wirhout explanation

Stefano caf resto uses specifications to purchase oven ready leg of lamb. they are used to produce 8- ounces portion of roast lamb. Over a period of several weeks, records were kept of the original weights, cooked weights and salable weights of 15 legs selected randomly from the total purchased. These records are summarized as follows: Original weight 15 legs=150 lb. Purchased at 2.2.$/pound Cooked weight =110pound Trimmed Weight = 120 Lb with a total value of $300 Salable weight =100 lbs. Stefano Caf resto Item: Legs of lamb Grade: U.S. Choice Date: 2/14/20xx Pieces: Weight: Ibs. Average Weight: Total cost: $ @ per lb Supplier: XXX COOKING LOSS TEST Phil's Restaurant Cooking Lou Test Einutes Cooked At Ratio to Total Weight Breakdown Lb Value Per Pound Total Value Cost of Each Usable L Oz Portion Size Portion Cott Cost Factor Per Portion Original Trimmed Loss in Cooked Loss Cooking Roses and Salable ht The ratio to total weight in the loss in cooking part is equal to: * O 6.67% 73% 33.3% O 50$ The cost factor per portion is equal to: 0 0.68 1.25 1 2 The cost of a 7 Oz portion if the dealer price is 1.9$* O 2$ O 1.136 02.09$ O 1.99 Assume that the dealer increases to 2.35$ per pound and the restaurant's manager wants a portion cost to be 1.65$. What size portion should be served? 4.1 Oz 8.3 Oz O 5.0 oz O 3.9 02 Dana 2