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. 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%

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. 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

6. #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

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 HALF GALLON OF CREAM COSTS $8.95. HOW MUCH WOULD 4 OZ COST? $8.95/64oz (1/2 gal)=$.1398 per oz. $.14 x 4 oz = $.56

9. #8. DETERMINE THE YIELD % IN YOUR FACILITY IF YOUR AP WEIGHT WAS A GALLON OF HEAVY CREAM AND THE EP WEIGHT WAS 54 OZ. 54 fl. Oz/ 128 fl. Oz =.421 = 42.1%

10. #8. DETERMINE THE YIELD % IN YOUR FACILITY IF YOUR AP WEIGHT WAS 40 LBS OF PORK SHOULDER BONE-IN AND YOUR EDIBLE PORTION WAS 25 LBS. Formula: Edible Portion Weight/AP Portion Weight = Yield % 25 lbs/40 lbs =.625 = 62.5 %

11. #10 USING THE LEVINGTON METHOD TO PURCHASING, IF YOU HAD 8 OZ PORTION SIZE OF PORK LOIN AT AN EDIBLE YIELD OF 85% AND NEEDED TO SERVE 250 GUESTS FOR DINNER SERVICE, HOW MUCH DO I NEED TO ORDER? Step 1: 16 oz/8 oz = 2 AP Portions per lb. Step 2: 2 x 85% = 1.7 EP portions per lb. Step 3: 250 covers/1.7 EP portions per lb.= =148 lbs. pork