES 1.19 (CONVERSION FACTOR) = 3.57 LB (3 LB 9 OZ) FRESH CHERRIES
A.P.  THE E.P. QUANTITY MAY  E DETERMINED FROM AN A.P. QUANTITY BY DIVIDING
THE A.P. BY THE CONVERSION FACTOR AS FOLLOWS: 3.57 LB (3 LB 9 OZ) FRESH
CHERRIES A.P. DIVIDED BY 1.19 (CONVERSION FACTOR) = 3 LB SWEET CHERRIES
(STEMMED AND PITTED) E.P.
CONVERSION                           CONVERSION
ITEM             FACTOR                ITEM           FACTOR
E.P. TO A.P.                         E.P. TO A.P.
GRAPEFRUIT (SEGMENTS ONLY) ..  1.92     PEACHES (PEELED & PITTED) .....
1.32
GRAPES (STEMMED & SEEDED) ...  1.12     PEACHES (UNPEELED & PITTED) ...
1.10
HONEYBALL MELON OR HONEYDEW             PEARS (PARED & CORED) .........
1.28
MELON (PARED & SEEDED) ....  2.17     PEARS (UNPARED & CORED) .......  1.09
LEMONS (JUICE ONLY) .........  2.33     PERSIAN MELONS (PARED & SEEDED)
2.38
LIMES (JUICE ONLY) ..........  2.13     PINEAPPLE (PARED & CORED) .....
1.92
NECTARINES (UNPEELED & PITTED) 1.10     PLUMS (PITTED) ................
1.06
ORANGES (JUICE ONLY OR SECTIONS         STRAWBERRIES (CAPPED & STEMMED)
1.06
WITHOUT MEMBRANE) .........  2.00     TANGELOS (SECTIONS) ...........  1.35
ORANGES (PEELED, SEEDED                 TANGERINES (SECTIONS) .........
1.39
SECTIONS WITH MEMBRANE) .... 1.41     WATERMELONS (PARED & SEEDED) ..  1.92
Recipe Number: A00700
SERVING SIZE: 100
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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