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Problem 5 The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings What is the new quantity for each of the following ingredients in the recipe? Express the revised quantities in amounts that are easiest for the cooks to weigh/measure. Ingredient Brown Sugar Fluid Milk Dry Mustard Original Quantity 2 pounds 3 quarts 1 tablespoon

Problem 5 The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings What is the new quantity for each of the following ingredients in the recipe? Express the revised quantities in amounts that are easiest for the cooks to weigh/measure. Ingredient Brown Sugar Fluid Milk Dry Mustard Original Quantity 2 pounds 3 quarts 1 tablespoon

Advanced Engineering Mathematics
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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Problem 3 Following is cost per servable pound and AP price information for rounds of beef purchased by three restaurants. Restaurant A Cost per Servable Pound $8.95 $10.12 $11.70 Restaurant A B C B с a. What is the cost factor for each restaurant? b. How can a restaurant manager use the cost factor? Problem 4 What is the new cost per servable pound using cost factors in Problem 3 above when the AP price changes in each restaurant? AP Price $5.95 $6.10 $6.20 New AP Price $6.20 $6.35 $6.75 Ingredient Brown Sugar Fluid Milk Dry Mustard Cost Factor 1.50 1.66 1.89 Problem 5 The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings What is the new quantity for each of the following ingredients in the recipe? Express the revised quantities in amounts that are easiest for the cooks to weigh/measure. Original Quantity 2 pounds 3 quarts 1 tablespoon Problem 6 What is the easiest way to express each of the following in a standard recipe?
Transcribed Image Text:Problem 3 Following is cost per servable pound and AP price information for rounds of beef purchased by three restaurants. Restaurant A Cost per Servable Pound $8.95 $10.12 $11.70 Restaurant A B C B с a. What is the cost factor for each restaurant? b. How can a restaurant manager use the cost factor? Problem 4 What is the new cost per servable pound using cost factors in Problem 3 above when the AP price changes in each restaurant? AP Price $5.95 $6.10 $6.20 New AP Price $6.20 $6.35 $6.75 Ingredient Brown Sugar Fluid Milk Dry Mustard Cost Factor 1.50 1.66 1.89 Problem 5 The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings What is the new quantity for each of the following ingredients in the recipe? Express the revised quantities in amounts that are easiest for the cooks to weigh/measure. Original Quantity 2 pounds 3 quarts 1 tablespoon Problem 6 What is the easiest way to express each of the following in a standard recipe?
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