I cannot figure out how to do the conversions with th
e way they have the instructions on #4. I highlighted what I need help with. Please, just do two or three and I will be able to figure out the rest. from seeing what you did
AutoSave W3 Bakery - Excel O Search A Michelle Bankston MB File Home Insert Page Layout Formulas Data Review View Help Share Comments Arial 10 ~ = = Wrap Text General AY @ IN Analyze Data Paste B a. Av I U Es Merge & Center $ %) Insert Delete Format Conditional Format as Cell Formatting Table Styles Styles Sort & Find & Filter Select Editing Clipboard Font Alignment Number Cells Analysis 12 X for G H 1 J L M N 0 Q R S 1 Ingredients 2 3 Vanilla Extract 4 Almond Extract 5 Sugar 6 Baking Soda 7 Baking Powder 8 Flour 9 Walnuts 10 Corn Syrup 11 Powdered Milk 12 Chocolate Chips 13 Cream of Tartar 14 Butter 15 Molasses 16 Brown Sugar 17 Shortening 18 Powdered Sugar 19 Salt B C D E F Bakery Ingredient Inventory Measurement Cost Conversion Lbs on hand Total Unit Per Unit Cost T=tbsp C=Cup T 0.65 4 IT 0.43 4 C 0.57 38 T 0.05 30 T 0.12 30 C 0.22 35 3.75 5 1.18 3 C 0.79 14 IC 2.25 9 T 0.35 3 0.78 46 C 1.75 4 0.81 61 1.30 0.47 0.09 17 1 Center the data in the Measurement Unit column. 2 Apply the COUNTIF formula to calculate the number of ingredients measured in cups and tbsp. Include the total for cups (C) in Cell B26 and for the tbsp (T) in Cell B27. 3 Sort your Ingredient data by Measurement Unit and then by ingredient name. 4 Convert the Cost per Unit into pounds in the Conversion column using an IF Statement. Note: 1 lb = 60.50 tbsp 1 lb = 2 cups 5 Calculate the cost of the total lbs on hand for each ingredient in the Cost column and add the ROUND function. Example: =ROUND(SUM(F3:F22),0) 6 Use the AutoSum function to total up the Costs of ingredients. 7 Calculate the, mean, median, and standard deviation for the Costs using the Excel Formulas. Place the calculations in Cells F24, F25, and F26. 8 Create a Pie chart of the costs for your ingredient inventory. HINT: Copy the entire table to the sheet entitled "Costs Chart", and hide all columns except for the ingredient and Cost columns. To do this, select Columns B, C, D, and E. Right click and choose "Hide". Create you're a 3D pie chart using these two columns. Enlarge the chart to see all ingredients. Inventory Costs Chart + Ready 100% o J' 72F Cloudy O CO 4) 9:49 AM 9/20/2021
