### Math Mid-term Review Worksheet

```1. TOTAL COVERS ARE 325 AND THE TOTAL SALES ARE
\$9500, THE AVERAGE SALES PER COVER IS?
9500/325 = 29.2307
\$29.23
#2. AS PURCHASED WEIGHT IS 19LBS. AND EDIBLE
PORTION WEIGHT IS 14LBS, WHAT IS THE EDIBLE YIELD
%?
Formula: EP Weight/AP Weight
14 lbs/19 lbs = .7368
= 73.7%
3. A PORK SHOUDLER COSTS \$2.50/LB., HOW MUCH
WOULD IT COST FOR 21 LBS?
\$2.50/lb. x 21 lbs. =
=\$52.50
4. A CASE OF ASSORTED MUFFINS COST \$38.45 FOR
48, 4OZ MUFFINS. WHAT IS THE COST PER MUFFIN?
Unit Cost Formula: Case weight/Case Quantity
\$38.45/48 ea =
=\$.80
#5. A CASE OF LEMONS COSTS \$48.00/35 LBS FOR
(140CT.) HOW MUCH IS THE COST PER LEMON?
Step 1: Determine how many lemons are in 1 lb.
140/35 lbs = 4/lb.
Step 2: Determine the cost per lb.
\$48/35 lbs = \$1.37lb for 4 ea
Step 3: Calculate the cost for each lemon.
\$1.37/4 = \$.342
#6. A CASE OF EGGS COSTS \$72.00/30 DOZ. HOW
MUCH WOULD THE COST OF 3 EGGS BE?
Unit Cost: Case Cost/Case Quatity = Unit Cost
\$72.00/30 doz = \$2.40/dz
\$2.40/12 = .20 ea
\$.20 ea x 3 = \$.60
#7. A HALF GALLON OF CREAM COSTS \$8.95. HOW
MUCH WOULD 4 OZ COST?
\$8.95/64oz (1/2 gal)=\$.1398 per oz.
\$.14 x 4 oz = \$.56
#8. DETERMINE THE YIELD % IN YOUR FACILITY
IF YOUR AP WEIGHT WAS A GALLON OF HEAVY
CREAM AND THE EP WEIGHT WAS 54 OZ.
54 fl. Oz/ 128 fl. Oz =.421
= 42.1%
#9. DETERMINE THE YIELD % IN YOUR FACILITY IF YOUR
AP WEIGHT WAS 40 LBS OF PORK SHOULDER BONE-IN
AND YOUR EDIBLE PORTION WAS 25 LBS.
Formula: Edible Portion Weight/AP Portion Weight = Yield %
25 lbs/40 lbs = .625
= 62.5 %
#10 USING THE LEVINGTON METHOD TO PURCHASING,
IF YOU HAD 8 OZ PORTION SIZE OF PORK LOIN AT AN
EDIBLE YIELD OF 85% AND NEEDED TO SERVE 250
GUESTS FOR DINNER SERVICE, HOW MUCH DO I NEED
TO ORDER?
Step 1: 16 oz/8 oz = 2 AP Portions per lb.
Step 2: 2 x 85% = 1.7 EP portions per lb.
Step 3: 250 covers/1.7 EP portions per lb.=
=147 oz. Pork
11. GIVEN THE FOLLOWING INFORMATION; USING THE
LEVINGSTON METHOD TO COMPUTE THE NUMBER OF
AP POUNDS NEEDED FOR EACH INGREDIENT FOR A
BANQUET FOR 500 PEOPLE.
Ingredient
Serving Size
Edible Yield (%)
Steak
12 oz
80 %
Beans
4 oz
90 %
Potatoes
4 oz
75 %
Steak: 16/12 = 1.33 AP #
1.33 x .80 = 1.06 EP #
Order Amount: 500 / 1.06 = 472 #
Beans: 16/12 = 4 AP #
4x .90= 3.60 EP #
Order Amount: 500 / 3.60 EP = 139 #
Potatoes: 16/4= 4 AP #
4x .75= 3 EP #
Order Amount: 500 / 3 EP#= 167 #
12. GIVEN THE FOLLOWING DATA, USING THE
LEVINGSTON METHOD COMPUTE THE NUMBER
OF CASES NEEDED TO SERVE 1,575
CUSTOMERS.
Ingredient
Pears
Serving Size
4 oz
Edible Yield %
75%
Minimum Weight
per case
36 lbs