You're catering a party, and you have a soup recipe that makes 6 ten-ounce portions. However, you need to make 30 eight-ounce portions. The recipe conversion factor (RCF) is 4 portions.


Solution:
Recipe make is = 6 × 10 = 60 portions and required make = 30 × 8 = 240 portions; recipe conversion factor RCF = 260/40; recipe conversion factor RCF = 4 portion.

There are 22 full 10-oz portions can be obtained from 14 lb of trimmed meat.

1 pound = 16 ounces
14 * 16 = 224 ounces
224 ounces / 10 ounces = 22.4 (answer)

You've just purchased a crate of bananas weighing 10 lb. Your menu calls for 2 oz servings of the bananas. assume your trim loss is 2 lb 4 oz. You can get 62 servings from the crate of babanas.

10 lb to oz:

formula:
Multiply the mass value by 16.
10 * 16 = 160 oz

trim loss: 2 lb 4 oz
(2 * 16 )+ 4 = 36 oz

160 oz - 36 oz = 124 oz

124 oz / 2 oz = 62 servings (answer)