Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and
Question:
Using the forms for the butcher test and the cooking loss test illustrated in Figures 6.3 and 6.4, complete butcher test and cooking loss test calculations for a rib of beef, U.S. Choice, weighing 38 pounds 12 ounces and purchased from a dealer at $3.19 per pound. | ||||||||||||||||||
Breakdown | ||||||||||||||||||
Fat | 6 lbs 8 oz | |||||||||||||||||
Fat value per lb | $0.000 | |||||||||||||||||
Bones | 4 lbs 4 oz | |||||||||||||||||
Bones value per lb | $0.320 | |||||||||||||||||
Short ribs | 3 lbs 4 oz | |||||||||||||||||
Short ribs value per lb | $1.490 | |||||||||||||||||
Chopped beef | 2 lbs 8 oz | |||||||||||||||||
Chopped beef value per lb | $1.590 | |||||||||||||||||
Loss in cutting | 4 oz | |||||||||||||||||
Oven ready rib | 22 lbs 0 oz | |||||||||||||||||
Cooked weight | 20 lbs 4 oz | |||||||||||||||||
Bones and trim | 1 lb 4 oz | |||||||||||||||||
Portion size for roast beef | 10 oz | |||||||||||||||||
Butcher Test Card | ||||||||||||||||||
Item: | Rib of Beef | Grade | U.S. Choice | Date | 8.16.2015 | |||||||||||||
Pieces | 1 | Weighing | 38.75 | Average Weight | 38.75 | |||||||||||||
Total Cost | $123.61 | At | $3.19 | Supplier | XYZ Meat Co. | |||||||||||||
Breakdown | No. | Weight | Ratio to | Value Per | Total | Cost of Each Usable | Portion | Portion | Cost Factor Per | |||||||||
lbs | oz | Total Weight | Pound | Value | Lb. | Oz. | Size (oz) | Cost | Lb. | Portion | ||||||||
Fat | ||||||||||||||||||
Bones | ||||||||||||||||||
Short ribs | ||||||||||||||||||
Chopped beef | ||||||||||||||||||
Loss in Cutting | ||||||||||||||||||
Oven Ready Rib | ||||||||||||||||||
Total | ||||||||||||||||||
Cooking Loss Test | ||||||||||||||||||
Cook Time | Hours | Minutes | Cook Temp | 300 | Degrees | |||||||||||||
Breakdown | No. | Weight | Ratio to | Value Per | Total | Cost of Each Usable | Portion | Portion | Cost Factor Per | |||||||||
lbs | oz | Total Weight | Pound | Value | Lb. | Oz. | Size (oz) | Cost | Lb. | Portion | ||||||||
Original Weight | ||||||||||||||||||
Trimmed Weight | ||||||||||||||||||
Loss in Trimming | ||||||||||||||||||
Cooked Weight | ||||||||||||||||||
Loss in Cooking | ||||||||||||||||||
Bones and Trim | ||||||||||||||||||
Salable Weight | ||||||||||||||||||
5. Records of cooking loss tests done on legs of lamb in the Hearthstone Restaurant provide the following factors for roast lamb: | ||||||||||||||||||
Yield factor | 0.425 | |||||||||||||||||
Pound cost factor | 2.1387 | |||||||||||||||||
a. Determine the number of pounds of the uncooked oven-ready leg of lamb that must be purchased to produce 48 four-ounce portions of roast lamb. | ||||||||||||||||||
Portions | ||||||||||||||||||
Ounces per portion | ||||||||||||||||||
Yield factor | ||||||||||||||||||
Uncooked oven-ready leg of lamb required (lbs) | ||||||||||||||||||
b. Determine the number of pounds of the uncooked, oven-ready leg of lamb that must be purchased to produce 55 five-ounce portions of roast lamb. | ||||||||||||||||||
Portions | ||||||||||||||||||
Ounces per portion | ||||||||||||||||||
Yield factor | ||||||||||||||||||
Uncooked oven-ready leg of lamb required (lbs) | ||||||||||||||||||
c. Determine the cost of the portions in Questions 5a and 5b if the dealer price per pound for a leg of lamb is $3.19. | ||||||||||||||||||
Cost factor | ||||||||||||||||||
Dealer price | ||||||||||||||||||
Portion size (lbs) | ||||||||||||||||||
Portion cost | ||||||||||||||||||
Cost factor | ||||||||||||||||||
Dealer price | ||||||||||||||||||
Portion size (lbs) | ||||||||||||||||||
Portion cost | ||||||||||||||||||
Expert Answer:
These calculations can be done simply by copying the tables to excel and using excel to do the calculations We shall use a variety of formulae 1 The t... View the full answer
Income Tax Fundamentals 2013
ISBN: 9781285586618
31st Edition
Authors: Gerald E. Whittenburg, Martha Altus Buller, Steven L Gill
