Author Question: A steakhouse forecasts 250 customers for the next order period. Typically 22 of the guests order the ... (Read 161 times)

asd123 · **on:** Aug 10, 2018

A steakhouse forecasts 250 customers for the next order period. Typically 22 of the guests order the filet mignon. The chef prepares the filet from whole tenderloins and gets a 73 yield.

If each guest is served a 6 oz filet, and the chef expects to have 4 of his current inventory of whole tenderloin left on hand when the order arrives, how many pounds of tenderloin should the chef order? (Round up to the nearest pound as a safety net.)

Question 2

Adding ______ to the oven helps lean yeast dough develop a crisp crust.

Fill in the blank(s) with correct word