Domains III & IV - Food Service Calculations Question

1 gallon = ____ ounces

128

1 gallon = ____ cup

16

#10 can=____ cups

13

How much hamburger will it take to make 300 three ounce patties with a 20% shrinkage?
a. 52 lbs.
b. 68 lbs.
c. 90 lbs.
d. 70 lbs.

100% - 20% = 80 %
3 oz x 300 = 900 oz
900 oz/16oz/lb = 56 lb
56 lb/80% = 70 lb

How much ground beef should be purchased to produce twenty, four ounce servings if it has a 50% yield?

4 oz. X 20 servings = 80 ounces (5 pounds EP)
5 pounds/0.5 = 10 pounds

How many servings can you get from 9 pounds raw meat with a 30% shrinkage if the serving size is 5 ounces?

(30% shrinkage) (raw 9 pounds) = 2.7 pounds lost in cooking
9- 2.7 = 6.3 pounds remaining. Convert to ounces = 100.8
100.8/5 ounces = 20.16 portions

How much will it cost to prepare 50 servings of beef stew using the following ingredients? Set up cross-multiplication for each item. Add costs together.
18 Lbs of bottom round at $2.00/1b
1 1/2 Gallons of beef stock at $.50/quart
6 1/4 Lbs of carrots at $ 1.50/1b
25 ounces minced onions at $ 1.00/Lb

2x18=36
0.5x6=3
6.25x1.5=9.38
25x1/16=1.56

$36 + $3 + $9.38 + $1.56
= $49.94

The cafeteria is open for 3.5 hours. Seats turn over 1.5 times per hour. You need to seat 250 customers. How many seats do you need?

3.5 X 1.5 = 5.25 can be served from one seat
250/5.25 = 48 seats needed

A cafeteria seats 80 customers. Lunch runs from 11:15AM to 1:00 PM.Turnover is 2.5 customers/hour. How many can be served during those hours?
a. 125b. 216c. 350d.550

c. 350

1.45 hours x 2.5=3.63

3.63x80=290

turnover rate= #customer / seat

A business pays 4% of its income as rent ($1200), 70% towards labor and food costs, and $2500 towards other monthly expenses. How much profit does this business make per month?a. $6000b. $4200c. $5300d. $7200

100/4 = 2525 x $ 1200 = $300000.70 x $30,000 = $21000$1200 + $21000 + $2500 = $24700$30000 - $24700 = $5300

In a hospital with 300 patients, it takes 14 minutes to prepare one meal. How many FTE's are needed per week?
a. 12
b. 37
c. 46
d. 10

300 x 14 = 4200
4200/60 = 70
70/40 = 1.75
1.75 x 3 meals/day = 5.25
5.25 x 7 days/week = 37

A food service has seven 40 hour employees, five 20 hour employees, and three 16 hour employee, how many FTE are involved?

(7x40)+(5x20)+(3x16) =428

428/40=10.7

How many FTE's can you hire with a weekly budget of $ 8640 if the salary is $12/hour

8640/12=720 hours

720/40=18

The hospital food service position cover a 7-day week, and employee work 5 days and 2days off, a relief cover 2 days and can also work a 5 day week, what is relief workers needed?

5/2 = 2.5

if you have 20 FTE, how many relief workers needed to cover 365 days per year?

20x1.55( approximately 1.55 employee are necessary for everyday coverage of full-time position)=31

How many quarts of batter are needed to make 144 muffins using a #12 scoop?

144/12=12

Entree # servings food cost/servingpot roast 70 $1.50chicken stew 30 ,75spaghetti 40 .60What is the popularity index for pot roast?a,40%b.50%c.60%d.70%

70/(70+30+40)x100 =50%

Entree: pot roast# servings 70 food cost/serving $1.50chicken stew# servings 30 food cost/serving $0.75spaghetti# servings 40 food cost/serving $0.60If the above entrees had been served on Tuesday, how many servings of spaghetti will you need next Tuesday if you expect to serve 300 total entrees?a. 150b. 63c. 87d. 101

40/140 x 300 = 87

scoop #12, determine the # of ounces

32/12=2.67 oz

Employees Work hours/weekDietitian 40Nurse 40Doctor 30Diet aides 20Secretary 20Clerk 10How many FTE's are in the above operation?a. 2.0b.4.0c. 6.0d.8.0

(40+40+30+20+30+10)/40=4

The proper portion size of a dessert item is 1/3 cup. Which scoop should you use?
a. #12
b.#8
c. #16
d. #10

1 cup = 8 oz.
1/3 = 2.6 oz(0.33x8)
32/2.6 =12.3

*32/#scoop= oz

The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The second six months will have an occupancy rate of 60%. Mat would the food cost budget befor the second six months?
Food cost $30000
Labor cost $25000
Operating costs $24000

a. $20000
b. $22500
c. $30000
d. $32000

80%/3000 = 60%/x
x=22500

If you purchase an oven for $10000. It is expected to last for 10 years after which it can be sold for $3000. What is its depreciation cost each year?
a. $2000
b. $1500
c. $700
d. $500

$10000 - $3000/10 = $700

Forty entrees of fish cost $2.00 per serang. Total sales for the fish came to $240.00. What was the food cost percentage?
a. 25%
b.33%
c.50%
d. 60%

40x2 =80
80/240=0.33

How many FTE's can you hire with a weeldy budget of$8640 if the salary is $12.00 per hour?
a. 10
b.13
c. 16
d.18

12x40=480

8640/480=18

How many 4 ounce servings can you get from 1 gallon of ice cream?
a. 32
b.26
c.22
d.44

1 gallon =128 oz

128/4=32

How many servings are there in 10 gallons of ice cream using a #16 n?
a, 320
b.480
c.560
d.640

32/#16=2 oz
10 gallon 1280 oz( 1 gallon=128)
1280/2=640

What is the gross food cost for June using the following information?
June 1 inventory $5300
July 1 inventory $2700
Food purchases - month of June $3150
a. $5750
b. $3150
c. $4900
d. $6200

5300-2700+3150=5750

Using the followng information, determine the selling price of the mealused to determine the break-even point.
Fixed costs $100,
Variable costs per meal $5,
Break-even point 20 meals

a. $10
b. $15
c.$5
d. $2.50

5x20=100
100+100=200/20=10

Using the factor method, determine the selling price using the data below.
raw food cost 3.14;
prepared food cost 5.21;
labor cost 3,39
overhead cost 1.12;
factor 3,37

a. 6,40
b.7.84
c. 8.10
d. 10.58

3.37 x 3.14 = 10.58

You have invested in new hardware and software that will reduce the labor hours needed to complete a task. What is the payback period?
Hardware $3500
Software $2400
Staff instruction $1000
Labor hours saved: 6 per week at $20/hour

a. 6 years
b. 13 months
c. 20 months
d. 20 months

$3500 + $2400 + $1000 = $69006 hrs/week x $ 20/hr = $ 120/week6900/120 = 57.5 weeks (13 months)

Using the following data, the average check for September is:
Total revenue $909009
Net income 173010
FTEs 27.9 Number of customers

. $5.30
b. $6.29
c. $27.87
d. $33.04

$909009/32613=27.87

If the productivity goal for a patient tray assembly unit is 4 trays per minute, the unit should be able to assemble approximately 350 trays in:
a. 1 hour
b.1 hour 15 minutes
c.i hour 30 minutes
d, 1 hour 45 minutes

4 x 60 min (1 hr) = 240 min4 x 30 min = 120 min240 min + 120 min = 360 min(1 hour 30 minutes)?

You find out that next year's budget will change by the following:10% increase in labor cost5% increase in food cost2% increase in overhead. What will the total budget be if the following info is from thecurrent year?
Labor costs $100,000
Food cost $100,000
Overhead cost $40,000

a. $156800
b. $234800
c. $267000
d. $255800

$100,000 + $100,000 + $40,000 = $240,000$100,000 x 10% = $10,000$100,000 x 5% = $5000$40,000 x 2% = $800$10,000 + $5000 + $800 = $15,800$ 5,800 + $240,000 = $255,800

Chicken has a popularit index of 45%. There are 380 total patients, 85% of whom are eating. How many will choose chicken?
a. 202
b. 145
c. 196
d. 154

380x0.85x0.45=145.35

How much will it cost to prepare these scrambled eggs? Amount to be made:
25 Cost of eggs $.83 per dozen
2 ounces margarine at $2.29 per pound
2 cups milk at $2.50 per gallon

a. $1.47
b. $2.35
c. $1.02
d. $1.79

$0.83 x 2 =$1.66
$2.29 x 2 oz = $4.58 per oz/16 oz = $0.29
$2.50 x 2 cups = $5.00 per cup/16 cups = $0.31
$1.66 + $0.29 + $0.31= $2.26

What would be the next number on this list with a moving average of 5?1400,1200,1300,1250,1350,1400,1425a. 1345
b. 1275
c. 1434
d. 1405

1300 + 1250 + 1350 + 1400 + 1425 = 6725/5 = 1354

What is the benefit: cost ratio of a program intervention that cost $1890000 if the savings as a result of the program were $5.67 million?
a. 1:1
b. 2:1
c. 3:1
d. 1:3

$1,890,000/$ 5.67 = 3:1

A foodservice uses hamburger patties at an average rate of 6 cases per day. Lead time is 3 days. You want to have a safety supply of 2 cases.You need to order them when the supply drops to___cases,
a. 18
b. 20
c. 36
d. 45

6 x 3 + 2 = 20

There are seven foodservice employees in the tray assembly unit. The patient census is 350, If 1.5 hours of assembly time is allowed, a feasible productivity goal for the unit is to assemble how many trays per minute?
a. 2
b. 3
c. 4
d.5

1.5 hour=90 min
350/90=3.8

Which of the following menu items generate the most revenue?
Shrimp alfredo: Selling price $12.95 Raw food cost $4.05 Units sold 75
Chicken marsala: Selling price $11.50 Raw food cost $3.83 Units sold 193
Prime rib: Selling price $14.95 Raw food cost $4.39 Units sold 172
Lemon halibut: Selling price $13.50 Raw food cost $4.29 Units sold 210

Shrimp alfredo = ($12.95 - $4.05) x 75 = $667.50
Chicken marsala = ($11.50 - $3.83) x 193 = $1480.31
Prime rib = ($14.95 - $4.39) x 172 = $1816.32
Lemon halibut = ($13.50 - $4.29) x 210 = $1934.10 (answer)

Financial data for 1 month is shown. What is the net profit?
Cafeteria revenue $119984
Patient meals revenue $146250
Catering sales $1850
Food costs $110234
Labor costs $147446
Other costs $10204

a. $200
b. $10404
c.$167850
d. $268084

119984+46250+1850=$268084
110234 +$147446+ 10204=267884

268084-267884 = $200

Which menu item generates the highest profit?
Lasagna: units sold 1500 selling price $3.00 raw food cost $1.35 prime cost $2.00
Vegetarian chili: units sold 100 selling price $1.25 raw food cost $0.57 prime cost $1.00
Hamburger: units sold 400 selling price $2.00 raw food cost $0.90 prime cost $1.50
Enchilada: units sold 100 selling price $3.00 raw food cost $1.14 prime cost $1.75

*Prime cost= raw food cost+ labor

Lasagna: ($3.00 - $2.00) x 1500 = $1500 (answer)Vegetarian chili: ($1.25 - $1.00) x 100 = $25Hamburger: ($2.00 - $0.90 )x 400 = $440Enchilada: ($3.00 - $1.75) x 100 = $125

A # 12 scoop, was used to serve 600 servings of mashed potatoes instead of a # 16 scoop. How many servings were they short?
a. 90
b. 25
c. 210
d. 156

#12 scoop = 2.7 oz
#16 scoop = 2 oz

600 svgs x 2oz = 1200 oz/svg

1200 oz svg/2.7oz = 444 svgs

600 svgs - 444 svgs = 156 svgs

The #12 scoop measures:
a. 1/4 cup
b. 1/2 cup
c. 1/3 cup
d. one cup

32/12=2.6
2.6/8=0.3
*1 cup=8 oz.

The cafeteria serves lunch from 11 AM to 2:30 PM with a seat turnover rate of 1.5/hour. They need to seat 250 customers. How many chairs do they need?
a. 48
b. 56
c. 72
d. 125

3.5 x 1.5 = 5.25250/5.25 = 48

A $240 income was generated selling 40 pieces of fish with a raw food cost of $2.00 each . What is the % food cost?
a. 33%
b. 40%
c. 20%
d. 10%

40x2=80
80/240=30%

Processed chopped lettuce costs $0.69/lb. Whole-head lettuce costs $16.49/50lb. case. If the head of lettuce can be processed in two hours at $5.25/hour for labor, what is the relative value of processed and head lettuce if the yield is 75%?
a. $0.69 processed; $0.72 head lettuce
b. $0.69 processed; $0.89 head lettuce
c. $0.72 processed; $0.69 head lettuce
d. $0.72 processed; $0.89 head lettuce

Processed lettuce = $0.69/lb (EP)

Whole-head lettuce = 50lb (AP) with 75% yield = 37.5 (EP)
Labor cost = 2 hrs x $5.25 = $10.50

Food cost + Labor cost = $16.49 + $10.50 = $26.99

$26.99/37.5 (EP) = $0.72/lb (EP)

How many actual relief employees are needed to cover 20 full-timeemployees?
a. 12
b. 15
c. 11
d.8

20 x 0.55 = 11

Based on an 8 hour day, the number of hours worked was 55,267 per year. The total number of hours paid was 59,995 per year. Calculate the number of productive FTEs.
a. 2.27
b. 18.90
c. 26.60
d. 28.80

55,267/2080 = 26.60

The raw cost of an item is $1.12 per serving. What is the hidden cost?
a. $0.10
b. $0.07
c. $0.13
d. $0.11

$1.12 x 10% = $0.11

What is the labor cost per meal?Total food purchased $32,123Total cafeteria sales $23,231Total labor expenses $25,790Meal equivalent factor $2,15Total patient meals served 1923
a. $1.85
b, $2.03
c $3.98
d. $4.36

mEq = avg cost of meal = food sales/# of meals

*meal equivalent factor = federal financial use this factor # to determine how many meal be made or served
meal equivalent factor= sale / total meal

$2.15 = 23,231 / x --> x = 10,805 meals

10,805 + 1923 = 12728 total mealslabor

$25,790 / 12728 total meals = $2.03 labor cost per meal

A recipe requires 1½ pt of cleaned, sliced strawberries. The yield for strawberries is 91% and 1 cup of clean, sliced strawberries weighs 7 oz. At a minimum, how many pounds of strawberries need to be ordered?

a. 1 1/2
b. 1
c. 1 1/4
d. 2

2 cups=1 pint
recipe need:3 cups= 1½ pint

3x7=21 oz.
21/0.91=23 oz.
23/16( 1 1lb=16 oz)=1.43 lb.

Explain
Since there are 2 cups in 1 pint, the recipe requires 3 cups of cleaned, sliced strawberries. Since 1 cup of clean, sliced strawberries weighs 7 oz, the recipe requires 21 oz. To calculate how many ounces of raw strawberries are needed, divide 21 oz by 0.91 to get 23 oz. Therefore, it will be necessary to buy 1½ pounds of strawberries (1 lb = 16 oz and 1½ pounds = 24 oz).

It takes ___ FTE(s) to fill one 8-hour, 7-day-per-week position.
a. 1.4
b. 1.6
c, 1.8
d, 2

8x7=56
56/40=1.4

What is the inventor turnover rate?
Net profit $41,137
Cost of goods sold $145,350
Average inventory value $7330
Total meals served per day 200

a. 205.68
b. 726.75
c. 5.6
d. 19.83

.145,350/7330 = 19.83

How many 5 oz servings will be available from 9 lbs raw meat with a 65% yield?
a. 12
b. 14
c. 16
d. 18

1lb=16 oz
9x16=144/5=28.8 oz.
28.8 x 0.65=18.72

The cupcakes served to patients have a 75% acceptance rate. In a hospital where 90% of the 425 patients select their own menus, how many cupcakes are needed?
a. 24 dozen
b. 18 dozen
c. 16 dozen
d. 12 dozen

425x0.9x0.75=286.8
1 dozen=12 pcs
286.8/12=23.9

What is the labor cost for 4 weeks if you have 5.5 FTEs earning $20/hour?
a. $4400
b. $12,000
c. $14,500
d. $17,600

5.5x40x20=4400

4400x4=17600

A crate of oranges weighs 45 pounds and holds 128 oranges. How many crates are needed to produce 8 gallons of orange juice?
a. 2
b. 3
c. 4
d. 5

12 oranges = 1 quart of juice
4 quarts = 1 gallon
1 crate = 128 oranges / 12 = 10.66 quarts / 4 quarts = 2.665 gallons per crate 8 gallons / 2.665 gallons = 3 crates

How many 4 oz servings can come out of 1 gallon of ice cream

32

1 gallon =128 oz.

128/4=32

How many cups are in 3 gallon?

1 gallon =128 oz 1 cup = 8 oz 128/8=16cups x 3=48 cups

Serving size of the potato salad to pt should be 1/3 cup, what size of scoop should be use? (find better way to solve it)

#12

1 quart =4 cups =12 1/3 cup
#12 scoop = 1/3 cup

how many TBSP are in 2 cup?

32

1 cup= 16 tbsp
16 X 2 =32

1 number 4 scoop will serve how many oz?

32/ 4 = 8 oz.

Foodservice operation order fruit cocktails in #10 cans. About how many 1/2 cup servigns can you serve?

26 cups

# 10 can = 13 cups =26 cups

The standard recipe for spaghetti sauce yield 64 servings and needs 2 gallon of tomato sauce. you are serving 160 patrons , how many #10 cans of tomato sauce will the staff need to open in order to provide enough sauce for the new recipe.

7 cans

Adjustment factor: new yield / old yield
160 / 64 = 2.5

2.5 x 2 gallons= 5 gallons

1 gallon =16 cups
5 x 16 = 80 cups
#10 can =13 cups

80 / 13 =6.5 cans

How many servings will you get out of one # 10 can when using a # 16 scoop?

52

#10 can = 13 cups
1 cup = 8 oz
13 x 8 = 104 oz.

32 / x16 scoop= 2 oz
104 / 2 = 52 servings

You purchase tomato sauce by case of #10 cans, the cost of one case is $ 34.50, what is the cost of 1 cup of tomato sauce?

$0.44

#10 cans = 6 cans per case
#10 can= 13 cup

34.5 / 6 = 5.75 per #10 can

5.75 / 13 = 0.44

1 gallon = ____ quarts

4 quarts

EP $ formula

AP / yield%

EP weight formula

AP x yield%

Maggie's meal prep company wants to determine a selling price for their newest breakfast item, protein buttermilk pancakes. Using the cost-plus pricing method, how much should this item be sold for?
Fixed costs: 23%
Labor costs: 44%
Profit costs: 15%
Food cost: $1.87

A$7.49
B$3.40
C$2.20
D$10.38

Add up all the percentage costs: 23% + 44% + 15% = 82% (total costs)
Find the targeted food cost percentage: 100% - 82% = 18% or .18 (desired food cost)
Determine the selling price of the item: $1.87 / .18 = $10.38
The item should be sold for $10.38

What is consumeable cost per lb. if the raw wt = 12 lbs. AP cost per lb = $1.4, and yield=65%

1.4 / 0.65 =2.15/lb

EP Cost per lb = AP cost per lb/yield%

12 lb turkey cost $3.4/lb, the edible portion 75%, what is the purchased price?

12 x 3.41 =40.92

Which seller offers the cheapest edible portion price per lb.?

A: 60% yield, $ 3.05/lb(AP)
B: 56% $2.93
C: 61% $3.14
D: 65% $3.37

A

3.05 /0.6 = $5.08 /lb EP

2.93/0.56 =$5.23

3.14/ 0.61 = $5.15

What is the yiled % for chicken pattry if the cost to customer is $4.09 and the price you paid for the patty is $1.87?

1.87 / 4.09 = 0.46 =46%

Using 4 Month moving average, how many chicken breasts are projected for September

April: 35
May:45
June50
July:62

(35+45+50+62)/4 =48

(45+50+62+48)/4 = 51.25

What is the edible portion of the raw 6 oz serving of prime rib which has 18% of cut considered waste due to far removal and shrinkage from cooking?

6 x 0.82 =4.92

Using the minimum-maximum inventory control method, what is reoder point if you normal use 1 case per day, delivery come every 5 days, and you have safety factor of 50%.

1 x 5 =5

5x0.5 =2.5 (safety stock)

5+ 2.5 = 7.5

reorder pint= normal usage x time frame until next delivery + safety stock

What is contribution margin if item selling price $6.75, food cost $1.93, sold 28?

6.75-1.93 =4.82

How much ground beef will you need to purchase if you need 68 portions at 4oz each with 25% shrinkage?

68x4=272 oz =17lb.
17/0.75 = 22.66

A pumpkin pie reicpe calls for 1/2 lb of cooked pumpkin, you buy a 5 lbs whole pumpkin for $3 and lose 42% after removing the rind, stem, seeds. what is recipe cost for the pumpkin ingredient?

3/5 =0.6 (AP cost per lb)

EP Cost = AP / yield
0.6/0.58 =1.03 per lb

1.03 / 2 =0.517 ( becasue only need 1/2 lb)

A recipe for creamy chicken soup yields 40 four oz. serving, but you need make 60 six oz servings. the original recipe calls for 3 quart of heavy cream. How much heavy cream will you need for hte altered recipe?

Original total oz: 40x4=160 oz.

New total oz: 60x6=360 oz.

conversation factor= new yield / old yield
360 /160 =2.25

New quantity = 3 x 2.25 =6.75 quarts = 1 gallon, 2 quarts, 3 cups
(1 gallon =4 quarts, 1 quart = 4 cups)

You purchase tomato suace by case of # 10 cans, the cost of 1 case $34.50, what is the cost of 1 cup?

1 can =13 cups

34.5/6 =$5.75 per can

5.75 /13 cups per can =0.44 per cup

What is annual depreceiation value of a piece of equipment that cost $5000 has salvage value of $750, and will last for 7 years?

Annual depreciation =( cost of asset- salvage value)/ year of useful life

(5000-750) /7 =607.14( this is how much is lost off the price of the item each year)

Your fiscal year ends on December 31st. With the following information, what is your inventory turnover ratio? how many days it takes to sell the entire inventory?

Annual sales for the year: $582,130
Year-end inventory value: $145,500
Annual cost of goods sold: $360,980

$360,980 / $145,500 =2.48 (turnover ratio)

1/2.48 x 365 = 147 days

Chicken pot piet popularity index 31%, last year's lunch sold 284, how many chicken pot pie can you expect to sell today?

284 x 0.31= 88

Bakery sells various pies last Saturday

Apple: 28
Blueberry : 22
Chocolate : 26
Coconut: 17

if the bakery expects to sell a total of 150 pies this Saturday, how ,any apple pie should they make?

28+22+26+17=93

28/93=0.301

150x0.301=45

How many meals were served per labor minute if 34 FTE produced 3800 meals in one 40 hour week?
a. 2.79
b. 0.05
c. 1.12
d. 0.25

34 x 40 = 1360
3800/1360 = 2.79
2.79/60 = 0.05

What is the labor cost per meal?
Total food purchased $32,123
Total cafeteria sales $23,231
Total labor expenses $25,790
Meal equivalent factor $2,15
Total patient meals served 1923
a. $1.85
b, $2.03
c $3.98
d. $4-36

no. of meals = 23,231/2.15 = 10805
total meals prepared = 10805 + 1923 = 12728
labor cost = 25,790/12728 = 2.026

A recipe requires 1.5 pints of cleaned, sliced strawberries. The yield for strawberries is 91%. One cup of clean, sliced strawberries weighs 7
ounces, At a minimum, how many pounds of strawberries need to be
ordered?
a. 1 1/2
b. 1
c. 1 1/4
d. 2

1.5 pints = 3 cups = 3 x 7 = 21 oz
raw x 91/100 = 21
raw = 23.07 oz
raw = 23.07/16 = 1.44 lb

It takes_____FTE(s) to fill one 8 hour, 7 day-per-week position,
a. 1.4
b. 1.6
c, 1.8
d, 2

8 hours × 7 days = 56 hours ÷ 40 hour workweek = 1.4 FTE.

What is the inventor' turnover rate?
Net profit $41,137
Cost of goods sold $145,350
Average inventor}'value $7330
Total meals served per day 200
a. 205.68
b. 726.75
c. 5.6
d. 19.83

d. 19.83[Inventory Turnover Rate = Cost of goods/ Average inventory][145,350 / 7330]

A crate of oranges weighs 45 pounds and holds 128 oranges. How many crates are needed to produce 8 gallons of orange juice?
a. 2
b. 3
c. 4
d. 5

• 12 oranges = 1qt
• 1 gallon = 4 qt
• 128 oranges / 13 oranges = 10.66 qt
• 10.66 qt/ 4 qt = 2.66 gallons
• 8 gallons / 2.66 gallons = 3crates

At a community health center, 200 newly pregnant women entered a healthy pregnancy program. They were all tested upon admission to the program. Of the 200 women, 15 were found to have pre-ecampsia. During the course of the program, 30 additional women developed pre-ecampsia. What is the incidence rate for women to develop pre-ecampsia during the program?

Incidence Rate (IR) = number of new cases during a specific period, divided by the total number of a defined population at risk at the time of getting the disease.
Incidence Rate = [30 new cases / 185 (women who were not initially identified as having pre-ecampsia)] x 100
IR = 16.2% (round to 16%)