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PRACTICE PROBLEMS For problems 1-3, convert the given recipe quantities into amounts expressed in the appropriate purchasing units. Then use the appropriate yield percents to calculate the necessary AP quantities. You should not need any additional information other than standard equivalents. For some ingre- dients, you do not need all of the given information. Truncate all quantities at the ten-thousandths place (4 decimal places). Tropical Salsa Makes 20 servings INGREDIENT Mangoes, diced (1 ea = 14 oz) Red peppers, diced (1 ea = 10 oz) Lime juice, fresh (1 C = 8.3 oz, 1 ea = 3.4 oz) Chili powder Cilantro, chopped (1 bu = 2.8 oz) RECIPE QUANTITY 2 ea 1/2C 1 bu REVISED RECIPE QUANTITY ea ea bu YIELD 68.8% 84.4% 42.4% 100% 46.43% AP QUANTITY ea ea bu