Question

Бабушкин рецепт тушеной капусты гласит, что вяленое мясо, помидоры и капусту следует тушить на медленном огне два часа. Массы компонентов соотношение 1:2:7. а) Сколько нужно помидоров и капусты, если кончиков 200 г? б) Сколько мяса и капусты страдаете, если помидоров 600 г? в) Сколько каждого компонента не мучаетесь, если хотите приготовить около 3 кг тушенки? г) Объясните, что вы производите расчеты в каждом примере приходить

Answer 1

Babushka's Recipe for Braised Cabbage

According to Babushka's recipe, braised cabbage should be cooked on low heat for two hours, using a ratio of 1:2:7 for dried meat, tomatoes, and cabbage. Let's calculate the quantities of tomatoes and cabbage needed for different amounts of dried meat.

a) To calculate the amount of tomatoes and cabbage needed when using 200g of dried meat, we can use the given ratio of 1:2:7. Since the ratio is based on the weight of the dried meat, we can calculate the weights of tomatoes and cabbage as follows:

- Tomatoes: 200g x 2 = 400g - Cabbage: 200g x 7 = 1400g

Therefore, you would need approximately 400g of tomatoes and 1400g of cabbage when using 200g of dried meat.

b) If you have 600g of tomatoes, we can calculate the amounts of dried meat and cabbage using the given ratio of 1:2:7:

- Dried meat: 600g ÷ 2 = 300g - Cabbage: 600g ÷ 7 = 85.71g (rounded to the nearest gram)

Therefore, you would need approximately 300g of dried meat and 85.71g of cabbage when using 600g of tomatoes.

c) If you want to prepare approximately 3kg of braised cabbage, we can calculate the amounts of dried meat, tomatoes, and cabbage using the given ratio of 1:2:7:

- Dried meat: 3000g ÷ (1+2+7) = 300g - Tomatoes: 2 x 300g = 600g - Cabbage: 7 x 300g = 2100g

Therefore, you would need approximately 300g of dried meat, 600g of tomatoes, and 2100g of cabbage to prepare around 3kg of braised cabbage.

d) In each example, the calculations are based on the given ratio of 1:2:7 for dried meat, tomatoes, and cabbage. The ratio represents the relative proportions of these ingredients in the recipe. To calculate the quantities of each component, we multiply the weight of the known component by the corresponding ratio factor. For example, in the first example, we multiplied the weight of dried meat by 2 to determine the weight of tomatoes, and by 7 to determine the weight of cabbage.

I hope this helps! Let me know if you have any further questions.