Answer the blanks

HKN 1010 Name St.# When a Fore quarter of beef is purchased by the Chef instead of just the oven-readt Roast piece, the Chef can remove the trim as well as cut out various cuts of meat used for other preparations, finally leaving one large cut of Beef ready to We use market price of other cuts to calculaate their worth, the remaining cost belongs to the "Roast" X HER TEST PREPARED BY: DATE: Forequarter UNIT PRICE $4.50 MOUN PURCHASED: 81 Lbs. INVOICE COST: $364.50 ITEM: YIELD %: QUANTITY: UNIT PRICE: EXTENDED PRICE Forequarter 100% 81 Lbs. $4.50 $364.50 RAW TRIMS: Ground Beef 18 Lbs. $1.89 Lbs. Stew Meat 13 Lbs. $2.25 Lbs. Fat 10 Lbs $0.20 Lbs. Briskets 12 Lbs $1.95 Lbs. Scrap 4 TOTAL TRIMMED W Lbs. TOT. COST OF TRIMS OVEN READY RIB |Lbs. Lbs. Insert the information from the problem. Determine the Yield % for each raw trim and the Oven Ready Rib. Find the yield cost/ Lb of the Oven ready Rib roast Cost of a 7 Oz. Portion of Rib Roast If cost of The accompaniments - G. factor = $1. 40 and S. F. - 10 % what is the True cost of the Dish? If we want to maintain 30.5% Food Cost % - calculate the Selling price of this portion of Rib Roast