2. I like big, loud things. I also like to eat..

3. Cruise Ships

4. They’re Big

5. Really Big

6. And Loud

7. And you get to eat….

8. How Big Are They?

9. No Way, Really that Big?

10. How Long/Tall

11. Titanic vs. Today’s Ships

13. How Many People? 8476

14. Floating City? 8476 North St. Paul Population- 11,700 Cottage Grove Population- 35,000

15. Ideas About What In/Out of Ship? INOUT

16. Water The ship needs water for drinking, cleaning, laundry, showers, cooking, and ballast. It’s estimated that each person on board requires 80 to 100 gallons of water a day.

17. How Supply the Water? The water on cruise ships comes from two places... the ship's water tanks and the ocean. Before each trip, ships are stocked according to how many passengers and how long the journey. Water items loaded from ports include bottled and reserves which should equal about half the expected water needs. Reserve water is delivered to the ship for it’s holding tanks but actually only accounts for 10% of all water used on board. While sailing, ocean water is collected and run through the ship's filtration systems. After cleaning, it is sent into the tanks, where it can be used for staff and passenger needs, including cooking, cleaning, laundry, and drinking. The filtration system is massive and very advanced.

18. Food Cruise ships are known for their abundance of food. The US Department of Agriculture estimates that the average person in the United States eats ½ pound of meat, 1.6 pounds of dairy products,.2 pounds of fats and oils,.8 pounds of fruits,.7 pounds of vegetables,.5 pounds of grains, and.4 pounds of sugars per day for a total of 4.7 pounds of food per day.

19. OUT- Garbage and Waste At sea, each cruise ship needs to either store and carry back to port, or safely dispose of several kinds of waste.

20. Garbage and Waste "Gray water" from sinks, showers, laundries and galleys Sewage or "black water" from toilets Oily bilge water Hazardous wastes (including perchloroethylene from dry-cleaning, photo-processing wastes, paint waste, solvents, print shop wastes, fluorescent light bulbs, and batteries) Solid wastes (plastic, paper, wood, cardboard, food waste, cans, and glass) And air pollution from the ship's diesel engines

21. "Gray water" from sinks, showers, laundries and galleys Cruise ships are also permitted to release untreated gray water- anywhere they sail, except Alaska. 85 Gallons/person/day 4000*85=340,000gal

22. Sewage- Black Water- from toilets Cruise ships can lawfully release untreated sewage, or black water, anywhere beyond three miles from the shore 10 gallons/person/day 4000*10 = 40,000gal

23. Toxic Chemicals Toxic chemicals generated by cruise ships are generally from photo developing, dry cleaning, painting and other activities. Ships are required to store these wastes onboard while under way, and then, once in port, to transfer them to a disposal facility..005 gallons/ day/ person 4000 *.005 = 20 gallons/day

24. Garbage & Solid Waste Barred from dumping plastics anywhere at sea and floatable garbage within 25 miles of shore.

25. Ground Up Garbage They are permitted, however, to dump garbage that has been ground into pieces smaller than one inch when they are three miles from shore

26. Ungrounded Garbage They can dump ungrounded garbage when they are at least 12 miles from shore. Total Garbage = 5lbs / person /day 4000*5= 20,000lbs = 10 tons/day

27. Create your Cruise Ship!! Ship name________________________ Destination______________________ Total people on board_______________ Length of voyage___________________

28. Plan Ahead Items to be Budgeted for:Quantity per person per day Water100 gallons / person / day (stock ½ of needs) Food5lbs / person / day Non-Sewage Grey Waste85 gallons/person/day Sewage10 gallons/person/day Hazardous or Toxic Waste.005 gallons/ day/ person Garbage and Solid Waste5lbs / person /day

29. Food Costs? Buying food and snacks is expensive when you go on vacation. How much money does a cruise ship spend on food?

30. Food Cruise ships are known for their abundance of food. The US Department of Agriculture estimates that the average person in the United States eats ½ pound of meat, 1.6 pounds of dairy products,.2 pounds of fats and oils,.8 pounds of fruits,.7 pounds of vegetables,.5 pounds of grains, and.4 pounds of sugars per day for a total of 4.7 pounds of food per day.

31. If this is what they eat, is this how much you buy? Average Daily ConsumptionQuantity to buy per person per day.5 lbs Meat 1.6 lbs Dairy.2 lbs Fat and Oil.8 lbs Fruit.7 lbs Vegetables.5 lbs Grain.4 lbs Sugar

32. Factors to Consider: AP vs. EP

33. Introduction You know from experience that when a recipe calls for a certain amount of meat, vegetables or fruit, that you will need to buy more than what is required.

34. Introduction This is necessary because: Stems and/or tips must removed from certain vegetables, and fruit. Peeling is required for foods such as bananas, oranges, and potatoes. Fat needs to be trimmed from meat.

35. Introduction Because of the trimming and cutting, you will always end up with less product than when you started.

36. Introduction The amount of a food product that comes from a store or supplier is called the AP Weight. AP is an abbreviation for “As Purchased”. The AP Weight describes the amount of a food in unprepared form.

37. Introduction zThe amount of a food product required by a recipe is called the EP Weight. zEP is an abbreviation for “Edible Portion”. zEP Weight describes the amount of food in prepared (ready to eat) form.

38. Introduction For a given product there is usually a predictable amount that will be trimmed away. For example, with carrots, usually 75% by weight remains after trimming. The 75% figure is called a Percentage Yield.

39. Introduction Percentage yields can help you with purchasing decisions. By having a recipe with the required EP Weight, you can use the percentage yield to compute the AP Weight. My recipe requires 3 lb of carrots. How many pounds do I have to buy in order to have enough? I know the percentage yield for carrots is 75%, therefore I must buy 4 lbs of carrots to make the recipe.

40. Introduction You can also use percentage yields to determine if the amount of a given product that you have on-hand will be enough to make a given recipe. The yield percentage for broccoli is about 70%. That means after trimming only 3.5 lbs will be left. So it appears that I will have a little bit less broccoli than what is required. I have 5 lbs (AP) of broccoli that needs to be used. Is this enough for use in a recipe that requires 4 lbs of broccoli?

41. Percentage Yield Let’s take a moment to learn how to compute the percentage yield for a given product.

42. Percentage Yield To compute percentage yield: – Weigh the product as purchased to determine AP Weight. This is done before any trimming or peeling. AP weight = 14 oz

43. Percentage Yield zTo compute percentage yield: yThen weigh the product after trimming. The amount remaining is the EP (Edible Portion). EP weight = 11 oz

44. Percentage Yield To finish, compute the percentage yield (sometimes called the EP %) using the standard percent formula. The AP weight is the base (B): 14 oz 14

45. Percentage Yield zTo finish, compute the percentage yield (sometimes called the EP %) using the standard percent formula. The AP weight is the base (B): 14 oz The EP weight is the part (P): 11 oz 14 11

46. Percentage Yield zUse cross-multiplication to solve for R. Step 1) Multiply on the diagonal. 11 x 100 = 1100

47. Percentage Yield zUse cross-multiplication to solve for R. Step 1) Multiply on the diagonal. Step 2) Divide this result by the number that is on the diagonal with the unknown. 11 x 100 = 1100 1100 ÷ 14 = 79%

48. Percentage Yield Based upon this kitchen experiment, it appears that the percentage yield for these carrots is 79%.

49. Percentage Yields It is not necessary to conduct a kitchen experiment every time you want to know a percentage yield. Textbooks and other sources often have several pages of percentage yields. Food Science

50. Introduction

51. Calculate AP Weight Of what use are percent yield numbers? Because of this, you can make informed decisions about how much of a given product to purchase (or gather from a storage area) in order to have enough for a recipe. Percent yield predicts the amount of trimming loss to expect for a given food item.

52. Calculate AP Weight: Sample Problem A recipe calls for: 5 lbs of green beans 1.5 lbs of mushrooms. How many pounds of each must you start with in order to have enough for the recipe?

53. Calculate AP Weight: Sample Problem zA recipe calls for: 5 lbs of green beans 1.5 lbs of mushrooms. How many pounds of each must you start with in order to have enough for the recipe? Reminder: These are EP weights. Our job is to calculate the AP weight.

54. To calculate AP weight you need the percentage yields for beans and mushrooms. According to a reference sheet: – beans 88% yield – mushrooms 90% yield Calculate AP Weight: Sample Problem

55. Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = ? Use this formula to solve for the AP Weight. 5

56. Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = ? 5 88

57. 1st: Cross-multiply: 5 x 100 = 500 Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = ?

58. 5 x 100 = 500 500 ÷ 88 = 5.7 lbs 2nd: Divide: 1st: Cross-multiply: Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = ?

59. 5.7 lbs Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight =

60. 5.7 lbs Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ? Once again, use the percent- solving formula to calculate the AP Weight. 1.5

61. 5.7 lbs Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ? 1.5 90

62. 1st: Cross-multiply: 1.5 x 100 = 150 5.7 lbs Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ?

63. 1.5 x 100 = 150 150 ÷ 90 = 1.7 lbs 2nd: Divide: 1st: Cross-multiply: 5.7 lbs Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ?

64. 5.7 lbs Calculate AP Weight: Sample Problem Beans EP Weight = 5 lbs Percent Yield = 88% AP Weight = Mushrooms EP Weight = 1.5 lbs Percent Yield = 90% AP Weight = ? 1.7 lbs

65. Factors to Consider: AP vs. EP Average Daily Consumption (EP)Average Expected Yield.5 lbs Meat85% 1.6 lbs Dairy95%.2 lbs Fat and Oil100%.8 lbs Fruit50%.7 lbs Vegetables 80%.5 lbs Grain90%.4 lbs Sugar100%

66. Factors to Consider: AP vs. EP Average Daily Consumption (EP) Average Expected YieldAs Purchased Needed EP * 100 / EY.5 lbs Meat85% 1.6 lbs Dairy95%.2 lbs Fat and Oil100%.8 lbs Fruit50%.7 lbs Vegetables 80%.5 lbs Grain90%.4 lbs Sugar100%

67. Factors to Consider: AP vs. EP Average Daily Consumption (EP) Average Expected Yield As Purchased Needed EP * 100 / EY Cost Per Category.5 lbs Meat85% $5/lb 1.6 lbs Dairy95% $1.20/lb.2 lbs Fat and Oil100% $1.00 / llb.8 lbs Fruit50%$1.50 / lb.7 lbs Vegetables 80%$2.75 / lb.5 lbs Grain90%$.90 / lb.4 lbs Sugar100%$.40 /lb

68. Factors to Consider: AP vs. EP Average Daily Consumption (EP) Average Expected Yield As Purchased Needed EP * 100 / EY Cost Per Category Cost Per Person.5 lbs Meat85% $5/lb 1.6 lbs Dairy95% $1.20/lb.2 lbs Fat and Oil 100% $1.00 / llb.8 lbs Fruit50%$1.50 / lb.7 lbs Vegetables 80%$2.75 / lb.5 lbs Grain90%$.90 / lb.4 lbs Sugar100%$.40 /lb