i need help answering question 1-3 following this recipe please show work.
this is the formulas for AP and EP
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an intemal temperature above 140 F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 40F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165F, Reheat product only once; discard if not used. 1. Use the Factor Method to adjust the recipe to produce 7 pans. (Use AP) 2. Use the Percentage Method to adjust the recipe to produce 11 pans. (Use EP. Handling loss is 5% ) 3. How many people can you serve with 11 pans? Please follow all of the steps for each method as shown in your book. You must set up equation and show work step-by-step for each adjustment. Be sure that the final recipe is by weight in pounds and ounces. 1.Use the Factor Method to adjust the recipe to produce 7 pans. 2.Use the Percentage Method to adjust the recipe to 11 pans. ns Weight for 11 Pans: ere: 3. How many people can you serve with 11 pans (show work)? As an example, if a 4-ounce grilled boneless and skinless chicken breast is desired, an 8.5-ounce breast with rib bones and skin should be purchased. To calculate the amount of chicken breast with rib bones and skin to purchase, divide the 4-ounce EP by the 47%(0.47) yield. 4-ounceEP0.47=8-5-ounceAP The EP price is important to the foodservice manager. Assume the AP price of the chicken breast with bones and skin is $0.106 per ounce. To calculate the EP price of serving a 4-ounce boneless, skinless chicken breast ( $0.424 for 4 ounces of chicken), divide the AP price ( $0.424) by the EP yield percentage (0.47). AP price EP yield = EP price or $0.4240.47=$0.90 Fresh fruits and vegetables, which often are peeled, seeded, and cooked, decrease in weight before being consumed, as shown. The recipe in Food for Fifty (Molt, 2001) for seven 9-inch apple pies (56 servings) requires 12 pounds of peeled, cored apple slices. A raw apple has a 78% yield. To calculate the number of pounds of whole apples to purchase for the recipe, divide 12 pounds of apples by 78%, or 0.78. 12lb apples EP0.78=15.4lb apples AP If the AP price for one pound of apples is $0.80, the buyer then can calculate the EP price. EP price =$0.800.78=$1.03 per pound Yield is the amount of product resulting at the completion of the various phases of the procurement/production/service cycle. It usually is expressed as a definite weight, volume, or serving size. For most foods, losses in volume or weight occur in each phase, although a few foods, such as rice and pasta, increase in volume during production. As purchased (AP) is the amount of food bought before processing to give the number of edible portions required to serve a specific number of customers. The AP weight of meat, fish, and poultry decreases before being cooked for many reasons, such as the removal of skin and bones or trimming of fat. What results is the edible portion (EP), which is the weight of a menu item without skin, bones, and fat available to serve the customer after it is cooked. During cooking, shrinkage occurs, up to 35% for a roast. Carving subtracts another 5% before serving to the customer (Kotschevar \& Donnelly, 1999). Buyers must factor in these losses to determine the as served (AS) yield, which is important for menu item pricing. Only delicatessen cold meat and poultry products are 100% edible; the cost of bones, skin, and cooking loss is included in the purchase price. The Food Buying Guide for Child Nutrition Programs (2002), published by the USDA for use in child nutrition programs, provides data on the edible yield percentages of various foods to assist food buyers in planning amounts to purchase. The cooked yields of selected meat, poultry, and fish products are listed next: Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an intemal temperature above 140 F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 40F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165F, Reheat product only once; discard if not used. 1. Use the Factor Method to adjust the recipe to produce 7 pans. (Use AP) 2. Use the Percentage Method to adjust the recipe to produce 11 pans. (Use EP. Handling loss is 5% ) 3. How many people can you serve with 11 pans? Please follow all of the steps for each method as shown in your book. You must set up equation and show work step-by-step for each adjustment. Be sure that the final recipe is by weight in pounds and ounces. 1.Use the Factor Method to adjust the recipe to produce 7 pans. 2.Use the Percentage Method to adjust the recipe to 11 pans. ns Weight for 11 Pans: ere: 3. How many people can you serve with 11 pans (show work)? As an example, if a 4-ounce grilled boneless and skinless chicken breast is desired, an 8.5-ounce breast with rib bones and skin should be purchased. To calculate the amount of chicken breast with rib bones and skin to purchase, divide the 4-ounce EP by the 47%(0.47) yield. 4-ounceEP0.47=8-5-ounceAP The EP price is important to the foodservice manager. Assume the AP price of the chicken breast with bones and skin is $0.106 per ounce. To calculate the EP price of serving a 4-ounce boneless, skinless chicken breast ( $0.424 for 4 ounces of chicken), divide the AP price ( $0.424) by the EP yield percentage (0.47). AP price EP yield = EP price or $0.4240.47=$0.90 Fresh fruits and vegetables, which often are peeled, seeded, and cooked, decrease in weight before being consumed, as shown. The recipe in Food for Fifty (Molt, 2001) for seven 9-inch apple pies (56 servings) requires 12 pounds of peeled, cored apple slices. A raw apple has a 78% yield. To calculate the number of pounds of whole apples to purchase for the recipe, divide 12 pounds of apples by 78%, or 0.78. 12lb apples EP0.78=15.4lb apples AP If the AP price for one pound of apples is $0.80, the buyer then can calculate the EP price. EP price =$0.800.78=$1.03 per pound Yield is the amount of product resulting at the completion of the various phases of the procurement/production/service cycle. It usually is expressed as a definite weight, volume, or serving size. For most foods, losses in volume or weight occur in each phase, although a few foods, such as rice and pasta, increase in volume during production. As purchased (AP) is the amount of food bought before processing to give the number of edible portions required to serve a specific number of customers. The AP weight of meat, fish, and poultry decreases before being cooked for many reasons, such as the removal of skin and bones or trimming of fat. What results is the edible portion (EP), which is the weight of a menu item without skin, bones, and fat available to serve the customer after it is cooked. During cooking, shrinkage occurs, up to 35% for a roast. Carving subtracts another 5% before serving to the customer (Kotschevar \& Donnelly, 1999). Buyers must factor in these losses to determine the as served (AS) yield, which is important for menu item pricing. Only delicatessen cold meat and poultry products are 100% edible; the cost of bones, skin, and cooking loss is included in the purchase price. The Food Buying Guide for Child Nutrition Programs (2002), published by the USDA for use in child nutrition programs, provides data on the edible yield percentages of various foods to assist food buyers in planning amounts to purchase. The cooked yields of selected meat, poultry, and fish products are listed next
