1. 20 30 40 50 10 20 30 40 50 10 20 30 40 50 10 20 30 40 50 10 20 30 40 50 10 Part of the Whole Conversions The cost is in the sauce Reva –“new” Wield the yield

2. A percent is defined to be a _____ of 100.

3. What is a “part”

4. At a restaurant, this amount should be left as gratuity or “tip”

5. What is “15-20%”

6. A restaurant has 85 employees. 4 have left in the past year. This ratio represents the employee turnover.

7. What is: 4 85

8. A cost analysis of ingredients shows that blackberry pie costs $2.10 to make and serves six. The food cost percentage is 26%, to the nearest penny, this represents the selling price for a slice of pie.

9. What is $1.35

10. 876 people visited Mr. C’s restaurant on Friday. 231 of them ordered the New England Clam Chowder soup. This number represents the percent of people who ordered New England Clam Chowder on Friday.

11. What is 26%

12. “A pint is a pound, the world around”

13. What is “16 ounces in a pint, 16 ounces in a pound”

14. “A quart times four”

15. What is a “gallon”

16. “Two pints”

17. What is a “quart”

18. 5 oz = ___ grams

19. What is “140”

20. A handy math trick for learning liquid measures would be to study these multiplication facts:

21. What are “multiples of 8”

22. To yield means to…

23. What is “give something as a result”

24. A recipe yields 12 servings. If you need to serve 142 people, what is the conversion factor you will use to convert each of your ingredients to serve the necessary amount?

25. What is desired / original = “12”

26. 18 pounds of Grapefruit are purchased. What is the “edible portion” if Grapefruits have a yield of 40%

27. What is “7.2lbs.”

28. A recipe requires 10 pounds of trimmed broccoli, which has a 78% yield. How much untrimmed broccoli is needed? (the as purchased quantity)

29. What is 12.8 lbs.

30. A recipe calls for 8 pounds of green onions, which have a 70% yield. How many pounds of untrimmed green onions are needed?

31. What is 11.4 lbs

32. The cost of preparing a certain recipe is $25.04. The recipe yields 15 portions, what is the cost per serving (rounded to the nearest cent)?

33. What is $1.67

34. A manager received an invoice of $28.35 for 8 gallons of ice cream. How much did each gallon cost?

35. What is $3.54

36. This person is an example of a fixed-cost employee

37. What is a Chef

38. A roast costs $16.87 and yields 8.5 lbs. of usable meat. What is the cost per usable ounce of roast?

39. What is $1.98

40. The Noodle Machine sells half- moon cookies at a 95% markup. If the menu item costs $3.50, what is its selling price?

41. What is $6.83

42. An operation’s opening inventory in September was $16,234. Monthly purchases totaled $15,300, and closing inventory was $12,889. What was the cost of goods sold for September?

43. What is $18,645

44. A manager estimates that the new chef’s summer salad will increase next month’s sales 12% from last month’s $52,000. What will next month’s sales be if she is correct?

45. What is $58,240

46. A food establishment sells portions of New England clam chowder for $4.35 a bowl. If they sell 82 portions, how much revenue is generated?

47. What is $356.70

48. Robert’s Rudiments sells fried dough for $4 a bag. If Robert’s sells 1 bag to 62 customers, 2 bags to each of 14 customers and 5 bags to each of 17 customers, how much revenue in sales is generated?

49. What is $700

50. If the raw price of crab meat salad is $3.32 and each portion contributes an average of $2.69 to overhead and profit, what is the selling price of crab meat salad?

51. What is $6.01