Find the percent of each ingredient used in the following formulas. Remember that flour is always 100 percent. Round your answers to the tenths place.

Ingredients | Weight
--- | ---
Pastry flour | 4 lbs., 8 oz.
Hydrogenated shortening | 2 lbs., 4 oz.
Whole eggs | 1 lb.
Brown sugar | 3 lbs., 2 oz.
Salt | 1 oz.
Baking soda | 1/2 oz.
Vanilla | to taste

Calculate the percentage for each ingredient:

137. Pastry flour: _____
138. Hydrogenated shortening: _
139. Whole eggs: _
140. Brown sugar: _
141. Salt: _
142. Baking soda: _
143. Vanilla: _______

Question

17-03-2024
Business

High School

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Find the percent of each ingredient used in the following formulas. Remember that flour is always 100 percent. Round your answers to the tenths place.

Ingredients | Weight
--- | ---
Pastry flour | 4 lbs., 8 oz.
Hydrogenated shortening | 2 lbs., 4 oz.
Whole eggs | 1 lb.
Brown sugar | 3 lbs., 2 oz.
Salt | 1 oz.
Baking soda | 1/2 oz.
Vanilla | to taste

Calculate the percentage for each ingredient:

137. Pastry flour: _____
138. Hydrogenated shortening: _
139. Whole eggs: _
140. Brown sugar: _
141. Salt: _
142. Baking soda: _
143. Vanilla: _______

Answer :

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The percentages of each ingredient used in the formula are as follows: Pastry flour - 30.8%, Hydrogenated shortening - 15.4%, Whole eggs - 7.7%, Brown sugar - 46.2%, Salt - 0.1%, Baking soda - 0.0%, Vanilla - to taste.

To find the percentage of each ingredient used in the formula, we first need to convert the weights of each ingredient to a common unit, such as ounces. Then, we calculate the percentage of each ingredient by dividing its weight by the total weight of all ingredients (sum of weights of all ingredients) and multiplying by 100 to express it as a percentage.

Using this method, we find that pastry flour accounts for 30.8% of the total weight, hydrogenated shortening for 15.4%, whole eggs for 7.7%, brown sugar for 46.2%, salt for 0.1%, baking soda for 0.0%, and vanilla is added "to taste," so its percentage is not determined by weight but rather by the desired flavor intensity. Therefore, these percentages represent the proportion of each ingredient used in the formula, rounded to the tenths place.