** 1/ Stacked on the shelves, the French Restaurant had 100 cans of haricot, broad and butter beans in a ratio of 2 : 3 : 5. How many did it have of each ?**

** 2/ The waiter in the French restaurant folded 150 serviettes, but 15% of them became unfolded again. How many remained folded ?**

** 3/ The French restaurant owner bought 25 cans of beans, each costing £0.75. How much change did he receive from £20.00 ?**

** 4/ The French restaurant had 15 tables which sat six people at each table. Each person paid £20 for their meal, so how much profit did the restaurant owner make in one night ?**

** 5/ The waitress at the French Restaurant spent 7.5 minutes serving one table – how long did it take her to serve 100 tables ?**

** 6/ The French restaurant was only serving 85 % of the 200 meals on it’s menu – how many is that ?**

** 7/ The chef at the French restaurant made a 10 litre pan of French onion soup – he served 40 customers with a 1.75 mls dish. How much did he have left in the pan ?**

** 8/ The French restaurant made 3 jars of coffee using 150 coffee beans, how many beans did he have left in the bag which originally contained 1000 cocoa beans ?**

** 9/ The chef at the French restaurant had a chef’s hat which made him 52 cm higher. If he was originally 168 cm tall – how high was he when he was wearing his hat ?**

** 10/ The French restaurant owner paid £0.99 for one loaf, so how much change did he have left from £20.00 after buying 15 ?**

** 11/ The French restaurant served 15 slices of cake one lunchtime. Each customer ate three slices – so how many customers ate cake ?**

** 12/ The French restaurant had a selection of 70 other cakes on display – eclairs, gateau and profiteroles in a ratio of 1 : 2 : 4. How many of each were there ?**

** 13/ The French restaurant served 4 / 5 ths of the gateau – so how much was left ?**

** 14/ The French restaurant served 27 scoops of ice – cream from a 2 litre carton that contained 100 scoops – how many were left ?**

** 15/ The French restaurant owner spent 3 hours cleaning, 6 hours preparing food and 12 hours stacking shelves. Express this as a ratio. How much time did he have left in one day ?**

** 16/ The French restaurant served four different types of soup – mushroom, pea and lentil. If 25 bowls of mushroom, 50 bowls of pea and 75 bowls of lentil were served –**

**a) What fraction served was mushroom ?
b) What percentage was pea ?
c) What decimal was lentil ?
d) Express the types of soup served as a ratio.**

** 17/ The French restaurant served a selection of hot drinks – 40 cups of tea, 88 coffee and 112 milk chocolate.**

**a) What percentage served was tea ?
b) What fraction was coffee ?
c) What decimal was milk chocolate ?
d) Express the types of drinks served as a ratio.**

** 18/ The French waitress filled the 25 sugar bowls. Each sugar bowl contained 150 grams of sugar. How much was left in 10 one kilo bags of sugar ?**

** 19/ The French restaurant served 150 slices of cake with cream at an additional cost of £0.25. Normally, cake sold for £2.25 – so how much extra did the restaurant owner make by selling cream ?**

** 20/ The French restaurant served mayonnaise, tomato ketchup and relish sauce in a ratio of 3 : 6 : 9 – if he served 180 sachets, how many of each were served ?**

**French Bean Soup**

Which is the correct one to use been ? or bean ?

he has _______ there** ****haricot _______**

**runner _______**

**where have you _______ ?**

**full of _______ s**

**black _______**

**_______ feast**

**broad _______**

**butter _______**

**_______ bag**

**_______ pole**

**kidney _______**

**cocoa _______**

**pinto _______**

**jumping _______**

**soya _______**

**string _______**

**_______ stalk**

**© Jacqueline Richards 2007**

**Answers : he has been there ; haricot bean ; runner bean ; where have you been ? ; full of beans ; black bean ; bean feast ; broad bean ; butter bean ; bean bag ; bean pole ; kidney bean ; cocoa bean ; pinto bean ; jumping bean ; soya bean ; string bean ; beanstalk**

**Answers :**

**1/ One part = 2 + 3 + 5 = 10 20 : 30 : 50**

**2/ 150 – (150 / 100 x 15 = 22.5) = 127.5 = 128**

**3/ £20 – (25 x £0.75 = £18.75) = £1.25**

**4/ 20 x (15 x 6 = 90) = 1800**

**5/ 7.5 x 100 = 750 mins / 60 = 12.5 hours**

**6/ 200 / 100 x 85 = 170**

**7/ 10 000 – (40 x 1.75 = 70) = 9 , 930**

**8/ 1000 – (3 x 150 = 450) = 550**

**9/ 168 + 52 = 220 cm**

**10/ 20.00 – (15 x £0.99 = 14.85) = £5.15**

**11/ 15 / 3 = 5**

**12/ One part = 1 + 2 + 4 = 10 Therefore 10 : 20 : 40**

**13/ one – fifth**

**14/ 100 – 27 = 73**

**15/ a) 3 : 6 : 12 = 1 : 2 : 4 b) 24 – (3 + 6 + 12 = 21) = 3 hours**

**16/ a) 25 / 150 = 1 / 6th
b) 33 %
c) 0.5
d) 25 : 50 : 75 = 1 : 2 : 3**

**17/ a) 16.6 %
b) 88 / 240 – 11 / 60 ths
c) 112 / 240 = 0.46 r
d) 40 : 88 : 112 = 5 : 11 : 14**

**18/ 10 000 – (150 x 25 = 3750) = 6250 g**

**19/ (£2.50 x 150) – (£2.25 x 150) = £375 – £337.50 = £37.50**

**20/ One part = 180 / (3 + 6 + 9 = 18) = 10 Therefore 30 : 60 : 90**