#  You will be creating a dessert for a banquet.  Who will the banquet be for?  The banquet will be for 22 people  Menu: Dessert (two different kinds)

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 You will be creating a dessert for a banquet.  Who will the banquet be for?  The banquet will be for 22 people  Menu: Dessert (two different kinds)

 You will decide what you are going to serve your guest.  You will need to do the calculations for each menu item

 This is an example of a dessert Fudgy Chocolate Cake  Write down the ingredients: 6 oz white chocolate 1 tsp salt 1 cup butter 4 large eggs 1 cup + 3 tbsp sugar ½ pint cream 1 ½ cups flour 10 ½ oz Semisweet Chocolate ½ cup + 3 tbsp cocoa 1 tbsp baking powder

 We need to find how much of each ingredient we need for one serving.  This recipe makes 8 servings. The 1 st ingredient is 6 oz of white chocolate.  So you must divide the 6 oz by 8 servings. 6 ⁄ 1 ÷ 8 ⁄ 1 = 6 ⁄ 1 x 1 ⁄ 8 = 6 ⁄ 8 = 3 ⁄ 4 oz for one serving.

 We are going to do a banquet for 22 people. So we need to calculate the ingredient for 1 serving times 22 servings.  3 ⁄ 4 oz x 22 ⁄ 1 = 180 ⁄ 4 = 27.5 oz of white chocolate.  Since each bar is 1.5 oz, then 27.5 ÷ 1.5 is 18.3. We will need 19 bars at \$.75 each = \$14.25.

 Record the 1 serving, 22 servings, packaging, total ingredients and cost on a summary table.  Research is needed as to how each ingredient is packaged and the cost of the total number of estimated packages.

 Continue the calculations for each ingredient and complete the summary chart for your recipe.

1. You will combine the summary charts of ingredients for the two desserts on the menu. 2. Create a grocery list of all ingredients for the menu. 3. List the total cost for each dessert.

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