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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. How many 2 oz portions of sauce will you get from ¾ gal of demi glace? • Step 1: Determine Equivalents: ¾ gal = .75 gal & 1 gal = 128 oz • Step 2: Determine how many oz is in ¾ gal • =.75 x 128 oz = 96 oz • = 96/2 oz = 48 ea

  9. #8. Determine the yield % in your facility when pulling cooked lobster meat from the shell and you start with 125lbs and you end up with 28 lbs. What is your yield %? • EP/ AP = Yield % • 28/125lbs = .224 • = 22.4%

  10. #9.How many 6 oz portions of roast beef will you get from 68.75 lbs of top round of bef that will lose 28% during cooking due to shrinkage in the oven. • Step 1:Determine how many lbs. will be lost (sub) loss. • 68.75lbs x .28 = 19.25 lbs. • =68.75 lbs – 19.25 lbs = 49.50 lbs. remaining • Step 2: Convert calculation into same unit of measure as portions • = 49.50 lbs x 16 =792 oz • =792 / 6 oz = 132 ea.

  11. #10 The desired yield for pastry cream is 2 qts and the recipe yields 5 gal. What is the conversion factor? • Step 1: Convert into same units of measure. How many qts are 5 gal? • 5 gal = 20 qts • Step 2: New Yield /Old Yield = Conversion Factor • 2 qts/20 qts = .10

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