help please

1. Find the cost of each of the following (hint-16ozs per pound): a. A 6-ounce portion, if dealer price is $3.19 per pound b. A 4-ounce portion, if dealer price is $3.59 per pound c. A 4-ounce portion, if dealer price is $3.69 per pound 2. How many pounds of veal leg (as purchased) will be needed to prepare and serve 5 -ounce portions to 235 people? 3. How can failure to follow standard recipes affect portion costs and quality of menu items? 4. Stella's Restaurant does not have standard cooking times and temperatures for roast prime ribs of beef, one of the principal items on the menu. Two full standing ribs were roasted yesterday. One was well done, and the other was rare. Standard portion size is 10 ounces. Do 10-ounce portions cut from the rare roast have the same portion costs as those cut from the well-done roast? Why