Which of the following is the third step in calculating recipe cost?

2. What is the cost of 2 kilos malagkit rice if you purchased at P65.00 per kilo?

3. What is the cost of 1⁄4 kilo oil if you purchased at P60.00/kilo?

4. What is the selling price of each puto if the total cost is P100.00 and the total yield is 20 pieces?

5. What is the selling price of Biko if the total cost is Php160.00 and the total yield is 24 slices?

6. What is the percent mark-up of doughnuts if the purchased price is 5.00 and the selling price is 7.00?

7. What is the percent mark-up of suman if the purchased price is 7.00 and the selling price is 10.00?

8. What is the actual cost of 1/4 kilo oil if the purchased cost is P60.00/kilo?

9. How much is the selling price of Yema Cake if the total cost is 385.00 and the percentage mark-up is 33%?

10. How much is the selling price of Chocolate Moist Cake if the total cost is 500.00 and the percentage mark-up is 30%?

11.It is classifying, recording, and appropriate allocation of expenditure for the determination of the costs of products or services.

12. Labor, supplies, wages are examples of ________.

13. A tool of food costing based on a standard recipe is ____________.

14. The tool of food costing in which the current price is the basis of cost.

15. A tool of food costing for recording data and all information about the recipe such as current unit cost, actual ingredient cost, and cost per portion.