1. Basic Culinary Math for Child Nutrition Professionals
2016
The University of Mississippi
School of Applied Sciences

2. Pre-Assessment
Write a unique identifier in the upper right-hand corner on the first page.
Any combination of numbers and letters
Something you will remember
The same identifier will be used at the conclusion of the training on the Post-Assessment.

3. Basic Mathematical Operations
Addition (+)
Subtraction (-)
Multiplication (x)
Division (÷)
Whole Numbers
Fractions
Decimals of of

4. Addition (+) Determine purchase quantities.
Calculate number of servings needed for food items.
Calculate inventory.
Find the solutions for many other simple problems.

5. Subtraction (-)
Compare leftover food items against number prepared minus the number served.
Determine quantities to purchase after subtracting items in inventory.
Complete production records.

6. Multiplication (x)
Determine total price on multiple quantities of items listed on a purchase order.
Calculate the total money due from meals served in various categories.
Find the total costs of multiple servings of a menu item.

7. Calculate the cost per portion of the total recipe.
Calculate the cost per portion of the total recipe.
Determine the average cost per meal.
Find the inventory turnover rate.

8. Rounding Find the number, and look to the number on the right.
Five or more, “raise the score” (Add one to the original number.)
Four or less, “let it rest” (The original number stays the same.)
The numbers to the right of the place you rounded become zeros.

9. Decimals Express a number or part of a number that is less than one
0.__ __ __
tenths
hundredths
thousandths

10. Fractions
𝟏 𝟐
denominator
numerator

11. Converting Fractions to Decimals
To convert a fraction to a decimal:
Divide the numerator (part) by the denominator (whole)
denominator
numerator

12. Converting Decimals to Fractions
To convert a decimal to a fraction:
Write down the decimal divided by 1.
Multiply numerator & denominator by 100.
Reduce your answer.

13. Standard Units of Measurement
Essential for preparing and serving quality food products
Weight or measurement of ingredients given in numbers

14. Understanding Measurement
Nutrition standard guidelines
Meal pattern requirements – cups and ounces
Proper preparation methods with dietary specifications

15. Volume milliliter (mL) pint (pt) teaspoon (tsp) quart (qt)
tablespoon (tbsp)
liter (L)
fluid ounce (fl oz)
gallon (gal)
cup (c)

16. Fluid Ounces vs. Ounces Fluid ounces measure volume.
how much space an ingredient occupies
Ounces measure weight.
how dense or heavy an ingredient is

17. Measuring Volume and Weight
Food Item
Tool
Volume or Weight
1 gal beef stock
liquid measuring cup
volume
1 Tbsp salt
nested measuring spoons
2 lb chopped carrots
scale
weight
3 c vegetable oil
1.5 lb butter
2 tsp garlic powder
1/4 cups cornstarch
nested measuring cups for
dry ingredients
6 lb ground beef
1 portion-size serving of
spaghetti sauce
ladle

18. Converting Measurements
Changing the yield
Consistent measurement standards
Least number of measurements possible
Convert to a more common measure

19. Measurement Conversions Table
Ingredient
Original Amount
Tool
Adjusted Amount
flour
12 Tbsp
Dry measuring cup
3/4 cup
vegetable oil
2 cups
liquid measuring cup
16 fluid ounces
water
4 cups
1 quart
baking powder
4 Tbsp
dry measuring cup
1/4 cup

20. Weight Equivalents Chart
Decimal Equivalent
Fraction Equivalent
1 oz lb
1/16
9 oz
0.562 lb
9/16
2 oz
0.125 lb
1/8
10 oz
0.625 lb
5/8
3 oz lb
3/16
11 oz
0.687 lb
11/16
4 oz
0.25 lb
1/4
12 oz
0.75 lb
3/4
5 oz
0.312 lb
5/16
13 oz
0.812 lb
13/16
6 oz
0.375 lb
3/8
14 oz
0.875 lb
7/8
7 oz
0.437 lb
7/16
15 oz
0.937 lb
15/16
8 oz
0.5 lb
1/2
16 oz
1 lb 1

21. Scaling Factor Number of servings needed Original number of servings
Determine the factor – divide number of servings needed by number of servings listed in original recipe
Number of servings needed
Original number of servings

22. Yield For increasing or decreasing yield:
Multiply the original amount of each ingredient by the scaling factor
May be necessary to first convert to a common unit of measurement for some ingredients

23. Convert to a Common Unit
5 lb 8 oz
16 oz = 1 lb, so 8 oz = 1/2 lb = 0.5 lb
8 oz = 0.5 lb
5 lb lb = 5.5 lb = 5 lb 8 oz
5.5 X 2.25 (scaling factor) = lb

24. Another Example 5 lb 8 oz 5 x 16 (# of oz in 1 lb) = 80 oz
88 x 2.25 (scaling factor) = 198 oz
198 ÷ 16 (# oz in 1 lb) = lb

25. Final Conversion
lb = 12 lb lb lb x 16 (# oz in 1 lb) = 6 oz lb = 12 lb 6 oz ground beef needed to prepare 225 servings of the recipe

26. Decisions Round up to the nearest measurable amount, when necessary
Spices, seasonings, and herbs
Eggs

27. Mandarin oranges, canned, light syrup, drained
Sunshine Salad
Recipe Yield Increase
Ingredient
Amount for Servings
Converted Quantity
Scaling Factor
Calculated Amount
Amount for 100 Servings
lettuce, romaine
1.3 lb
19 oz 2
38 oz
2 lb 6 oz
lettuce, green leaf
1 lb
16 oz
32 oz
2 lb
carrots, shredded
7 oz
14 oz
0.88 lb
Mandarin oranges, canned, light syrup, drained
1 qt + 1 c
5 c
10 c
2 1/2 qt
orange juice
4 1/4 c
4.25 c
8.5 c
8 1/2 c
sugar, lt. brown, packed
1/3 c
2/3 c
vanilla extract
1/2 tsp
1 tsp

28. canned chunk-style tuna
Tuna Salad
Recipe Yield Decrease
Ingredient
Amount for Servings
Converted Quantity
Scaling Factor
Calculated Amount
Amount for 75 Servings
canned chunk-style tuna
16 lb 4 oz
260 oz
0.75
195 oz
12 lb 3 oz
fresh onion, chopped
2 lb 8 oz
40 oz
30 oz
1 lb 14 oz
fresh celery, chopped
4 lb
3 lb
dill pickle relish
2 c
1.5 c
1 1/2 c
hard-cooked eggs
16 eggs
12 eggs
low-fat mayonnaise
5 lb 3 oz
83 oz
62.25
3 lb 14 oz

29. A pizza is cut into slices. Each slice represents a PORTION.
Calculating Unit Cost
Units are food products that can often be divided into smaller portions.
Calculating unit cost is necessary to determine portion cost.
One pizza in a case
represents a UNIT.
A pizza is cut into slices.
Each slice represents a PORTION.

30. Calculating Unit and Portion Costs
Unit cost = case cost ÷ # of units
If a school serves pre-prepared pizza that costs $36.00 per case and there are 6 whole pizzas in each case, what is the unit cost for each pizza?
Portion cost = unit cost ÷ # of portions
Assume the school cuts each pizza into 8 portions. What is the portion cost of the pizza?

31. “As Purchased” Foods
Needs some preparation before they are ready to be served
Food products as the food establishment receives them

32. “Edible Portion” Food & “As Served” yield
Ready to be served
The weight of the menu item that is available to serve the customer after it is cooked
The difference between AP food and EP food determines the “As Served” (AS) yield.

33. Food Buying Guide for Child Nutrition Programs
Provides information an the edible yield percentages of various foods
Assists menu planners in determining the amount to purchase
Currently being updated to include resources for the new Nutrition Standards for School Meals

34. Food Buying Guide Calculator
Individual calculators for each of the food groups outlined in the Food Buying Guide
Used to determine how much product to purchase

35. Determining the Amount to Order
Multiply ounces per student times the number of students.
Divide the number of ounces needed by the yield percentage.
Convert to pounds.
𝟏𝟎𝟎 𝒔𝒕𝒖𝒅𝒆𝒏𝒕𝒔×𝟐 𝒐𝒛=𝟐𝟎𝟎 𝒐𝒛 𝑬𝑷
𝟐𝟎𝟎÷𝟎.𝟕𝟐=𝟐𝟕𝟕.𝟕𝟖 𝒐𝒛 𝑨𝑷
𝟐,𝟕𝟕𝟖.𝟕𝟖 𝒐𝒛 ÷𝟏𝟔 𝒐𝒛=𝟏𝟕.𝟑𝟔=𝟏𝟕.𝟓𝟎 𝒍𝒃𝒔

36. Costing Recipes For an Entire Recipe:
Determine the cost of each ingredient.
Add the cost of all ingredients.
Divide the total cost of the recipe by the yield for the cost per serving.

37. Powerhouse Chili Recipe Yield: 100 servings Ingredient Amount
Unit Cost
Total Cost
fresh onions, diced
6 lb
$0.95/lb
$5.70
fresh garlic, minced
8 oz
$6.20/lb
$3.10
low-sodium vegetable stock
12 1/2 c
$3.88/qt
$12.13
canned low-sodium black beans drained, rinsed
12 lb
$1.28/lb
$15.36
fresh red bell pepper, diced 1/2”
2 lb 8 oz
$1.25/lb
$3.13
canned low-sodium diced tomatoes
11 lb 12 oz
$1.38/lb
$16.21
canned low-sodium tomato sauce
3 1/2 qt
$2.70/qt
$9.45
chili powder
4 oz
$9.53/lb
$2.38
Total Recipe Cost
$67.44
As-Served Portion Cost
$0.67

38. Post-Assessment
Write the same personal identifier used for the Pre-Assessment in the upper right-hand corner.
When you complete the assessment, place it face down on your table.

39. Institute of Child Nutrition
The University of Mississippi
~ (800)
ICN values your input and comments regarding this training.
Mission: To provide information and services that promote the continuous improvement of child nutrition programs
Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs