Question

If a raw T-bone steak weighs 20 oz, has a 25% cooking loss, and a 43%bone and inedible fat loss, how much will you serve the guest? Howmuch is he or she likely to eat? (Remember, all waste is a percentage ofAP.)

Answer 1

We start by calculating the cooking loss, that is 25%.

Then, this loss is:

`20\text{ oz}\cdot(25)/(100)=5\text{ oz}`

Then, we are left with 20 - 5 = 15 oz.

43% of the 20 oz is not edible (fat and bones), so we can calculate this as:

`20\text{ oz}\cdot(43)/(100)=8.6\text{ oz}`

Then, what is left for eating is the original weigth less both losses:

`20-5-8.6=6.4\text{ oz}`

Is left for eating 6.4 oz.