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

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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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.

10. 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.

11. 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

12. 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.

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

14. 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)

15. 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 #)

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

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

18. Gallon Man

19. Gallon Man

20. 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

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

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

23. 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

24. 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

25. 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

26. 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”

27. 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

28. 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

29. 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.

30. 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)

31. 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

32. 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
8 oz Milk
1gallon/$3.49
TOTAL

33. 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
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

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

35. 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= or $.38 per serving.

36. 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

37. 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= $191.36
Next-day delivery charge 7%
=$ (total)
Total* .07= 63.43
Invoice total
$ = $969.50

38. 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

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

40. 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

41. 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 %

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

43. 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 #

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

45. 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

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

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

48. 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?

49. 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

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

51. 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

52. 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

53. 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

54. 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

55. 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

56. 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

57. 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 minutes in a convection oven. Take lid off the last 10 minutes of cooking if you desire the cheese to be bubbly

58. 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)