Math Exercises Chapter 5, 3rd ed
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Southern New Hampshire University *
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Feb 20, 2024
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Math Exercises
Chapter 5
1.
A restaurant has 100 tables and 28 of the tables seat 2 people while 72 of the tables seat 4 people. What percentage of the tables seat 4 people?
2.
To cut energy costs, a restaurant manager replaces 13 out of 42 incandescent light bulbs with high-efficiency LED bulbs. What percentage of the restaurant’s lighting is now high-
efficiency lighting?
3.
There are 30 hors d’oeuvres on a serving tray. If 15 of the hors d’oeuvres are stuffed mushrooms, 9 are bruschetta, and 6 are grilled shrimp kabobs, what percentage of the hors d’oeuvres are kabobs?
4.
A manager of a café has calculated that growing artisan lettuce on site instead of purchasing
it from a purveyor saves $0.89 per entrée salad. What percentage of savings results from growing the lettuce on site if each entrée salad sells for $11.00? Not included
5.
If 35% of the desserts on a buffet are sugar free and there are 80 desserts on the dessert stand, how many of the desserts are sugar free?
6.
If ground beef is composed of 85% lean meat and 15% fat, how many pounds of fat are ground along with lean beef to yield 15 pounds of ground beef? (Show as a mixed fraction.)
7.
If 40% of the pieces of cheese on a cheese platter are Cheddar, and there are 50 pieces of Cheddar cheese on the platter, how many total pieces of cheese are on the platter?
8.
At a luncheon, 20% of the guests ordered a vegetarian entrée. If 45 people ordered a vegetarian entrée, what is the total number of guests attending the luncheon?
9.
A whole catfish weighs 8 pounds. After cleaning and filleting the fish, the waste weighs 3 pounds. What is the edible portion of the catfish?
10.
After trimming 5 pounds of carrots, the edible portion is 4.5 pounds. How much waste was generated trimming the carrots?
11.
After the shucking and removal of kernels from five dozen ears of corn weighing a total of 35
pounds, the edible portion weight of the corn is 12 pounds. What is the weight of the husks and cobs that will be donated to a local farmer to use as feed?
12.
What is the edible portion of 10 pounds of broccoli if the yield percentage for broccoli is 56%?
13.
What is the edible portion of 12 pounds of spaghetti squash if the yield percentage is 70%?
14.
How many sandwiches can be made from 60 pounds of as-purchased chuck roast, if chuck roast has a yield percentage of 80% and each sandwich contains 6 ounces of chuck roast?
15.
A total of 65 pounds of iceberg lettuce heads are purchased for use in a banquet of 120 people. If 6 ounces of cleaned, chopped lettuce is required for each person and the yield percentage is 80%, how much chopped lettuce will be left over?
16.
If 20 pounds of cauliflower are purchased and the edible portion after trimming is 15 pounds, what is the yield percentage of the cauliflower?
17.
If 5.5 pounds of peelings are generated peeling 40 pounds of potatoes, what is the yield percentage of the potatoes?
18.
After cleaning, peeling, and deveining 5 pounds of shrimp, there are 1.5 pounds of unused parts. What is the yield percentage of the shrimp?
19.
There will be 50 pounds of strawberries needed for an appetizer at an event and the yield percentage for strawberries is 95%. How many pounds of strawberries should be ordered for the event? (Round answer to a whole number)
20.
A salad recipe calls for 10 pounds of tomatoes. The yield percentage for tomatoes is 95%. How many pounds of tomatoes will need to be purchased for the salad? (Round answer to a whole number)
21.
A recipe requires 8 pounds of cleaned cauliflower florets. If whole cauliflower has a yield percentage of 68%, how much whole cauliflower must be purchased to make the recipe? (Round answer to a whole number)
22.
A chef needs 4 pounds of peeled and sliced apples for an apple crisp dessert. If apples have a yield percentage of 78%, how many pounds of whole apples are needed? (Round answer to a whole number)
23.
If onions have a yield percentage of 93%, how many pounds of onions are needed to yield an edible portion of 8 pounds? (Round answer to a whole number
.)
24.
How many pounds of avocados need to be purchased if the edible portion of avocados in a guacamole recipe is 14 pounds, and avocados have a yield percentage of 70%?
25.
A prep cook debones whole turkey to use for various recipes and saves the thighs to make ground turkey meat for burgers. If the thighs yield 32% meat, while 68% is unusable bone, skin, and connective tissue, how many pounds of turkey thighs are needed to make 18.75 pounds of ground turkey? (Round answer to a whole number
.)
26.
Each of 50 guests at a banquet will be served an 8-ounce portion of prime rib. If prime rib has a yield percentage of 60%, how much prime rib must be purchased for the banquet? (Round answer to a whole number)
27.
If each of 50 snack boxes are to contain hummus with 4 ounces of carrot sticks, and the yield
percentage for carrots is 85%, how many pounds of carrots need to be purchased for the snack boxes? (Round answer to a whole number.)
28.
If cantaloupe has a yield percentage of 55%, how many pounds of edible cantaloupe are available from three cantaloupes weighing 4 ½ pounds, 4 7/8 pounds, and 5 ¾ pounds?
29.
A 7-pound icebox melon has a yield percentage of 60% when the rind is discarded. However,
to practice sustainability and reduce waste, the chef will pickle the rind. If the melon rind has a 50% yield percentage, what is the weight of the edible portion of the rind? (
First find the weight of the rind and then the edible portion of the rind
.)
30.
A restaurant serving 150 side dishes of skinless mashed potatoes each day produces two orders of mashed potatoes from each 8-ounce potato. When the skins are discarded, the potatoes have a yield percentage of 90%. However, to reduce waste and promote sales, the potato skins are instead used as an appetizer. What is the edible portion of the potato skins in ounces? (The weight from all 150 portions.) Not included in quiz
31.
After cleaning a 30-pound case of Brussels sprouts, there are 5 pounds 6 ounces of waste. What is the yield percentage of the Brussels sprouts? (Round to 2 decimal places)
32.
A new cook is cutting and discarding 7 ounces from the ends of every 2-pound bunch of celery. After training, the cook learns to remove only 3 ounces form the ends of each celery bunch and to add them to the restaurant’s compost bin. What is the yield percentage for the celery bunches after the cook’s training? (Round to 2 decimal places)
33.
If the baker’s percentage for raisins in a raisin bread formula is 8%, and the baker’s percentage for flour is 100%, what amount of raisins are needed if 14 pounds of flour are used?
34.
If the baker’s percentage for milk in a pancake formula is 24% and the baker’s percentage for flour is 100%, what amount of milk is needed if 18 pounds of flour are used?
35.
After serving corn as the vegetable of the day, the chef uses the leftover corn to make jalapeno corn muffins. If the baker’s percentage for jalapenos in a corn muffin formula is 7% and the baker’s percentage for flour is 100%, what amount of jalapenos are needed if 12 pounds of flour are used?
36.
In a ciabatta recipe, the baker’s percentage of water is 72%, salt is 1.5%, and yeast is 1.8%. How much salt is need if 40 pounds of flour are used to prepare the bread?
37.
If the baker’s percentages in a rye bread formula are 60% for bread flour, 40% for rye flour, and 4% for caraway seeds, what amount of caraway seeds is needed if 12 pounds of bread flour and 8 pounds of rye flour are used? (Tip: When 2 types of flour are used in a formula, their combined weight is considered to be the weight of the main ingredient)
38.
If a recipe calls for 500 grams of bread flour and 10 grams of salt, what would be the baker’s percentage for salt if the recipe were converted to a formula with bread flour as the main ingredient?
39.
If a cupcake recipe calls for 4 pounds of cake flour and 2.5 pounds of sugar, what would be the baker’s percentage for sugar if the recipe were converted to a formula with cake flour as
the main ingredient?
40.
A chef purchases imperfect tomatoes for 30% less cost than perfectly shaped tomatoes to dehydrate and use on focaccia bread. If the focaccia recipe uses 8 pounds of flour and 8 ounces of dehydrated tomatoes, what would be the baker’s percentage for the tomatoes if the recipe were converted to a formula with flour as the main ingredient?
41.
If a biscuit recipe calls for 8 pounds of pastry flour and 6 ounces of baking powder, what would the baker’s percentage for baking powder be if the recipe were converted to a formula with pastry flour as the main ingredient?
42.
If a cinnamon-sugar mix is made with a 5:3 ratio of sugar to cinnamon, what percentage of the mix is sugar?
43.
If a special sauce in a hamburger restaurant is made with a 1:1 ratio by volume of ketchup to
mayonnaise, how much mayonnaise is needed to make a 4-quart batch of the special sauce?
44.
If the ratio of brown sugar to granulated sugar in an oatmeal cookie recipe is 3:2, what fraction of the recipe is brown sugar?
45.
If a salad oil blend is made using a 4:1 ratio by volume of vegetable oil to olive oil, how much
olive oil is required if 3 gallons of vegetable oil is used?
46.
Simple syrup is made with a 1:1 ratio of water and sugar. How many gallons of simple syrup can be made from 3 quarts of water? (Show as a mixed fraction.)
47.
If a crumb topping is made with a ratio by weight of 3 parts brown sugar, 2 parts flour, and 1
part butter, how many pounds of crumb topping can be made with 16 ounces of butter?
48.
Meatballs are prepared with a ratio of 3 parts ground beef, 2 parts ground pork, and 1 part ground veal. How many pounds of each meat is required if a total of 18 pounds of beef, pork, and veal is used to prepare the meatballs?
49.
Berry cobbler is made with a ratio of 3 parts strawberries, 2 parts blueberries, 1 part blackberries, and 1 part raspberries. How many pounds of each are required if a total of 14 pounds of berries are used to prepare the cobbler?
50.
A chef purchases whole chickens because they cost less per pound than fabricated cuts and the carcasses can be used to make stock for soup. If the soup consists of 9 parts chicken stock, 2 parts chicken, 1.5 parts vegetables, and 1.5 parts noodles, all by weight, how much of each ingredient is needed to make 2 gallons of soup? (Tip: 1 gal – 128 floz. (Round answers to a whole number.)
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