Question
Vegetables $/kilogram Trimmings Net Yield/kilogram Net cost/kg Portions/kilogram Net portion cost/$ Beans $2.95 16% 0.100 $0.35 Broccoli $4.85 24% 0.100 $0.64 Carrots $1.40 16% 0.100
| Vegetables | $/kilogram | Trimmings | Net Yield/kilogram | Net cost/kg | Portions/kilogram | Net portion cost/$ |
| Beans | $2.95 | 16% | 0.100 | $0.35 | ||
| Broccoli | $4.85 | 24% | 0.100 | $0.64 | ||
| Carrots | $1.40 | 16% | 0.100 | $0.17 | ||
| Cauliflower | $5.75 | 22% | 0.100 | $0.74 | ||
| Kohlrabi | $4.28 | 32% | 0.100 | $0.63 | ||
| Spinach | $10.60 | 18% | 0.100 | $1.29 | ||
| Onions | $2.45 | 14% | 0.050 | $0.14 |
Establish a yield test sheet for all ingredients, using the attached template "Yields" and
What is the calculation of the net yields, and net costs?
Step by Step Solution
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Step: 1
To calculate the net yields and net costs for the given ingredients well use the provided informatio...
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Understanding Basic Statistics
Authors: Charles Henry Brase, Corrinne Pellillo Brase
6th Edition
978-1133525097, 1133525091, 1111827028, 978-1133110316, 1133110312, 978-1111827021
