Question 1-Complete the recipe costing sheet below and calculate? A) Preliminary Cost/Portion = B) SF adjusted and True Cost/Portion= Q-factor is not relevant because the appetizer comes with no add-ons. The restaurant's spice factor and Q factor are listed in the heading. This dish is an appetizer and no add-ons come automatically with the dish. Question 2. A restaurant has a spice factor of 2.3%. The chicken chasseur recipe has a preliminary cost per portion of \$1.776. What is the cost per portion after adjusting for the spice factor? Question 3- Using the data in the chart below, determine the Q factor for this restaurant. With the purchase of an entre, the guest may choose a salad, a soup, and a dessert. Bread and butter are automatic add-ons for \begin{tabular}{|l|l|} \hline Molten Chocolate Cake & $0.99 \\ \hline Pecan Pie & $1.46 \\ \hline Bread & $0.15 \\ \hline Butter & $0.09 \\ \hline \end{tabular} Question 1-Complete the recipe costing sheet below and calculate? A) Preliminary Cost/Portion = B) SF adjusted and True Cost/Portion= Q-factor is not relevant because the appetizer comes with no add-ons. The restaurant's spice factor and Q factor are listed in the heading. This dish is an appetizer and no add-ons come automatically with the dish. Question 2. A restaurant has a spice factor of 2.3%. The chicken chasseur recipe has a preliminary cost per portion of \$1.776. What is the cost per portion after adjusting for the spice factor? Question 3- Using the data in the chart below, determine the Q factor for this restaurant. With the purchase of an entre, the guest may choose a salad, a soup, and a dessert. Bread and butter are automatic add-ons for \begin{tabular}{|l|l|} \hline Molten Chocolate Cake & $0.99 \\ \hline Pecan Pie & $1.46 \\ \hline Bread & $0.15 \\ \hline Butter & $0.09 \\ \hline \end{tabular}