By: John Smith MM 150 – section xx Month Day, Year Math and Culinary Arts

A Chef’s Career As any chef knows, the creation or alteration of a recipe is vital to be able to serve his or her clients as they request. Having a basic recipe that is tried and true is the basis for success. In a restaurant, a chef must recreate the dish day after day with accuracy and dependability, since the patrons want to be able to depend on the same taste that they may have ordered before. Let’s suppose a food critic, Ego, decides to rate my restaurant and I know that the success of my career depends on his good rating.

After the decision to cook a dish, Ratatouille, that I think Ego would like, I find that he delights in your culinary skills and selection of an appropriate dish for him. The result is that I am an overwhelming overnight success! A further result of the good rating is that I must cook more and more of that same dish. Now my math skills must play an important part to be able to make a proportional recipe.

To double a recipe of Ratatouille Let’s take a look at the ingredients for the original recipe: 2 cups diced peeled eggplant 2 cups sliced zucchini 1/2 teaspoon salt 1 1/3 cups uncooked spiral pasta 1 cup sliced onion 1 tablespoon olive oil 1 (14.5 ounce) can diced tomatoes, undrained 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon dried basil Dash pepper 1 cup shredded part-skim mozzarella cheese

To double the quantities of items with a whole number amount is easy, but what about those fractions? Let’s focus on the 1 1/3 cups uncooked spiral pasta. To double that, we multiply by /3 x 2 Change each fractional amount to an improper fraction. = 4/3 x 2/1 Multiply numerator times numerator and denominator times denominator to get: = 8/3 Now simplify. = 2 2/3 cups of pasta

References Ratatouille Pasta. (2009). Allrecipes. Retrieved April 10, 2009, from Pasta/Detail.aspxhttp://allrecipes.com/Recipe/Ratatouille- Pasta/Detail.aspx