FA-97208 / Recipe scaling and nutrition / Member archive

Recipe cost per serving: trim yield direction · case 03

100 g of trimmed onion at 80% yield is costed as 80 g purchased.

Member previewVariant 3 · 3 implementations · 8 checks per implementation

Case contract

Rows [name, ep_qty, pack_price_cents, pack_size, yield_pct, mode]. Edible portion needs as-purchased ap = ep/(yield/100). mode "whole" buys ceil(ap/pack_size) packs at full price; "bulk" pays ap/pack_size*price. total_cents = half-up integer of the exact total; per_serving_cents = ceiling of exact total/servings; packs lists whole-pack counts by name.

Why this case matters

Menu costing converts trimmed edible quantities to purchase quantities and rounds purchases to packs.

One recorded failure

Sample boundary fixture

This sample comes from the broken implementation of a controlled reproducer.

Boundary fixture	Actual	Expected	Outcome
bulk herbs	`{"packs": {}, "per_serving_cents": 34, "total_cents": 101}`	`{"packs": {}, "per_serving_cents": 60, "total_cents": 180}`	Failed

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