Question: can you please help me? I do not understand it because my teacher just gives homework and barely explain Minestrone Soup Recipe Recipe Total Yield:

can you please help me? I do not understand it because my teacher just gives homework and barely explain

Minestrone Soup Recipe Recipe Total Yield: 1 gallon Portion Size: 8 ounces Quantity AP AP Ingredients Quantity Yield % EP Cost Recipe Cost Unit Cost Unit (per quanity unit) Salt Pork 2 OZ. $1.55 Ib 95% Olive Oil 2 fl. oz. $6.60 gallon 100% Onions, paysanne cut 1b. $14.40 50 1b 82% Carrots, paysanne cut 8 OZ. $22.45 140 1b 79% Green bell pepper, diced 8 OZ. $12.67 20 1b 72% Celery, paysanne cut 8 OZ. $17.90 20 1b. 87% Cabbage, chiffonade 4 0Z. $0.85 lb. 83% Garlic, minced 1 oz. $7.60 1b 91% Tomato concasse 1 1b $2.25 b 56% Chicken stock I gallon $4.40 gallon 100% Black-eyed peas, cooked 6 OZ $2.39 5 1b 100% Ditalini pasta 6 OZ. $1.19 3 lb 100% Parmesan cheese 2 OZ. $6.89 b. 93% Total Recipe Cost (sum all above numbers; use sum function or autosum) Number of Portions (recipe total yield divided by portion size) Cost per Portion (total cost divided by number of portions) Food Cost 25% Menu Price (cost per portion divided by food cost percentage) Profit Margin subtract menu price from cost per portion)

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