Meats/Meat Alternates Contribution

Figure 1c
Meats/Meat Alternates Contribution
Recipe Name:
Recipe Number:
Servings per Recipe:
Serving Size:
Worksheet columns:
(a) Ingredient
(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 Ounces, column (b) multiplied by column (e) or column (d) multiplied by column (e)
(g) Ounce Eq. M/MA per Serving, column (f) divided by the Number of Servings
Totals
Expected Meal Pattern Contribution (Meat/Meat Alternate - oz eq)
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