YOU MUST SHOW YOUR WORK FOR FULL CREDIT 9. Complete the Butcher's Test Spreadsheet below. Note, the boneless breast is the desired cut you Complete the questions below. Show your calculations. Keep in mind the triangle discussed in are testing. Boxes with an X are left alone. Don't forget to calculate total cost at the top. chapter four. Does you answer make sense? Calculations to keep in mind 1. A bunch of pears' AP weight is 3# 4oz. Their weight after peeling, coring, and slicing is 1# 14 oz. What is the yield percent for these pears? (HINT- you must convert to all ounces or Ibs with . % of total weight = Weight Total weight ounces written as a decimal) . Weight converted to Lbs 1s example Legs/ Thighs = 2# 7 oz = Change oz to a decimal first 2. What is the AP weight of 2# 6oz of peeled turnips if their yield percent is 88%? 7oz divided by16 oz in a lb =.4375 then add in your two pounds to make it into all Ibs. 3. How many ounces of trimmed asparagus can you expect to get out of 1# of purchased asparagus, 2.43751bs or rounded to 2.44 lbs. if the yield percent of asparagus is 79%? Total value = Ibs multiplied by purchase value 4. What is the edible portion cost per pound for diced zucchini that costs $0.75/# and has an 86% Total value for unknown desired cut in case below turkey breast = Total cost minus total yield? value of the parts 5. What is the AP cost per pound for a butternut squash that has a 63% yield and an EP cost of Item: Turkey Total Weight: 14 #, 9 oz Total Cost: 2 $0.14/oz? Grade: A AP Price per #: $0.37/# 6. What is the EP cost per pound for lentils which require no pre-cooking preparation and have an Breakdown Weight % of Total Weight converted Purchase Value/# Total Value AP cost of $0.78/#? What is their yield percent? (from a purveyor) Weight to # 7. You paid $21.35 for 20# of beets. After peeling and slicing, you have exactly 17# of beet left. Legs/Thighs 2# 7oz $0.41/# What is the EP cost per pound for the prepped beets? Wings 14oz $0.08/# 8. A whole salmon, weighing 7# 6oz, costs $2.74/#. The fillets are removed, boned, and trimmed. 4# 13oz $0.07/# The head, bones, and all trim are thrown into the trash. What is the total value of the remaining Bones fillets, which now weigh only 4# 15oz? What is their price per pound? What is the salmon's Scraps/ Waste 6 oz No value yield percent? If the next salmon weighs 6# 14oz, how much boneless salmon fillet would you Breast 6# 1oz X expect to yield from it after fabrication? - total value = $20.21; price per pound = $4.09/#; Y% = Total X