Family Restaurant: The Weekly Order Audit

Use rational numbers to check supplies, charges, and kitchen plans.

Check the Supplies

Solve each problem. Write fractions in simplest form. Treat each question as a separate kitchen record.

The family restaurant starts the week with 18.5 pounds of rice. A delivery adds 12.75 pounds, and the kitchen uses 24.25 pounds.

How much rice remains? pounds

The kitchen has 9.75 pounds of tomatoes but needs 12.5 pounds for its weekly orders. Define the signed supply difference as amount available minus amount needed.

What is the signed supply difference? pounds

Each tray of roasted vegetables requires 5/8 pound of peppers. The kitchen sets aside 3 3/4 pounds of peppers.

How many complete trays can the kitchen prepare? trays

Four containers of olive oil cost $8.65 each. The supplier subtracts a single $5.40 credit from the total. What is the final charge?

A. The final charge is $13.00.B. The final charge is $40.00.C. The final charge is $34.60.D. The final charge is $29.20.

An order revision removes 3/4 pound of ginger and then adds 5/6 pound. Use a negative number for a removal and a positive number for an addition.

What is the net signed change in the ginger order? pound

Audit the Records

Track the signs carefully. In a supplier account, negative amounts represent money owed and positive amounts represent payments or credits.

The restaurant's supplier account begins at −$18.50. Apply all three transactions shown.

Weekly Supplier Transactions
Transaction	Signed change ($)
Produce charge	−42.75
Payment	+50.00
Dairy charge	−16.25

What is the final signed account balance? dollars

A separate supplier record shows a balance of −$27.50. That balance includes an incorrect charge recorded as −$7.80. The supplier removes this charge without changing any other entry.

What is the corrected signed balance? dollars

Three identical delivery fees create a total signed account change of −$13.50.

What signed change does each delivery fee create? dollars

Compared with the weekly plan, the kitchen starts with a bean supply difference of 0 pounds. It uses 2.25 pounds more than planned on each of four days, then receives an extra 11 pounds. Which calculation gives the final signed difference?

A. 4 × (−2.25) + 11 = 2 poundsB. 4 × 2.25 + 11 = 20 poundsC. 4 × (−2.25) − 11 = −20 poundsD. −2.25 + 11 = 8.75 pounds

10.

The order spreadsheet contains this calculation. Evaluate it using the order of operations.

(−1 1/2) × (2/3) − (−3/4) =

Plan the Next Order

Use more than one operation when needed. Check that your answer makes sense in the kitchen context.

11.

The kitchen prepares 16.5 liters of soup. It reserves 1.5 liters for staff meals and packs all the remaining soup into takeout containers holding 3/8 liter each.

How many takeout containers can be filled? containers

12.

The restaurant needs exactly 12 pounds of onions. Neither supplier charges tax. Which choice has the lower total cost, and by how much?

Onion Order Options
Supplier	Bag size (lb)	Price per bag ($)	Delivery fee ($)
Cedar	2	4.8	3.6
Willow	3	7.65	0

A. Cedar costs $2.85 less than Willow.B. Willow costs $1.80 less than Cedar.C. Willow costs $3.60 less than Cedar.D. Cedar costs $1.80 less than Willow.

13.

Amira sets aside $95 for a weekly order. She buys six packs of noodles at $9.75 each and four cartons of broth at $5.50 each. The supplier then refunds $3.25 for a damaged package. How much of the $95 remains after the refund?

A. The amount remaining is $11.25.B. The amount remaining is $14.50.C. The amount remaining is $17.75.D. The amount remaining is $20.00.

14.

The kitchen's signed supply difference for pasta is −4.5 pounds, meaning it has 4.5 pounds less than needed. Each family-size order requires 3/4 pound of pasta. Nico calculates −4.5 ÷ (3/4) = −6 and says, “We should prepare negative six orders.” Is the calculation correct? Explain what −6 means here and how many additional pounds of pasta would cover the shortage.