2. Shanna Goodman, RDN would like to add a new menu item to her standard menu. Up management has approved such an addition if her total product cost percentage does n exceed 31.5% of her allowable selling price. The selling price allowed is $9.75. Standardized Recipe Cost Sheet Menu Item: Dave's Pork Surprise Recipe Number: 15 Special Notes: Recipe Yield: 24 Boston Butt Net Portion Size: 5 oz. All ingredients weighed as EP Portion Cost: Ingredients Ingredient Cost Item Amount Unit Unit Cost Unit Total Cost Boston Butt 10 1b . $ 5.90 1b . Jones Spicy Sauce 4 OZ . 8.00 1b. Onion 8 OZ . 1.20 1b. Water 1/4 C N/A N/A Salt 2 T 0.40 1b. Pepper 1 t 12.00 1b . Garlic clove 0.60 clove Pineapple Juice 1/ 2 C 3.78 gal. Total a. Complete the following information. Total recipe cost: Portion cost: Previous portion cost: N/A Selling price: $9.75 Food cost percentage (by portion): Food cost percentage goal: 31.5%