Originally Posted by Brianna (Post 439371)

here it is: (um...this is in fucked up kilos...our prof asked us in American...but you can get the drift)

On a sunny morning, a greengrocer places 200 kilograms of cucumbers in cases in front of his shop. At that moment, the cucumbers are 99% water. In the afternoon, it turns out that it is the hottest day of the year, and as a result, the cucumbers dry out a little bit. At the end of the day, the greengrocer has not sold a single cucumber, and the cucumbers are only 98% water.

The Question: How many kilograms of cucumbers has the greengrocer left at the end of the day?

Originally Posted by HungLikeJesus (Post 439418)

That made lots of sense. And if you need any help with the spreadsheets, you know you can count on tw.

Originally Posted by Cicero (Post 439637)

:D
No thanks. I'll pass...It's ok really.
Besides, I'm relying on you now for everything since you can remove Mondays. Not that I relied on tw previously....
Thanks for that again btw!

Originally Posted by HungLikeJesus (Post 439641)

I'll call my senator and congress people. We'll be changing the calendar in no time.

Right after we switch to metric.

Originally Posted by richlevy (Post 440689)

Wolf and Bruce have been here.

Originally Posted by Cicero (Post 439398)

This happens at work all the time actually. Our 3 lb. loaves aren't actually 3lbs...We lose 11/2 oz. of water (roughly) after we bake the bread...Originally it is weighed out as 3 but we lose the extra water and I actually get returns because people weigh the bread when it reaches their store. That really only happened once because there is an insane store owner out there. But this actually does happen. Our (loaf) bread pans do not support anything over the 3lbs when we put the dough in. The water loss cannot be avoided here.

So...it is someones job here to calculate the bread difference because of the weight loss. You can make up the difference if you aren't using the loaf pan and create the actual weight of the bread (what is says on the package) after the water loss. Some breads lose more water than others however, so the same doesn't apply to all the items. This is where a spreadsheet is created for all the orders in a particular day to calculate the water loss for each bread so the baker knows how much dough to use. Guess who's job this is? Mine. Have I done the spreadsheet yet? No. I'm working on just surviving here, a sophisticated spreadsheet with all the ozs. and lbs. per bread, per day, takes a lot of time that I quite frankly, do not have, because I have other stuff to do like apply payments that should be reflected in the books that are about 4 months behind. (long before I got here) In fact I am the only one here, we are closed, which means I'm my most open.

A little TMI about being crazy enough to actually try and solve the little math problem. Somewhere out there it is part of someone's ridiculous job.
:)

But I know I'm crazy...I just hope any of that made any sense.