i need full answer of this table given below

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 & Fat as well as cut out various cuts of meat used for other preparations, finally leaving one large cut of Beef ready to be roasted. We use market price of other cuts to calculate their worth, the remaining cost belongs to the "Roast" BUTCHER TEST PREPARED BY DATE: ITEM: Forequarter UNIT PRICE $4.50 AMOUNT PURCHASED: 81 Lbs. INVOICE COST: S364.50 ITEM: Forequarter YIELD %: 100% QUANTITA 81 UNIT PRICE: $4.50 EXTENDED PRICE S364.50 Lbs. RAW TRINS: Ground Beyr Stew Meat Fat Briskets Scrap TOTAL TRIMMED W OVEN READY RIB 18 13 10 12 Lbs. Lbs. Lbs. Lbs. S1.89 Lbs. $2.25 Lbs. S0.20 Lbs. $1.95 Lbs. 4 Lbs. Lbs. TOT. COST OF TRIM 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. E. -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