Please show the work. I would really appreciate it .Reference: textbook for MATH FOR THE PROFESSIONAL KITCHEN / Book of Yields

Name: Week 7 Assignment Section 4.3 For each ingredient below, use the given information to determine the revised quantity and the necessary AP quantity. Express all answers in decimal form and truncate your AP quantities to four decimal places when appropriate. For some ingredients, you do not need to use all of the given information. All given weights of objects are AP weights. - (5 pts. each for question) (3 for first column answer, 2 for second column answer) VEGETABLE STIR FRY Ingredient Recipe quantity Revised quantity Yield AP quantity 1. Onion 2 C # 89% (1 C = 61/2 OZ) 2. Red pepper ea (1 ea = 51/3 OZ) 3 ea ea 86% 3. Green Pepper 1# 5 OZ # 85% # (1 ea = 7 oz) 4 . Carrots 1 # # 81.3% # 5. Celery (1 bu = 32 oz) 2/3 bu bu 75% bu 5. Garlic cloves 3 ea # # (1 head = 12 cloves=2.1 oz) 88.1% 7. Ginger root 1/2 OZ OZ 79% OZ 8. Sesame oil (1 bottle = 12 fl oz) bottle 100% bottle 9. Soy sauce (1 bottle = 750 mL) I C 100% L 10 . Five-spice powder (1 C=3 oz, 1 jar= 12 oz) 1/2 t OZ 100% OZ