MATH MID-TERM REVIEW WORKSHEET FOR WEEK 5. 1. TOTAL COVERS ARE 325 AND THE TOTAL SALES ARE $9500, THE AVERAGE SALES PER COVER IS? Answer: 9500/325 = 29.2307.

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Presentation transcript:

MATH MID-TERM REVIEW WORKSHEET FOR WEEK 5

1. TOTAL COVERS ARE 325 AND THE TOTAL SALES ARE $9500, THE AVERAGE SALES PER COVER IS? Answer: 9500/325 = $29.23

#2. AS PURCHASED WEIGHT IS 19LBS. AND EDIBLE PORTION WEIGHT IS 14LBS, WHAT IS THE EDIBLE YIELD %? Formula: EP Weight/AP Weight 14 lbs/19 lbs =.7368 = 73.7%

3. A PORK SHOUDLER COSTS $2.50/LB., HOW MUCH WOULD IT COST FOR 21 LBS? $2.50/lb. x 21 lbs. = =$52.50

4. A CASE OF ASSORTED MUFFINS COST $38.45 FOR 48, 4OZ MUFFINS. WHAT IS THE COST PER MUFFIN? Unit Cost Formula: Case weight/Case Quantity $38.45/48 ea = =$.80

#5. A CASE OF LEMONS COSTS $48.00/35 LBS FOR (140CT.) HOW MUCH IS THE COST PER LEMON? Step 1: Determine how many lemons are in 1 lb. 140/35 lbs = 4/lb. Step 2: Determine the cost per lb. $48/35 lbs = $1.37lb for 4 ea Step 3: Calculate the cost for each lemon. $1.37/4 = $.342

#6. A CASE OF EGGS COSTS $72.00/30 DOZ. HOW MUCH WOULD THE COST OF 3 EGGS BE? Unit Cost: Case Cost/Case Quatity = Unit Cost $72.00/30 doz = $2.40/dz $2.40/12 =.20 ea $.20 ea x 3 = $.60

#7. HOW MANY 2 OZ PORTIONS OF SAUCE WILL YOU GET FROM ¾ GAL OF DEMI GLACE? Step 1: Determine Equivalents: ¾ gal =.75 gal & 1 gal = 128 oz Step 2: Determine how many oz is in ¾ gal =.75 x 128 oz = 96 oz = 96/2 oz = 48 ea

#8. DETERMINE THE YIELD % IN YOUR FACILITY WHEN PULLING COOKED LOBSTER MEAT FROM THE SHELL AND YOU START WITH 125LBS AND YOU END UP WITH 28 LBS. WHAT IS YOUR YIELD %? EP/ AP = Yield % 28/125lbs =.224 = 22.4%

#9.HOW MANY 6 OZ PORTIONS OF ROAST BEEF WILL YOU GET FROM LBS OF TOP ROUND OF BEF THAT WILL LOSE 28% DURING COOKING DUE TO SHRINKAGE IN THE OVEN. Step 1:Determine how many lbs. will be lost (sub) loss lbs x.28 = lbs. =68.75 lbs – lbs = lbs. remaining Step 2: Convert calculation into same unit of measure as portions = lbs x 16 =792 oz =792 / 6 oz = 132 ea.

#10 THE DESIRED YIELD FOR PASTRY CREAM IS 2 QTS AND THE RECIPE YIELDS 5 GAL. WHAT IS THE CONVERSION FACTOR? Step 1: Convert into same units of measure. How many qts are 5 gal? 5 gal = 20 qts Step 2: New Yield /Old Yield = Conversion Factor 2 qts/20 qts =.10