Chapter 4-Yields Practice Questions The turkey described above is carved for guests. 4oz. are lost as waste during the carving. Calculate to two (2) decimal places. What is the EP weight of the saleable turkey? \# Using the information you calculated in questions 9-11: What is the EP cost per pound? \$ /\# What is the EP cost per ounce? \$ /oz. What is the EP cost multiplier for turkey breast purchased and prepared this way from a whole turkey? Chapter 4-Yields Practice Questions The price on turkeys has sky-rocketed to $0.83/#, and you still have turkey breast on the menu. Using the information contained in question 13, what is the new EP$/# for turkey breast