Planning your menu involved many calculations with decimals. Reflect on how you made these calculations:
How did you compute sums of dollar amounts that were not whole numbers? For example, how did you compute the sum of $5.89 and $1.45? Use this example to explain your strategy.
How did you compute products of dollar amounts that were not whole numbers? For example, how did you compute the cost of 4 pounds of beef at $5.89 per pound? Use this example to explain your strategy.