| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 1/5 |
|
NDIVE, TRIMMED ……… 1.11 RADDISHES TRIMMED |
| 1 |
|
QUASH, FALL & WINTER: ONIONS DRY PEELED ….. 1.11 |
INSTRUCTIONS
VEGETABLES THE E.P. (EDIBLE PORTION) WEIGHT OF ALL VEGETABLES, 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 VEGETABLES TO PROCESS. TO USE THESE FACTORS,
MULTIPLE 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 SLICED CUCUMBERS (PARED)
E.P. (INGREDIENT WEIGHT) TIMES 1.19 (CONVERSION FACTOR) = 3.57 LB (3
LB 9 OZ) FRESH CUCUMBERS A.P. THE E.P. QUANTITY MAY BE 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 CUCUMBERS A.P. DIVIDED BY 1.19
(CONVERSION FACTOR) 3 LB CUCUMBERS (PARED) E.P. CONVERSION CONVERSION
ITEM FACTOR ITEM FACTOR E.P. TO A.P. E.P TO
A.P. VEGETABLES. FRESH: CARROTS (SCRAPED) .......... 1.22 ASPARAGUS
(TRIMMED) ...... 1.89 CAULIFLOWER (TRIMMED & CORED) 1.20 BROCCOLI
(TRIMMED) ....... 1.28 CELERY (TRIMMED) ........... 1.37 CABBAGE
(TRIMMED & CORED). 1.25 CORN-ON-COB (HUSKED & SILKED) 1.43 CUCUMBERS
(PARED) ........ 1.19 PEPPERS, SWEET (STEMMED, SEEDED, CUCUMBERS
(UNPARED) ...... 1.05 CORED) ................... 1.22 EGGPLANT
(PARED) ......... 1.23 POTATOES, WHITE (PARED) .... 1.23
EGGPLANT (UNPARED) ....... 1.03 POTATOES, SWEET (PARED) ....
........ 1.09 ESCAROLE (TRIMMED ........ 1.11 ROMAINE (TRIMMED)
.......... 1.06 GARLIC, DRY (PEELED) ..... 1.15 RUTABAGAS
(PARED) .......... 1.18 GREENS, COLLARD (TRIMMED). 1.35 SPINACH
(TRIMMED) .......... 1.09 GREENS, KALE (TRIMMED) ... 1.41
SQUASH, SUMMER (TRIMMED) ... 1.05 LETTUCE (TRIMMED & CORED).
ACORN (SEEDED) ........... 1.15 ONIONS, GREEN W/TOPS (TRIMMED)1.20
BUTTERNUT (PARED & SEEDED) 1.19 PARSLEY (TRIMMED) ........ 1.05
HUBBARD (SEEDED) ......... 1.12 PARSNIPS (PARED) ......... 1.18
TOMATOES (STEMMED) ......... 1.02 TURNIPS (PARED) ............ 1.23
Recipe Number: A00600 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.
A Message from our Provider:
“Read the Bible — It will scare the hell out of you.”