Your Federal Quarterly Tax Payments are due April 15th Get Help Now >>

Food Buying Guide by LeeGreenwood

VIEWS: 37 PAGES: 9

									Food Buying Guide

   • Calculate appropriate amount of
     food to meet the meal pattern
   • Standardized formula to calculate
     any number of servings
   • Additional information to assist a
     food service in planning, preparing
     and serving nourishing meals
 Food Buying Guide cont’d…
• Divided into sections based on the
  meal components
• Also, has an alphabetized index if you
  are not sure what component a food
  item would be
      How to Use the Yield Tables
1Food As    2 Purchase     3 Servings    4 Serving      5         6
Purchased   Unit           Per           Size per       Purchase Add
                           Purchase      Meal           Units for info
                           Unit, EP      Contribution   100
                                                        servings




Standard Reference Guide at top of each page in Food Buying Guide
Example: Ground Beef, no
   more than 20% fat
 Column 2:   Pound
 Column 3:   11.8 for 1 oz cooked lean meat
     OR       7.89 for 1 ½ oz
 Column 4:   1 oz cooked lean meat
 Column 5:   8.5 lbs
 Column 6:   l lb AP = 0.74 lb cooked,
                         drained lean meat
        A Standardized Formula*
Purchase X number of svg needed X svg size needed
Units for number of svg listed    svg size listed =
100 Svgs                            (FBG Col. 4)
(Col. 5)

(A)                             (B)                         (C)

                          QUANITY NEEDED
                              (D)

*Formula developed with the guidance of Dr. E.L. Miller,
      Professor of Mathematics, University of Mississippi
Corn, Whole Kernel, vacuum packed,
Step 2:                  #10 cans
A. Purchase units for 100 svgs
    (FBG Column 5) = 3.0 # 10 cans
B. # servings needed = 460 = 4.6
   # servings listed    100
C. Svg size needed = ½ cup = .50 = 2
    Svg size listed   ¼ cup .25
D. Quantity needed:
   (a) 3.0 X (b) 4.6 X (c) 2 = (d) 27.6 # 10 cans
Step 3:
27.6 #10 cans needed = 28 cans
     Ex: Ground Beef, 20% fat
Step 2:
A. Purchase unit for 100 servings
     (FBG column 5) = 8.5 lbs/100 1-oz svgs
B. #svgs needed = 230 = 2.3
    # svgs listed = 100
C. Svg size needed = 2 oz = 2
    Svg size listed    1 oz
D. Quantity needed:
   (a) 8.5 X (b) 2.3 X (c) 2 = (d) 39.1 lbs
  Ex: Crinkle-Cut French Fries
Step 2:
A. Purchase unit for 100 svgs
   (FBG column 5) = 8.0 lbs
B. # servings needed = 380 = 3.8
  # servings needed    100
C. Svg size needed = 1/2 cup = .50 = 2
   Svg size listed     ¼ cup       .25
D. Quantity needed:
   (a) 8.0 X (b) 3.8 X (c) 2 = 60.8 lbs
            Ex: Green Peas, frozen
Step 2:
A. Purchase unit for 100 svgs
   (FBG column 5) = 10.5 lbs
B. # servings needed = 330 = 3.3
   # servings needed 100
C. Svg size needed = 1/2 cup = .50 = 2
    Svg size listed     ¼ cup    .25
D. Quantity needed:
   (a) 10.5 X (b) 3.3 X (c) 2 = 69.3 lbs

								
To top