Page 77 - مجمع محاسبة_Neatترم اول

‫حساب تكاليف الاغذية والمشروبات‬ ‫الفصل الرابع‬

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‫ جدول يوضح المعايير العالمية من نسبة الأج ازء الصالحة للإستخدام من‬:‫ممحق‬
‫المنتجات الغذائية التالية‬

BEEF ONE POUND AS
PURCHASED _ EDIBLE (COOKED)
YIELD (%)
Brisket, corned (boned) _70%
Brisket, fresh (boned) _69%
Ground meats (26% fat) _72%
Ground meats (20% fat) _74%
Ground meats (15% fat) _75%
Roast, chuck (without bone) _63%
Roast, chuck (with bone) _54%
Rump (without bone) _68%
Rump (with bone) _62%
Steak, flank _73%
Steak, round (without bone) _63%

POULTRY ONE POUND AS
PURCHASED _ EDIBLE (COOKED)
YIELD (%)
Chicken breast halves _66% w/skin
(approx. 6.1 oz with ribs) _56% w/o skin
Chicken breast halves _55% w/skin
(approx. 7.5 oz with backs) _47% w/o skin
Turkey _53% w/skin

FRESH VEGETABLES ONE POUND AS
AND FRUITS PURCHASED _ EDIBLE YIELD
(%) _91%
Apples _93%
Apricots _53%
Asparagus _67%
Avocados _65%
Bananas _88%
Beans, green _44%
Beans, lima _48%
Beet greens _77%
Beets _81%
Broccoli _87%
Cabbage _52%
Cantaloupe

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