Question: EXERCISE 1 A: Adjust AP prices into EP prices where appropriate. Then determine to total EP cost, and the portion cost. [don't forget scroll down

EXERCISE 1 A: Adjust AP prices into EP prices where appropriate. Then determine to total EP cost, and the portion cost. [don't forget scroll down for 1 B below] Reeipe: Minestrone Portions: - As Purchased In redients: 1 Quantity unit lngr. Yield Price EP Price EP Cost we Dll 5 U ml 100 o W1000ml Garlic 2 0 g 10% $5.3910009 Clnion, small dice iii 0 g 80% $3.50'1000g Celery, small dice iii 0 g 00% $5.3000009 Carrots, small dice iii 0 g 84% $4.091000g Chicken broth 0 ml 100% $2.50'1000ml Tomato, tinned 0 0 cans 100% $3.55?95m| Kidney beans, tinned 0 cans 100% 351395409 Green beans, Fresh, trimm 0 g 94% $5.091000g Spinach, stemmed iii 0 g 85% 9.3000009 Zucchini, diced iii 0 g 88% $2.591000g Shell pasta 0 0 g 100% $5.0000009 Salt 1 0 g 100% $5.4910009 Pepper 1 0 g 100% $15.00'1000g Total Recipe Cost Portion Cos1 EXERCISE 1 B: What portion price should you charge on your menu if you are trying to achieve the following food cost '36? Food Cost objective: Answer: [Show your work] 20.00%

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