6 A lunch kiosk serves two meals every day: veggie fritters and mushroom stroganoff, the recipes for which are as follows:

Veggie fritters (serves 10) – Prepare the ‘veggie mix’ by grating 500 g of carrots, 500 g of courgettes

(zucchini), and chopping 300 g of mushrooms, 100 g of onions and 50 g of parsley. Prepare the batter by beating together 4 eggs, 500 g of flour and 500 ml of cream. Combine the veggie mix with the batter and fry as small disks of approximately 10 cm in 100 ml of oil. Keep warm and serve.

Mushroom stroganoff (serves 10) – Gently fry 400 g of finely chopped onions and 10 g of crushed garlic in 20 ml of oil. When cooled, mix with 1,000 ml of cream and gently heat until reduced slightly to make the ‘cream base’. Fry 2,000 g of mushrooms in 100 ml of oil until soft. Mix the mushrooms with the cream base and cover with 50 g of chopped parsley.

(a) Draw the component structures for these two products.

(b) If the kiosk sells 50 portions of veggie fritters and 30 portions of mushroom stroganoff every day, how much of each ingredient should it order every day?