Cook - Employer Registry

ESSENTIAL SKILLS
INVENTORY
NUMERACY
S-3
COOK
NOC 6242
5. You buy a roast that weighs 36.9 pounds. The fat weighs 8 lbs, the bones
weigh 7.3 lbs and the usable trim weighs 8.7 lbs. What is the yield percent
of the roast
__________
6. Find the cost per pound and the cost per ounce for smoked cheese that
costs $20.00 for 5 pounds.
__________
7. What will 1 cup of milk cost if you purchase milk by the gallon for $2.39
__________
8. You are going to make Balsamic Vinaigrette for a dinner party. You will
need 1 qt. of the vinaigrette. How many fluid ounces of vinegar and oil will
you need if the ratio is 3 parts oil to 1 part vinegar
__________
9. If V = lwh, what is the volume of a rectangular pan 13” x 9” x 2” _____
10. Your time card shows that you worked 8 hours each day for five days. Your
pay is $9.45 per hour.
a) Write a formula that can be used to determine your weekly gross pay.
_________________________
b) Calculate your gross pay for the week.
_______________
11. If a recipe required 7 lb., 8 oz. of flour to make 12 dozen rolls, how would
you determine the amount of flour needed to make 9 dozen rolls Calculate
the answer.
__________________________________
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Cook
NOC 6242