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You purchase a turkey which weighs 18 pounds and cost $62.345. In the preparation of the turkey you remove the neck and offal from
You purchase a turkey which weighs 18 pounds and cost $62.345. In the preparation of the turkey you remove the neck and offal from the cavity of the turkey and place these items in bowl on the scale which has been zeroed out. You trim excess fat and skin from the opening of the cavity and place these trimmings in the same bowl. You weigh the content of the bowl and find that this preparation tram weighs 1 pound and 7 ounces. You weigh the turkey and find that it now weighs 17 lbs. 1 oz. You roast the turkey by starting the cooking process at 400 F for the first 1/2 hour. Then you reduce the heat to 350 F for the next 2 hours. Then you reduce the heat further to 225 F for the next hour to hour and a half cooking the turkey until it reaches an internal temperature of 165F. You remove the turkey from the oven and let it rest for 15-20 minutes. You weigh the turkey and find that it weighs 13 lbs. 9 oz. You carve the turkey by removing the meat from the bones then slice the breast and other meat into servable portions. You place all the servable meat on a scale and find that the servable weight remaining of the turkey meat weighs 7 lbs. 13 oz. What is your cost per servable pound? Prepare the above information as a yield test recording each step of the preparation and cooking process, record the weight loss at each step of the preparation and cooking process, and record the ratio (percentage) of weight loss for each step in the preparation and cooking process.
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