Given what you learned about determining menu prices, calculate the following details of the chicken soup recipe by answering the questions below:

The things you$$ll be given are:

The recipe with required quantities

Bulk ingredient prices for various ingredients

Recipe yield

Ideal food cost percentage

The things you have to calculate are:

Cost of the needed ingredient quantities

Total cost of the recipe $($Total Sum Cost$)$

Cost Per Serving

Recommended Menu Price

Chicken soup

Ideal food cost: $30\%$

Yield: $10$ servings

Ingredient Quantities Needed

Price

Chicken, $1$ whole

$$7$

Carrots, Jumbo, $1$ lb$.$

$$0\mathrm{.}90/$lb$.$

Onions, $(1)/(2)$ lb$.$

$$1\mathrm{.}00/$lb$.$

Celery, $(1)/(2)$ lb$.$

$$2\mathrm{.}00/$lb$.$

Chicken broth, $1$ qt$.$

$$0\mathrm{.}95/$cup