An artisan bakery prepared a total batch of dough weighing 60 pounds. In the morning, the … — ACT

An artisan bakery prepared a total batch of dough weighing $60$ pounds. In the morning, the baker used $\frac{2}{5}$ of the total dough to make loaves of bread. In the afternoon, the baker used $35\%$ of the remaining dough to make pastries. How many pounds of dough from the initial batch were left unused at the end of the day?

A
$12.6$
B
$15.0$
$23.4$ Answer
D
$36.6$
E
$47.4$

Answer

The weight of the dough left unused at the end of the day is

23.4

pounds.

First, calculate the dough used in the morning:

\frac{2}{5}

60

pounds is

24

pounds. The remaining dough is

60 - 24 = 36

pounds. Next,

35\%

36

pounds is

0.35 \times 36 = 12.6

pounds used for pastries. Subtracting this from

36

pounds gives

36 - 12.6 = 23.4

pounds remaining unused.

Step-by-Step Solution

Calculate the weight of dough used in the morning.

\frac{2}{5} \times 60 = 24

pounds

The bakery used

\frac{2}{5}

of the total

60

-pound batch.

Find the dough remaining after the morning baking.

60 - 24 = 36

pounds

Subtract the amount used in the morning from the initial batch weight.

Calculate the percentage of dough remaining after the afternoon baking.

100\% - 35\% = 65\%

of the remaining dough

Since

35\%

of the remaining dough was used for pastries,

65\%

remained unused.

Calculate the final unused weight of dough.

0.65 \times 36 = 23.4

pounds

Multiply the remaining weight (

36

pounds) by the percentage left unused (

65\%

Key Concept

Multistep calculation involving fractional parts of a whole followed by percentage parts of a remainder.

Estimated Time:1m 30s

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