STEP 5 Jsing either of the two yield resources from the Moodle site, determine the yield De. centage of each menu item and put the yield percent ge into the single column identified as Yieldx (You may = Iso use the Book of vields, if you have one ! STEP 6: Using the three pre sheets from the Moodle s te determine the Ar Cost of each menu item Put the cost, number, and unit for each recipe item into the corre t olumn. (if an ingredient cannot be found on the price sneets, simply google search for a source and prive.) STEP ': As soon as you enter the unit into the cell under AP Cost, the unit cell under the Revised ..ecipe Quantity will populate with the same unit as the unit cell under A. Cost Now, you need to convert your recipe quantity to the same units as the AP Cost unit. (for example if you ha e to purchase in pounds, but your recipe calls for ounces, you need to convert the ounces to pounds.) ."evise all of your recipe quantities to the same units as the AP Cost quantities If you have any trouble completing the costing sheet, please see someone in the tutoring center. This is the san e form you will use in upcoming classes and you will need to know how. to .se it