Download Common Product Yields and more Exams Agronomy in PDF only on Docsity!
Common Product Yields
VEGETABLES
Acorn Squash Flesh Raw 74% Eggplant Trim, Pared, and Sliced 81% Artichoke Edible Leaves and Base 40% Endive Trimmed and Cored 86% Asparagus Trimmed Ends 80% Fennel Trimmed and Cored 86% Beets Peeled and Diced 91% Garlic Peeled Cloves 87% Broccoli Cored. Florets Only 47% Ginger Root Peeled Root 83 - 90% Brussel Sprouts Trim and Ready To Cook 90% Iceberg Lettuce 62% Butternut Squash 84% Leek Bulb and Flower Leaves 44% Red & Green Cabbage Trimmed Without Core^ 64%^ Mushrooms^ 90% Carrots 68% Onions 63% Cauliflower Cored. Florets Only. 53% Peppers 59% Celery 60% Potatoes Skinned By Hand and Raw 63% Cilantro 90% Romaine 86% Corn Raw Kernals Cut Off Cob 36% Spinach Trimmed Leaves 72% Cucumber Pared and Sliced 84% Zucchini 78%
FRUITS
Apples Peeled and Cored 40% Mango Without Pit and Skin 69% Avocado Skin and Seeded 63% Oranges Pared, Flesh 44% Banana 66% Papayas 65% Blackberries 96% Peaches Without Pit and Skin 76% Cantaloupe Rind and Seeded 43% Pears Without Pit and Skin 78% Cherries Flesh 62% Pineapple Peeled and Cored 38% Coconut Meat 48% Plantains Fully Ripe 65% Figs Without Stem 97% Plums Pitted 94% Grapefruit Segments Without Membrane 52%^ Pomegranates^ Seeded^ 44% Grapes Stems Removed 96% Prickle Pear Pulp 44% Honeydew Rind and Seeded 48% Strawberries Good Quality, No Stem 90% Lemons Juiced and Strained 36% Tomato Stem and Base 90% Lime/Lemon Zest 16% Watermelon Rind and Seeded 52% Limes Juiced and Strained 47%
Common Product Yields
MEAT
Beef Chuck 85% Lamb Breast And Flank 89% Flank 90% Chop 75% Flap Meat 80% Foreleg 70% Inside Round 65% Loin 89% Neck 75% Rib 81% Rib Chop 83% Shoulder 86% Rump 79% Pork Bacon 93% Shank Hind 43% Butt Boneless 85% Shank Fore 61% Chop 75% Shoulder Clod 75% Ham 85% Short Ribs 68% Picnic 81% Sirloin Butt 70% Shoulder 84% Sirloin Top Full Cut 71% Tender 95% Steak Club 83% Veal Chuck 80% Steak Porterhouse 91% Flank 99% Steak T-Bone 88% Fore Shank 52% Tender PSMO 75% Leg, Boned and Trimmed 68% Cut Steak Ribeye Steak Lip Off 72% Loin 83% Ribeye Steak Lip On 78% Plate 79% Strip Steak Center Cut 50% Rib 77% Strip Steak End Cut 63% Round 77% Top Butt Steak Cap On 52% Top Butt Steak Center Cut 38% Peeled Tenderloin 52% Peeled Tenderloin c/c 38%
Weight and Volume Cross Reference Resources…
http://www.kingarthurflour.com/recipe/master-weight-chart.html - chart on website - see sample
http://www.onlineconversion.com/weight_volume_cooking.htm - interactive web site - see sample
http://www.nutrition411.com/food-service/food-preparation/item/186-size-and-volume-equivalents-
scoops-cans-and-steam-table-pans
Chart on website – see sample
Other sites….that may be helpful.
http://www.cooking-with-us.com/spicemeasurement.php#
http://www.cooking-with-us.com/_files/Image/veggie%20cup%20measure.pdf
http://www.durkeefoodservice.com/spice101.html#volume
http://www.chefs-resources.com/DrySpiceYields
http://www.chefs-resources.com/CanSizes
http://www.chefs-resources.com/ProduceYields
http://www.kingarthurflour.com/recipe/master-weight-chart.html
http://www.angelfire.com/bc/incredible/weightmeasure.html
http://www.mealtime.org/uploadedFiles/Mealtime/Content/10ozyield.pdf
http://www.gourmetsleuth.com/cooking-conversions.aspx
Drained Weight of Common #10 Canned Products (cont.)
Sources: Canned Food Alliance – www.mealtime.org
King Arthur Flour Company, Inc – www.kingarthurflour.com
Chef’s Resources – www.chef-resources.com
