No. of portion: 30 FC%: X Ingredient Recipe Yield % AP Cost (EP) Complete the following costing sheet using the information already included in the form. Recipe: Grilled Chicken and Mango Salsa Cost per portion: Spice Factor: 3% Q Factor Selling Price: Converted AP Cost EP Extended Cost Chicken 180 oz 95% P73.5/# breast, skinless, boneless, trimmed, 6 oz each Mango, 2 # 61% P500.00/8 # fresh, diced Red onion, C 77% P11.00/# diced Cilantro, 4T 100% P39.5/ bun fresh (1 bun = chopped Lime juice, 2 oz 100% 5 Tbsp chopped) P19.5 per fresh lime (1 lime= 1 oz juice) Salt 1T 100% P610.00 for SF 36/3 # Black t 100% P324.00/# SF X X Pepper Total X X Total with Spice Factor Adjustment Cos per Portion True cost per Portion (Q Factor adjusted) A chef tracks all of his spice factor items over a year and notices that their total value is P101,250. The total value of his food purchases was P4,037,500 over the same time period. What is the spice factor for this operation?