# Educator Lesson Plan Kitchen Calculations

Save this PDF as:

Size: px
Start display at page:

## Transcription

3 Yield Percentage: The percentage of the as-purchased quantity that is edible. There are three major applications for yield percentage. 1. Computing the minimum amount to order 2. Recipe costing 3. Determining the maximum number of servings that a purchased amount will yield Yield Percentage Formula = Edible Portion Quantity/As-Purchased Quantity x 100 Example: Your operation has purchased 50 pounds of potatoes. Upon cleaning and peeling, there are 42.5 pounds remaining and 7.5 pounds of trim. We will use the 3-Step Process to Calculate Yield Percentage. 1. Identify the EPQ and APQ APQ = 50 pounds (whole potatoes) EPQ = 42.5 pounds (cleaned and peeled potatoes) 2. Determine if the units are the same before calculating the yield percentage Both the APQ and EPQ are in pounds - if not, use the Bridge Method to calculate the units uniformly. For example: Converting teaspoons to tablespoons: 12 tsp/1 x 1 tbsp/3 tsp = 12/3 or 4 tablespoons Converting tablespoons to cups: 12 tsp/1 x 1 tbsp/3 tsp = 12/3 or 4 tablespoons 4 tbsp/1 x 1 cup/16 tbsp = 4/16 =.25 cups or ¼ cup The Bridge Method results in 12 teaspoons or ¼ cup 3. Substitute the weights of the EPQ and APQ into the following formula Yield Percentage = EPQ/APQ or 42.5 pounds/50 pounds =.85*100 = 85% 3

4 Tip: Certain conditions may affect your yield percentage: An employee s skill in cleaning the product will have an enormous effect on the yield percentage skilled employees will not create as much waste The size of the product also has an effect on the yield percentage cleaning smaller carrots will create more waste and a lower yield percentage The condition of the product has an effect on the yield if your operation is not using the freshest products available, the yield percentage will be lower Example: Steps for an Actual Yield Percentage Carrots are used in the following example, but the same procedure holds true for all fruits and vegetables. 1. Purchase carrots 2. Weigh the carrots (APQ) 3. Clean the carrots (peel & trim ends) 4. Weigh the clean carrots (EPQ) 5. Using the APQ & EPQ weights, calculate the yield percentage using the Yield Percentage formula: Yield Percentage = EPQ/APQ Yield percentage is an extremely useful tool. However, in reality, there may not always be sufficient time to do an actual yield test. On the next page you will find a chart of Approximate Yields of Fruits and Vegetables. The chart provides a yield percentage of a sampling of items and information regarding as-purchased weight of certain fruits and vegetables. Tip: The butcher s yield test is very similar to the yield test for fruits and vegetables. The main difference is that the trim created during the fabrication of meat and poultry has value, whereas in most cases, the trim created when you fabricate fruits and vegetables does not. 4

5 APPROXIMATE YIELDS OF FRUITS & VEGETABLES APPROX. WGT/EA ITEM YIELD % APPROX. WGT/EA ITEM YIELD % 2# ea Anise 75 Melons: Apples 76 Cantaloupe 50 Apricots 94 Casaba 50 Artichokes 48 Cranshaw 50 Asparagus 56 Honeydew, no rind 60 Avocado 75 Watermelon, flesh 46.44# ea Bananas 68 Mushrooms 97 Beans, green/wax 88 Mustard Greens 68 Beans, lima, in shell 40 Nectarines 86 Beets, no tops 76 Okra 78 Beets, with tops 49.33# bu Onions, green (10-12) 60 Beet greens 56 Onions, large 89 Blackberries 92 Orange sections 70 Blueberries 92.33# bu Parsley # bu Broccoli 61 Parsnips 85 Brussels sprouts 74 Peaches # ea Cabbage, green 79 Pears 78 Cantaloupe, no rind 50 Peas, green, in the shell 38 Carrots, no tops 82.33# ea Peppers, green 82 Carrots, with tops 60.19# ea Peppers, fryers 85 2# head Cauliflower 45 Persimmons 82 2# bu Celery 75 4# ea Pineapple 52 Celery root (celeriac) 75 Plums, pitted 85 Chard 77 Pomegranates oz ea Coconut 53 Potatoes, red 81 Collards Potatoes, chef 85.58# ea Cucumbers 95 Potatoes, sweet # ea Eggplant 81 Radishes, with tops 63 Endive, chicory, escarole 74 Radishes, no tops 85 Figs 82 Raspberries 97 Fruit for juice* Rhubarb, no leaves oz Grapefruit 45* 3# ea Rutabagas oz Lemon 45* Salsify oz Lime 35*.03# ea Shallots oz Oranges, Fla. 50* Spinach # ea Garlic bulb (10-12 cloves) 87 Squash: Grapefruit sections 47.83# ea Acorn 78 Grapes, seedless # ea Butternut 52 Kale 74 Hubbard 66 Kohlrabi 55.36# ea Yellow 95.75# bu Leeks 52.58# ea Zucchini # Lettuce, iceberg 74 Strawberries 87 head Lettuce, leaf 67 * the yield percentages of producing juice. 5

6 COST CALCULATIONS Determining cost is one of the most important parts in budgeting and predicting. Most of the food items you receive from your suppliers are packed and priced using wholesale bulk sizes crates, cases, bags, or cartons. However, in kitchen production, the quantity in the package may be used for several different menu items. In order to allocate the proper prices to the recipes you are preparing, it is necessary to convert the price of the purchase package into unit prices price per pound, each, dozen, quart, etc. Applying the cost-per-unit formula is integral to a successful operation. If you do not calculate these formulas, you will not be able to properly estimate the cost of menu items in your kitchen. And ultimately, you will not be able to arrive at a selling price that will offer you a reasonable profit. The following formulas and tips will assist you and your staff to determine the total costs of the dishes you are serving. Determining Food Cost Control: The price paid for goods is the as-purchased cost. Products, however, are purchased in many units. Therefore, it is necessary to determine the cost per unit (per smaller unit contained in the larger unit) to achieve the cost on an ingredient in a particular recipe. Cost Per Unit: As-Purchased cost/number of units Example: The cost of a case of canned Italian plum tomatoes is \$18.78 and there are 6 cans in the case. The price per can is as follows: Cost Per Portion/Selling Price: \$18.78/6 = \$3.13 From this information, you can calculate the price per can (per item). And, with the two values, price per can and the amount needed for the recipe can be calculated. Tip: The cost per unit is essential when comparing pricing on different brands, or pricing from various suppliers, to determine the ultimate cost. 6

7 Example: Cost Per Unit Supplier 1: Cost on a case of canned Chic Peas is \$9.29 and there are 16 (16 ounce) cans in the case. The price per can is as follows: Cost Per Portion/Selling Price: \$9.29/16 = \$0.58 Supplier 2: Cost on a case of canned Chic Peas is \$12.29 and there are 24 (16 ounce) cans in the case. The price per can is as follows: Cost Per Portion/Selling Price: \$12.29/24 = \$0.51 It may not have been apparent at first, but as you can see, quality being equal, there is a costsavings when dealing with supplier #2 on your Chic Pea orders. Depending upon your usage of this item, this could translate into a significant savings over the course of one-year. Total Cost: Total cost in the foodservice industry is based on how much of a product is used for a particular recipe, not on what is purchased. Calculating As-Purchased Cost: After the cost per unit has been calculated, the total cost formula needs to be applied to determine how much an ingredient in a particular recipe is costing your operation. As-Purchased Cost = Number of Units x Cost per Unit Example: Your operation s Chicken Tarragon recipe calls for 1-½ teaspoons of dried tarragon leaves. One tablespoon of tarragon weighs.08 ounces. Your operation purchases tarragon in 4-ounce jars for \$5.77 per jar. How much will the tarragon cost for this particular recipe? To determine the cost of the tarragon, we will use the 7-Steps of Calculating As-Purchased Cost. 1. Determine the quantity you are costing We need to determine the cost of 1 ½ teaspoons of tarragon 2. Identify the given as-purchased cost information The purchase price of a jar of tarragon is \$5.77 7

8 3. Select the unit to be used for the as-purchased cost and the quantity (must be the same incremental unit) Both the conversion and the cost are in ounces; ounces will be used to determine the cost 4. Perform the calculations necessary to convert the as-purchased cost and/or quantity to the unit chosen in step 3 Use the following formulas to determine the Quantity and As- Purchased Cost Quantity: 1.5 teaspoons/1 x 1 tablespoons/3 teaspoons = 1.5/3 or.5 tablespoons.5 tablespoons/1 x.08 ounces/1 tablespoon =.04 ounces As-Purchased Cost: As-Purchased cost/number of units \$5.77/ 4 ounces = \$ per ounce 5. Substitute these numbers into the as-purchased cost formula and multiply to find the As-Purchased cost Use the following formula to find the Total Cost Total Cost: Number of units/cost per unit.04 ounces x \$ per ounce = \$ Round to the next higher increment \$.0577 rounds up to \$ Check your work to insure that your answer is reasonable Tip: When solving for total cost, any related unit may be selected to solve for the equation. In the example above, teaspoons, tablespoons, ounces or pounds could have been chosen. It usually requires fewer calculations to convert to a weight value (ounces or pounds), and knowing the cost per ounce or per pound of a given ingredient is usually more useful due to the number of applications. 8

9 EDIBLE PORTION COSTS There is a substantial amount of math involved in calculating the cost of ingredients you will be using in your kitchen. It is imperative that you and your employees master this skill so that you can correctly determine the costs of your menu items and ultimately their selling prices. As we have learned, the cost of the fruits or vegetables you are using in the recipes you prepare in your operation must include the cost of the trim, or else you will underestimate the expenses. The following are some basic formulas and tips to calculating edible portion costs, so your business can capitalize their kitchen costs. As-Purchased Cost (APC): The cost paid to your supplier for the non-fabricated (uncleaned) fruits or vegetables you purchase. Edible Portion Cost (EPC): The cost per unit of the fabricated (cleaned) fruit or vegetable. The EPC accounts not only for the cost of the fabricated product but also for the cost of the trim. Edible Portion Cost: As-Purchased Cost (APC)/Yield Percentage (in decimal form) Calculating Edible Portion Cost for Ingredients with Less than 100% Yield - The following steps will allow you to calculate the edible portion cost for any ingredient that must be trimmed. Finding Total Cost - Upon determining the Edible Portion Cost (EPC) per unit, the Total-Cost formula needs to be applied. 1. Replace the number of units with the Edible Portion Quantity 2. Replace the Cost Per Unit with the Edible Portion Cost Per Unit 3. Solve for the Total Cost Total-Cost Formula: Total Cost = EPQ x EPC per unit 9

10 Steps for Calculating the Total Cost Using the Edible Portion Cost - The following steps will help you calculate total cost. 1. Calculate Edible Portion cost 2. Decide the unit to use and perform the calculations to convert the As-Purchased Cost (APC) to the unit 3. Find the Yield Percentage (Yield Percentage Formula = Edible Portion Quantity/As-Purchased Quantity x 100) Example: You are purchasing broccoli for a private party. In order to calculate the cost of the broccoli that will be served, the cost per pound must be determined. The broccoli was purchased by the bunch for \$1.08. Broccoli has a 61% yield and each bunch weighs 1.5 pounds. We will use the 5-Step Process to Calculate Edible Portion Cost. 1. Identify the given As-Purchased Cost (APC) information The As-Purchased Cost is \$1.08 per bunch 2. Decide which unit of measure to use and perform the calculations necessary to convert the As-Purchased cost (APC) to this unit The example is asking for the cost of broccoli per pound, therefore, we will use the cost-per-unit formula to calculate the cost per pound for broccoli Cost Per Unit: As-Purchased Cost/Number of Units \$1.08/1.5 pounds = \$.72 per pound 3. Find the Yield Percentage The Yield Percentage for broccoli is given at 61% 4. Substitute the As-Purchased Cost and the Yield percentage into the Edible Portion Cost formula and calculate Edible Portion Cost = As-Purchased Cost/Yield % (in decimal form).72 per pound/.61 = \$1.181 per pound, or \$ Check your work to insure that your answer is reasonable 10

11 Tip: When a fruit of vegetable is bought already cleaned, the price will include the trim loss, extra packaging, and labor, among other costs. This makes the cost of a cleaned product greater than the cost of an uncleaned product, even though there are costs attached to fabricating the fruit or vegetable in-house. Example: You are making pesto sauce for a chicken dish on your menu. You purchase basil in bunches. Each bunch weighs 2 ½ ounces and costs \$.79 per bunch. One tablespoon of basil weighs.09 ounces, and basil has a 56% yield. How much will 1 cup of cleaned, chopped basil cost for this recipe? We will first calculate to determine the Edible Portion Cost and will then calculate to find the Total Cost. 1. Identify the given As-Purchased Cost (APC) information The As-Purchased Cost is \$.79 per bunch 2. Decide which unit of measure to use and perform the calculations necessary to convert the As-Purchased cost (APC) to this unit The example is asking for the cost of basil per ounce; therefore, we will use the cost-per-unit formula to calculate the cost per ounce of basil Cost Per Unit: As-Purchased Cost/Number of Units \$.79/2.5 ounces = \$.316 per pound 3. Find the Yield Percentage The Yield Percentage for pesto is given at 56% 4. Substitute the As-Purchased Cost and the Yield percentage into the Edible Portion Cost formula and calculate Edible Portion Cost = As-Purchased Cost/Yield % (in decimal form).316 per pound/.56 = \$.5642 per ounce 5. Check your work to insure that your answer is reasonable 11

12 Since we have determined the Edible Portion Cost, we can now calculate for total cost and determine how much the cup of chopped basil will cost. 1. Calculate the Edible Portion Cost (EPC) The EPC has been determined to be \$.5642 per ounce 2. Perform the calculations needed so that the EPQ and EPC are the same unit The cost is in ounces, so using the Bridge Method, we will convert the cup of basil to ounces 1 cup/1 x 16 tablespoons/1 cup = 16 tablespoons/1 x.09 ounces/.56 = 1.44 ounces 3. Substitute the numbers in the Total Cost Formula Total Cost = Edible Portion Quantity x Edible Portion Cost per Unit 1.44 ounces x \$.5642 per ounce = \$ Round any partial pennies up to the next higher cent The cost of a cup of chopped fresh basil is \$.8124 or \$ Check your work to insure that your answer is reasonable Tip: Many products have a 100% yield, such as flour, sugar, dried spices, wines, spirits, syrups, and processed foods. The Edible Portion Cost may still be computed for these products, but you would divide by 1 (the decimal form of 100%). And as a result, the Edible Portion Cost and the As-Purchased Costs are the same. Finding the Cost of Meat and Poultry: When determining the cost of the meat or poultry that you fabricate, the terminology changes. For meat and poultry, the terms New Fabricated Cost and New Fabricated Price per Pound are used instead of Edible Portion Cost. 12

13 The New Fabricated Price Per Pound recognizes the value of the trim that results from the fabrication process. Unlike fruits and vegetables, the trim for meat and poultry has a greater value, which needs to be accounted for when calculating the New Fabricated Price per Pound. New Fabricated Price per Pound = New Fabricated Cost/New Fabricated Weight Example: You operation has purchased a rib that weighs 36.9 pounds. The fat weighted 8 pounds, the bones weighed 7.3 pounds, and the usable trim weighed 8.7 pounds. The entire rib was originally purchased for \$2.03 per pound, resulting in a New Fabricated Weight of \$2.03 per pound. The As-Purchased Cost was calculated by multiplying the As-Purchased Weight by the As-Purchased price per pound (36.9 x \$2.03 = \$74.91). We will use the following 4-Step Process to determine the New Fabricated Price per Pound. 1. To determine the value of the trim, check the current market prices with your purveyor This example is based on the following prices: Fat = \$0.02 per pound Bones = \$0.46 per pound Usable Trim = \$2.45 per pound 2. The total trim value is calculated by multiplying the number of pounds by the number of pounds of each type of trim Fat: \$0.02 per pound x 8 pounds = \$.016 Bones: \$0.46 per pound x 7.3 pounds = \$ 3.36 Usable Trim: \$2.45 per pound x 8.7 pounds = \$21.32 Total Trim Value: \$ Determine the New Fabricated Cost Total Trim Value As-Purchased Cost = \$ \$24.84 = \$ Determine the New Fabricated Price per Pound, but substituting the New Fabricated Cost and the New Fabricated Weight into the formula New Fabricated Price per Pound: New Fabricated Cost/New Fabricated Weight \$50.07/12.9 = \$3.89 per pound This is the price you would use if you were costing a recipe with this particular fabricated meat as an ingredient. 13

14 RECIPE COSTING Controlling food costs is imperative in the restaurant business. If costs are not controlled successfully, no matter how good your food may be or how many loyal customers you have, your business cannot survive. Excellence in the culinary arts is just one of the many skills needed to be successful in the foodservice industry. The importance of recipe costing cannot be overlooked. Recipe costing is the basis of good food cost control. The following are some basic formulas and tips to achieving a profitable bottom-line. Food Cost Percentage (FC%): The percentage of the selling prices that pays for the ingredients. The formulas for the food cost percentage are: or Food Cost/Food Sales Cost Per Portion/Selling Price Example: The cost per portion of an appetizer is \$1.55, and you are charging \$6.95 per serving. The food cost percentage calculation is as follows: Cost Per Portion/Selling Price: \$1.55/\$6.95 =.22 or 22% This indicates that 22% of the sales of your appetizer pay for ingredients used to make the dish. The other 78% accounts for the other expenses the operation incurs in making the appetizer labor, utilities, rent, etc. the remaining sales after expenses becomes your profit. You can also look at food cost as it relates to a dollar. If a recipe has a 40% food cost, than the food cost is \$0.40 for each \$1.00 of sales. Tip: The food cost percentage for an operation is extremely important. It is one of the tools used by successful managers to evaluate profitability and menu items. Food cost for individual recipes: Determines the selling price Forms the basis for a strong cost control program 14

15 Determining the Selling Price: Once you have calculated the recipe cost, the cost per portion can be calculated using the following formula: Cost Per Portion: Total Recipe Cost/Number of Portions Example: The total cost of a given entrée on your menu is \$28.56 and you are yielding 8 portions per recipe. The cost per portion calculation is as follows: Cost Per Portion: \$28.56/8 = \$3.57 The cost per portion is then used to calculate the selling prices based on a desired food cost percentage: Selling Price: Cost Per Portion/Food Cost Percentage (in decimal form) Example: We have determined that the cost per portion is \$3.57 and the food cost percentage is 25% for your operations; the selling price would then be: Selling Price: \$3.57/. 25 = \$14.28 Tip: Determining food cost through the use of food cost forms and comparing it to the actual food cost, based on inventory, is a good method of making sure that your operation is running efficiently. On the next two pages you will find a food cost form that you can incorporate into your operation along with a cheat sheet of formulas and other pertinent information you can share with your staff when calculating your menu items. FOOD COST FORM 15

16 Menu Item Number of Portions Cost per Portion Selling Price Date Size Food Cost % Ingredients Recipe Quantity (EP) Cost Total Weight Volume Count APC/Unit Yield % EPC/Unit Cost Total Recipe Cost 16

17 MENU ITEM: DATE: NUMBER OF PORTIONS: SIZE: COST PER PORTION: SELLING PRICE: FOOD COST %: INGREDIENTS: RECIPE QUANTITY: APC/Unit: YIELD %: EPC/Unit: TOTAL COST: TOTAL RECIPE COST: The name of the recipe identified as accurately as possible, using a menu number if necessary. The day, month, and year the cost was calculated. This can be important for later analysis. The number of portions the recipe makes or yields. The portion size normally served. This applies to menu items and is generally given in the recipe; it is not calculated. The cost of each serving. It is the total recipe cost divided by the number of portions. Based on the food cost percentage allowed by the budget. It is the cost per portion divided by the food cost percentage (in decimal form). An expression of food cost in relation to the selling price. It is the cost per portion divided by the selling price. All the food items that make up the recipe, including specific sizes or ID numbers. This will be listed by weight, volume, or count depending on the recipe. The recipe quantity is usually the edible portion quantity with some exceptions. Recipe quantity is recorded in one of three ways: Weight (pounds, ounces, grams, etc.) Volume (cups, pints, tablespoons etc.) Count (each, bunch, case, etc.) The as-purchased cost per unit is the current market price or the as-purchased price, and the unit upon which price is based. Many foods are not purchased already cleaned, and with these, some waste (trim) is expected. The yield percentage is used to adjust the as-purchased cost to compensate for trim loss. Edible portion cost per unit is the cost per unit of the fabricated fruit or vegetable. This cost accounts not only for the cost of the fabricated product but also for the trim loss. This is calculated by dividing the APC by the yield percentage. If there is no waste or trim, the yield percent column may be left blank. The total cost of each ingredient used. The sum of all items in the total cost column. This represents the total estimated cost of the recipe. 17

### (Adopted April 25, 2003, Amended May 22, 2009)

DRC GOOD ARRIVAL GUIDELINES (Adopted April 25, 2003, Amended May 22, 2009) Section 16 of the DRC Trading Standards policy on grade and condition standards for commodities stipulates: With regard to grade

### Table 9 Page 12 Q13. Which of the following produce items have you purchased FRESH (NOT frozen, canned or dried) in the past 12 months?

Banner 1 Table 1 Page 1 Q5. What is your household income? Table 2 Page 2 Q6. What is your marital status? Table 3 Page 3 Q7. How many dependent children do you have? Table 4 Page 4 Q8. In which state

### Math-in-CTE Lesson Plan Template

MATH-IN-CTE TECHNICAL ASSISTANCE Math-in-CTE Lesson Plan Template Lesson Title: Edible Portion v. As purchased Lesson # Author(s): Phone Number(s): E-mail Address(es): Todd Koebke 503-353-5900 ext 37641

### 101 Horseshoe Lake Road Monroe, LA 71201 (318) 387-5647, office (318) 387-8404, fax. Split Unit of Unit of. Item Number Product Description Group

000945 CLEMENTINES CITRUS CS 001230 GRAPEFRUIT 32-48 Case CITRUS 8/5# CS 001650 LEMONS 165 CASE CITRUS CS 001660 LEMONS 200 CASE CITRUS 5# CS 001630 LEMONS 95/115 CITRUS CS 001840 LIMES 200 COUNT 40# CITRUS

### HOME FREEZING GUIDE FOR FRESH VEGETABLES

HOME FREEZING GUIDE F FRESH VEGETABLES Freezing most vegetables at home is a fast, convenient way to preserve produce at their peak maturity and nutritional quality. The following links provide information

### Fiber. What is fiber? Fiber is a part of plant food. There are two types of fiber:

Fiber An important part of a healthy diet is eating fiber-rich foods. This handout will explain what fiber is, where it s found, and how to increase the amount of fiber in your diet. What is fiber? Fiber

### Hospitality Mathematics Test-Out Study Guide

Name Hospitality Mathematics Test-Out Study Guide Directions: There are 110 answers to be calculated for this practice exam spread over 9 pages. For easy reference, place all answers in the appropriate

### Fibe. Fiber and water work together in bowel regulation. Be sure to drink eight to ten (8 ounce) glasses of

r Fibe An important part of a healthy diet is eating a variety of fiber-rich foods, including whole-grain breads and cereals, fruits and vegetables, beans and nuts. Fiber is an important part of your diet.

### Low Oxalate Diet. Cereals and Cereal Products. Milk and Milk Products

Low Oxalate Diet Oxalate can be found in healthy plant foods. What can become confusing for some patients is that they have already been put on dietary restrictions because of some other medical conditions

### Adult portion size examples - approximately equivalent to 80g in weight

FRUIT - Adult portion size = 80g Fruit (Always check labels for additives) Adult portion size examples - approximately equivalent to 80g in weight (As eaten, edible portion, drained if canned) Apple: fresh

### National Retail Report - Fruits and Vegetables

Fruit and Vegetable Market News Division Agricultural Marketing Service National Retail Report - Fruits and Vegetables Websites: www.marketnews.usda.gov/mnp/fv-home and http://www.ams.usda.gov/mnreports/fvwretail.pdf

### Product List. Not all items are stocked Some require 24 / 48 hour notice Please call for availability

Product List Not all items are stocked Some require 24 / 48 hour notice Please call for availability Apples Empire 100 CT Case Bananas No Gas 40LB Case Apples Empire 88 CT Case Bananas On Turn Case Half

### STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS

54 \ T HE U LTIMATE W EIGHT S OLUTION F OOD G UIDE STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS The Rapid Start menus supply an average of 1,100 to 1,200 calories a day, with approximately 30

### Super Green Tea Diet Insert

Super Green Tea Diet Insert WELCOME TO A NEW YOU As the first choice among weight loss and fitness enthusiasts, Super Green Tea Diet is a popular alternative to many of the high-protein, low-carbohydrate

### NUTRITION EDUCATION CARDS AND HOSPITALITY TRAINING FOR SCHOOL NUTRITION SERVICES STAFF

SWEET RED PEPPERS All red peppers start out green, then turn red. Red peppers have calcium for healthy bones. WINTER SQUASH Squash has Vitamin A for healthy eyes. Orange vegetables help you have healthy

### Food Groups for Low Potassium and Low Phosphorus Diets

Food Groups for Low Potassium and Low Phosphorus Diets When you have kidney disease, you may need to follow a diet low in sodium, potassium and phosphorus. This diet is sometimes called a renal diet. You

### 2016 WILLIAMSBURG FARMERS MARKET VENDOR APPLICATION 2016 Application Part I

Visit: 2016 WILLIAMSBURG FARMERS MARKET VENDOR APPLICATION 2016 Application Part I Business/Farm Name: Owner(s) Name: Date Began: Mailing Address: Business Location(s): City/County: Business Phone: Cell:

### What Color is Your Food?

FN-595 (Revised) What Color is Your Food? Taste a rainbow of fruits and vegetables for better health Julie Garden-Robinson, Ph.D., L.R.D. Food and Nutrition Specialist North Dakota State University Reviewed

### Potassium Values of Food

Potassium Values of Food Potassium is a mineral found in many foods. One of its main jobs is to send messages to your muscles so they will work properly. When potassium in the blood is too high it can

### Recipe #1 2-3 cups of greens of your choice, 2 cups papaya, 2 oranges No water necessary

Victoria Boutenko's Favourite Blend well: 6 leaves of red leaf lettuce 1/4 bunch of fresh basil 1/2 lime (juiced) 1/2 red onion 2 celery sticks 1/4 avocado Sergei Boutenko's Favourite Blend well: 5 kale

### ** In the beginning it is best to limit your food options. We have provided 3 examples for each meal. You will do best by sticking to this.

Female Fat Loss Formula Diet: This is the diet you will follow. There are no foods that are off limits, but rather foods that are emphasized and those that are minimized. Here are the general rules you

### Eat more fruits and vegetables

week 2 itinerary: GET N YOUR FRUITS AND VEGGIES! Eat more fruits and vegetables One of the best ways to improve your diet, get healthy, and begin to lose weight is by eating more fruits and vegetables!

### Food Science & Chef School

Food Science & Chef School I. Introduction Lesson 1: Introduction to Food Science Learn about the course sections Learn why cooking skills are important Lesson 2: Food Science & Chef School Projects Learn

### DETERMINING PORTION COSTS AND SELLING PRICES

7 JupiterImages, Corp. DETERMINING PORTION COSTS AND SELLING PRICES OBJECTIVES Upon completion of this chapter, the student should be able to: 1. define standards, standard recipe, standard yield, standard

The recipes in this package are standardized to yield both 25 and 50 servings. For example, if you look at the recipe for Chicken or Turkey Salad (E-07), you will see directions to make either 25 servings

### Postharvest Management of Commercial Horticultural Crops STORAGE CONDITIONS FRUITS & VEGETABLES

Postharvest Management of Commercial Horticultural Crops STORAGE CONDITIONS FRUITS & VEGETABLES By Karen L. B. Gast Once a crop is harvested, it is almost impossible to improve its quality. Losses of horticultural

### Food Purchasing for Child Care

Participant s Workbook 7.30 hours Food Purchasing for Child Care NATIONAL FOOD SERVICE MANAGEMENT INSTITUTE Project Coordinator Lutina Cochran, MS Executive Director Katie Wilson, PhD, SNS ET Item Number:

### City of Ann Arbor Farmers Market 2016 Daytime Vendor Application Checklist To be completed by the applicant/vendor before turning into market office

City of Ann Arbor Farmers Market 2016 Daytime Vendor Application Checklist To be completed by the applicant/vendor before turning into market office Please ensure you have completed all of the following

### Protein Values in Foods

Protein Values in Foods This document is used as reference material to support the Alternative Health Improvement Center s Newsletter article: Eat your Protein! Stay Healthy! located at http://ahicatlanta.com/articles/eat-your-protein-to-stay-healthy.html.

### MICHIGAN Senior Project FRESH/Market FRESH SENIOR FARMERS MARKET NUTRITION PROGRAM MARKET MASTER S GUIDEBOOK

MICHIGAN Senior Project FRESH/Market FRESH SENIOR FARMERS MARKET NUTRITION PROGRAM MARKET MASTER S GUIDEBOOK Revised 2/2014 MICHIGAN OFFICE OF SERVICES TO THE AGING SENIOR PROJECT FRESH/MARKET FRESH THE

### Vegetable Planting Guide For Eastern North Carolina

North Carolina Cooperative Extension Service NC STATE UNIVERSITY Vegetable Guide For Eastern North Carolina Getting Started There is much to consider when planning a vegetable garden. When is the right

### Production of horticultural crops is

PRODUCTION OF FRESH FRUITS AND VEGETABLES AS IT RELATES TO DIRECT MARKETING Robert E. Call 1 Production of horticultural crops is a highly technical interplay of science, art, hard work and salesmanship.

### Consumer Horticulture

Purdue Extension Consumer Horticulture Container and Raised Bed Gardening HORT-186-W Purdue Extension Consumer Horticulture Indiana Vegetable Planting Calendar Michael N. Dana and B. Rosie Lerner HO-186-W

### Your child s diet with Dietary Fructose Intolerance (DFI)

Your child s diet with Dietary Fructose Intolerance (DFI) What is Dietary Fructose Intolerance (DFI)? Dietary Fructose Intolerance is when your child has problems digesting and absorbing the fructose in

### LARGE GROUP PRESENTATION: PRESENTER S NOTES

LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read

### Pilot s Diet Days 1-5. Day 1. B-½ orange or ½ grapefruit, 1-2 boiled eggs

Pilot s Diet Days 1-5 Pilot s Diet-You could lose 20-60 pounds in one month! Diet does not depend on calories but food chemical interactions. No modifications or replacements allowed. You can eat any quantity

### 8 NO-COOK FREEZER MEALS IN 90 MINUTES

8 NO- FREEZER MEALS IN 90 MINUTES RECIPE LIST (full recipes below) 1. Turkey and Black Bean Chili 2. Brown Sugar Meatloaf 3. Garden Veggie Soup with Meatballs 4. Red Pepper Chicken 5. Honey Dijon Chicken

### Calorie Count Food List

Calorie Count Food List Starches and Grains: 80 calories per serving Cereals, Grains and Pasta Cereal, cooked (oatmeal, cream of wheat, rice, etc) ½ cup Cereal, dry varies, see box Rice, cooked (white,

### Family Meals Grocery Lists

Family Meals Grocery Lists Print off these helpful tips and 6 weeks of grocery lists from the Family Meals Cookbook to help make your shopping easier. You can print off the entire list or simply select

### Customary Culinary Units of Measure

Chapter 3 Customary Culinary Units of Measure In this chapter, you will learn the following to World Class standards: Customary Kitchen Volumetric Measurers Larger Kitchen Volume Measurers Weight Measures

### Standard Process Cleanse

Standard Process Cleanse WHY CLEANSE? Cleanses or detoxifications help remove toxins from the body that clog the liver, create gastrointestinal distress, cause multiple symptoms such as food cravings,

### PALEO WK 01 MONDAY TUESDAY. TWO WeEK MEAL PLAN. PM Snack. Lunch. AM Snack. Breakfast. Supper. Only if hungry! Green Tea.

WK 01 TWO WeEK MEAL PLAN MONDAY 3 Egg Omelette add vegetables of choice fried in coconut oil. Celery and nut butter *NOT peanut butter Tuna salad in a lettuce wrap. substitute mayo for avocado. Steak and

### 17 Day Diet Cycle 1 Sample Menus

17 Day Diet Cycle 1 Sample Menus Day 1 Hot Water with Lemon 1/2 Cup of Non-Fat Plain Yogurt 4-5 Strawberries cut up Sweetener Grilled Chicken Breast on bed of lettuce, carrots, cucumber, and cherry tomatoes

### You can eat healthy on any budget

You can eat healthy on any budget Is eating healthy food going to cost me more money? Eating healthy meals and snacks does not have to cost you more money. In fact, eating healthy can even save you money.

### How Much Do Fruits and Vegetables Cost?

United States Department of Agriculture Economic Research Service Economic Information Bulletin 71 February 2011 How Much Do Fruits and Vegetables Cost? Hayden Stewart, Jeffrey Hyman, Jean C. Buzby, Elizabeth

### The Ultimate Smoothie Guide 1

The Ultimate Smoothie Guide 1 HEALTHY & DELICIOUS SMOOTHIE RECIPES smoothie recipes with health benefits Nourishing Smoothie Recipe Detox Smoothie Recipe Weight Loss Smoothie Recipe Anti-Aging Smoothie

### Maintenance Sample Meal Plans

Maintenance Sample Meal Plans In Maintenance, some people prefer to work with general guidelines for success while others prefer more structure and a specific meal pattern to follow. In this document,

### SAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013

SAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013 Solicitation Number: For office use only Purpose: The purpose of this

### 1800 Calorie Meal Plan. Jessica Iannotta Department of Nutritional Sciences UMDNJ School of Health Related Professions

1800 Calorie Meal Plan Meal Portion Food Calories DAY 1 Breakfast 1 cup Hot Oatmeal, cooked, unsweetened 150 1 banana 120 1 Amy s Bean & Rice Burrito 280 (in the frozen foods section of your grocery store

### Blenderized & Pureed Recipes

Blenderized & Pureed Recipes While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative!

### COMMERCIAL AGRICULTURE PROJECT ENTREPRENEURSHIP TRAINING COURSE OUTLINE: SMALLHOLDER FARMER S CONTEXT

COMMERCIAL AGRICULTURE PROJECT ENTREPRENEURSHIP TRAINING COURSE OUTLINE: SMALLHOLDER FARMER S CONTEXT Prepared and Compiled by: Brian M Touray, MSc Program Development Advisor CANADIAN INSTITUTE OF TOURISM

Coumadin (Warfarin) and Your Diet The main dietary concern of taking warfarin has to do with the amount of vitamin K in your diet. Vitamin K changes the way warfarin affects the blood. When you eat foods

### PLATEAUS AND MAINTENANCE

PLATEAUS AND MAINTENANCE Weight Loss Plateau the dieter's curse! The majority of people will experience a period when the scale just does not move. Some plateaus last for few weeks, others for months.

### Food Sources of Fibre

Food Sources of Fibre Information About Fibre Fibre includes all parts of plant foods that your body can't digest or absorb. Fibre is also known as roughage or bulk. Insoluble fibre helps promote regularity

### ALL CHURCH FAST GUIDELINES. January 11-31. (21 Days)

2008 ALL CHURCH FAST GUIDELINES January 11-31 (21 Days) Guidelines for Observing the Daniel Fast This Daniel Fast is designed to lead to spiritual insight. (Daniel 1:17) As for these four boys, God gave

### YOUR FARM. AT WORK. CORPORATE WELLNESS PROGRAMS

YOUR FARM. AT WORK. CORPORATE WELLNESS PROGRAMS Join your coworkers outside to help plant, maintain, and harvest organic produce from your company s own urban farm. Green City Growers corporate wellness

### Eating well: first year of life Food photo cards

Eating well: first year of life Food photo cards For information on how to use these food photo cards, see Eating Well First Year of Life Practical Guide. ISBN 978-1-89-782030-8 Eating Well: First Year

### Chef s recommendation for two

Chef s recommendation for two Chilled vegetable soup Pickled tomato / Dried tomato skin / Powdered vegetables Additional ingredients used in this dish: cider vinegar, salt, beet sugar, tomatoes, bell peppers,

### Your 1-Month Meal Plan Our healthy meal plan will benefit more than your joints

Your 1-Month Meal Plan Our healthy meal plan will benefit more than your joints Because carrying around extra weight is hard on your joints, eating healthfully can really benefit individuals with Rheumatoid

### 10 Healthy Crockpot Freezer Meals in 1 Hour

10 Healthy Crockpot Freezer Meals in 1 Hour Recipes Page Number 1. Crockpot Sweet and Sour Pork Chops 1 2. Crockpot Tomato Basil Chicken 2 3. Crockpot Southwestern Chicken Chili 3 4. Crockpot Brown Sugar

### Take Control Nutrition Tools for Diabetes. 50/50 plate Portions Servings

Take Control Nutrition Tools for Diabetes 50/50 plate Portions Servings Eat more Vegetables Especially non starchy vegetables Choosing Foods to manage blood glucose Select a variety of colors and types

### Company Headquarters Hapag-Lloyd AG Keep Cool Regional Head Offices Europe: Hapag-Lloyd AG America: Hapag-Lloyd (America) Inc.

Keep Cool We Care Fresher at the destination Our reefer containers provide environmentally friendly technology, reliable temperatures as low as 35 C/ 31 F and a variety of precise controlling alternatives

### Perth Market Authority: Assess and define the Perth Market traders share of the wholesale fruit and vegetable market

Perth Market Authority: Assess and define the Perth Market traders share of the wholesale fruit and vegetable market Assessment for the year ending 30 June 2014 February 2015 Martin Kneebone, Managing

### What to eat when you have kidney disease

What to eat when you have kidney disease Making changes to your diet can help slow down the progress of kidney disease. What do the kidneys do? The kidneys: remove wastes from your blood help keep you

### Real Food Rehab No rigid rules, labels or dogmas... just REAL food, for your body, mind & soul!

Real Food Rehab No rigid rules, labels or dogmas... just REAL food, for your body, mind & soul! Best Juice Recipes Posted by Penni Visit www.beautywingman.com for more tips Sweet Hot & Green 4 Braeburn

### DRY BEAN RECIPES. Beans, Beans and More Beans Soup

DRY BEAN RECIPES Beans, Beans and More Beans Soup ¼ cup each dry Black Beans, Cranberry Beans, Pinto Beans and Light Red Kidney Beans 1 cup dry Navy Beans 6 cups water ½ cup onion, diced 2 cloves garlic,

### 2016 Kanabec County Fair Page 1

DIVISION - O PANTRY STORES AND COOKING Red Star Yeast will provide RED STAR merchandise items to be given as awards this year. To be eligible to win the Red Star Yeast prizes, contestants must use Red

### The Culinary Voice: Philly s School Meal Competition. Contest Rules

Contest Rules The Culinary Voice challenges you to create a school breakfast that your fellow students will be excited to eat, that exceeds the USDA requirements for nutrition, and that works within the

### Potassium and chronic kidney disease (CKD)

Potassium and chronic kidney disease (CKD) Potassium is a mineral which helps your nerves and muscles work well. Normally, healthy kidneys will keep the right amount of potassium in your body. If your

### The Carrot Seed. igrow readers. Target Age Pre-K to 2nd Grade

igrow readers Target Age Pre-K to 2nd Grade SDSU Extension Signature Program About the book: by Ruth Krauss Publisher: Harper Trophy/ Harper Collins Publisher ISBN#: 0-06-443210-6 Nutrition Objectives

### Marty Ingram, ND Brevard, NC 28712

Glenn Ingram, Jr, ND 1 Market Street Marty Ingram, ND Brevard, NC 28712 www.throughwoods.com Phone: 828-233-5576 Naturedocs@throughwoods.com Fax: 828-398-0430 Dietary Guidelines for Losing Weight and Gaining

### To offer you the best quality of our products we need your order 14 days in advance of your event.

Mövenpick Restaurant Zur Historischen Mühle Components for your menu On the following sites you will find our selection of dishes which you can combine to an multi-course menu. Our menus are offered in

### Diet and coumarin anticoagulants: warfarin (Coumadin ), nicoumalone (Sintrom )

NOTES \bookfoldsheets0\bookfoldsheets0\book Diet and coumarin anticoagulants: warfarin (Coumadin ), nicoumalone (Sintrom ) Leaflet prepared by Rita Uckardas, Dt.P., in collaboration with Stéphanie Caron,

2014-2015 Culinary Arts STAR Events Menu Options Menu I Waldorf Salad Shaker Style Turkey Cutlets Potatoes Parmentier Sautéed Green Beans Menu II Sautéed Breast of Chicken with Mustard Cream Sauce Fresh

### Dr. Bronner s Magic All One Coconut Oil Recipes

Dr. Bronner s Magic All One Coconut Oil Recipes Vegan Lasagna 3 Tablespoons Dr. Bronner's Organic White or Whole Kernel Unrefined Coconut Oil 1 large chopped onion 4 or 5 cloves minced garlic to taste

### ZONE Food Blocks. Low Density Carbohydrates (Best Choices) Meat and Poultry Best Choices (low in saturated fat)

ZONE Food Blocks Here is a guide on Zone Food Blocks to help you choose the right amount of foods to keep you In the Zone. This list contains portioned amounts of proteins, carbohydrates, and fats that

### SHOP SMART, STORE SAFE

SHOP SMART, STORE SAFE Introduction This lesson gives an older adult audience an opportunity to focus on making the most of their food budgets by sharing strategies for healthy shopping on a budget and

### Nutrition Pointers: Fruits and Veggies

Nutrition Pointers: Fruits and Veggies Eat as many as possible try filling half your plate with fruits and veggies. Fruits and veggies are good for you whether they are fresh or frozen. Go for a wide variety

### 2015-2016 Culinary Arts STAR Events Menu Options

2015-2016 Culinary Arts STAR Events Menu Options MENU I Garden Salad with Vinaigrette Dressing Classic Steak Diane Green Beans and Mushrooms Classic French Crepes with Berries and Cream MENU II Spinach

### Culinary Arts Contest 2015 SkillsUSA Texas Leadership and Skills Conference

Culinary Arts Contest 2015 SkillsUSA Texas Leadership and Skills Conference American Bank Center Corpus Christi, TX March 25-28, 2015 SkillsUSA Texas High School Culinary Arts Contest March 27 MENU Chicken

### Carbohydrate counting a pocket guide

counting a pocket guide www.bayerdiabetes.ca Contents Starches 3 Vegetables 4 Fruit/Fruit juices 5 Milk/Yoghurt 5 Fast foods 6 Proteins (meat/meat substitutes) 6 Drinks 6 Sweets/Sugary foods 7 Combination

### SLOW COOKER FREEZER MEAL LIST GROCERY LIST

SLOW COOKER FREEZER MEAL LIST Two bags of slow cooker chicken fajitas Two bags of slow cooker chicken pot pie Two bags of spicy Dr. Pepper Shredded Pork (for tacos) One bag of slow cooker beef roast and

### CLASSIFICATION OF CROPS

142 APPENDIX 3 CLASSIFICATION OF CROPS A new crop ification, the Indicative Classification (ICC) has been developed for the 2010 round of agricultural censuses, and is given at the end of this appendix.

### GROCERY LIST FOR ALL 8 MEALS

HEALTHY FREEZER CROCKPOT RECIPE LIST Two bags of Chicken Fajitas Two bags of Beef Roast & Carrots Two bags of Garden Veggie Soup (I added ground beef) Two bags of Mexican Chicken Soup GROCERY LIST FOR

Coumadin (Warfarin) and Your Diet In General The main dietary concern of taking warfarin has to do with the amount of vitamin K in your diet. Vitamin K changes the way warfarin affects the blood. When

### Yields: One gallon-sized freezer bag with six servings

Crockpot freezer meals from whole foods Recipes & Grocery List ---------------------------------------------------------------------------------------------------------------------------- Crockpot Pepperoncini

2013-2014 Culinary Arts STAR Events Menu Options (modified 12/12/13) Menu I Wheat Berry Salad with Oranges, Cherries and Pecans Sautéed Chicken Breast with Mushroom Sauce Braised Zucchini Mashed Potatoes

### Now that I have diabetes, do I have to give up my favorite foods?

14 STAYIng HeALTHY with Diabetes: Simple Steps for HeALTHY Eating Eating healthy can keep your blood sugar in good control. Eating healthy also helps avoid weight gain. These simple steps will get you

PART 5 INTRO TO EATING WITH DIABETES When you have diabetes be careful about what you eat to help you control your blood sugar. Foods are in three main groups: Carbohydrates (Carbs) Higher Carbohydrates

### Crockpot Beef/Chicken Fajitas

8 healthy Crockpot freezer meals in 45 minutes Recipes & Grocery List ---------------------------------------------------------------------------------------------------------------------------- Crockpot

### Cancer Treatment Centers of America Healthy Diet & Lifestyle for Cancer

Cancer Treatment Centers of America Healthy Diet & Lifestyle for Cancer Presented to: Juneau Community Presented by: Stephanie Paver, RD, CSO, CNSC Date: 7/15/13 Introduction Nutrition/Lifestyle matter

### Converting English and Metric Recipes

Appendix E Converting English and Metric Recipes In this chapter, you will learn the following to World Class standards: Knowing the English to Metric Conversion Making the Mathematical Conversion Between

### 1200 CALORIE PALEO MEAL PLAN DAY 1 Protein (gm)

DAY 1 Breakfast Omelet with Peppers 1 Tablespoon Coconut oil 0.00 0.00 13.60 117.00 3 Large Eggs, Organic 18.00 0.00 15.00 210.00 1 Cup Peppers, chopped sweet, green, raw 1.28 6.91 0.25 29.80 1 Cup Peppers,

### Easy Herb Recipes. Place the strawberries, mint leaves, orange juice, and yogurt in your blender. Blend until thick and smooth.

Strawberry Smoothie Easy Herb Recipes Serves: 1 1 cup unsweetened frozen strawberries 1 teaspoon coarsely chopped mint leaves ½ cup 100% orange juice ½ cup lowfat vanilla yogurt Place the strawberries,

### APPROVED FOOD LIST JAMIE EASON S LIVEFIT 12-WEEK TRAINER

LEAN PROTEINS Sole Flounder Cod Halibut Mahi-mahi Red snapper Orange ruffy (Limit, high in mercury) Ahi tuna (Limit, high in mercury) Swordfish (Limit, high in mercury) Tilapia Grouper Corvina Cobia White

### Fiesta Salsa From the Moscow Farmers Market

Fiesta Salsa Fiesta Salsa 7 cups chopped, seeded, peeled, cored tomatoes 2 cups chopped, seeded, peeled cucumbers 2 cups chopped and seeded banana peppers 1 cup sliced green onion 1/2 cup chopped, peeled,

### 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?

NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?

### Diet for Oral Surgery/Wired Jaw

Diet for Oral Surgery/Wired Jaw After oral surgery no chewing is allowed for a period of 4-8 weeks. During this time you will need a blenderized or liquid diet. This pamphlet will help you to get adequate