A . GENERAL INFORMATION No .

TABLE OF CONVERSION FACTORS FOR CONVERTING EDIBLE PORTION WEIGHTS OF FOODS TO AS PURCHASED WEIGHTS OF FOODS 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 Purcha~d) weight of vegetables to process. To use these factors, multiply 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, EUMPLE: 3 lb sliced cucumbers (pared) E-P. [ingredient weight) x 1.19 (conversion factor) = 3,57 lb (3 lb 9 OZ) fresh cucumbers A.P. The E.P. quantity maybe 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. + 1.19 (conversion factor) = 3 lb cucumbers (pared) E.P. Conversion Factor E.P. tO A.P. VEGETABLES, FRESH: Alfalfa sprouts,,....,,,..,,...,.. ... , Asparagus (trimmed) . . . . . . . . . . . . . . . . Beans, green, whole (trimmed). . . . . . . . Beansprouts . . . . . . . . . . . . . . . . . . . . . . ., Broccoli (trimmed) . . . . . . . . . . . . . . . . . . , Broccoli, flowerets (trimmed) . . . . . . . . . Brussels sprouts (trimmed) . . . . . . . . . . . n.. .
.. . 1.00

1.89 1.14
1.00

1.64
2.20

1.11
. .. . .

Cabbage (trimmed) . . . . . . . . . . . . . . . . Cabbage (trimmed and cored).. . . . . . Carrots (peeled).. . . . . . . . . . . . . . . . . . . . Cauliflower (trirnrned=d cored). . . . . . Celery (trimmed) . . . . . . . . . . . . . . . . . . . . Celery leaves . . . . . . . . . . . . . . . . . . . . . . . Corn-on-Cob (husked and silked) . . . . . . Cucumbers (peeled and seeded). . . . . . .

Conversion Factor E.P. to A.] . 1.16 1.25 1.22

1.20

1.37 34.48 1,43 1.67 (OVER)

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Item Cucumbers (pared) . . . . . . . . . . . . . . . . . . . . . Cucumbers (uncared) . . . . . . . . . . . . . . . . . . Eggplant {pared) . . . . . . . . . . . . . . . . . . . . . . Eggplant (uncared) . . . . . . . . . . . . . . . . . . . . Endive (trimmed) . . . . . . . . . . . . . . . . . . . . . . Escarole (trimmed). . . . . . . . . . . . . . . . . . . . Garlic, dry(peeled) . . . . . . . . . . . . . . . . . . . . Greens, collard (trimmed) . . . . . . . . . . . . . . Greens, kale (trimmed). . . . . . . . . . . . . . . . Lettuce [trimmed and cored). . . . . . . . . . . . Mushrooms, sliced (trimmed), ., . . . . . . . . . Mushrooms, whoIe (trimmed). . . . . . . . . . . Onions, dry(peeled) . . . . . . . . . . . . . . . . . . . Unions, green with tops [trimmed). . . . . . Parsley <trimmed)..........,....,.. .. Parsnips (pared) . . . . . . . . . . . . . . . . . . . . .,

Conversion Factor E.P. to A.P. 1.19

1.05

Item Pea pods, Chinese, snow (trimmed). . Peppers, sweeti(stemmed, seeded, cored) Peppers, sweet [stemmed, seeded, ends removed) Potatoes, white (pared). . . . . . . . . . . . Potatoes, sweet (pared). . . . . . . . . . . . Radishes (trimmed). . . . . . . . . . . . . , . Romaine (trimmed). . . . . . . . . . . . . . . Rutabagas (pared). . . . . . . . . . . . . . . Spinach {trimmed) . . . . . . . . . . . . . . . Squash, summer (trimmed & unpared) Squash, fall and winten Acorn (seeded) . . . . . . . . . . . . . . . . . . . Butternut (pared and seeded). . . . . . Hubbard (seeded) . . . . . . . . . . . . . . . . Tomatoes (stemmed). . . . . . . . . . . . . . tinips (pared) ). . . . . . . . . . . . . . . . . . .

Conversion Factor E.P. to A.P. 1.06 1.22

2,08

1.23
1.03

1.11 111 1.15 1.35

1.41

1.23 1.25 1.09 1.06 1.18

1.09 1.05

1,08
1.10 1.10

1.11 1.20 1.05 1.18

1.15 1.19 1.12

1.02

1,23

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