Your restaurant serves 50 bowls of French onion soup daily and each serving has 9 ounces of edible onion per portion. Assuming the Yield Percentage on the Whole Onions is 74%, the AP Price for Whole Onions is $2.00 per lb, and the AP Price for Sliced Onions is $4.00 per lb., please answer the questions below. Answer the following by showing your math: 1. How many pounds of sliced onions will be required to make 50 bowls of soup? 2. How many pounds of As Purchased (AP) whole onions would you need to purchase to ensure you have enough Edible Portion (EP) sliced onions for the recipe? 3. What is the Edible Portion Price per Pound for both types of onions? A. Whole: B. PreSliced: 4. Using the Edible Portion Price you calculated in question three, what is the cost for 50 bowls of soup for both types of onions? I A. Whole: B. PreSliced:

Advanced Engineering Mathematics
10th Edition
ISBN:9780470458365
Author:Erwin Kreyszig
Publisher:Erwin Kreyszig
Chapter2: Second-order Linear Odes
Section: Chapter Questions
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Overview: Consider what we have learned so far about portions and Edible Portion
Price. Then, apply the concepts from the lessons in this course to answer the following
prompt:
Your restaurant serves 50 bowls of French onion soup daily and each serving has 9
ounces of edible onion per portion. Assuming the Yield Percentage on the Whole
Onions is 74%, the AP Price for Whole Onions is $2.00 per lb, and the AP Price for
Sliced Onions is $4.00 per lb., please answer the questions below.
Answer the following by showing your math:
1. How many pounds of sliced onions will be required to make 50 bowls of soup?
2. How many pounds of As Purchased (AP) whole onions would you need to purchase to
ensure you have enough Edible Portion (EP) sliced onions for the recipe?
3. What is the Edible Portion Price per Pound for both types of onions?
A. Whole:
B. PreSliced:
4. Using the Edible Portion Price you calculated in question three, what is the cost for 50
bowls of soup for both types of onions?
I
A. Whole:
B. PreSliced:
Tr
Transcribed Image Text:Overview: Consider what we have learned so far about portions and Edible Portion Price. Then, apply the concepts from the lessons in this course to answer the following prompt: Your restaurant serves 50 bowls of French onion soup daily and each serving has 9 ounces of edible onion per portion. Assuming the Yield Percentage on the Whole Onions is 74%, the AP Price for Whole Onions is $2.00 per lb, and the AP Price for Sliced Onions is $4.00 per lb., please answer the questions below. Answer the following by showing your math: 1. How many pounds of sliced onions will be required to make 50 bowls of soup? 2. How many pounds of As Purchased (AP) whole onions would you need to purchase to ensure you have enough Edible Portion (EP) sliced onions for the recipe? 3. What is the Edible Portion Price per Pound for both types of onions? A. Whole: B. PreSliced: 4. Using the Edible Portion Price you calculated in question three, what is the cost for 50 bowls of soup for both types of onions? I A. Whole: B. PreSliced: Tr
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