### Food Preparation Yield Problems**6) Scallions Yield Calculation**- **Problem**: You purchase 6 bunches of scallions. Each bunch weighs 6 ounces. The trim loss percent is 19%. After cleaning the scallions, you have 29.5 ounces of cleaned scallions. What is the yield percent for scallions?**7) Cucumber Order Calculation**- **Problem**: You are making Cucumber Salad for 250 guests. Each salad will contain 3 ounces of cucumber. If the yield percent for cucumber is 95% and each cucumber weighs 10 ounces, how many cucumbers should you order?**8) Jicama Salad Preparation**- **Problem**: You purchase 6 jicamas. You will be making salads with 1/2 ounce of clean jicama per salad. If each jicama weighs 13 ounces and the yield percent is 80%, how many salads can you prepare?**9) Green Beans Requirement**- **Problem**: You are serving 3-ounce portions of fresh green beans to 85 guests. How many pounds of green beans should you order? The yield percent for green beans is 88%.**10) Spinach Portion Calculation**- **Problem**: You purchase a bushel of spinach that weighs 25 pounds. How many 2 1/2-ounce portions can you obtain from the bushel if the yield percent is 74%?### Notes:- Each problem involves calculating food yield and necessary quantities based on given percentages and requirements.- Yield percent is crucial in determining the actual usable amount of a product after processing. 1) A recipe calls for 1 1/2 gallons of chopped onions. How many pounds of onion should you use if one cup of chopped onions weighs 6.5 ounces?2) You are making 8 chocolate cakes. Each cake requires 3/4 cup of cocoa powder. How many pounds of cocoa powder should you use if 1 tablespoon weighs 1/4 ounce?3) You are making gingerbread cookies. The recipe calls for 1 1/2 kilograms of molasses. You purchase molasses in 16-fluid ounce containers. If one cup of molasses weighs 12 ounces, how many containers of molasses should you use?4) You are making pumpkin soup. The recipe calls for 3 pounds of pumpkin purée. You cook and purée the pumpkin and measure out 8 cups of the purée. If one cup of pumpkin purée weighs 6 1/2 ounces, will you have enough pumpkin purée? If not, how much more will you need? If you have more than enough, how much will be left over?5) You are calculating the yield percent for lettuce. You determine that the yield is 103%. How do you know that this is incorrect?

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Description: ### Food Preparation Yield Problems**6) Scallions Yield Calculation**- **Problem**: You purchase 6 bunches of scallions. Each bunch weighs 6 ounces. The trim loss percent is 19%. After cleaning the scallions, you have 29.5 ounces of cleaned scallion

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1) A recipe calls for 1 1/2 gallons of chopped onions, How many pounds of onion should you use if one cup of chopped onions weighs 6.5 ounces?

Advanced Engineering Mathematics

10th Edition

ISBN:9780470458365

Author:Erwin Kreyszig

Publisher:Erwin Kreyszig

Chapter2: Second-order Linear Odes

Section: Chapter Questions

Problem 1RQ

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Question

### Food Preparation Yield Problems

**6) Scallions Yield Calculation**

- **Problem**: You purchase 6 bunches of scallions. Each bunch weighs 6 ounces. The trim loss percent is 19%. After cleaning the scallions, you have 29.5 ounces of cleaned scallions. What is the yield percent for scallions?

**7) Cucumber Order Calculation**

- **Problem**: You are making Cucumber Salad for 250 guests. Each salad will contain 3 ounces of cucumber. If the yield percent for cucumber is 95% and each cucumber weighs 10 ounces, how many cucumbers should you order?

**8) Jicama Salad Preparation**

- **Problem**: You purchase 6 jicamas. You will be making salads with 1/2 ounce of clean jicama per salad. If each jicama weighs 13 ounces and the yield percent is 80%, how many salads can you prepare?

**9) Green Beans Requirement**

- **Problem**: You are serving 3-ounce portions of fresh green beans to 85 guests. How many pounds of green beans should you order? The yield percent for green beans is 88%.

**10) Spinach Portion Calculation**

- **Problem**: You purchase a bushel of spinach that weighs 25 pounds. How many 2 1/2-ounce portions can you obtain from the bushel if the yield percent is 74%?

### Notes:
- Each problem involves calculating food yield and necessary quantities based on given percentages and requirements.
- Yield percent is crucial in determining the actual usable amount of a product after processing.

1) A recipe calls for 1 1/2 gallons of chopped onions. How many pounds of onion should you use if one cup of chopped onions weighs 6.5 ounces?

2) You are making 8 chocolate cakes. Each cake requires 3/4 cup of cocoa powder. How many pounds of cocoa powder should you use if 1 tablespoon weighs 1/4 ounce?

3) You are making gingerbread cookies. The recipe calls for 1 1/2 kilograms of molasses. You purchase molasses in 16-fluid ounce containers. If one cup of molasses weighs 12 ounces, how many containers of molasses should you use?

4) You are making pumpkin soup. The recipe calls for 3 pounds of pumpkin purée. You cook and purée the pumpkin and measure out 8 cups of the purée. If one cup of pumpkin purée weighs 6 1/2 ounces, will you have enough pumpkin purée? If not, how much more will you need? If you have more than enough, how much will be left over?

5) You are calculating the yield percent for lettuce. You determine that the yield is 103%. How do you know that this is incorrect?

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