Cost Exercise no. 1. Table 1-1: Answer what is asked (?) in each column. (40 points) Recipe: Menudo Serving Specifications Standard Yield 40 Servings, BO Serving size 80 grams Tested by your name Selling Price: Date Standard Allocation Raw Materials UnitSize Unit Cost Portion/Size 1 2 3 4 5 Pork meat P140.00 1.00 P 140.00 Pork Liver kg P140 00 0.50 Hotdog Kg P130.00 0 25 32.50 Tomato Sauce Kg P 65.00 1.00 65.00 MSG kg P170.00 0.05 2 Salt Rock kg P 15 00 0 10 7 Toyo liter P 28.00 050 ? Corn oil P 97 DO 020 19 40 Carrots P 45.00 50 2 Potato P 40.00 1 00 ? Bell Pepper Kg P 80.00 0 20 ? Eggs Pc P 500 3.00 ? Raisins P150.00 kg 0.10 ? Water 666 7 P 45 94 7 Recipe Cost Total Cost Plus 10% Buffer Gross Food Cost Yield Cost/serving Selling Price Food cost % 40 ? ? 38.00%