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Culinary Software Services "Serving Software Solutions to Foodservice Operations"®

Food Equivalents

Fruit:

Apples, whole 1 lb ..................... 3 cup peeled/sliced

Apricots, fresh 1 lb ................... 12 each

Apricots, dried 1 lb ................... 5½ lb fresh apricots

Apricots, dried 1 lb ................... 3 cup

Bananas, 3 each ........................ 1 cup - mashed

Bananas, 3 each ........................ 1 lb

Cherries 1 lb .......................... 2 cup pitted

Cranberries, fresh 1 lb ................ 4 cup

Dates, pitted 1 lb ..................... 2½ cup

Figs, dried 1 lb ....................... 3 cup

Figs, fresh 1 lb ....................... 9 each

Grapefruit, 1 each ..................... 1 cup juice

Lemon, 1 each .......................... 3 tablespoon juice

.......................... 1 tablespoon peel

Lime, 1 each ........................... 1 - 2 tablespoon juice

Orange, 1 each ......................... 4 tablespoon juice

........................ 2 tablespoon peel

Peaches, dried 1 lb .................... 3 cup

Raisins/Sultanas 1 lb .................. 2¾ cup

Rhubarb, raw 1 lb ...................... 2 cup cooked

Strawberries, fresh 1 lb ............... 2 cup sliced

Fruit Yields:

Apples........................ 75%

Apricots...................... 94%

Bananas....................... 70%

Berries....................... 95%

Cherries...................... 82%

Grapefruit.................... 45%

Grapes........................ 90%

Kiwi Fruit.................... 80%

Lemons........................ 45%

Limes......................... 45%

Melons........................ 55%

Nectarines.................... 86%

Oranges....................... 60%

Papayas....................... 65%

Peaches....................... 75%

Pears......................... 75%

Pineapples.................... 50%

Plums......................... 75%

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Rhubarb....................... 85%

Watermelon.................... 45%

Vegetables:

Avocado, whole 1 each................... 1 cup mashed

Beets 1 lb.............................. 2 cup sliced

Broccoli 1 lb........................... 2 cup florets

Cabbage 1 each......................... 4½ cup shredded

Cabbage 1 lb............................ 6 cup cuphopped

Carrots, peeled 1 lb................... 3 cup shredded

................... 3½ cup diced

Cauliflower 1 lb........................ 3 cup florets

Celery 1 bunch......................... 2 lb

Celery 1 bunch......................... 3 cup diced

Chard, cleaned 1 lb.................... 1 cup cooked

Corn, cob............................... ½ cup kernels

Corn, frozen 1 lb...................... 3 cup

Eggplant, raw 1 lb..................... 2½ cup diced

1¾ cup cooked

Garlic, whole peeled 1 lb.............. 50 cloves

Garlic, whole peeled 1 lb.............. 3 cup whole

.............. 2 cup ground

Garlic 1 clove......................... ¼ t garlic powder

Ginger, fresh 1 oz...................... 2 t

Ginger ...................... ¼ t Ground Ginger -OR-

...................... 1 link tablespoon Candied Ginger

Greens, fresh 1 lb..................... 1½ - 2 cup cooked

(Includes kale, mustard, beet, chard)

Mushrooms, raw 1 lb.................... 6 cup sliced

2 cup sliced & cooked

Onion, 1 lb............................. 3 each

Onion, 50 lb............................ 150 each

Onion, 1 each........................... ¾ cup diced

........................... ¼ cup dried onion flakes

Peas, pod 1 lb......................... 1 cup shelled

Potatoes, raw 1 lb..................... 3¾ cup peeled/diced

..................... 1¾ cup cooked/mashed

Spinach, cleaned 1 lb.................. 1 cup cooked

Squash, summer 1 lb.................... 3 cup sliced

Tomato 1 each.......................... 1/3 cup diced

Vegetable Yields:

Artichokes.................... 48%

Avocados...................... 75%

Broccoli...................... 70%

Cabbage....................... 79%

Carrots....................... 78%

Cauliflower................... 55%

Celery........................ 75%

Corn, Cob..................... 28%

Cucumbers..................... 95%

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Eggplant...................... 85%

Garlic........................ 88%

Herbs, fresh.................. 50 - 75%

Leeks......................... 50%

Lettuce....................... 75%

Mushrooms..................... 90%

Okra.......................... 82%

Onions, Green................. 65%

Onions, Bulb.................. 90%

Parsley....................... 85%

Snow Peas..................... 90%

Bell Peppers.................. 82%

Potatoes...................... 80%

Radishes...................... 90%

Spinach....................... 60%

Squash, Summer................ 90%

Squash, Winter................ 70%

Tomatoes...................... 90%

Turnips....................... 75%

Watercress.................... 90%

Dairy/Eggs: Butter 1 lb............................ 2 cup

3 cup whipped

Butter 1 lb............................ 12 oz clarified

¾ cup clarified

Cheese, blue 1 lb...................... 4 cup crumbled

Cheese, cottage 1 lb................... 2 cup

Cheese, cottage 5 lb................... 10 cup

Cheese, cream 1 lb..................... 2 cup

Cheese, firm 1 lb...................... 4 cup grated

(Includes cheddar, Swiss, jack, mozzarella, provolone, etc)

Cheese, hard 1 lb...................... 5 - 5½ cup grated

(Includes asiago, grana, parmesan, romano, etc)

Cream, heavy 1 cup..................... 2 cup whipped

Cream, sour 1 lb....................... 2 cup

Cream, sour 5 lb....................... 10 cup

Eggs, dozen jumbo....................... 30 oz

Eggs, dozen extra large................. 27 oz

Eggs, dozen large....................... 24 oz

Eggs, dozen medium...................... 21 oz

Eggs, dozen small....................... 18 oz

Eggs, 1 large........................... 2 oz

Egg Whites, 1 cup....................... 6 extra large

8 large

10 - 11 medium

11 - 12 small

Eggs, beaten 1 cup..................... 4 extra large

5 large

6 medium

7 small

Egg Yolks 2 each (for custards)......... 1 large egg white

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Dry Goods:

Artichoke hearts........................ 60% yield

Honey/Molasses/Corn Syrup/

Maple Syrup 1 lb..................... 1½ cup

Honey/Molasses/Corn Syrup/

Maple Syrup 6 lb..................... 9 C

Sugar, powdered 1 cup.................. 4 2/3 oz

Sugar, powdered 1 lb................... 3½ cup

Sugar, granulated 1 cup................ 7 oz

Sugar, granulated 1 lb................. 2¼ cup

Sugar, brown 1 cup..................... 7 oz

Sugar, brown 1 lb...................... 2¼ cup

Arrowroot 1 lb......................... 3½ cup

Corn Starch 1 lb....................... 3½ cup

Flour, all varieties 1 cup............. 4½ oz

Flour, all purpose 1 lb................ 3½ cup

Flour, cake 1 lb....................... 3½ cup

Flour, corn 1 lb....................... 3½ cup

Flour, durum 1 lb...................... 3½ cup

Flour, graham 1 lb..................... 3½ cup

Flour, hard wheat 1 lb ................ 3½ cup

Flour, masa 1 lb....................... 3½ cup

Flour, pastry 1 lb..................... 3½ cup

Flour, potato 1 lb..................... 3½ cup

Flour, rye 1 lb........................ 3½ cup

Flour, semolina 1 lb................... 3½ cup

Flour, soy 1 lb........................ 3½ cup

Flour, whole wheat 1 lb................ 3½ cup

(Weight to measurement ratios will vary severely between

types and moisture content. For a closer estimate,

measure the different types of flour that you are using.)

Rice, brown 1 cup...................... 3½ cup Cooked

Rice, converted 1 cup.................. 3 cup Cooked

Rice, long grain 1 cup................. 2½ cup Cooked

Rice, short grain 1 cup................ 4 cup Cooked as for risotto

Rice, wild 1 cup....................... 4 cup Cooked Tender

......................... 5½ cup Cooked Until Bloomed

(The raw measurements are only for unsoaked rice)

Barley, dried 1 cup..................... 3½ Cooked

Beans, dried 1 cup..................... 2½ - 3 cup Cooked Beans

Beans, dried 1 lb...................... 2½ cup Dried Beans

(This includes lentils and split pe as)

Nut Yields:

Almonds....................... 28%

Brazil Nuts................... 50%

Chestnuts..................... 67%

Hazelnuts..................... 42%

Pecans........................ 40%

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Peanuts....................... 67%

Pistachios.................... 67%

Walnuts....................... 42%

Nuts, shelled:

Almonds 1 cup.................... 6 oz whole

4½ oz slivered

3½ oz sliced

5 oz chopped

Brazil nuts 1 cup.................... 5 oz whole

Hazelnuts 1 cup.................... 5½ oz whole

4½ oz chopped

Walnuts/Pecans 1 cup.................... 3½ oz halves

4½ oz chopped

Peanut Butter 1 cup.................... 9 oz

Coconut, shredded 1 cup................ 3 oz

Coconut, shredded 1 cup................ 5 1/3 cup

Bread Crumbs 1 lb...................... 7 cup fresh crumbs

Cocoa Powder 1 cup..................... 6 oz

Cocoa Powder 1 lb...................... 3½ - 4 cup

Chocolate 1 lb......................... 1¾ cup melted

Chocolate Chips 1 lb.................... 2 2/3 cup

Bay Leaf 1 oz.......................... 40 each

Bay Leaf 1 lb.......................... 640 each

Herbs, fresh type #1 1 tablespoon...... 1 t dried

(This includes rosemary, sage, oregano, and dill)

Herbs, fresh type #2 1 tablespoon...... ½ tablespoon dried

(This includes basil, parsley, thyme, tarragon)

Herbs, Dried 1 lb...................... 5 cup

Herbs, Dried 1 oz...................... 5 tablespoon

Spices, ground 1 lb.................... 3½ cup

Spices, ground 14 oz................... 3 C

Spices, ground 11 oz................... 2.4 cup

Spices, ground 1 oz.................... 3½ tablespoon

Horseradish, fresh 1 tablespoon........ 2 tablespoon prepared

Milk, powdered 1 cup.................... 14 Qt prepared

Coffee 1 lb............................. 2 gal brewed coffee

Meat:

Beef Tenderloin, PSMO......... 60 - 65%

Beef Tenderloin, whole........ 45%

NY Strip Loin 1X1............. 90%

NY Strip Loin 2X3............. 80%

#109 Beef Rib Roast........... 50% cooked weight

Veal Top Round................ 60%

Veal Leg...................... 45%

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Chicken, breasts, bone in..... 70% - boneless

Chicken, 3« lb whole........ 50% 28 oz cooked weight

Fish/Seafood:

Catfish....................... 40 - 42% - boneless/skinless

Atlantic Cod.................. 42% - boneless/skinless

Pacific Cod................... 25 - 35% - boneless/skinless

Flounder...................... 33 - 37% - boneless/skinless

Grouper....................... 35 - 50% - boneless/skinless

Halibut....................... 65% - boneless/skinless

Salmon........................ 65 - 70% - boneless/skinless

Sole.......................... 33 - 37% - boneless/skinless

Swordfish..................... 55 - 65% - boneless/skinless

Tilapia....................... 39% - boneless/skinless

Trout......................... 48% - boneless/skinless

Tuna.......................... 68-72% - boneless/skinless

Shellfish:

Lobster, 1 lb................. 45% 7 oz - picked meat

Lobster, 2 lb................. 60% 19 oz - picked meat

Lobster, 3 lb................. 50% 24 oz - picked meat

Crab, Blue.................... 10 - 15% - picked meat

Shrimp, headless.............. 78 - 87% - peeled weight

.............. 64 - 72% - peeled & cooked weight

Oysters....................... 10 - 15% - shelled weight

Mussels, Blue................. 15 - 25/lb

Mussels, Green Lip............ 8 - 12/lb

This information provided and copyrighted by:

Culinary Software Services, Inc. 1900 Folsom Street Suite 210 Boulder, CO 80302 1-303-447-3334

To order, simply complete the online order form. Or, call us toll free at 1-800-447-1466 (or dial 303-447-3334).

[ Home | Catalog | Order ]

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Culinary Software Services, Inc. • 1900 Folsom Street • Suite 210 • Boulder, CO 80302 USA • (303) 447-3334

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