Bakery Costing: Ingredient Units, Saleable Yield and Packaging

Bakery Costing: Ingredient Units, Saleable Yield and Packaging

Original quantitative topic practice in English. All 24 questions are included in a shuffled order. Each question supplies its own data and model assumptions; use only those assumptions. Choose one answer. Practice target: 20/24, not an official examination pass mark. Keep full intermediate precision. These exercises cover the calculation scope in the title; they do not constitute a full Red Seal examination, trade qualification, site design or operating specification.
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One batch uses 3600 g flour costing $1.5/kg, 1100 g butter at $9/kg, and 21 eggs at $3.6/dozen. Other ingredients cost $5.5 per batch. The batch produces 72 items, but 6 are rejected and earn no revenue. Each saleable item needs packaging costing $0.25. Ignore labour, energy, tax and markup; calculate ingredient and packaging costs only. Calculate the total ingredient cost per batch in dollars. Keep intermediate values unrounded; round the final answer to 2 decimal places if needed.