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Method B - Grains Contribution - Using Yield from Food Buying Guide
Recipe Name: Stir-Fried Fajita Chicken, Squash, and Corn
Recipe Number: D-60r
Servings per Recipe: 50
Serving Size: 1/2 cup
Worksheet columns:
(a) Ingredient as Listed in FBG
(b) Quantity of Ingredient
(c) Servings per Purchase Unit Column 3 in FBG
(d) Creditable Grains Amount, column (b) multiplied by column (c)
(e) Creditable Grains Amount per Number of Servings, column (d) divided by Number of Servings
Column (a) value: brown rice, long-grain, regular, dry
Column (b) value: 6.00000
Column (c) value: 8.75000
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