Question
2.A chef needs 12# of sliced carrots. This preparation of carrots has a yield percent of 86%. What AP quantity of carrots does the chef
2.A chef needs 12# of sliced carrots. This preparation of carrots has a yield percent of 86%. What AP quantity of carrots does the chef need to pull from the walk-in?____
3.14# of AP green beans, with a yield percent of 93%, are in the walk-in. How many ounces of green beans will they yield after trimming?_
4.Fresh pumpkin costs $0.29/#. It has a yield% of 47%. What is the EP cost per pound?
5.A recipe states that zucchini is supposed to cost $0.66/# EP. What is the corresponding AP cost per pound if the yield percent is 95%?
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Fundamentals of Management
Authors: Robbins, DeCenzo, Coulter
7th Edition
132996855, 0-13-610982-9 , 9780132996853, 978-0-13-61098, 978-0136109822
