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The “Additional Information” column of the Food Buying Guide (FBG) Yield Tables provide information to help you plan menus, make purchasing decisions, and ensure prepared meals meet Child Nutrition Programs (CNP) meal pattern requirements. Below are practical ways the information in “Additional Information” column can be utilized.

1. Determine the amount of food to purchase.

   The “Additional Information” column provides the quantity of ready-to-cook or cooked food provided in the “As Purchased” (AP) form of the food. This information is used to calculate the amount of food the CNP operator needs to purchase and/or prepare based on specific yield information. See the examples below:

   • Example: A recipe contains 2 lb of fresh, diced watermelon. Use the information in “Additional Information” column to determine the amount of fresh, whole watermelon to purchase, as follows:
     
     
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     Note: EP = Edible Portion.

     
     

     The information in “Additional Information” column indicates 1 lb of whole, fresh watermelon as purchased yields 0.61 lb ready-to-serve raw, ½ inch pieces, diced, without rind.

     Divide 2 lb by 0.61 lb
     2 ÷ 0.61 = 3.28 lb
     
     To ensure enough food is purchased, round up to 3.5 lb.

     Therefore, you will purchase 3.5 lb of fresh, whole watermelon to yield the 2 lb of raw watermelon, ½ inch pieces, diced, without rind needed for the recipe.

   • Example: A recipe contains 4.5 lb of raw, cored, peeled apples. To determine the amount of fresh, whole, 125–138 count apples to purchase, use the information in “Additional Information” column as follows:
     
     
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     The information in “Additional Information” column indicates that 1 lb of fresh, whole, 125–138 count apples yields 0.78 lb of raw, cored, peeled, ready-to-cook or -serve apples.

     Divide 4.5 lb by 0.78 lb
     4.5 ÷ 0.78 = 5.76 lb
     
     To ensure enough food is purchased, round up to 6.0 lb.

     Therefore, you will purchase 6 lb of fresh, whole, 125–138 count apples to yield the 4.5 lb of raw, cored, peeled, ready-to-serve apples needed for the recipe.

   • Example: A recipe contains 5 lb 10 oz of fresh, ready-to-cook broccoli. To determine the amount of fresh whole broccoli to purchase, use the information in “Additional Information” column as follows:
     
     
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     The information provided in “Additional Information” column indicates that 1 lb of fresh, untrimmed broccoli provides 0.81 lb ready-to-cook broccoli.

     Change the 5 lb 10 oz to the decimal equivalent (5.62 lb).
     
     Divide 5.62 lb by 0.81 lb
     5.62 ÷ 0.81 = 6.93 lb
     
     To ensure enough food is purchased, round up to 7.0 lb.

     Therefore, purchase 7 lb of fresh, untrimmed, broccoli to yield 5 lb 10 oz of ready-to-cook broccoli needed for the recipe.

   • Example: To determine the amount of tuna provided in a 20 oz can, use the information in “Additional Information” column as follows:
     
     
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     The “Additional Information” column only provides the yield of drained, grated, or flaked tuna from a 60 oz can. Use this information to determine the yield of drained, grated or flaked tuna in a 20 oz can.

     Divide 20 oz can by 60 oz can.
     20 ÷ 60 = 0.33 oz
     
     Multiply by the yield of drained tuna from a 60 oz can.
     
     0.33 x 55 = 18.15 oz

     Therefore, there are 18.15 oz of drained, grated or flaked tuna in a 20 oz can.

2. Determine the weight of a serving in cups.

   The “Additional Information” column provides the weight and/or number of cups in a can of vegetable or fruit that is drained (unheated and/or heated). Use this information to determine the weight of a serving in cups.

   Example: To determine the weight of a ½ cup of heated and drained black-eyed peas, use the information in “Additional Information” column as follows:

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   The information provided in “Additional Information” column indicates that the drained, heated black-eyed peas from a No. 10 can (108 oz) provide about 65 oz (9⅜ cups).

   Change the cup measure (9⅜ cups) into a decimal equivalent (9.375 cups).
   
   Then divide the drained weight (65 oz) by 9.375 cups.
   
   65 ÷ 9.375 = 6.93 oz
   
   The estimated weight of 1 cup is 6.93 oz. To determine the weight of ½ cup, divide by 2.
   
   6.93 oz ÷ 2 = 3.47 oz

   Therefore, ½ cup of heated and drained black-eyed peas weighs about 3.47 oz.

3. Determine the quantity of servings in can sizes NOT listed in FBG.
   
   
   • Example: To determine the quantity of ¼ cup servings in a 16 oz can of black-eyed peas, as purchased (AP), that are heated, drained, use the information in “Additional Information” column as follows:
     
     
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     The information provided in “Additional Information” column indicates that the contents of a No. 10 can (108 oz) provides about 65 oz (9⅜ cups) of heated and drained black-eyed peas. Change the cup measure (9⅜ cups) into a decimal equivalent (9.375 cups).

     Multiply the 9.375 cups by 16 oz.
     
     16 x 9.375 = 150
     
     Then divide by the weight of the No. 10 can (108 oz) to determine the number of cups in a 16 oz can.
     
     150 ÷ 108 = 1.38
     
     When the contents of a 16 oz can of black-eyed peas have been heated and drained, it provides 1.38 cups.
     
     To determine a number of ¼ cups, multiply 1.38 by 4.
     
     1.38 x 4 = 5.52 ¼ cups

     Therefore, a 16 oz can of black-eyed peas provides 5.52 ¼ cup servings of heated, drained black-eyed peas.

4. Determine the amount of raw meat or seafood to purchase to allow for loss (moisture and fat) that occurs during cooking.
   
   
   • Example: To determine the amount of raw, ground beef, not more than 15% fat, required to provide 100 lb of cooked lean meat, use the information in “Additional Information” column as follows:
     
     
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     The information provided in “Additional Information” column indicates 1 lb of fresh or frozen ground beef, no more than 15% fat as purchased, provides 0.75 lb of cooked, drained lean meat.

     Divide the cooked meat by the yield from “Additional Information” column.
     
     100 ÷ 0.75 = 133.33 lb
     
     To ensure enough food is purchased, round up to 134 lb.

     Therefore, you will purchase 134 lb of ground beef (no more than 15% fat) to yield the 100 lb of cooked, lean meat for the recipe.

   • Example: To determine the amount of raw flounder necessary to yield 6 lb 6 oz of cooked flounder, use the information in “Additional Information” column as follows:
     
     
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     The information provided in “Additional Information” column indicates that 1 lb of fresh or frozen fish fillets as purchased, provides 0.70 lb of cooked fish.

     Change the 6 lb 6 oz to the decimal equivalent (6.375 lb). Divide the cooked quantity by the yield from "Additional Information" column.
     
     6.375 ÷ 0.70 = 9.1 lb
     
     To ensure enough food is purchased, round up to 10 lb.

     Therefore, purchase 10 lb of fresh or frozen flounder fillets to yield the 6 lb 6 oz of cooked flounder needed for the recipe.

5. Determine the number of cups of dried grains required to yield a specific number of servings of cooked grains.
   
   
   • Example: To determine the number of cups of dry, rolled, regular oats needed to provide 22 ¼ cup cooked servings, use the information in “Additional Information” column as follows:
     
     
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     The information provided in “Additional Information” column indicates that 1 lb dry = about 6 cups of dry, regular rolled oats. Multiply the number of cups from “Additional Information” column by the desired number of cooked servings.

     6 cups x 22 ¼ cup cooked servings = 132
     
     Next, divide 132 by 45.4 (the number of ¼ cup cooked servings per pound of oats, rolled, regular, dry as listed in “Servings per Purchase Unit, EP” column)
     
     Note: pound is the purchase unit for dry oats.
     
     132 ÷ 45.4 = 2.9 cups
     
     To ensure enough food is available, round up to 3 cups
     

     Therefore, 3 cups of dry, rolled, regular oats yield 22 ¼ cup servings of cooked oats.

6. Determine the yield from cups of dried grains.
   
   
   • Example: A recipe calls for 10 cups of dry brown rice. To determine the number of ½ cup cooked servings of brown, long grain, parboiled dry rice that the recipe will yield, use the information in “Additional Information” column as follows:
     
     
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     The information in “Additional Information” column indicates that 1 lb dry = about 2⅛ cups of brown, long grain, parboiled dry rice. Change the cup measure (2⅛ cups) into a decimal equivalent (2.125 cups).

     Divide 10 cups by 2.125
     
     10 ÷ 2.125 = 4.7 lb
     
     Multiply 4.7 lb by 15.5 (the number of ½ cup cooked servings per pound of brown, long grain, parboiled dry rice as listed in “Servings per Purchase Unit, EP” column)
     
     Note: pound is the purchase unit for dry brown rice
     
     4.7 lb x 15.5 = 72.85 ½ cup servings of cooked rice
     

     Therefore 10 cups of brown, long grain, parboiled dry rice yields 72.85 ½ cup servings of cooked rice.

7. Points to Remember

   Do not use “Additional Information” column when the recipe ingredient is put into the recipe in the same form as the “As Purchased” unit in “Purchase Unit” column of the FBG. See examples below:

   • A recipe calls for 1 pound of sliced frozen strawberries and 1 pound of either ready to use (RTU) or individually quick frozen (IQF) strawberries is purchased. There are no additional calculations needed to determine the quantity of frozen strawberries to purchase because the strawberries were purchased in the same form as used in the recipe.
   • A recipe calls for 1 pound of frozen broccoli florets and 1 pound of either RTU or IQF broccoli florets are purchased. There are no additional calculations needed to determine the quantity of frozen broccoli to purchase because the broccoli was purchased in the same form it is used in the recipe.
   • A recipe calls for 1 pound of cooked, diced chicken and 1 pound of cooked, diced chicken is purchased for this recipe. Because the chicken is purchased in the form it is used in the recipe (“As Purchased” form), there is no preparation yield (food loss) and thus the amount to purchase is based on the quantity of the ingredient as listed in the recipe.

For additional opportunities to practice using “Additional Information” column of the Food Buying Guide yield tables, please refer to the “Methods Used to Determine Quantity” section in About the Food Buying Guide.