Final answer:
The edible portion quantity (EP) of chicken for 55 servings with a 55% yield is 50 pounds.
Step-by-step explanation:
The student wants to calculate the edible portion quantity (EP) for a chicken dinner when planning for 55 servings with a 55% yield. Given that a serving is 8 oz and the cost of chicken is $5.11 per pound, the calculations for EP in pounds need to incorporate the yield percentage and the conversion between ounces and pounds.
First, we calculate the total required ounces for 55 servings: 8 oz per serving × 55 servings = 440 oz. Since the yield is 55%, the actual amount before cooking (as purchased quantity, AP) is calculated by adjusting for yield:
(440 oz) / 0.55 = 800 oz. Then we convert this amount from ounces to pounds, remembering that 1 pound is 16 ounces: 800 oz ÷ 16 oz/lb = 50 lb. Therefore, the EP is 50 pounds of chicken.
It's important to incorporate the yield percentage, as this accounts for the loss from preparation and cooking, ensuring the chef prepares enough chicken to serve 55 guests. Through understanding this concept, along with conversion between weights and costs, individuals can manage food costs and preparation quantities effectively within the foodservice industry.