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Vegetable Inquiry

January 25, 2023
CATEGORY	CUISINE	TAG	YIELD
			100	Servings
INGREDIENTS

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) ....    1.25
ENDIVE (TRIMMED) .........    1.11    RADDISHES (TRIMMED) ........    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).    1.08    SQUASH, FALL & WINTER:
ONIONS, DRY (PEELED) .....    1.11      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.
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