EXERCÍCIO FATOR DE CORREÇÃO DOS ALIMENTOS E COMO CALCULAR FATOR DE CORREÇÃ0

In today's video, we're going to solve some exercises about correction factors. Correction Factor: FC or IPC = PB (g)/PL (g) QUESTION: 1) In a food service unit, 35 kg of oranges, 20 kg of bananas, 10 kg of mangoes, and 30 kg of pineapples were purchased for fruit salad. After pre-preparation, the employee weighed the fruits again and obtained the following results: 23.1 kg of oranges, 14.4 kg of bananas, 7.3 kg of mangoes, and 15.5 kg of pineapples. What is the Correction Factor for these foods? COME SAY HI: Instagram:   / nutri_da_te.  . To better understand the Preparation Technical Sheet, I recommend watching this Playlist:    • Ficha Técnica de Preparo   Videos I also recommend watching: 1 - TECHNICAL SHEET: IMPORTANCE AND TYPES OF TECHNICAL SHEET:    • FICHA TÉCNICA: IMPORTÂNCIA E TIPOS DE FICH...   2- COMPONENTS OF THE PREPARATION TECHNICAL SHEET:    • COMPONENTES DA FICHA TÉCNICA DE PREPARO   3 - STEP BY STEP: PREPARATION TECHNICAL SHEET FOR CREAMY CHEESE! HOW TO MAKE A PREPARATION TECHNICAL SHEET:    • FICHA TÉCNICA DE PREPARO DO REQUEIJÃO CREM...   4 - NUTRITIONAL ANALYSIS OF A PREPARATION BY A FREE ONLINE WEBSITE! STEP-BY-STEP NUTRITIONAL ANALYSIS:    • ANÁLISE NUTRICIONAL DO REQUEIJÃO CREMOSO C...   5 – PREPARATION TECHNICAL SHEET: HOW TO CALCULATE COST, NUMBER OF PORTIONS AND PER CAPITA OF A PREPARATION:    • FICHA TÉCNICA DO REQUEIJÃO CREMOSO COM AZE...   6 – HOW TO MAKE A RICE PREPARATION TECHNICAL SHEET! WANT TO LEARN HOW TO MAKE A PREPARATION TECHNICAL SHEET:    • COMO FAZER FICHA TÉCNICA DE PREPARO DO ARR...   7 - HOW TO MAKE A PREPARATION TECHNICAL SHEET FOR BEANS! WANT TO LEARN HOW TO MAKE A PREPARATION TECHNICAL SHEET:    • COMO FAZER FICHA TÉCNICA DE PREPARO DO FEI...   ABOUT MY CHANNEL: Hi, I'm Adriana Correia (Drika)!!! This channel is focused on teaching subjects from the Nutrition course, from theory to practice. My main goal is to help people who want to learn about Anatomy and Physiology Applied to Nutrition, Food Service Management, as well as Nutrition and Dietetic Technique from theory to practice, through video lessons, experiences in industrial kitchens, recipe videos, how to create preparation technical sheets, how to calculate the cost of recipes and meals, how to determine the selling price of food, how to preserve food, how to reduce waste and costs. Today's video: EXERCISE ON FOOD CORRECTION FACTOR AND HOW TO CALCULATE THE CORRECTION FACTOR Today we will solve exercises on correction factor, gross weight and net weight that we discussed in the last post, but first let's just remember some important concepts and formulas: Edible Portion Indicator (EPI) or Correction Factor FC - It is the ratio between the gross weight (GW) and the net weight (NW) of a food. So the formula is the gross weight divided by the net weight. Gross Weight (GW) or IPC = Gross Weight (g) Net Weight (g) Gross Weight (GW) = Weight of the food in its purchased/raw form. Therefore, the formula is the net weight multiplied by the correction factor. GW (g) = Net Weight (g) x Correction Factor Net Weight (NW) = Weight of the food after cleaning (removing peel, trimmings, bones, etc.) and ready for use. Therefore, the formula is the gross weight divided by the correction factor. PL (g) = PB (g) FC For those studying Dietary Technique, I recommend the book - DIETARY TECHNIQUE, MOREIRA (2016). Today's video: EXERCISE ON FOOD CORRECTION FACTOR AND HOW TO CALCULATE THE CORRECTION FACTOR