10 Complete the recipe costing sheet below. Use the food cost percent method to calculate the selling price. Recipe: T-Bone Steak with Shallot-Herb Butter (entre) Spice Factor: 4.3% No. of portions: 10 Q Factor: $1.49 Cost per portion: FC%: 32.4% Selling Price: 139 Ingredient Extended Recipe (EP) Yield AP Cost Converted AP EP Cost Quantity Percent Kost Cost T-Bone Steak, 10 each (120 $4.96/ 100% pre-portioned, 12 ) sire Butter OX 100% $70/368 Shallot, minced 1 oz 14% $123# Parsley Thsp 100% Spice Factor X Salt 1 tsp 100% Spice Factor X Black pepper 1 tsp 100% Spice Factor X ground Total Total with Spice Factor Adjustment Cost per Portion True Cost per Portion (Q factor adjusted) 10 Complete the recipe costing sheet below. Use the food cost percent method to calculate the selling price. Recipe: T-Bone Steak with Shallot-Herb Butter (entre) Spice Factor: 4.3% No. of portions: 10 Q Factor: $1.49 Cost per portion: FC%: 32.4% Selling Price: 139 Ingredient Extended Recipe (EP) Yield AP Cost Converted AP EP Cost Quantity Percent Kost Cost T-Bone Steak, 10 each (120 $4.96/ 100% pre-portioned, 12 ) sire Butter OX 100% $70/368 Shallot, minced 1 oz 14% $123# Parsley Thsp 100% Spice Factor X Salt 1 tsp 100% Spice Factor X Black pepper 1 tsp 100% Spice Factor X ground Total Total with Spice Factor Adjustment Cost per Portion True Cost per Portion (Q factor adjusted)