G H 1 K EXERCISE 1 A: Adjust AP prices into EP prices where appropriate. Then determine to total EP cost, and the portion cost. (don't forget scroll down for 1-B below) Recipe: Minestrone Portions: 180 As Purchased Ingredients: Quantity unit Ingr. Yield Olive oil 900 ml 100% Price $11/1000ml EP Price EP Cost $9.90 Garlic 360 g 78% $6.99/1000g $2.40 Onion, small dice 18000 g 80% $3.50/1000g $63 Celery, small dice 9000 g 90% $5.30/1000g $47.70 Carrots, small dice 9000 g 84% $4.99/1000g $44.91 Chicken broth 36000 ml 100% $2.50/1000ml $90 Tomato, tinned 28.8 cans 100% $3.55/796ml $0.12 Kidney beans, tinned 34.2 cans 100% $1.39/540g $0.09 Green beans, fresh, trimmed 14400 g 94% $6.99/1000g $100.65 Spinach, stemmed 1800 g 85% $7.80/1000g $14.04 Zucchini, diced 6300 g 88% $2.59/1000g $16.31 Shell pasta 7200 100% $5.00/1000g $36 START HERE Exercise 1 A and B Exercise 2 Exercise 3 and 4 essibility: Investigate Spinach, stemmed Zucchini, diced Shell pasta Salt Pepper Total Recipe Cost Portion Cost 00000 no no no no B 85% $7.80/1000g g 88% $2.59/1000g 100% $5.00/1000g 100% $5.49/1000g g 100% $16.00/1000g EXERCISE 1 B: What portion price should you charge on your menu if you are trying to achieve the following food cost %?