please help fill in each row for the converted AP cost, EP cost, and extended cost for each ingredient

Chapter 5 Problem
Cost the recipe below using the information provided on the costing sheet.
Be sure to fill in all blank spaces, including those in the header.
Round computations to one-tenth of a penny except for the entries in the header,
which should be rounded to the nearest penny.
Recipe Name: Spaghetti with Zucchini and Tomato (entre)					Spice Factor: 3.5%
No. of portions: 4 servings					Q Factor: $1.03
True Cost per portion: $2.07			FC%: ___X_____		Selling Price: ___X____
Ingredient	Recipe (EP) Quantity	Yield Percent	AP Cost	Converted AP Cost	EP Cost	Extended Cost
Spaghetti, uncooked	1 #	100%	$8
			for 12/1# case
Olive Oil	cup	100%	$32.40
			for 4/1 Gal case
Onion, diced	8 oz	77%	$28.87
			for 50# bag
Zucchini, diced	1 #	89%	$0.74/#
Tomato, diced	1 #	96%	$1.86/#
Garlic, minced	oz	85%	$12.20
			for a 5# bag
Basil, chiffonade	2 Tbsp	58%	Spice Factor	SF	SF
Salt and Pepper	To taste	100%	Spice Factor	SF	SF
Total
Cost per Portion
Cost per Portion with Spice Factor Adjustment
True Cost per Portion (Q factor is applicable for this dish)