Make a grocery reconciliation table from these invented practice notes. Use only supplied ingredients and quantities. Do not design recipes, suggest nutrition advice or substitutions, convert unlike units, infer package sizes or order anything. Columns: ingredient, source requirements, total needed, checked stock, amount to buy, unresolved checks. Show arithmetic. Mark unknown stock as unknown, never zero. Leave purchased boxes empty.
N1: Meal A supplied ingredient notes: dry pasta 500 g, tinned tomatoes 2 cans, onions 2. These are partial ingredient notes, not a complete recipe.
N2: Meal B supplied ingredient notes: dry pasta 250 g, tinned tomatoes 1 can, onions 1. Same can size as A, specified in the user's recipe but not supplied here.
N3: Meal C supplied ingredient note: rice 300 g. No other ingredients supplied.
N4: Checked usable stock: dry pasta 200 g and tinned tomatoes 1 can of the required size. Onion stock and rice stock unchecked.
N5: Do not assume these notes cover complete meals. Put recipe-completeness and can-size checks on a separate review list.
Return the table, then four human checks before shopping. Preserve grams and counts as supplied.