Answer: there you go
Step-by-step explanation: That is the answer
Meatloaf yield 50, 4oz portion
1 answer:
Answer:
see attached
Step-by-step explanation:
When there is a lot of repetitive calculation, I like to let a spreadsheet do it.
Of course, the quantities are ...
- bread: 12/16 loaf
- onions: 4/16 pound
- milk: 1/4 gallon
- salt: 1/16 pound
You can enter the fractions directly in the spreadsheet (=12/16, for example), and it will do the calculation. The recipe cost is the product of recipe quantity and unit cost.
The total recipe cost and per-portion calculations should be obvious: the total is the sum of ingredient costs; the per-portion cost is that total divided by 50 portions. The spreadsheet has been set to round to 2 decimal places (cents).
You might be interested in
The coordinate of the point is (6,-2)
<h3>How to determine the coordinate of the point?</h3>The given parameters are:
A = (1,8)
B = (7,-4)
The location of the point (i.e 5/6) means that the ratio is:
m :n = 5 : (6 - 5)
m : n = 5 : 1
The coordinate of the point is then calculated as:
So, we have:
Evaluate
Evaluate the product
(x,y) = (6,-2)
Hence, the coordinate of the point is (6,-2)
Read more abut line segment ratio at:
#SPJ1