1 Place wrapped or covered meat on a dish to catch any raw juice runoff. 2  Defrost the meat for a full 24 hours. 3  Large cuts of meat, such as whole birds or roasts, can take 24 hours for every 5 lbs. ( 4 2.3 kg) of meat. 5  Cook ground or stew meat and poultry within 2 days of thawing for refrigerator defrosting.
These are the majority of books sold. According to Bowker, the average price for mass-market paperback fiction has gone up a whopping 328 percent (from $1.35 in 1975 to $5.78 in 2000), poetry and drama have increased by 252 percent, and juvenile titles cost a staggering 387 percent more now than they did in 1975.
The weighted average cost of the books is $88 ($440 of cost of goods available Ã£Â· 5 books available) and it is used for both the cost of goods sold and for the cost of the books in inventory. Since the bookstore sold only one book, the cost of goods sold is $88 (1 x $88). The four books still on hand are reported at $352 (4 x $88) of cost in the Inventory account. The total of the cost of goods sold plus the cost of the inventory should equal the total cost of goods available ($88 + $352 = $440). If Corner Shelf Bookstore sells the textbook for $110, its gross profit under the periodic average method will be $22 ($110 - $88).