**Menu Item:** Cold Poached Salmon with Rice **Number of Portions:** 12 **Cost per Portion:** **Date:** **Size:** **Selling Price:** **Food Cost:** 35%---**Ingredients and Cost Analysis**| Ingredients | Recipe Quantity (EP) | Cost | Total Cost ||-------------------------|----------------------|-------------------------------|------------|| | Weight | Volume | Count | APC/Unit | Yield % | EPC/Unit | || **1) Vidalia onions** | 7.8 oz | $0.34/lb | 88% | || **2) Salmon, whole** | 8 lb | $4.99/lb | 100% | || **3) Dry white wine** | | 3 cup | $9.99/bottle | 100% | || **4) Basil** | 1.4 oz | $0.47/bunch | 56% | || **(1 bunch = 2.5 oz)** | | | || **5) Capers** | | 3 tbsp | $3.66/jar | 100% | || **(1 jar = 6 oz)** | | | || **6) Basmati rice** | | 4 cup | $13.55/25 lb | 100% | || **(1 cup = 6.7 oz)** | | | || **7) Olive oil** | | 1/4 cup | $5.14/bottle | 100% | || **(1 bottle = 17 fl oz)** | | | || **8) Thyme** | 3/4 oz | $0.37/bunch | 65% | || **(1 bunch = 1 oz)** | | | || **9) Lemon juice** | | 1.5 fl oz | $0.24/each | 41% | || **(1 each = 4 fl oz)** | | | || **10) C

The formula for EPC/unit is EPC/unit=APC/unit×Yield% The total cost is Total Cost=EPC/unit×EP The…

Menu Item: Cold Poached Salmon with Rice Number of Portions: 12 Cost per Portion: Date: Size: Selling Price: Food Cost: 35% Recipe Quantity (EP) Cost Total Ingredients Weight Volume Count APC/Unit Yield % EPC/Uni Cost t 1) Vidalia onions 7.8 oz $0.34/1b 88% 8 1b $4.99/1b 100% 2) Salmon, whole 3) Dry white wine (1 3 cup $9.99/bottle 100% bottle = 750 mL) 4) Basil 1.4 oz $0.47/bunch 56% (1 bunch = 2.5 oz) %3D 5) Сарers 3 tbsp $3.66/jar 100% (1 cup = 4 oz) (1 jar = 6 oz.) 6) Basmati rice 4 cup $13.55/25 100% lb (1 cup = 6.7 oz) 7) Olive oil 1/4 cup $5.14/bottle 100% (1 bottle = 17 fl oz) 3/4 oz. S0.37/bunch 65% 8) Thyme (1 bunch. = 1 oz) 1.5 fl oz S0.24/each 41% 9) Lemon juice (1 each = 4 fl oz) 1/2 cup S0.44/1b 55% 10) Cucumber (1 cup = 5 oz) 3/4 cup $0.55/1b 88% 11) Red onions (1 cup = 6.5 oz) 1 3/4 oz. $1.05/lb 42% 12) Parsley 2 tbsp SO.25/oz 45% 13) Dill (1 tbsp = 0.1 oz)

Menu Item: Cold Poached Salmon with Rice Number of Portions: 12 Cost per Portion: Date: Size: Selling Price: Food Cost: 35% Recipe Quantity (EP) Cost Total Ingredients Weight Volume Count APC/Unit Yield % EPC/Uni Cost t 1) Vidalia onions 7.8 oz $0.34/1b 88% 8 1b $4.99/1b 100% 2) Salmon, whole 3) Dry white wine (1 3 cup $9.99/bottle 100% bottle = 750 mL) 4) Basil 1.4 oz $0.47/bunch 56% (1 bunch = 2.5 oz) %3D 5) Сарers 3 tbsp $3.66/jar 100% (1 cup = 4 oz) (1 jar = 6 oz.) 6) Basmati rice 4 cup $13.55/25 100% lb (1 cup = 6.7 oz) 7) Olive oil 1/4 cup $5.14/bottle 100% (1 bottle = 17 fl oz) 3/4 oz. S0.37/bunch 65% 8) Thyme (1 bunch. = 1 oz) 1.5 fl oz S0.24/each 41% 9) Lemon juice (1 each = 4 fl oz) 1/2 cup S0.44/1b 55% 10) Cucumber (1 cup = 5 oz) 3/4 cup $0.55/1b 88% 11) Red onions (1 cup = 6.5 oz) 1 3/4 oz. $1.05/lb 42% 12) Parsley 2 tbsp SO.25/oz 45% 13) Dill (1 tbsp = 0.1 oz)

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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