Wayne Gasslen is the chef at Gratzi, an upscale Northern Italian restaurant. Wayne is costing the recipe for his famous Braised Beef Ragu. He utilized an online measurement conversion site to obtain the information he needs to convert some of his purchase unit amounts to their recipeready equivalents. His purchase unit costs were taken from his most recent delivery invoices. Wayne rounds his recipe ingredient costs to the nearest tenth of a cent. Help Wayne complete his recipe costing spreadsheet for Braised Beef Ragu.

One Equals 2.2 Pounds Kilogram Liter 1000 Milliliters Pound 16 Ounces Pound 32 #10 can 13 Tablespoons Cups Quarts Gallon 4 Quart 32 Ounces 8 oz. 25 Recipe: Ingredient Braised Beef Ragu Portion Size Purchase Purchase Unit Recipe-Ready Unit Cost Unit Portions Recipe-Ready Unit Quantity Recipe-Ready Unit Cost Total Cost Beef chuck (boneless) $13.95 Ib. 7 Kilogram Liter Canola oil $9.99 ml 125 750 ml $7.99 ml 275 Red wine Onion (prediced) Pound $0.69 oz. 14 Flour Pound $0.28 OZ. 5 Tomato puree # 10 can $11.05 cup 1.5 Garlic (minced) Pound $6.00 tbl. 3 Beef stock Gallon $14.98 qt. 3.5 Quart $13.15 oz. 6 Dijon mustard Gemelli pasta (dry) Pound $1.20 Ib. 6.25 Total Recipe Cost Portion Cost What is Wayne's current portion cost for Beef Ragu? What would be Wayne's portion cost for Beef Ragu if he changed the portion size from 8 ounces to 10 ounces