QUESTION 35 There are a total of nine (9) questions under this part, from 3.1 to 3.9 In the previous problem, the chef purchases whole chickens and cuts each chicken into eight usable pieces. Each chicken. yields two breasts, two wings, two thighs, and two legs. The recipe calls for 30 pounds of mixed pieces (breasts, wings, thighs, and legs). Other than this information, you need nothing from problem to solve this yield problem. Again, please note that your correct answers in the beginning will determine your correct answers in the succeedingsacts. Be deliberately careful. a. Each chicken is purchased at an average well et of 3 pounds, 10 ounces b. The invoice price (AP) cost is $1.29 per pound c. The eight, cut, usable pieces (EP) include meat, bone, and skin 1. Two breasts weigh a total of 17.4 ounces il. Two wings weigh a total of 6.3 ounces ill. Two thighs weigh a total of 9.6 ounces iv. Two legs weigh a total of 6.7 ounces 3.1. What is the AP cost per ounce? (3 pts) O $0.43 $ 0.081 $ 0.416 QUESTION 36 3.2. How much does an average chicken cost? (3 pts) 0 $ 4.69 O $ 3.24 O $ 3.87 QUESTION 37 3.3. What is the usable yield percentage? ( 3 pts) O 44.96 % 68.97% O 31.00 % QUESTION 38 3.4. What is the EP cost per ounce? (3 pts) $0.26 $ 0.117 $ 0.180 QUESTION 39 3.5. What is the EP cost of one breast? (3 pts) $ 1.566 O $ 1.0179 w $ 2.035 QUESTION 40 3.6. What is the percent of wings to the total chicken (AP) (yield percentage)? ( 3 pts) 15.75 % O 10.9 % 5.43 % QUESTION 41 3.7. In question 2. Recipe Costs, the chef needed 30 pounds of usable chicken. Based on the information above, how many chickens must she purchase? 16 pcs 9 pcs 12 pcs QUESTION 42 3.8. The chicken menu item contains one leg and one thigh (6.7/2 = 3.35 oz) one leg (9.6 /2 = 4.8 oz) one thigh In addition to the chicken, the plate includes garlic mashed potatoes (portion cost - $0.50) and grilled seasonal vegetables (portion cost = $0.62). The menu item sells for $8.50 What is the total portion cost (plate cost) of this menu item? (4 pts) $2.58 O $ 3.238 5 2.07 QUESTION 43 3.9. From your answer in 3.8. What is the theoretical food cost percentage for this one menu item? (4 pts) 38.09 96 30.35% O 24,35 %