3. When we evaluate the kitchen as a whole we find that the opening inventory was $9,010, the closing inventory was $9,356. During the month $23,570 worth of food was purchased. In addition to food purchases, the kitchen had to request $200 of liquor from the bar to braise the pork shoulder for the pulled pork sandwich. It was ok because the kitchen purchased $170 worth of soda, limes, sugar, and salt which was transferred to the bar. In addition, the kitchen made hors d'oeuvres totaling $290 that were given away at the bar. The manager also requested hors d'oeuvres for a marketing event at a local convention that cost $75 to make. Looking deeper into the books, we noticed that the chef had a tasting for an upcoming wedding and spent $175 to prepare the food. Finally we see that the steward sold approximately 32 lbs. of spare ribs to employees for $80. Using this information, please calculate the cost of food consumed. (4 pts)