1. CA II – Day 3

2. Today you need: Notebook and Writing Utensil Put everything else away Agenda: Today’s Meet-Jamie Oliver’s Cooking School Food Safety Quiz Conversion Factor/Kitchen Math Basic Nutrient Review

3. What not to do in the kitchen
Go to and join the group. Please log in with your first and last name. Post the mistakes you see while she’s cooking. Jamie Oliver’s Home Cooking School

4. Food Safety Review Quiz
On your slip of paper, list the 4 areas of food safety we discussed yesterday.

5. Converting Recipes
Take pretest now!

6. Why change a recipe? Yield is the amount needed.
You need 30 pancakes but the original recipe only makes 20.
At home what do you usually do?
Make 2 batches & eat the extra
Guess ingredients to make less… does that work?
Why might it be different in a restaurant?
Restaurants need to watch cost when throwing food away.
Products need to taste the same each time they are made.
IHop pancake taste the same at each location. (Standardized Recipe)

7. Page 1 paragraph 1
Discuss why we have standardized recipes
Example is on center of page 2
Standardized Recipe:
A recipe that can be easily duplicated by a number of individuals and still achieve the same result.

8. Number of servings or amount the recipe makes.
Description on bottom of page 2
Original Yield:
Number of servings or amount the recipe makes.

9. Number of servings or amount you want to make.
Desired Yield:
Number of servings or amount you want to make.

10. Important! Conversion Factor: Desired Yield ------------------
Page 3 / Conversion Factor Heading
Conversion Factor:
Important!
Number we multiply ingredients by to arrive at a desired yield.
Desired Yield
Original Yield

11. Converting Recipes Original yield is 12 cookies
Desired yield is 24 cookies
Desired Yield = 2 Conversion Factor
Original Yield 12 1

12. Converting Recipes Original yield is 10 slices of garlic bread
Desired yield is 8 slices of garlic bread
Desired Yield = 4 Conversion Factor
Original Yield 10 5
Tell students it’s really not the amount of bread I need, it’s really the amount of other ingredients in the recipe….so, taking the 4/5 of all other ingredients is the task.

13. Calculate the Conversion Factor
Original Recipe: 24 servings Desired Yield: Conversion Factor 48 Servings = 168 Servings = 48 24 2 1
168 24 7 1

14. Calculate the Conversion Factor
Original Recipe: 24 servings Desired Yield: Conversion Factor 12 Servings = 8 Servings = 12 24 1 2 8 24 1 3

15. Desired Yield Multiplying Fractions : Example:
Top X Top (numerator)
Bottom X Bottom (denominator)
Example:
1 tsp. X conversion factor (1)
1 tsp. X 1 = 1 tsp. salt

16. Using recipe conversion factor
Problem: The following recipe makes 18 servings, you only need 9.
How much do I need of each ingredient?
Step1: conversion factor
Desired = = 1
Original 18 2
1c. flour = ____ c. flour
1 X 1 (conversion factor) = ½c. flour

17. Using recipe conversion factor
Problem: The following recipe makes 48 servings, you need How much do I need of each ingredient?
Step1: conversion factor
Desired = = 5
Original
1c. Flour = ____ c. flour
1 X 5 (conversion factor) = 5c. Flour

18. Your Turn!
Complete the front side of Converting Recipes Practice worksheet on your own.
Have your teacher check your work before moving on to the back side.
Turn in when finished with the back.

19. MyPlate Food Group Jigsaw
Each table group will be assigned a food group.
Read your article and fill out your section on the MyPlate coloring sheet.
Move to your new group with one person from each food group.
Complete the remainder of your “coloring” sheet.

20. Nutrients can also be categorized into the following groups: Carbohydrates Proteins Fats Water Vitamins Minerals Bill Nye Nutrition