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GRADE 8 SAILING TRIP WORK PROJECT NAME: ORDERS DUE: Friday, Monday June 3/11 PHONE NO. PICK UP: Wed.June 15/11 May 10/06 2:303:15 pm Gr. 8 STUDENT 'S NAME TO BE PICKED UP BY: Surrey Christian Middle.

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How to fill out the Meat Order Form 3xls online

This guide provides clear instructions on how to fill out the Meat Order Form 3xls online. Ensuring that each section is completed accurately will help facilitate a smooth order process.

Follow the steps to successfully complete the form:

  1. Click ‘Get Form’ button to obtain the form and open it in your preferred online editor.
  2. In the first section, enter your name in the designated field to identify who is placing the order.
  3. Fill in your phone number to ensure that you can be contacted regarding your order.
  4. Indicate the pick-up date by referencing the provided schedule, ensuring that you select the correct date.
  5. Complete the student’s name field to associate the order with the appropriate Grade 8 student.
  6. In the 'Cost' section, indicate the quantity of each meat item you wish to order. Be sure to refer to the prices beside each item.
  7. Calculate the total cost for your order by multiplying the quantity selected for each item by its corresponding price.
  8. Ensure that you write down the grand total at the end of the form for your records.
  9. Mark the pick-up date on your calendar as a reminder to collect your order.
  10. Once all fields have been completed, save your changes, and you can choose to download, print, or share the completed form as needed.

Complete your meat order form online today to ensure your selections are processed efficiently.

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Examples include: Lean meats - Beef, lamb, veal, pork, kangaroo, lean (lower salt) sausages. Poultry - Chicken, turkey, duck, emu, goose, bush birds. Fish and seafood - Fish, prawns, crab, lobster, mussels, oysters, scallops, clams.

Two servings, or 6 oz., of lean meat (poultry, fish, shellfish, beef) should be a part of a daily diet. Measure the right amount with your palm. One palm size portion equals 3 oz., or one serving. Snacking can add up.

Types of Meat Chicken. Beef. Turkey. Duck. Pork. Lamb. Goat. Pheasant.

For daily wit & wisdom, sign up for the Almanac newsletter. FOODSERVE 25SERVE 50Chicken or turkey breast8–9 pounds16–18 poundsFish (fillets or steaks)7-1/2 pounds15 poundsHamburgers6-1/2–9-1/2 pounds13–15 poundsHam or roast beef10 pounds20 pounds31 more rows

If you currently eat more than 90g (cooked weight) of red or processed meat a day, the Department of Health and Social Care advises that you cut down to 70g. 90g is equivalent to around 3 thinly cut slices of beef, lamb or pork, where each slice is about the size of half a piece of sliced bread.

Meat can be classified as red or white meat. Red meats are darker than white meats after cooking and they are mainly derived from the flesh of mammals. White meats are paler after cooking. Most white meat comes from poultry and fish.

When cooking something like steak, chicken, or pork, where meat is the main feature of the meal and paired with a few side dishes, we recommend about 1/2 pound (eight ounces) per person, or up to 3/4 (12 ounces) pound for bigger appetites and those who love leftovers.

Allow around 375g beef per person, so for four people, you need a joint around 1.5kg, for six, 2.25kg, for eight, 3kg and for 10, 3.75kg.

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