Food Management MATH Test 2

Chapter 11-1: Problem 51. Quantity=1.5lbs Price=$7.02

$7.02÷2=$3.51 $3.51+7.02 =$10.53

Chapter 8-1: Problem 1 The standardized recipe is 40 Portions. The party is for 310 guests. What's the working factor?

310 ÷ 40 = [7.75]

Chapter 8-1: Problem 5 The standardized recipe is for 50 guests. The party is for 12 guests. What's the working factor?

12 ÷ 50 = [0.24]

Chapter 7-3: Problem 21 A 3-oz serving of peas is to be served to each of 150 people. How many boxes of frozen peas should be cooked if each box 2.5 lbs of peas?

150 ppl x 3 oz = 450 oz 2.5lbs x 16 = 40 oz 450 ÷ 40 = 11.25 =[12]

Chapter 7-4: Problem 41 When preparing pork sausage, 16 pounds A.P. of pork picnic is purchased. 1/4 of the amount is lost through boning and trimming. How many 4 oz patties can be obtained?

16 lbs x 16 = 256 oz 256 x0.25 = 64 lost 256-64= 192 192÷4= 48 portions

Chapter 7-2: Problem 11 How many servings can be obtained from 16 gallons of soup if a 3/4 cup ladle is used?

16 x 16 =256 256/1 ÷ 4/3 = 1024/3 = 341 servings

Chapter 11-4: Problem A/161.& 162. Food In Production-$5025.00 Sales-48,500.00 Inventory at Beginning of Month-4890.00 Purchases for the Month-41,465.00 Final Inventory-3,682.00 161.Cost of Food Sold? 162.Monthly Food Cost Percent?

161.Answer) 4890 + 41,465=46355 5025 + 3682=8707 46355-8707=[37,648] 162. Answer) 37,648÷48,500=0.77624 [77.62%]

Ladle Sizes: 1/4 cup

2 fl oz.

Chapter 7-1: Problem 1 A 2.5 lbs box of frozen corn costs $1.65. How much does a 4-oz serving cost?

2.5 × 16= 40oz 1.65 ÷ 40 = 0.04875 0.0412 × 4 = 0.1648 = [$0.17]

Chapter 7-5: Problem 51 For a wedding of 270 guests, an E.P. 8 oz sirloin steak will be served. If each fabricated sirloin weighs 16 lbs, how many sirloins must be ordered?

270 x 8 = 2160 16 lbs x 16 = 256 oz 2160 ÷ 256 = 8.43[9]

Chapter 7-7: Problem 85 If the yield percentage for strawberries is 91.9%, how many pounds will have to be ordered to serve 300 guests? Each guest will receive a 3 oz portion.

300 x 3 = 900 900 ÷ 0.919= 827.1 827.1 ÷ 16 = 51.69 [52]

Ladle Sizes: 1/2 cup

4 fl oz.

Chapter 7-2: Problem 17 How many blueberry muffins can be obtained from 4.5 gallons of batter if a #12 scoop is used?

4.5 gallons x 16 = 72 cups (8+4=12)1=8 1/2= 4(1 1/2= 3) 72 x 3= 216 servings

Ladle Sizes: 3/4 cup

6 fl oz.

Ladle Sizes: 1 cup

8 fl oz.

Scoop Number: 8

Approximate Volume: 1/2 cup Approximate Weight: 4 oz.

Scoop Number: 12

Approximate Volume: 1/3 cup Approximate Weight: 2 2/3 oz

Scoop Number: 16

Approximate Volume: 1/4 cup Approximate Weight: 2 oz

Calculating the Monthly Food Cost Percentage: Monthly Food Cost Percent

Divide the sales for the month by cost of the food sold

Calculating the Monthly Food Cost Percentage: Cost of Food Sold

Step 1.) Beginning of Month + Purchases for the Month Step 2.) Food In Production + Final Inventory Step 3.) Total from step 1 - Total from step 2 = cost of food sold

Calculating Cost Per Serving

Step 1.) Total weight × 16 = total oz. Step 2.) Total cost ÷ by total oz. = cost of 1 oz. Step 3.) Cost of 1 oz. × number of oz. served = cost per serving