Calculating order amounts using yield percents worksheet

Use the bridge method for conversions and show your work.

1. You are serving 3-ounce portions of fresh green beans to 85 guests. How many pounds of green beans should you order? The yield percent for green beans is 88%.

2. You purchase a bushel of spinach that weighs 25 pounds. How many 2-ounce portions can you obtain from the bushel if the yield percent is 74%?

3. Sauted asparagus will be tonights vegetable. The yield percent for the asparagus is 57%. If you purchased 30 pounds of asparagus, how many 4-ounce portions can you prepare?

4. A bunch of broccoli weighs 22 ounces before cleaning. After cleaning, the broccoli weighs 14 ounces. How many bunches of broccoli should you purchase if you need 16 pounds 5 ounces of clean broccoli?

5. You are making an appetizer that will require 3 pounds of avocado pure. One avocado weighs 6 ounces before cleaning. If avocados have a yield percent of 78%, how many avocados should you order?

6. You purchase 12 heads of radicchio. Each radicchio weighs 8 ounces. How many 1-ounce portions of radicchio can be obtained from the 12 heads if the yield percent for radicchio is 92%?

7. You receive a case of fresh Michigan cherries that weighs 8.2 kg. You will be making cherry pies. Each pie will require 1 pounds of pitted cherries. How many pies can be made from the case if the yield percent for cherries is 87%?

8. A head of romaine weighs 1 pounds. The yield percent for romaine is 75%. How many heads of lettuce should you order if you need to serve 45 people a 4-ounce portion each of cleaned lettuce?

9. You need 2 kilograms of cleaned apricots. The yield percent is 91%. How many pounds of apricots should you order?

10. You are making 20 tomato quiches. You need pound of peeled, seeded, chopped tomatoes for each quiche. If tomatoes have a yield percent of 78.4%, then how many pounds of tomatoes should you order?

Determining the Order Size:

Some questions to help you with your calculations:

• Based on the guest count, how many covers should be prepared?
• The shrimp comes in 5-pound boxes, you cannot order a partial box.
• Potatoes come in 50 pound cases from your produce vendor.

Scenario

You are the executive chef at a large wedding facility, and a wedding with a confirmed count of 108 is scheduled for tomorrow at noon. The BEO (Banquet Event Order) calls for a menu as follows:

Appetizer: Chilled Jumbo Shrimp with Tropical Fruit Salsa

Salad: Tossed Field Greens with Raspberry Poppyseed Dressing

Entre 1: Beef Tenderloin with Wild Mushroom Demi-Glace or

Entre 2: Free-Range Breast of Chicken with Lemon and Fresh Herbs

Starch: Hand-Smashed Yukon Gold Potatoes (Beef) or Wild Rice Pilaf (Chicken)

Vegetable: Steamed Baby Carrots, Sugar Snap Peas, and Pearl Onions

Breads: Basket of Flatbreads, Focaccia, Whole Wheat and White Breads

Part 1:

Everything has been ordered except the shrimp, which was missing from the last purchase order. It will have to be a last-minute rush order, and only one supplier can get it to you in time. The purchase order will be for frozen raw, U 16-20, shrimp peeled, de-veined, tail-on, in 5-pound boxes (according to your spec for the product). Youve dealt with this supplier before, and made a note to yourself on the jumbo shrimp spec that this vendors product averages 19 to 20 shrimp per pound and has a 96% yield.

Catering policy dictates that a 10% buffer be provided for unexpected guests, and the catering menu states that 5 shrimp are to be served per person. If you have 2 pounds of good jumbo shrimp on hand, how much will you order for the wedding? Will there be any leftover product?

Part 2:

Now that the shrimp problem is taken care of, one of your line cooks notifies you that oops everything has been ordered except the potatoes. Your supplier typically delivers a product of 94 % usable potatoes (after peeling). See the following recipe to determine how many pounds of Yukon Golds you will need. If potatoes come in 50 pound cases from your produce vendor, how many will you order?

Hand-Smashed Yukon Gold Potatoes

Serves 60

20 pounds Yukon Gold potatoes,

unpeeled, approx. 3 chunks

7 Tablespoons salt

1 Tablespoon white pepper

1.5 pounds butter, cut into pieces

2 quarts heavy cream