^{generate an Excel spreadsheet to determine the cost of a food recipe. The spreadsheet program must be capable of taking input from current market prices (which would be a hard number) and capable of being increased or decreased for number of servings. Except for the inputs for the current market prices and quantity,all numbers must be calculations(not hard numbers).}

1. ^{Indirect materials (such as seasonings) can be estimated per serving. This estimate will be a minimal amount (for example, $.02 per serving. Note that indirect materials would be only a small component of the recipe and will have a very low cost (such as salt).}

^{Shish Kabob Marinade}

^Ingredients

¹₂ cupsoy sauce

¹₂ cupketchup

¹₂ cupsugar

1 teaspoonginger

1 teaspoongarlic powder