1. You purchase 140lbs, of white potatoes, Sam peels 70lbs, by hand and ends up with a peeled weight of 62lbs, and 7oz. Jim meanwhile peels the other 70lbs. using a machine and grinds them down to remove all the eyes. Jim has a peeled weight of 49lbs. What was the yield percentage for Sam and yield percentage for Jim's potatoes? (2pts.) 2. The waste percentage of a Hubbard squash that started with an AP weight of 9lbs. and ended with an EP of 7 lbs, 12 oz. is? (2pts.) 3. A party of 175 guests orders 8oz. of boneless pork loin each for their dinner. Prior experience has shown that if you start with an average 6lb. piece of loin you will have 5lbs, 13oz. left for serving after roasting. What weight of pork loin must you order for this party? (2pts.) 4. Using the figures in question #3 decide how many pieces of pork loin must be ordered? (2pts.) 5. Use the following information to figure out the yield percentage of an 18lb. inside round of beef that is being used for French dip sandwiches: the weight after roasting is 16lb; the weight after trimming for dinners is 14lb.2oz; ; after slicing for sandwiches there is 12lbs,12oz. of beef in EP form. What is the yield percentage for this inside round? (2pts.) 6. What would the yield percentage be in problem #5 if the inside round was cut into roast beef dinners instead of French dip sandwiches? (2pts.) 6. What would the yield percentage be in problem 115 if the inside round was cut into roast beef dinners instead of French dip sandwiches? (2pts.) 7. The inside round in problem #5 was purchased for $1.99 per lb. What is the EP cost per lb.? (2pts.) 8. You heard that next week the beef market is going up. The new price for an inside round will be $2.25lb. What is the new EP cost per lb.? (2pts.) 9. Identify 4 reasons that the yield formula is important. (4pts.)