Question: Week 4 Assignment 1 POSSIBLE POINTS: 3 Do you think it's important to cost ingredients in recipes that are required in very small quantities, such

Week 4 Assignment 1 POSSIBLE POINTS: 3 Do you

Week 4 Assignment 1 POSSIBLE POINTS: 3 Do you think it's important to cost ingredients in recipes that are required in very small quantities, such as 1 or 2 teaspoons or ounces in a recipe yielding 50 or more servings? Why or why not? BIU 4 yes accurate menu pricing depends on it. Every ingredient used in recipe costs you money. Therefore a price should be associated with all ingredients regardless of quantity (small-small-big) every ingredient counts. 29/10000 Word Limit

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