Recipe Name: Spaghetti with Zucchini andTomato(entre) Spice Factor:3.5% No. of portions:4servings Q Factor:$1.03 True Costperportion:
Ingredient	Recipe (EP) Quantity	Yield Percent	APCost	Converted AP Cost	EPCost	Extended Cost
Spaghetti, uncooked	1#	100%	$8 for 12/1#case
OliveOil	cup	100%	$32.40 for 4/1 Galcase
Onion,diced	8oz	77%	$28.87 for 50#bag
Zucchini,diced	1#	89%	$0.74/#
Tomato,diced	1#	96%	$1.86/#
Garlic,minced	oz	85%	$12.20 for a 5#bag
Basil,chiffonade	2Tbsp	58%	SpiceFactor	SF	SF
Salt andPepper	Totaste	100%	SpiceFactor	SF	SF
Total
Cost perPortion
Cost per Portion with Spice FactorAdjustment
True Cost per Portion (Q factor is applicable for thisdish)

1. Cost the recipe below using the information provided on the costing sheet. Be sure to fill in all blank spaces, including those in the header. Round computations to one-tenth of a penny except for the entries in the header, which should be rounded to the nearestpenny.