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
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.
I know for a fact that some men out there are the only ones that cook in their home. At my house, my dad does all the cooking because my mom is always working really late. This past Christmas my mom had to work all day, so my dad, my brother and I cooked a really nice dinner. We slow-cooked a good sized big turkey, made mashed potatoes, stuffing, and all the good things that go with holiday meals. We had the table set up the right way before the food was cooking on the stove and in the oven.
Porthos owners must decide whether they can handle the additional demand from the new restaurant chain. Although actual additional demand is not yet known, Porthos management has estimated that the new restaurant will require 250 lbs of bread per day. They also recognize that current demand can fluctuate from day to day and the estimate of additional demand is just that, an estimate. Assume employees work 8 hours per day. Bread must be packaged and shipped on the day it is produced.
That is the purpose of this experiment. If the ball is warmer, then the ball will go a further distance. To test this experiment I purchased 9 softballs. I kept 3 of the at regular room temperature, put 3 of the balls into a bucket of ice for 24 hours, and put 3 in the microwave for 5 minutes.
butter •1 c. cheddar cheese Utensils: •oven (you'll need help from your adult assistant) •1½-quart casserole dish •mixing spoon Directions: 1.Heat oven to 450°F (232°C). 2.In ungreased casserole dish, stir potatoes and sauce mix, water, heavy cream, butter, and cheese. 3.Bake uncovered for about 20 minutes or until top is light golden brown and potatoes are tender. 4.Remove from
Capacity is the maximum rate of output from a transportation process (Pineault, 2012, p. 110). To find the capacity of the ordering process at the Swanky Hotel, it is best to break down each step: - The service manager takes orders by phone = 2 minutes per order = 30 orders per hour - The amount of time to prepare food = 16 minutes per order = 3.75 per hour - There are 4 chefs in the kitchen, so 3.75 orders per hour x 4 = 15 - If there is a drink order, then drink orders = 3 minutes to fill by 1 bartender = 20 orders per hour - Taking the order to the room and billing the guest = 20 minuters per waiter = 3 per hour - There are 6 waiters, so 3 orders per hour x 6 = 18 orders per hour The capacity for this process is the minimum of the capacity of each resource, therefore the capacity would be 15 orders per hour, as with 4 chefs in the kitchen and each one averaging 3.75 orders an hour, the kitchen can process 15 orders per hour. The bottleneck of any process is the most constraining resource, or the one with the smallest capacity (Pinealt, 2012, p. 111). The bottleneck in this case would the kitchen preparation time. Even though the manager is able to take up to 30 orders per hour, the kitchen is only able to handle half of the amount of orders in the same amount of time.
Then they are sun dried until the moisture content is below 7%. This normally takes another three days. After cleaning, the beans are weighed, selected and blended before roasting at 250 degrees Fahrenheit for two hours. Then shells are removed leaving the "nib." Nibs are crushed to create a chocolate "mass."
Hi, my name is John it means follower. I live in Maine, America. My daily routine starts around seven and make a pot of coffee and some eggs and bacon. Take a thirty minute shower or so and brush my teeth. Then drive fifteen minutes to work, then break time rolls around I get a burger or sandwich and a coke.