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Food ratio %

post #1 of 10
Thread Starter 
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.
post #2 of 10
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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post #3 of 10
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.
post #4 of 10
Thread Starter 
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???
post #5 of 10
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.
post #6 of 10
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%.
Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #7 of 10
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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Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 10
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.:look:
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CHEFED
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post #9 of 10
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
post #10 of 10
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.
UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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UNDER PRESSURE AT PEMBROKE
Cooking sous vide at Cambridge's third oldest College
http://thepembrokekitchen.blogspot.com/
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