Kitchen Arithmetic: Gross Weight, Net Weight and Successive Yields

Kitchen Arithmetic: Gross Weight, Net Weight and Successive Yields

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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A teaching batch starts with 20 kg gross food. Trimming retains 80% of gross mass; the next processing stage retains 75% of the trimmed mass. A finished portion weighs 0.2 kg. A separate order needs 100 finished portions. Use the same stated yields for the reverse calculation; no food-safety conditions are specified by this model. Calculate the finished mass left after complete portions in kg. Keep intermediate values unrounded; round the final result to four decimal places if necessary.