Kitchen Orders: Portions, Pack Rounding and Stock Remainders

Kitchen Orders: Portions, Pack Rounding and Stock Remainders

Original quantitative learning practice in English. All 24 questions are included. Four supplied cases exercise six related calculation targets; they form one topic, not four separate tests. Every question includes the complete initial data. Use the stated model and retain intermediate precision. Choose one answer. Learning target: 20/24, not an official pass mark. This bank covers the calculation topic in its title; it is not a complete professional examination, design approval or operating instruction.
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An order has 80 guests receiving 125 g of an ingredient each. A planning reserve adds 10% to that demand. Usable stock is 3 kg. New ingredient is sold only in 2.5 kg packs. Ignore processing loss: all masses refer to the same usable ingredient. Cold-storage capacity for stock plus purchases is 20 kg; this is a supplied arithmetic limit, not a safety specification. Calculate the base usable demand in kg. Keep intermediate values unrounded; round the final result to four decimal places if necessary.