Day 015 - 21 Jul 94 - Page 32
1 12, hopefully, for something like three-quarters of an
hour. Is there a problem?
2
MR. MORRIS: No. We needed to know whether we want to start a
3 major subject. (To the witness): Just a couple of things
that crossed my mind while you were talking about the
4 critical part that McDonald's food can play in the diet,
which I do not think was dealt with completely. You said
5 you did not know about the processing or procedures in the
preparation of chips?
6 A. Not in detail, no.
7 Q. Is it not your job to know?
A. No.
8
Q. So how can you advise McDonald's about nutrition if you do
9 not know, for example, how their famous french fries are
cooked and what with, prepared -----
10 A. My primary concern is with nutrition and with the
nutritional information that is provided I have all the
11 data I need.
12 Q. Provided by who? This nutritional information is provided
by who?
13 A. Well, I think we have already established that there
is independent analysis carried out to give us the
14 information on the whole range of critical nutrients.
15 Q. Is that pre-cooked or post-cooking?
A. This is as it would be served to the customer.
16
Q. Post-cooking?
17 A. Yes.
18 Q. So, for example, when you say Quarter Pounder and cheese
in your table, what weight is a Quarter Pounder?
19 A. Which are we referring to?
20 Q. Say, for example, if someone eats a Quarter Pounder at
McDonald's, what is the weight of the actual beef?
21 A. Well, prior to cooking it is a quarter of a pound.
22 Q. What is it after cooking?
A. I am not sure. I suppose, a rule of thumb, we could
23 assume there would be about 10 per cent loss. So if a
Quarter Pounder is about 110 grammes, shall we say, about
24 100 grams, but do not hold me to that.
25 Q. Yes, I have seen figures -- I do not know if they right or
wrong -- that says that a Quarter Pounder is about two and
26 three-quarter ounces after cooking. I cannot put my hand
on them, but you do not know?
27 A. Well, in that case the loss would probably be a bit
greater than the 10 per cent I suggested. I should point
28 out during the cooking there would be loss of both water
and fat.
29
MR. JUSTICE BELL: On a quick reckoning it would be something
30 like 31 per cent, would it not? It would be one and a
quarter times 25 per cent?
