Table 27 



PERCENTftGE OF PORTIOHS SERVED FRIED, BROILED, BAKED, ATTO IN OTHER WAYS 

 According to Type of Establishment and Sales Volume 



Total Users of Portions 



Establishments Serving Fried 

 None fried 

 1 - Iki 



15 - 

 35 - 

 65 



3U5t 



Over 81** 



Average percentage served 



Establishments Serving Broiled 

 None broiled 

 1 - 11.56 

 15 - 3"** 

 35 - 6U* 

 65 - Qk-f, 

 Over Ski 



Average percentage served 



86.1 

 2.8 

 2.8 

 1.8 

 •9 

 5.6 



7-6 



67-7 

 1.4 

 l.U 

 2-7 

 l.U 

 5.1* 



7.9 



82.9 

 5-7 

 5-7 



5-7 

 7-1 



93-5 

 2.2 



U.3 

 14.6 



60.7 



u.e 



3-2 

 3.2 

 1.6 

 6.5 



9.9 



32 



