if anyone could help me

please ! i really do not understand. the instructions are the first page. the second pages are the questions

Recipe Cost Practice Worksheet Note: Round all answers up to the nearest whole cent-for example, $3.459 - $3.46 Step 1: Determine the total cost of each necessary Ingredient Dried spices/herbs don't require a unit cost. Instead, account for a 1% markup of the other Ingredients when calculating total recipe cost if spices/herbs are in the recipe. For example, the first recipe below has salt, black pepper, rosemary leaves, and thyme leaves in the recipe. Instead of calculating the individual cost of each amount of these items, after you total the other ingredients, multiply that total by 1%. Then add this 1% to the total for the other ingredients to get the total with herbs/spices. Use this value to determine the portion cost. Step 2: Determine the total price of the entre ingredients except spices/herbs) Determine the portion cost by dividing the total cost by the number of portions for each recipe. Step 3: Determine the menu price using each of the following menu pricing techniques. Food Cost Percent Method: To determine the menu price using this method you need to know both the item cost and the food cost percentage you wish to have. Typically, restaurants anticipate that food cost should be 1/3 of their overall cost or 33%. In this case you would divide the price per portion (item cost) by 33% to determine the appropriate menu price. (Hint - divide by 0.33] Straight Mark-UP Method: This method requires knowing the raw food cost per portion (item cost). It also requires having a designated mark-up factor. This method takes into account that there are other costs beyond the food that need to be factored in, as well as profit. Typically, this factor is 2/3. To use this method you first multiply the food cost by two-third. The number you determine from this is then added to the food cost to determine the menu price. (Hint - multiply by 0.66 then add answer to food cost] Contribution Margin Method: This method recognizes that each customer contributes to the overall cost of producing each meal beyond the menu item cost per portion. This means that regardless of the portion food cost, each portion should contribute to covering the overall costs. Therefore, if total costs per day is determined to be $200 and there are 100 expected customers, each customer should cover $2 of the overall cost. This $2 would be added to the menu item cost to determine the base menu price. This value is usually inflated for profit. O Focu Aa BbceDdEe AaabCeDdte AaBbCcDc AaBbCcDdEx Heading 1 Heading 2 No Spacing Menu Item Caprese Salad Number of Portions Ingredients Item Amount Tomatoes 2 lb Mozzarella Cheese 1 lb 8 oz Fresh Basil 8 oz Olive Oil 2T Balsamic Vinegar 2T Ingredient Cost Unit Cost Total Cost $3.15/16 oz $10.99/ lb $4.99/ 8 oz $10.79/1 gal $13.48/1 gal N/A N/A Salt Ground black pepper Rosemary leaves Thyme leaves 2t 2T 2 TH N/A N/A Total Recipe cost BEFORE DRIED SPICES/HERBS TOTAL WITH HERBS/SPICES (1% MARK UP) Portion Cost Menu Item Rosemary Red Potatoes Number of Portions 4 Ingredients Ingredient Cost Item A mount Unit Cost Total Cost Small red potatoes 1% lb $0.89/1b Olive oil XC $6.99/17 oz Baby Onions 4 oz $5.16/1b Dried rosemary 1 %t Garlic cloves 2T $1.99/ lb Garlic salt xt N/A Bacon 2 oz $6.99/ lb Total Recipe cost BEFORE DRIED SPICES/HERBS TOTAL WITH HERBS/SPICES (1% MARK UP) Portion Cost w Recipe COSI PILLILU Layout Mailings Review Table Design View Aa Bbcode Aa Bbccdee AaBBCCDC AaBbCcDdEt AaB Heading 1 Heading 2 E- Menu Item Filet Mignon with Chive Butter Number of Portions 2 Ingredients Ingredient Cost Item Amount Unit Cost Total Cost Butter 4 oz $1.97/ 16 oz Salt To taste N/A Pepper To taste N/A Chives 2 oz $2.99/4 oz Filet Mignon Steak 2-(5 oz) filets $6.76/lb Olive oil 1T $6.99/ 17 oz Bacon 4 slices (1 oz ea) $6.99/ 16 oz Total Recipe cost BEFORE DRIED SPICES/HERBS TOTAL WITH HERBS/SPICES (1% MARK UP) Portion Cost Meal Price Portion Cost Item Filet Mignon with Chive Butter Rosemary Red Potatoes Caprese Salad Total Item Portion Cost (aka base meal price before any markup to Menu Price) Item Menu Price at 33% FCP Method Item Menu Price at Straight Mark-Up 2/3 Method Item Menu Price $7 Contribution Margin Method