Using the information below, calculate the cost per usable K…
Using the information below, calculate the cost per usable KG, cost per usable Gram, and cost multiplier for the trimmed roast by completing the following butcher’s yield test chart (11)Item: leg of Lamb Grade: Choice Weight: 3.41 kg Price per lb: \$6.05/kgTotal Cost: \$ BreakdownWeight% of Total WeightPurchase Price/kgTotal Value\$/kg\$/gCMLamp bones540g\$2.46/kg XXXGound lamb170g \$3.65/kg XXXFat115g \$1.23/kg XXXScraps170g No Value XXXRoast 2415g X Total3.41kg XXXReferring to question above, the top round is used to make a roast lamb. After roasting, lamb weighs 2kg. What is the cooking loss and cooking loss percent of the cooked roast? (2) KG %Referring to questions above, the roast is carved for sandwiches. It loses 170g of trim that is not used elsewhere in the operation. What is the saleable or EP weight of the roast used for sandwiches? (1) KGUsing the above information in questions, calculate the EP dollars/kg and the EP Cost Multiplier (2) /KG CM