This document provides instructions on how to calculate cost of production, markup percentage, and selling price for commercial cooking recipes. It explains how to determine the total cost of ingredients for recipes by looking up the cost of each item. It then demonstrates how to calculate the peso markup by subtracting cost from selling price, and how to determine the percentage markup by dividing the peso markup by either the cost or selling price. Students are given two sample recipes and must calculate the total cost of ingredients and selling price at a 20% markup rate. They are then assigned to observe actual prices at the public market.