6. The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, U.S. Choice, pur- chased over the last several weeks from Middletown Meats, Inc. Veal legs are purchased to produce 5-ounce portions of veal cutlet. The restaurant paid $814.28 for the 10 legs, which weighed a total of 247 pounds 8 ounces as purchased. Breakdown: Fat: 41 lbs. 8 oz; value per lb.: $0.10. Bones: 56 lbs. 8 oz.; value per lb.: $0.38 Shanks: 19 lbs. 12 oz.; value per lb.: $1.49 Trimmings: 47 lbs. 4 oz.; value per lb.: $1.89 Loss in cutting: 2 lbs. 8 oz. Veal cutlets: 80 lbs. O oz. f. How many pounds of veal leg (as purchased) will be needed to pre- pare and serve 5-ounce portions to 235 people? g. Given the weight of the average leg of veal, as determined in the butcher test, how many legs should the steward order to prepare and serve 5-ounce portions to 235 people? h. Records show that the Circle Restaurant used 48 legs of veal last month. How many standard 5-ounce portions should have been pro- duced from these 48 legs? i. The restaurant has a banquet for 500 people scheduled for tonight, and the manager has promised to serve veal cutlet as the entre. The steward neglected to order veal legs for this specific party, but there are 24 legs of veal in the house and veal cutlet is not on the regu- lar dining room menu for tonight. Using these 24 legs of veal for the party, what size portion should be prepared so that all 500 people can be served