Can you help me with cost control problem?

it will be 5 problem. See file attached for more info.

Problem 1 Several yield tests for roasting rounds of beef have been carefully undertaken. A summary of results (average per round) follows: As purchased (AP) Weight = 22 lb 7 oz servable weight = 17 lb 10 oz Cost (AP) = $ 6.95 per lb a. What is the cost per servable pound? b. Use the above information to determine the number of pounds of rounds to purchase for a weekend buffet being planned for 275 guests (six EP-on the plate ounces will be served to each guest). C. Use the above information to calculate a cost factor and then use the cost factor to determine the revised cost per servable pound when the AP price of the round rises to $ 7.45 per pound. d. Using the revised cost per servable pound, calculate the per portion cost for the six- ounce portion that will be provided on the buffet. Problem 5 The original recipe yields 75 five-ounce servings; the chef desires 100 six-ounce servings. What is the new quantity for each of the following ingredients in the recipe? Express the revised quantities in amounts that are easiest for the cooks to weigh/measure. Ingredient Original Quantity Brown Sugar 2 pounds Fluid Milk 3 quarts Dry Mustard 1 tablespoon Problem 6 What is the easiest way to express each of the following in a standard recipe? ____________ =4 cups ___________ =16oz ____________ =7 tsp ____________=4tbs ____________= 10 cups _____________ =10 tsp ____________ =18 qt ___________=31 oz Problem 7 What is the adjustment factor in each of the following situations? Original Recipe New Recipe (Desired Yield) 60 3-oz servings 80 3-oz servings 70 5-oz servings 45 5-oz servings 80 1/2-cup servings 100 1/2-cup servings 50 -cup servings 35 -cup servings Problem 10 Cost the following recipe and calculate the per portion cost: Recipe: Baked Lasagna Yield: 30 servings Ingredient Amount Needed Lasagna Noodles Garlic Cloves 3lb Purchase Unit 10-lb box 6 cloves Olive Oil cups lb Cost/Purchase Unit $11.71 1.01 4 1-gal/ case 62.09 20lb 14.33 Onion, diced 3 cups Ground Beef 3 lb 10-lb poly bag 22.17 Tomato Sauce 3qt 6# 10/case 16.25 Oregano 1 1/2 tsp 5-oz can 1.93 Ricotta cheese 3 cups 2 5-lb/case 13.70 Mozzarella cheese 2 lb 5lb 14.55 Romano cheese cup Onion 3.72 cups per pound Garlic 15 cloves per head; 185 ounces per head 5lb Oregano one tablespoon = 1/10 ounce Ricotta cheese 8.68 ounces per cup Romano cheese (assume similar to Parmesan) 22.97 4.7 cups per pound