Plain cookies require 1 pound of cookie dough to make (per dozen), as well as .1 hours (per dozen). Iced cookies use .7 pounds of cookie dough and .4 pounds of icing (per dozen) as well as .15 hours to make (per dozen). So when you combine the two of those you end up with these constraints: Oven Space Available P + I ≤ 140 Amount of Cookie Dough Available P + .7I ≤ 110 Amount of Icing Available I ≤ 80 Preparation Time Available P + 1.5I ≤ 150 Those formula’s I used to create the constraints with are called equivalent inequalities. An equivalent inequality means that there is a number of different answers to a problem not just one. Such as the problem X < 5 means that any number less than 5 would be a correct solution.
If we have 2 trays, then we just need 10 more minutes to deal with a rush order, total 36minutes. See the following Chart: Note: All the answer assumes that each order just need 1 dozen cookies. Question 2: How many orders can you fill in a night, assuming you are open four hours each night? We can see that Chart above, if there are orders without interruption for four 4 hours, the first dozen cookies need at least 26 minutes. From the second dozen cookies, we just need to divide the remaining
2.Place all ingredients in a large bowl and mix well. 3.Pour the mixture in greased casserole dish. 4.Bake for 25 minutes. Serves: 3 Serving size: 2 cups Nutritional analysis (per serving): 790 calories 67 g protein 38 g fat 3440 mg sodium 457 mg calcium Note: Nutritional analysis may vary depending on ingredient brands used. Dirt Pudding he!he!
Case Report: National Cranberry Cooperative 1. Mark the capacity and utilization of each resource in the process flow diagram at the end of this document. Briefly describe how you calculate the capacity and utilization here. Finding Numbers for Process Flow Diagram Capacities Used in Diagrams Dumpers: (60min/7.5min)*75bbl=600bbl/dumper, 600*5=3000bbl/hr Storage: Bins 1-16 hold 250bbl each=16*250=4000bbl/hr Bins 17-24 hold 250 bbl each and bins 25-27 hold 400 bbl each=(8*250)+(3*400)=3200bbl/hr 2 Destoners and 2 Dechaffers are currently for wet and 1 Destoner and 1 Dechaffer for dry So 1500bbl*2=3000bbl/hr 1500bbl*1=1500bbl/hr Calculations are for both destoners and dechaffers Dryers: 200bbl each, 200bbl*3=600bbl/hr Seperators: 400bbl each, 400bbl*3=1200bbl/hr Utilization formulas -Implied Utilization=Demand/CapacityUsed in diagram above (implied) -Actual Utilization=Throughput Rate/CapacityUsed in diagram below (actual) Throughput Rate for wet-600bbls/hr Throughput Rate for dry-375bbls/hr Total Throughput Rate-975bbls/hr 2. The maximum current throughput rate of RP1is 975bbl.
Now you can forget about the chicken at least for 8 hrs or one whole day. I usually marinate it a day before and let it soak for one whole day. More you marinate better the taste. * Next day: Clean up your oven (if you have any pots and pans in it) and preheat it to 550 F (that is the maximum I can set in my oven). Take your cookie/jelly pan.
(Points : 5) fast food restaurant shipbuilding crude oil refining candy making 3. (TCO F) Unizat Corporation uses the weighted-average method in its process costing system. The following information pertains to one of the company's processing departments for a recent month: All materials are added at the beginning of the process. The cost per equivalent unit for materials is closest to: (Points : 5) $0.86 $0.90 $1.10 $1.18 Page: 1 2 Time Remaining: 1. (TCO F) Some companies use process costing and some use job-order costing.
You need 3 eggs, a bag of pecans, a bag of coconut, 1/2 stick of butter, a greased 9 by 13 inch pan, a measuring cup, a mixing bowl, and a whisk or an electric mixer. What you want to do first is mix your cake mix, water, oil and eggs in your bowl until moistened. You want to be sure to stir for at least two minutes so you make sure everything is mixed together and you don’t have lumps of cake mix in your cake after you’ve cooked it. If you see lumps, you just have to crush them with a spoon against the side of the bowl. You want to be sure to scrape the sides of the bowl to get all the extra mix off the sides and bottom.
| | Ingredients | 1 12 oz bag chocolate chips (d iry & nut-free) 1 1/2 cups dried cherries (about 1 1/2 5 oz bags) | | Instructions | Put chocolate in glass bowl. Microwave until melted, checking and stirring after each minute. This will take about four minutes. Put cherries into melted chocolate, and stir until all mixed together. Put waxed paper on a cookie sheet.
(John A. Lawrence and Jr. Barry A. Pasternack, 2002) 3. The company can not stop producing Super according to the market demand as it might be available to everybody. Also it wants to use the 8-hour shift per day while the spreadsheet indicates that there will be about 5 hours and a half of unused time because linear programming does not take into consideration the time. (John A. Lawrence and Jr. Barry A. Pasternack, 2002) Question 3 Let X1 = Number of SUPER model produced during 8 hour shift. X2 = Number of EXCELLENT model produced during 8 hour shift.
Flour the pan lightly and pour the cake batter into the cake pan, using the rubber spatula to scrape all of the batter off of the sides of the bowl. Next, place the cake into the oven and bake for thirty minutes. After the cake is done remove it from the oven. Turn off the oven and let the cake cool. After the cake has had ample time to cool, you are ready to spread the icing on the cake.