2. Recipe Conversion Doubling Ingredients

3. When will I need to double ingredients to convert a recipe?
Change in yield
Dinner party
Holidays
Really hungry

4. Kitchen math often deals with fractions
But doubling is so easy, you just multiply everything by 2! Why do I need to learn this?
Kitchen math often deals with fractions

5. But I already learned fractions in 3rd grade
But I already learned fractions in 3rd grade! Why do I need to learn this again?
Recipe/kitchen fractions can be different than mathematical fractions when used in measuring
We will focus on kitchen specific fractions
(measuring equipment sizes)

6. What are the standard measuring equipment sizes?
Spoons
Cups
¼ c.
⅓ c.
½ c.
1 c.
¼ t.
½ t.
1 t.
1 T.

7. Doubling Fractions – ½ 1 ̶̶­­ 2 2 X ̶ 1 X = 2 = 1 = ̶ = 2 X
Start with ½
Multiply by 2 (which is 2 over 1)
Multiply numerator (top numbers)
Multiply denominator (bottom numbers)
Simplify the fraction (2/2 is same as 1) 1
̶̶­­ 2 2 X ̶ 1 X = 2 = 1 = ̶ = 2 X

8. Doubling Fractions – ¼ 1 ̶̶­­ 4 2 X ̶ 1 X = 2 1 = ̶ 2 = ̶ = 4 X
Start with ¼
Multiply by 2 (which is 2 over 1)
Multiply numerator (top numbers)
Multiply denominator (bottom numbers)
Simplify the fraction (2/4 is same as 1/2) 1
̶̶­­ 4 2 X ̶ 1 X = 2 1 = ̶ 2 = ̶ = 4 X

9. Doubling Fractions –⅓ 1 ̶̶­­ 3 2 X ̶ 1 X = 2 = ̶ = 3 X Start with ⅓
Multiply by 2
Multiply numerator
Multiply denominator
Already in simplest form 1
̶̶­­ 3 2 X ̶ 1 X = 2 = ̶ = 3 X

10. Doubling Fractions – 3/4 3 ̶̶­­ 4 2 X ̶ 1 X = 6 1 = ̶ 2 = ̶ = 4 X
Start with 3/4
Multiply by 2
Multiply numerator
Multiply denominator
Simplify the fraction
change from improper to whole number and fraction
--Divide the numerator by denominator
-6 divided by 4 equals 1 and 2/4 simplified equals 1 and ½ 3
̶̶­­ 4 2 X ̶ 1 X = 6 1 = ̶ 2
Teacher: Draw a visual of a pie chart. 2 pies with 4 sections each. Color in 6 total sections = 1 whole and half of another = ̶ = 4 X

11. Doubling Fractions – ⅔ 2 ̶̶­­ 3 2 X ̶ 1 X = 4 1 = ̶ 3 = ̶ = 3 X
Start with ⅔
Multiply by 2
Multiply numerator
Multiply denominator
Simplify the fraction
change from improper to whole number and fraction
--Divide the numerator by denominator
-4 divided by 3 equals 1 and ⅓ 2
̶̶­­ 3 2 X ̶ 1 X = 4 1 = ̶ 3
Student volunteer: Draw a visual of a pie chart. 2 pies with 3 sections each. Color in 4 total sections = 1 whole and a third of another = ̶ = 3 X

12. Fractions
Now that I know how to double fractions, how do I apply it in the kitchen ?
Demo:
Have student come to demo table
Student measures 4 T. of flour into wax paper while teacher measures ¼ c.
Teacher will be more efficient and more accurate
Then have student measure 12 more T (equaling 1 c.)
Students will see that this takes a very long time
Then pour flour into 1 c. dmc
Point out that measuring is inaccurate when using tablespoon 16 times vs. 1 c.

13. What is 8 tablespoons flour doubled mathematically?
Competition: Student volunteer to race teacher in measuring T. flour (place on wax paper)
16 T. = 1 c. (equivalents)
Demonstration: Student volunteer to place 16 T. flour from competition in a 1 c. dmc
Ingredient Measuring Rule*: Ingredient amounts must always be converted to the best kitchen measurement.
Why? Because it is faster and more accurate
*Remember to follow this rule when doubling a recipe.
Demo:
Have student come to demo table
Student measures 4 T. of flour into wax paper while teacher measures ¼ c.
Teacher will be more efficient and more accurate
Then have student measure 12 more T (equaling 1 c.)
Students will see that this takes a very long time
Then pour flour into 1 c. dmc
Point out that measuring is inaccurate when using tablespoon 16 times vs. 1 c.

14. Equivalents 3 t. = 1 T. 16 T. = 1 c. 12 T. = ¾ c. 8 T. = ½ c. 4 T. =
1 lb. =
1 T.
1 c.
¾ c.
½ c.
¼ c.
16 oz.

15. Let’s practice converting ingredients
Let’s practice converting ingredients! 5 Student Volunteers (complete middle column on board)
Original ingredient amount
Mathematical answer after doubling
(show work)
Final ingredient amount
(convert to best kitchen measurement)
6 tablespoons flour
1 ½ teaspoons salt
¼ cup brown sugar
¾ cup orange juice
⅓ cup shortening

16. Let’s Practice converting ingredients
Let’s Practice converting ingredients! At your seats with table partner, complete conversions (last column)
Original ingredient amount
Mathematical answer after doubling
(show work)
Final ingredient amount
(convert to best kitchen measurement)
6 tablespoons flour
12 tablespoons flour
1 ½ teaspoons salt
3 teaspoons salt
¼ cup brown sugar
½ cup brown sugar
¾ cup orange juice
1 ½ cups orange juice
⅓ cup shortening
⅔ cup shortening

17. Let’s Practice converting ingredients! Now check your work
Original ingredient amount
Mathematical answer after doubling
(show work)
Final ingredient amount (convert to best kitchen measurement)
6 tablespoons flour
12 tablespoons flour
¾ cup flour (measured using ½ dmc and ¼ dmc)
1 ½ teaspoons salt
3 teaspoons salt
1 tablespoon salt
¼ cup brown sugar
½ cup brown sugar
¾ cup orange juice
1 ½ cups orange juice
1 ½ cups orange juice (lmc)
⅓ cup shortening
⅔ cup shortening

18. Future Use
Lab
While the Head Chef and Sous Chef are completing the lab plan, the Host/Hostess and Cleanup positions will practice converting the ingredients for the same recipe.
Once all ingredients have been converted, Host/Hostess and Cleanup positions will check their work against the original recipe and identify any issues/questions.
Teacher will designate class time to answer student questions regarding conversions and lab plans.