ACTIVITY 2: LET'S COOKI Direction: Given the following recipe and its estimated cost, compute for the total purchase cost and impose a 60% mark up to determine the selling price of your product. Use separate piece of papar. Yield=22 servings Selling price = Total cost + Peso mark-up No. of yield SP= ITEMS UNIT COST TOTAL PESO SELLING COST MARK- PRICE PER UP SERVING - 2K chicken 250.00/Kilo 1 head of garlic 80/Kilo -20pcs/Kilo 6 Tbsp soy sauce 15.00/bottle Approx. 32T 1.tspground black pepper 1.00/ small pack 12 t/pack 1 cup vinegar 15.00/bottle.Approx.2 C/bottle 4 Tbsp. cooking oil 40.00/bottle Approx. 32T TOTAL 17​