1. MATH MID-TERM REVIEW WORKSHEET FOR WEEK 5

2. 1. TOTAL COVERS ARE 325 AND THE TOTAL SALES ARE $9500, THE AVERAGE SALES PER COVER IS? Answer: 9500/325 = 29.2307 $29.23

3. #2. ONE OF THE STANDARDIZED RECIPES FOR CHOCOLATE CRÈME ANGLAISE YEILDS 5 QTS AND THE CHEF WANTS YOU TO PREPARE 3 GALLONS. WHAT WILL BE THE WORKING FACTOR Formula: Working Factor (N/O) Step 1: 3 gallons x 4 qts = 12 qts (convert) Step 2: 12/5 = 2.4

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

5. 4. HOW MANY 6 OZ PORTIONS OF ROAST BEEF WILL YOU GET FROM 68.75 LBS OF TOP ROUND BEEF THAT WILL LOOSE 28% DURING COOKING DUE TO SHRINKAGE IN THE OVEN? Cooking Loss Formula: Step 1-3 Step 1: 68.75 x.28 = 19.25 lb (loss) Step 2: 68.75 – 19.25 = 49.5 lbs (EP) Step 3: 49.5 x 16 oz = 792 oz (convert unit) Step 4: 792 / 6 oz = 132 servings

6. #5. A CASE OF LEMONS COSTS $48.00/35 LBS FOR (140CT.) HOW MUCH IS THE COST PER LEMON? Formula: Unit Cost Basic Step 1: Which pack size will help you solve for each lemon? Note: Ct. stands for count (same as saying ea.) Step 2: Calculate the cost for each lemon. $48.00/140 = $.342

7. #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

8. #7. A QT. OF CREAM COSTS $4.95. HOW MUCH WOULD 4 OZ COST? Formula: Unit Cost Moderate $4.95/32oz =$.154 per oz. $.154 x 4 oz = $.616 (round to $.62)

9. #8. A 6LB AP BEEF TENDERLOIN IS TRIMMED; 9OZ ARE LOST. HOW MANY 6 OZ FILET MIGNONS CAN BE CUT FROM THE TENDERLOIN Formula: Sellable Orders Step 1: 6 lbs x 16 = 96 oz (total) Step 2: 96 oz – 9 = 87 oz (EP) Step 3: 87 oz /6 = 14.5 (round down) 14 people

10. 9. HOW MANY 6-FL OZ GLASSES OF ORANGE JUICE CAN BE OBTAINED FROM 2 GALLONS OF ORANGE JUICE. Formula: Sellable Orders (Modified) Equivalent : 1 gallon = 128 ounces 128 x 2 = 256 oz (total) 256/6 = 42.66 9 (round down) 42

11. #10 THE CHEF FOUND A FLAT OF STRAWBERRIES WEIGHING 12 LBS. IN THE WALK IN REFRIGERATOR. HE WANTS TO KNOW THE EDIBLE YIELD BEFORE DECIDING HOW TO UTILIZE THEM THEY HAVE AN EDIBLE YIELD, 86% Formula: Edible Yield Formula AP Weight x Yield % = EP Quantity 12 lbs x.86 = 10.32 EP Weight