Question

QUESTION 35 There are a total of nine (9) questions under this part, from 3.1 to 3.9 In the previous problem, the chef purchases whole chickens and cuts each chicken into eight usable pieces. Each chicken. yields two breasts, two wings, two thighs, and two legs. The recipe calls for 30 pounds of mixed pieces (breasts, wings, thighs, and legs). Other than this information, you need nothing from problem to solve this yield problem. Again, please note that your correct answers in the beginning will determine your correct answers in the succeedingsacts. Be deliberately careful. a. Each chicken is purchased at an average well et of 3 pounds, 10 ounces b. The invoice price (AP) cost is $1.29 per pound c. The eight, cut, usable pieces (EP) include meat, bone, and skin 1. Two breasts weigh a total of 17.4 ounces il. Two wings weigh a total of 6.3 ounces ill. Two thighs weigh a total of 9.6 ounces iv. Two legs weigh a total of 6.7 ounces 3.1. What is the AP cost per ounce? (3 pts) O $0.43 $ 0.081 $ 0.416

Answer 1

As per the cheg guildenes, if a question contains more than 4 sub questions then only 4 needs to be answered. As there are no specifically asked 4 questions, the first 4 has been answered here

Please post the remaining questions separately

A Pound equals to 16 Ounce

Weight of a Chicken is 3 pound 10 ounce = 3 x 16 + 10 = 58 ounce

35)

Option B - $0.081

AP Cost per Ounce is $1.29/16 = 0.081

36)

Option A - $4.69

Average chicken cost = Average chciken weight x AP cost per ounce

= 58 x 0.081

= 4.69

37)

Option B - 68.97%

Usable weight = 17.4 + 6.3 + 9.6 + 6.7 = 40 Ounce

Usage weight % = 40/58 = 68.97%

38)

Option B - $0.117

EP weight is 40 Ounce

EP Cost per ounce = 4.69/40 = 0.117