Q: RECIPE: Chicken Parmesan SERVING SIZE: 6oz Chicken, 1 cup Spaghetti, 1 cup Broccoli YIELD: 60 portions Garnish: 1 teaspoon Fresh Basil Ingredient Name Amount Needed (EPQ) Yield % (Vol-Wgt) Amt Needed to Purchase (APQ) AP Cost (matched APQ unit) Purchase Unit Purchase Unit Cost Ingredient Cost Chicken Breast, skinless, boneless 6oz 6 oz Canned Tomatoes, whole 360 ounces Olive Oil 8 fluid ounces Garlic cloves 15 cloves Flour, All-purpose 7.5 cups Breadcrumbs, Panko (Japanese) 22.5 cups Eggs 30 each Parmesan 7.5 cups Mozzarella Cheese 120 oz Spaghetti 60 cups Broccoli Florets (from whole) 60 cups Basil, Fresh 60 teaspoons Total Ounce Weight: Total Recipe Cost: Per Portion Cost: Selling Price @ 35% FC: FC% w/ Selling Price $8.00: Need help with finding the EPQ, yield %, APQ, AP Cost, Purchase Unit, Purchase Unit Cost, Ingredient Cost of each food amount item. Also, I need the Total Ounce Weight, Total Recipe Cost, Per Portion Cost, Selling Price @ 35% FC, FC% with selling price $8.

Don't hand writing solution.