please help with columns d and g

Instructions: Complete the table as follows fattach an extra sheet to show math if column D and G are not sutf cient]. 1. Calculate Unit Cost fcolumn Q. Use the information in column C to calculate unit cost. Show your math for your calculation in column D. Write/type your result in column E. Pefer to column f for unit of mearure. Mound to 2 decimal palnts using standard rounding rules. 2. Calculate the recipe cost (column M). Use the information in columns B and E to calculate the recipe cost. 5 how your math for your calculations in columa G. Write/type your result in column H. Refer to column I for unit of meanure. Round to 2 decimal points using standara rounding rules. Hints: - For pickle resh (row 2) and mayo (row 4) first, convert quantity (column B) to the units of measure in column \&. - For onions (row 3), note that the ingredient is EP (column B) and the case fand unit cost) is AP (column C and ). Thereiore, first, convert the EP amount to the equivalemt AP quantiry. Refer to the "Culinary Math Resource 8 Practice Calculations" and Culinary Math spt and webinar as needed. The converion ratio is 1 ib AP chions, yellow, jumbe =2 cups FP cheoped fi.e, you do not need to look op information in the F BG). 3. Add the numbers in columa H to get the total recipe cout (row 5 , column H ), for row 7 , column H, calculate the cost per lb. You do not need to show vour math for these two responies. Instructions: Complete the table as follows fattach an extra sheet to show math if column D and G are not sutf cient]. 1. Calculate Unit Cost fcolumn Q. Use the information in column C to calculate unit cost. Show your math for your calculation in column D. Write/type your result in column E. Pefer to column f for unit of mearure. Mound to 2 decimal palnts using standard rounding rules. 2. Calculate the recipe cost (column M). Use the information in columns B and E to calculate the recipe cost. 5 how your math for your calculations in columa G. Write/type your result in column H. Refer to column I for unit of meanure. Round to 2 decimal points using standara rounding rules. Hints: - For pickle resh (row 2) and mayo (row 4) first, convert quantity (column B) to the units of measure in column \&. - For onions (row 3), note that the ingredient is EP (column B) and the case fand unit cost) is AP (column C and ). Thereiore, first, convert the EP amount to the equivalemt AP quantiry. Refer to the "Culinary Math Resource 8 Practice Calculations" and Culinary Math spt and webinar as needed. The converion ratio is 1 ib AP chions, yellow, jumbe =2 cups FP cheoped fi.e, you do not need to look op information in the F BG). 3. Add the numbers in columa H to get the total recipe cout (row 5 , column H ), for row 7 , column H, calculate the cost per lb. You do not need to show vour math for these two responies