Read Food Buying Guide for Type a School Lunches (Classic Reprint) - U.S. Department of Agriculture file in PDF Online

Excerpt from Food Buying Guide for Type a School LunchesThe yield of cooked meat or poultry is affected by the method of cooking, pressure or temperature, and length of cooking. Ham baked in an oven at 325 F. Gives a higher yield of cooked meat than ham cooked in a pressure steamer. A roast cooked at 325 F. Will give a higher yield of meat than a roast cooked at 425 F.