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Recipe Name: Canned Cherries Example
Recipe Number:
Servings per Recipe: 50
Serving Size: 1 cup
Worksheet columns:
(a) Ingredients
(b) Quantity of ingredient
(c) Preparation Yield, Column 6 in FBG
(d) Calculated Quantity to Purchase, column (b) divided by column (c)
(e) Servings per Purchase Unit, Column 3 in FBG
(f) Total 1/4-cups, column (b) multiplied by column (e) or column (d) multiplied by column (e)
(g) Convert to cups, column (f) divided by 4
(h) Total Cups Fruit per Serving, column (g) divided by the Number of Servings
Column (a) value - Canned cherries, red tart, pitted
Column (b) value - 1.00000
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