Please explain rules and definitions in your working and how you know to us ethis formula.

Question 3.5 (9 marks) You're the chef of a pastry factory. The secret of your success is that you can produce a large number of different pastries based on some simple doughs. Specifically, every pastry is made by using a certain number of units of dough, where each unit is one of the following: . brown dough (5 different flavours), . orange dough (10 different flavours), . yellow dough (8 different flavours). The following gives a description of different production procedures. It will be your task to decide how many different pastries can be produced with each procedure. You have to use a certain counting formula and you have to explain why you think that the formula you have used is the correct one. Your final answer for each case should be an explicit integer. a) Procedure 1 "greeny": a pastry is prepared by mixing 4 different units of doughs, with at most one unit of orange dough. b) Procedure 2 "small tower": a pastry is prepared by having 3 layers (bottom, middle, and top layer) such that each layer contains one unit of dough and there is no repetition of colours. c) Procedure 3 "orange bonanza": a pastry has a bottom layer that is made by mixing 3 units of orange dough, and a top layer that is made by mixing 3 units of yellow dough of different flavours. Note: Your instructor is not a pastry chef, so following these recipes is at your own risk