Culinary Math What is it Worth to You if You Do not Know What it is Worth!

Definitions Weight Measurement Formats Weight: Refers to the mass or relative heaviness of a substance. Expressed in grams, ounces, pounds and tons.

Volume Measurement Formats Volume: Refers to the space occupied by a substance. A mathematical statement expressed as height x width x length Example: cups, quarts, gallons, teaspoons, fluid ounces, bushels and liters

Count Measurement Formats Count: Refers to the number of individual items. Expressed as 1, each or multiples of 1 Example: 1 orange, 2 eggs, 3 apples Measuring Fat: Stick method, dry measuring cups, water displacement method

Standardized Recipe Standardized Recipe: A recipe producing a known quality and quantity of food for a specific operation Example: cooking time, temperature and availability of equipment

Recipe Parts of recipe: Name- tells what the recipe is Ingredient list -type and amount of each ingredient listed in order of how it is to be used in the recipe Yield – amount the recipe makes Portion size- size of final product that is to be made Preparation and cooking procedures- these are the directions to complete recipe Nutritional Information- breakdown of recipe nutritional information

The Recipe is a Road Map READ, READ, READ recipe carefully Gather and “mise en place” ingredients Measure carefully Understand the Verbs Follow instructions, cook/prepare sentence by sentence

Mise En Place Mise En Place: (to put in place or everything in its place) Refers to the preparation and assembly of all necessary ingredients and equipment Example: all tools and food needed to make a recipe

How to Measure? Before using measuring equipment make sure that is calibrated and/ or plugged in Scaling Ingredients: Digital- turn on the scale, put measuring equipment on the scale, push the “zero out” or “tare” button on scale and then weigh ingredient. Scale will minus equipment from ingredient Balance- make sure arrow is at zero, add measuring equipment, turn knob at back so that the arrow is pointed at “zero” Baker balance scale- put on “0” and then make sure weight is on left and bowl is on right. Set to desired weight making sure counter weights are on left side of scale then add ingredient into bowl until both sides balance.

How to Measure? Liquid Ingredients: Place liquid measuring cup on flat surface. Look at desired measurement by bringing eye to that level Pour liquid in cup until it reaches the desired measurement Dry Ingredients: Dip dry measure into ingredients Use a flat spatula, offset spatula or flat edge utensil to level off *if ingredients are to be packed follow step 1 then pack (press) down and then follow step 2.

Common Errors Assuming that weights and volume are equal One cup does not always equal 8 ounces Example: The weight of 1 cup of diced apples will vary depending on size of the diced apple pieces The weight of 8 ounces of flour does not equal the same as 1 cup of flour

Safe to Say Generally for liquids: A pint is a pound the world around. The weight and volume of water, butter, eggs and milk are the same. Use whichever measurement that is convenient. Bakers prefer to be more accurate in their measurements, therefore will weigh the items for their use. When measuring by weight, the eye view is often not necessary. When measuring by volume, the eye view is crucial but not accurate.

Common Abbreviations teaspoon tsp, t tablespoon T, Tbsp cup c pint pt quart qt ounce oz fluid ounce fl oz pound Lb, #

Common Equivalents dash 1/8 teaspoon 3 teaspoons 1 Tablespoon 2 Tablespoons 1 fluid ounce 4 Tablespoons 1/4 cup (2 fl oz) 5 1/3 Tablespoons 1/3 cup (2 2/3 fl oz) 16 Tablespoons 1 cup (8 fl oz)

Common Equivalents 8 ounces 1 Cup 2 cups 1 pint (16 fl oz) 2 pints (4C) 1 quart (32 fl oz) 4 quarts 1 gallon (128 fl oz) 16 ounces 1 pound (lb or #)

Common Equivalents 1 Tablespoon 15ml 1 ounce 28.35 g 1 cup 241 ml 1.06 quarts 1 liter 2.2 lbs 1 kilogram

Common fractions and their decimal equivalents 1/6 = 0.1667 ¼ = 0.25 ½ = 0.50 ¾ = 0.75 2/3 = 0.6667 1/8 = 0.125 3/8 = 0.375 5/8 = 0.625 7/8 = 0.875

Gallon Man

Gallon Man

Converting to measurable quantities Step 1 determine whether it is to be mass or volume by looking at the ingredient, if you can’t, then do both, start with mass. Step 2 determine if conversion is close to one of the memorized numbers Step 3 calculate out the conversion

Example 144oz = No ingredient so do mass divide by 16 (16oz =1 #) 144oz/16oz = 9# Or 144oz (1 know 128oz =1gal) 144oz- 128oz = 16oz 1gal 16oz= 2c or 1pt so answer will be 144oz = 1 gal and 1pt (2c) or 9# (if mass)

Convert to measurable quantities 144 oz = 6 tsp = 16 cups = 12 tbsp = 4 cups = 8 tbsp = 40 oz = 192 oz = 64 oz = 4tbsp = ______ cups  

Convert to measurable quantities 144 oz =9# or 18C or 1G+1PT or 1G +2C 6 tsp = 1oz or 2T or 1/8 C 16 cups = 128oz or 1G or 4Qts 12 tbsp = 6oz or ¾ C 4 cups = 2# or 32oz or 2pts or 1QT 8 tbsp = 4oz or ½ C 40 oz = 2 ½# or 5C or 1qt + 1C or 1qt+ 8oz 192 oz = 24C or 6qt or 12# or 1 ½ G or 1G + 2qt or 1G+8C 64 oz = 4# or 8C or 2qt or ½ G 4tbsp = ¼ cups or 2oz  

Conversion Factor CF = New (desired) Yield / Old (original) Yield Each ingredient is multiplied by the Conversion factor (CF) to increase or decrease the recipe Increase = multiply by a whole number Decrease = multiply by a decimal Remember the transfer of the units Remember that ounces (oz) is the lowest common denominator

Yield: 24 Need 48 Ingredient Quantity Conversion Factor Desired amount Butter 16oz Sugar 2# Flour 1 ½ C Baking powder ½ tsp Baking Soda Vanilla 1T Eggs 2 Milk 8oz

What is the Conversion Factor? 48 (new yield) / 24 (old yield) = 2 So 2 is the conversion factor you use to multiply all ingredient amounts by to change the yield of the recipe. Easy way to remember is: “What you want / What you have”

Yield: 24 Need 48 Ingredient Quantity Conversion Factor Desired amount Butter 16oz 2 32oz or 2# Sugar 2# 4# Flour 1 ½ C 3C or 1 ½ # Baking powder ½ tsp 1tsp Baking Soda 1 tsp Vanilla 1T 2T or 1oz Eggs 4 each Milk 8oz 16 oz or 2C

Converting Yield from 96 to 250 Unsweetened chocolate 1 lb = 16 oz 2.6 41. oz 2 lb 10 oz Butter 1 lb 8 oz Eggs Sugar 3 lb Vanilla 2 tsp Cake flour Baking soda 1.5 tsp

Converting Yield from 96 to 250 Unsweetened chocolate 1 lb = 16 oz 2.6 41. oz 2 lb 10 oz Butter 1 lb 8 oz 62.4oz 3# 15oz Eggs Sugar 3 lb 124.8 7# 13oz Vanilla 2 tsp 5.2 tsp 1 T. + 2 t. Cake flour 41.6 2# 10oz Baking soda 1.5 tsp 3.9tsp 1 T. + 1 t.

Recipe Cost Step 1: Calculate the unit cost (column 2 is used to find column 3) Determine if you are going to change units to oz or leave units the same by looking at units needed in column 1 then divide cost by unit number (i.e.$3.78/4#) or (i.e.$3.78/64oz)

Recipe Cost Step 2: Then multiply unit cost answer by ingredient amount (column 3 is multiplied by column 1 to find column 4) Step 3: Answer will be total cost for ingredient Step 4: Add all total cost in column 4 together to find the cost of a recipe

Find cost Ingredient Amount Unit Cost Total Cost 16 oz Butter 1lb/$3.89 2# Sugar 4lb/$3.78 1 ½ c. Flour 5lb/$3.49 1½ tsp Baking powder 8.1oz/$1.49 1½ tsp Baking Soda 2lb/$1.89 1T Vanilla 1gallon/$5.89 2 Eggs 18/@2.19 8 oz Milk 1gallon/$3.49 TOTAL

Ingredient Amount Unit Cost Total Cost 16 oz Butter 1lb(16oz)/$3.89 3.89/16oz= 0.243/oz 16*0.243= $3.89 2# Sugar (32oz) 4lb(64oz)/$3.78 3.78/64oz= 0.059/oz 32*0.059= $1.89 1 ½ c. Flour (12oz) 5lb(80oz)/$3.49 3.49/80oz= 0.043/oz 12* 0.043= $0.52 1½ tsp Baking powder (1/4 oz) 8.1oz/$1.49 1.49/8.1oz= 0.183/oz 0.183*.25 = $0.045 1½ tsp Baking Soda (1/4oz) 2lb(32oz)/$1.89 1.89/32oz= 0.059/oz 0.059*.25= $0.014 1T Vanilla (1/2 oz) 1 gallon(128oz) /$5.89 5.89/128oz= 0.327/oz 0.50* 0.327= $0.023 2 Eggs 18/@2.19 2.19/18= .121/ea 2*0.121= $0.24 8 oz Milk 1gallon(128oz) /$3.49 3.49/128oz= 0.027/oz 8*0.027= $0.216 Total $6.872

Cost per portion A recipe of brownies yields 96 portions. What is the cost per serving if the recipe costs $36.45?

Cost per portion Used to determine standard recipe cost and cost per serving. EX: A recipe of brownies yields 96 portions. What is the cost per serving if the recipe costs $36.45? 36.45 / 96= .03797 or $.38 per serving.

Calculate the Invoice (multiply cost per case by how many bought) 10 cases lettuce @$35.76/cs 12 cases tomatoes @25.00/cs 4 cases radishes @$14.28/cs 4 cases strawberries @$47.84/cs total Next-day delivery charge 7% Invoice total

Calculate the Invoice 10 cases lettuce @$35.76/cs 35.76*10= $357.60 12 cases tomatoes @25.00/cs 25*12= $300 4 cases radishes @$14.28/cs 14.28*4= $57.12 4 cases strawberries @$47.84/cs 47.84*4= $191.36 Next-day delivery charge 7% 357.60+300+57.12+191.36=$906.08 (total) Total* .07= 63.43 Invoice total $906.08+63.43= $969.50

As Purchased (AP) AP= how much do I need to buy to make this recipe AP = as purchased amount AP= Amount from untrimmed portion AP= how much do I need to buy to make this recipe AP = Edible portion / Yield % Yield percent is determined by a group of R&D personnel that do experiments with food and its waste

AP If a recipe calls for 8 lbs peeled potatoes (75% yield), how many potatoes should be purchased?

AP= EP/yield% If a recipe calls for 8 lbs peeled potatoes (75% yield), how many potatoes should be purchased 8/.75 = 10 2/3 lbs

Edible Portion (EP) EP = edible portion EP = amount from vegetables or fruit after it has been trimmed and cut before being added to a recipe EP= how much is left over after trimming waste off of the ingredient EP = As Purchased x Yield %

EP Garlic has an 88 percent yield. After trimming 4 pounds, there will be how many pounds of garlic?

EP= AP x yield% Garlic has an 88 percent yield. After trimming 4 pounds, there will be how many pounds of garlic. 4 X .88 = 3 ½ #

Divide A manager received an invoice for $96.40 for 30 gallons of ice cream. How much did each gallon cost?

Divide A manager received an invoice for $96.40 for 30 gallons of ice cream. How much did each gallon cost? $96.40 / 30 = $3.21 per gallon

Divide At the end of a meal, four people spent $225.00 for their meal. What was the average cost for each meal?

Divide At the end of a meal, four people spent $225.00 for their meal. What was the average cost for each meal $225.00 / 4 = $56.25 each

Divide by % How much would we charge for a cake if the raw food cost was $3.25 and we wanted to make a 33% profit?

Divide by % How much would we charge for a cake if the raw food cost was $3.25 and we wanted to make a 33% profit $3.25 / .33 = $9.85

Divide A banquet hall is preparing to serve a party of 832 guests. If each table seats eight people, how many tables are needed?

Divide A banquet hall is preparing to serve a party of 832 guests. If each table seats eight people, how many tables are needed? 832/8 = 104 tables

How to Set up an Equipment List: Mise en place is important Read the directions or instructions to make list There are items that are always used on your list Mise en place containers If measuring Always write: scale measure spoons, cups, liquid measure and flat edge spatula If cutting Always write: cutting board, damp towel, knife and bench scraper

Mayonnaise Biscuits read each line and determine equipment needed Preheat oven to 400 degree F. In large bowl, stir together flour, milk, and mayonnaise until just blended Drop by spoonful onto a lightly greased baking sheet Bake for 12 minutes or until golden brown

Equipment List (MB) Mise en place containers Measuring spoons & cups, scale, liquid measure, flat edge spatula Oven mitts Bowl Spoon Baking sheet (parchment paper) Pan spray Plate

Chocolate Chip Cookies read each line and determine equipment needed Preheat oven to 350 degrees line baking sheet with parchment paper Put both sugars in one bowl, put butter in mixer bowl and everything else in one bowl In mixer using the paddle attachment cream butter and sugars Add eggs one at a time until incorporated Reduce speed to low and slowly add everything else until incorporated Using a red or yellow handle scoop, scoop cookie dough onto parchment paper 2 inch apart (lightly flatten cookie) Bake until lightly browned but still soft about 20 min for large and 15 min for small. Turning pan half way through cooking Cool slightly on baking sheet then transfer to wire rack to cool completely

Equipment list (CCC) Mise en place containers Measuring spoons & cups, scale, liquid measure, flat edge spatula Oven mitts Mixer, bowl, paddle (plastic spatula) Scoop Wire rack Spatula or lifter Baking sheet (parchment paper) Pan spray Plate

Mac & Cheese read each line and determine equipment needed 1.Heat water until boiling. 2. Add pasta and cook until al dente (firm to the bite). 3. While pasta is cooking, make a roux. On low heat, melt butter. Add the flour and stir (use a wooden spoon to stir if you are using an aluminum pan) until incorporated well. It will become a paste. 4. After the flour, add 1/3 of the milk and chicken base. Stir until it is mixed well. 5. Add additional 1/3 milk and incorporate well. 6. Add the last of the milk and use a whisk to stir. 7. Add American and Velveeta cheese and Worcestershire sauce. Stir until well incorporated. 8. Add salt and pepper. Pour pasta into the pan. Add half the sauce. Let sit until sauce has absorbed (5 minutes). Add sprinkle 1/2 cup cheddar cheese. 9. Add the rest of the noodles and sauce. Top with remaining mild cheddar cheese. 10. Bake at 350 degrees covered for 30-40 minutes in a convection oven. Take lid off the last 10 minutes of cooking if you desire the cheese to be bubbly

Equipment List (M&C) Mise en place containers Measuring spoons & cups, scale, liquid measure, flat edge spatula Wooden spoon Whisk Colander Pots (2) Aluminum pan w/lid (disposable) Plate/bowl (serving spoon)