Solve the following problems based on methods and formulas for calculating portion yields and costs from raw ingredients. Show your workings to get the answers. 1. A restaurant uses 10 lbs of chicken to make a batch of chicken curry. If the cost of chicken is $3 per pound, what is the cost per portion (assuming each portion uses 0.5 lbs of chicken)? 2. If a restaurant has a target food cost percentage of 30% and wants to sell a dish for $12, what is the maximum cost they can spend on ingredients per portion? 3. A recipe calls for 2 cups of flour and yields 12 muffins. If a bag of flour costs $5 and contains 10 cups, what is the cost of the flour per muffin? 4. A cafe uses 5 lbs of coffee beans per week and sells an average of 50 cups of coffee per day. If each cup of coffee requires 0.1 lbs of coffee beans, what is the cafe's weekly cost for coffee beans if the cost per pound is $8? 5. A bakery wants to make a profit margin of 50% on a batch of cupcakes. If the cost of ingredients is $20