A new pizza restaurant in town has just opened. They have 10 specialty pizzas: The Green Garden Pizza: (Spinach, Mushrooms, Tomatoes, Olives, Feta) The Vegetables + Vegetables Pizza: (Mushrooms, Tomatoes, Peppers, Onions, Zucchini, Spinach, Garlic) The Southwest Chicken Pizza: (Chicken, Tomatoes, Peppers, Onions, Corn, Cilantro, Chipotle Sauce) The Spinach and Feta Pizza: (Spinach, Mushrooms, Onions, Feta, Garlic) The Brie Carre Pizza: (Brie Carre, Prosciutto, Onions, Pears, Thyme, Garlic) The Italian Vegetables Pizza: (Eggplant, Artichokes, Tomatoes, Zucchini, Peppers, Garlic, Pesto Sauce) The Napolitana Pizza: (Tomatoes, Anchovies, Olives, Onions, Garlic) The Pepperoni Pizza: (Mozzarella, Pepperoni) The Prosciutto and Arugula Pizza: (Prosciutto, Arugula, Mozzarella) The Calabrese Pizza: (Salami, Pancetta, Tomatoes, Onions, Peppers, Garlic) As the owner of a pizza you would like to know the lift ratio of each of your ingredients so you can recomend topings based on the first topping customers list. (round your answers to 3. decimal places) a. If a customer states they want a pizza with Garlic what is the confidence ratio for Tomatoes? b. What is the lift ratio?