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10-14-2009, 12:06 PM
| | Registered User Culinary Experience: Butcher | | Join Date: Oct 2009 Location: Kelowna
Posts: 3
| |  Food ratio %
Hello
Can anyone tell me the real food ratio % (meat/veg/starch)
I have found many different answers and need to know the real one. |
10-14-2009, 03:13 PM
|  | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
Posts: 2,243
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Are you talking in relationship to portions. and ratios re. raw weight to cooked portions?
Example a chicken breast portion size could be 4 ounce / 5 ounce /or 6 ounce where as ratio to starch and vege will vary. Hospital portions differ from restaurants.
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10-14-2009, 04:19 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Apr 2009 Location: Cary, N.C.
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I like the analogies in this article. Most people don't have a concept of what 4 ounces of chicken looks like. So, it says "the size of your checkbook", mashed potatoes "the size of a baseball." Making Sense of Portion Sizes
I was on the local TV news last year and used this concept as advice for Thanksgiving portioning. It resonates with people. |
10-15-2009, 10:34 AM
| | Registered User Culinary Experience: Butcher | | Join Date: Oct 2009 Location: Kelowna
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that does not answer the question, What would be the cooked on the plate ratio
35 % meat
30 % veg
35 starch
or is it different??? |
10-15-2009, 11:55 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: Oct 2001 Location: Fond du Lac, WI
Posts: 3,271
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Unless you are cooking in an environment where nutrution and dietary concerns are all important, ie. hospitals, nursing homes, jails, etc., I don't think you can come up with a solid rule to the question you are asking. The variables are too great: is it an app, an entree, a salad? What kind of cuisine - many cuisines favor vegetables and starches over meats, unlike many western countries that prefer a meat heavy dish. Even what kind of meat you are serving can and will make a difference. There are just too many things that go into it to come up with some hard and fast rule. |
10-15-2009, 12:39 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Oct 2007 Location: Eureka, CA
Posts: 817
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I the states it's not uncommon to see something like 50% meat, and 25% each of starch and veg, or 40-30-30, but as mentioned, no hard fast rule.
In other countries the meat might be 10%.
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10-15-2009, 01:53 PM
| | Registered User Culinary Experience: Host | | Join Date: Sep 2008 Location: Porterville, CA
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Many countries, excluding the USA, often serve separate courses for starch, vegetable, and protein with varying percentages on each plate. The "meat/starch/vegetable" is, IMHO, a USA phenomena and is rarely seen elsewhere.
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10-15-2009, 02:15 PM
| | Registered User Culinary Experience: Culinary Instructor | | Join Date: May 2006 Location: PALM BEACH FLORIDA
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Quote:
Originally Posted by sexychef21  Hello
Can anyone tell me the real food ratio % (meat/veg/starch)
I have found many different answers and need to know the real one. | Hello!!!
Question can't be answered with an average . It depends on what kind of facility, and the policy of the place. You can't use cookie cutter answer. 
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10-15-2009, 04:16 PM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Feb 2009 Location: Pacific Northwest
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One size shoe doesn't fit everyone............If you have a NY steak it would take up 50% of the plate, sides 25%...................................A 4 or 5 oz Chicken breast would take up 40% of the plate with 30% for sides..................If you have a large entree the sides are less..................If the entree is smaller the sides maybe a bit larger........Lets not even get into a Granish.............Bill |
10-15-2009, 05:50 PM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Sep 2009 Location: Cambridge England
Posts: 99
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Quote:
Originally Posted by sexychef21 Hello
Can anyone tell me the real food ratio % (meat/veg/starch)
I have found many different answers and need to know the real one. | The number of courses makes a big difference; a 5/6 course dinner might have a fairly small main with 1/3, 1/3, 1/3 ratio.
Likewise, it's nice to combine the veg and starch; I like to do this by serving champ, bubble n squeak or risotto with spinach, wild mushrooms etc. This method makes for a tidy plate with a simple, elegant presentation.
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Last edited by pembroke; 10-15-2009 at 05:53 PM.
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