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    Culinary, Hospitality, Travel & Tourism
  3. Study Set
    Professional Cooking
  4. Exam
    Exam 36: Metric Conversion Factors, Standard Can Sizes, Approximate Weight-Volume Equivalents of Dry Foods and Kitchen Math Exercises: Metric Versions
  5. Question
    Math Tutor (Metric) For Each of the Math Questions, Write the Correct Answer
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Math Tutor (Metric) For Each of the Math Questions, Write the Correct Answer

Question 31

Question 31

Short Answer

Math Tutor (Metric)
For each of the math questions, write the correct answer on the lines below.
-The baked custard recipe yields 12 portions. If the recipe costs $2.27, what is the cost per portion? Remember to round your answer to the nearest cent. _________________

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