A menu calculation with mismatched weights
A community kitchen is reviewing a fictional vegetable dish. The purchase sheet records 500 grams of an unprepared ingredient, while the recipe specifies that 80 percent remains edible after trimming. The serving worksheet mistakenly treats the purchased amount as the edible amount. A second ingredient requires 300 grams edible, and its supplied edible fraction is 75 percent. These fractions are deliberately provided for this exercise rather than asserted as fixed values for all vegetables. The team also has a cooked portion weight but no documented cooking-yield factor. The reviewer must correct the arithmetic, identify what cannot yet be inferred and help the kitchen keep its future records on a consistent basis. No clinical dietary requirement is supplied in the case.
1. Calculate the two relevant edible and purchase amounts.
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The first ingredient gives 500 times 0.80, or 400 grams edible. The second requires 300 divided by 0.75, or 400 grams purchased.
2. Why cannot the cooked weight be compared directly?
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Water gain or loss and other cooking changes alter yield. Record the relevant conversion before comparing cooked portions with raw edible weights.