Instructions: VEGETABLES THE E.P. (EDIBLE PORTION) WEIGHT OF ALL VEGETABLES, UNLESS OTHERWISE SPECIFIED, IS USED IN THE RECIPES. THIS TABLE LISTS RAW ITEMS AND EASY, ONE-STEP CONVERSION FACTORS TO DETERMINE HOW MUCH A.P. (AS PURCHASED) WEIGHT OF VEGETABLES TO PROCESS. TO USE THESE FACTORS, MULTIPLE THE E.P. QUANTITY OF INGREDIENTS LISTED IN THE THE QUANTITY OF THE ITEM (A.P.) TO PROCESS. EXAMPLE: 3 LB SLICED CUCUMBERS (PARED) E.P. (INGREDIENT WEIGHT) TIMES 1.19 (CONVERSION FACTOR) = 3.57 LB (3 LB 9 OZ) FRESH CUCUMBERS A.P. THE E.P. QUANTITY MAY BE DETERMINED FROM AN A.P. QUANTITY BY DIVIDING THE A.P. BY THE CONVERSION FACTOR AS FOLLOWS: 3.57 LB (3 LB 9 OZ) FRESH CUCUMBERS A.P. DIVIDED BY 1.19 (CONVERSION FACTOR) = 3 LB CUCUMBERS (PARED)

E.P. CONVERSION CONVERSION ITEM FACTOR ITEM FACTOR E.P. TO A.P. E.P TO A.P.

VEGETABLES. FRESH: CARROTS (SCRAPED) .......... 1.22 ASPARAGUS

(TRIMMED) ...... 1.89 CAULIFLOWER (TRIMMED & CORED) 1.20 BROCCOLI

(TRIMMED) ....... 1.28 CELERY (TRIMMED) ........... 1.37 CABBAGE

(TRIMMED & CORED). 1.25 CORN-ON-COB (HUSKED & SILKED) 1.43 CUCUMBERS (PARED) ........ 1.19 PEPPERS, SWEET (STEMMED, SEEDED, CUCUMBERS (UNPARED) ...... 1.05 CORED) ................... 1.22 EGGPLANT (PARED) ......... 1.23 POTATOES, WHITE (PARED) .... 1.23 EGGPLANT (UNPARED) ....... 1.03 POTATOES, SWEET (PARED) .... 1.25 ENDIVE (TRIMMED) ......... 1.11 RADDISHES (TRIMMED) ........ 1.09 ESCAROLE (TRIMMED ........ 1.11 ROMAINE (TRIMMED) .......... 1.06 GARLIC, DRY (PEELED) ..... 1.15 RUTABAGAS (PARED) .......... 1.18 GREENS, COLLARD (TRIMMED). 1.35 SPINACH (TRIMMED) .......... 1.09 GREENS, KALE (TRIMMED) ... 1.41 SQUASH, SUMMER (TRIMMED) ... 1.05 LETTUCE (TRIMMED & CORED). 1.08 SQUASH, FALL & WINTER: ONIONS, DRY

(PEELED) ..... 1.11 ACORN (SEEDED) ........... 1.15 ONIONS, GREEN W/TOPS (TRIMMED)1.20 BUTTERNUT (PARED & SEEDED)

1.19 PARSLEY (TRIMMED) ........ 1.05 HUBBARD (SEEDED)

......... 1.12 PARSNIPS (PARED) ......... 1.18 TOMATOES

(STEMMED) ......... 1.02 TURNIPS (PARED) ............ 1.23

SERVING SIZE: 100

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