Question $1(12$ points$)$

Fill in the missing values:

Do not enter commas $,\%$ or $ signs. Remember to use $2$ decimal places for all of your answers.

Weight Ratio to original Value$/$kg Total Cost$/$each usable Portion Portion Cost Factor Per

Breakdown kilo gram Size Cost kilo portion

AP $6\mathrm{.}00100\mathrm{.}00\%$ $ $15\mathrm{.}00(1)$

Fat $0\mathrm{.}081\mathrm{.}33\%$

trim $0\mathrm{.}061\mathrm{.}00\%$

Cap steak $1\mathrm{.}4524\mathrm{.}17\%$ $ $8\mathrm{.}95(2)$

Loss in Cutting $(3)1\mathrm{.}33\%$

Total salable $4\mathrm{.}33(4)(5)(6)(7)360(8)(9)(10)$

$($b$)$ If the dealer price is $$15\mathrm{.}42$ per kg$,$ what is the new portion cost?$(11)($c$)$ If you want to provide $365$gr portions to $25$ people, how much top butt should be purchased?$(12)$

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