Three desserts will be made from 30 ounces of chocolate pudding and 15 ounces of whipped cream. Serving I will contain 10 ounces of pudding and 5 ounces of whipped cream. Serving II will contain 8 ounces of pudding and 8 ounces of whipped cream. Serving III will contain 12 ounces of pudding and 2 ounces of whipped cream.
You prefer pudding to whipped cream in a 4-to-3 ratio.
a. Calculate the point value of each of the servings, and identify the serving with the greatest value and the serving with the second-greatest value.
b. Describe two ways in which the serving with the greatest value could be trimmed to match the value of the second-most-valuable serving.
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