Table 27 



PERCENTAGE OF PORTIONS SERVED FRIED, BROILED, BAKED, AND IN OTHER WAYS 

 According to Type of Establishment and Sales Volume 



Total Users of Portions 



Establishments Serving Fried 

 None fried 

 1 - lU* 

 15 - 3^** 



35 - ehi 



65 - Qh$ 

 Over 84^ 



Average percentage served 



62.8 



78.lt 



29.0 



63.1 



62. u 



Establishments Serving Broiled 

 None broiled 

 1 - iM$ 

 15 - 3^ 

 35 - 61** 

 65 - 8i*5t 

 Over 8U* 



Average percentage served 



87.6 

 .6 

 3-9 

 2.8 

 1-7 

 3-'+ 



6.6 



87.7 



U.9 



2.5 



.8 



h.i 



6.8 



87. 

 1 

 1. 

 3 

 3. 



1.8 



6.7 



9't-5 



• 9 

 2.8 



• 9 



• 9 



2.3 



77.5 



5.7 

 7.0 

 2.8 

 7.0 



13-5 



34 



