For questions 3 - 10, use the given information to determine the revised recipe quantity and the AP quantity necessary for each recipe quantity. For some questions, you may not need all of the given information.Remember assume the "yield rule" for these questions as well.

	Ingredient	Recipe quantity	Revised quantity	Yield	AP quantity
3.	Red peppers, sliced	3 #		#	84.4%		#
4.	Bok choy (1 head = 24 oz)	2 heads		#	87.5%		#
5.	Kiwifruit, sliced (1 C = 6.2 oz)	1 qt		#	84.4%		#
6.	Cilantro (1 C = 1.486 oz, 1 bu = 2.8oz)	1 C		bu	46.43%		bu
7.	Brussels sprouts (1 C = 3.20 oz)	44 cups		#	88.8%		#
8.	Grape tomatoes (1 pt = 82 each)	820 ea		pt	98%		pt
9.	Avocados (1 ea = 7 oz)	24 ea		ea	78.6%		ea
10.	Cantaloupe (1 C = 5.65 oz)	32 cups		#	58.1%		#