7. The steward of Phil's Restaurant uses specifications to purchase oven ready legs of lamb, U.S. Choice. They are used to produce 7-ounce por- tions of roast lamb. Over a period of several weeks, records were kept of the original weights, cooked weights, and salable weights of 15 legs selected at random from the total number purchased. These records are summarized as follows: Original weight (15 pieces): 135 lbs. (Purchased @ $2.10 per lb.-$283.50) Cooked weight: 120 lbs. Salable weight: 75 lbs. Jsing the preceding data, complete cooking loss test calculations the 15 legs of lamb to determine yield factor. standard costo Z-ounce portion, portion cost factor, and pound cost factor f the b. Find the cost of the standard 7-ounce portion at each of the follow- ing dealer prices: 1. $2.25 per pound 2. $2.49 per pound 3. $1.89 per pound c. Find the cost of each of the following 1. A 6-ounce portion, if dealer price is $2.19 per pound 2. A 5-ounce portion, if dealer price is $2.29 per pound d. Assume that dealer price increases to $225 per pound and the manager of Phil's wants portion cost to be $1.65. What size portion should be served? e. How many average-size legs of lamb should be purchased to serve 6- f. Last month, this restaurant used 82 legs of lamb. How many standard g. If the standard portion size had been 6 ounces, how many portions h. The restaurant has only 30 legs of lamb on hand today, and these ttu mustomor reactions to nonstandard por- ounce portions to 270 people? 7-ounce portions should have been produced from these 82 legs? could have been produced from the 82 legs of lamb used last month? must be used for a banquet function tonight for 350 people. What size portion should be served? 7. The steward of Phil's Restaurant uses specifications to purchase oven ready legs of lamb, U.S. Choice. They are used to produce 7-ounce por- tions of roast lamb. Over a period of several weeks, records were kept of the original weights, cooked weights, and salable weights of 15 legs selected at random from the total number purchased. These records are summarized as follows: Original weight (15 pieces): 135 lbs. (Purchased @ $2.10 per lb.-$283.50) Cooked weight: 120 lbs. Salable weight: 75 lbs. Jsing the preceding data, complete cooking loss test calculations the 15 legs of lamb to determine yield factor. standard costo Z-ounce portion, portion cost factor, and pound cost factor f the b. Find the cost of the standard 7-ounce portion at each of the follow- ing dealer prices: 1. $2.25 per pound 2. $2.49 per pound 3. $1.89 per pound c. Find the cost of each of the following 1. A 6-ounce portion, if dealer price is $2.19 per pound 2. A 5-ounce portion, if dealer price is $2.29 per pound d. Assume that dealer price increases to $225 per pound and the manager of Phil's wants portion cost to be $1.65. What size portion should be served? e. How many average-size legs of lamb should be purchased to serve 6- f. Last month, this restaurant used 82 legs of lamb. How many standard g. If the standard portion size had been 6 ounces, how many portions h. The restaurant has only 30 legs of lamb on hand today, and these ttu mustomor reactions to nonstandard por- ounce portions to 270 people? 7-ounce portions should have been produced from these 82 legs? could have been produced from the 82 legs of lamb used last month? must be used for a banquet function tonight for 350 people. What size portion should be served