ButcherandCookingAssignmentQuestion2013Summer.pdf
Butcher Test and Cooking Loss Assignment Question (Total of 8 points boxes abcand d are each worth 2 points) ITEMPrime RibGRADEUS ChoiceTOTAL COSTWEIGHT38.75 lbsPRICE PER POUND$3.19/lbsWEIGHTRATIO TO WEIGHTVALUE/lbTOTAL VALUEUSABLE/lbMULTIPLIERBREAKDOWNlb0zFat680.00Bones440.32Short ribs341.49Ground beef281.59Loss in cutting04Prime Rib220abTOTAL38.750100.00BREAKDOWNlb0zOriginal weight38.750100.003.19Trimmed weight220ByproductsCooked weightLoss in cooking112Bones and Trim14Salable weightcd
Butcher Test and Cooking Loss Assignment Question (Total of 8 points boxes abcand d are each worth 2 points)
__MACOSX/._ButcherandCookingAssignmentQuestion2013Summer.pdf
Inventory valuation Assignment Question.pdf
Calculate the ending inventory value and the cost of food issued for each of the four inventory methods assuming there are 12 cans of kidney beans at the end of the month.Use FIFO LIFO Latest purchase price and weighted price.( total of 16 points 2 points per category total per valuation method)Kidney Beans Jul-01Opening Inventory9$8.25$0.00Jul-08Purchases6$8.44$0.00Jul-15Purchases12$8.65$0.00Jul-22Purchases18$8.78$0.00Jul-28Purchases6$8.50$0.00Jul-31Closing Inventory12Cost of food issuedFIFOTOTALLIFOTOTALWEIGHTEDTOTALLATESTTOTALCOST OF FOOD ISSUEDCLOSING
__MACOSX/._Inventory valuation Assignment Question.pdf
RecipeCostSheetAssignmentQuestion.pdf
Recipe Cost Sheet Assignment Question (Total of 8 points each shaded box is worth 2 points) IngredientsQuantityUnitCost/unitYield FactorPortion costBeef TenerloinTenderloin8 ozLb$7.990.95Carrots2 ozLb$0.450.88Asparagus2 ozLb$3.500.80Potatoes3 ozLtr$0.760.68Sauce1.5 ozLtr$0.95N/CTOTALSaladEggs2 pieces15 dz/cs$33.15/csN/CLettuce5 oz20 Lbs/cs$51.50/cs0.82Peppers1.5 oz12 lbs/cs$43.75/cs0.89Ham4 ozLb$4.650.59Dressing2 ozltr$3.66N/CTOTALITEMFOOD COST% COSTSELLING $Beef Tenderloin22%Salad35%
__MACOSX/._RecipeCostSheetAssignmentQuestion.pdf
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