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Math Mid-term Review Worksheet

Math Mid-term Review Worksheet. For Week 5. 1. Total covers are 325 and the total sales are $9500, the Average Sales per Cover is?. Answer: 9500/325 = 29.2307 $29.23. #2. As purchased weight is 19lbs. And edible portion weight is 14lbs, what is the edible yield %?.

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Math Mid-term Review Worksheet

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  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

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