Question

В столовую поступила горбуша неразделанная в количестве 50 кг. Рассчитать какое количество жареного филе с кожей и рёберными костями можно приготовить, если потери при первичной обработке 39%, а при тепловой обработке - 20%. Ответ округлить до сотых.​

Answer 1

Ответ:

100 кг питрушки 20 помидоров

Answer 2

To calculate the quantity of fried fillet with skin and rib bones that can be prepared from the 50 kg of unprocessed humpback salmon, we need to consider the losses during primary processing and thermal processing.

According to the given information, the losses during primary processing are 39%, and the losses during thermal processing are 20%.

Let's calculate the quantity of fried fillet with skin and rib bones that can be prepared step by step:

1. Calculate the weight of the humpback salmon after primary processing: - Loss during primary processing = 39% = 0.39 - Weight after primary processing = 50 kg - (50 kg * 0.39) = 50 kg - 19.5 kg = 30.5 kg

2. Calculate the weight of the humpback salmon after thermal processing: - Loss during thermal processing = 20% = 0.20 - Weight after thermal processing = 30.5 kg - (30.5 kg * 0.20) = 30.5 kg - 6.1 kg = 24.4 kg

3. Calculate the quantity of fried fillet with skin and rib bones that can be prepared: - Quantity of fried fillet = Weight after thermal processing = 24.4 kg

Therefore, you can prepare 24.4 kg of fried fillet with skin and rib bones from the 50 kg of unprocessed humpback salmon.

Please note that the answer has been rounded to the hundredths place, as requested.