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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 :

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

Then, this loss is:

[tex]20\text{ oz}\cdot\frac{25}{100}=5\text{ oz}[/tex]

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:

[tex]20\text{ oz}\cdot\frac{43}{100}=8.6\text{ oz}[/tex]

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

[tex]20-5-8.6=6.4\text{ oz}[/tex]

Is left for eating 6.4 oz.

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