Food Production Control I: Portions - Part 2 . . . The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, U.S. Choice, purchased 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 1b.: $1.89 Loss in cutting: 2 lbs. 8 oz. Veal cutlets: 80 lbs. O oz. A. Given the preceding information, complete butcher test calculations to determine standard cost of the 5-ounce portion, as well as yield factor, portion cost factor, and pound cost factor. B. Find the cost of the standard S-ounce portion at each of the following dealer prices: 1. $3.19 per lb 2. $3.39 per lb. 3. $3.49 per lb 4. $3.89 per lb. C. Find the cost of each of the following: 1. A 6-ounce portion, if dealer price is $3.19 per pound 2. A 4-ounce portion, if dealer price is $3.59 per pound 3. A 4-ounce portion, if dealer price is $3.69 per pound D. The owner of the Circle Restaurant wants portion cost for veal cut- let to be $2.65, regardless of variations in dealer price. Determine the correct portion size if 1. Dealer price is $3.69 per pound 2. Dealer price is $3.03 per pound Food Production Control I: Portions - Part 2 . . . The following information, taken from records in the Circle Restaurant, provides the results of butcher tests on 10 legs of veal, U.S. Choice, purchased 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 1b.: $1.89 Loss in cutting: 2 lbs. 8 oz. Veal cutlets: 80 lbs. O oz. A. Given the preceding information, complete butcher test calculations to determine standard cost of the 5-ounce portion, as well as yield factor, portion cost factor, and pound cost factor. B. Find the cost of the standard S-ounce portion at each of the following dealer prices: 1. $3.19 per lb 2. $3.39 per lb. 3. $3.49 per lb 4. $3.89 per lb. C. Find the cost of each of the following: 1. A 6-ounce portion, if dealer price is $3.19 per pound 2. A 4-ounce portion, if dealer price is $3.59 per pound 3. A 4-ounce portion, if dealer price is $3.69 per pound D. The owner of the Circle Restaurant wants portion cost for veal cut- let to be $2.65, regardless of variations in dealer price. Determine the correct portion size if 1. Dealer price is $3.69 per pound 2. Dealer price is $3.03 per pound
