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Author Question: A steakhouse forecasts 250 customers for the next order period. Typically 22 of the guests order the ... (Read 147 times)

asd123

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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


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jamesnevil303

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Reply #1 on: Aug 10, 2018
Answer to Question 1

25

Answer to Question 2

steam


asd123

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Reply 2 on: Aug 10, 2018
Thanks for the timely response, appreciate it

emsimon14

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Reply 3 on: Yesterday
Gracias!

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