The chef has 50 pounds of strip loin.

Question

The trim loss on the strip loin is 60%
and the cooking loss is 20% of the
trimmed weight. How many pounds of
trimmed, cooked strip loin will the chef
have left to serve to his customers?

Answer 1

1-.2 = .8
1-.6 = .4

.8 * .4 * 50

Answer 2

Trim loss=60/100* 50
30
50-30=20
So, trim loss 20

Cooking loss= 20/20*50=50
50-50=0
So, cooking loss is 0
Thank you....