1. Math Framework for Culinary VTE #Acad #StandardGradeTopic 1.c8.M.2Given the formulas, convert from one system of measurement to another. Use technology as appropriate. Pre-9thMeasure 1.c8.N.1Compare, order, estimate, and translate among integers, fractions and mixed numbers (i.e., rational numbers), decimals, and percents. Pre-9thNumbers 1.c10.P.8Solve everyday problems that can be modeled using systems of linear equations or inequalities. Apply algebraic and graphical methods to the solution. Use technology when appropriate. Include mixture, rate, and work problems. 9-10Patterns, relations, algebra

2. 1.Find the old yield. Old yield = old no. of servings x old portion size 2.Find the new yield. New yield = new no. of servings x new portion size 3.Find the RCF. RCF = 4.Multiply each ingredient amount by the RCF. 5.2: Scaling Recipes by Changing Portion Size Scaling Recipes by Changing Portion Size Sec. 5.2 Converting Recipes new yield old yield

3. 1.Find the old yield. Old yield = old no. of servings x old portion size 2.Find the new yield. New yield = new no. of servings x new portion size 3.Find the RCF. RCF = 4.Multiply each ingredient amount by the RCF. 5.2: Scaling Recipes by Changing Portion Size Scaling Recipes by Changing Portion Size Sec. 5.2 Converting Recipes new yield old yield

4. 5.2: Scaling Recipes Based on an Available Ingredient Scaling Recipes Based on an Available Ingredient 1.Express the recipe ingredient and available ingredient in the same measure. 2.Find the RCF. RCF = 3.Find new yield. new yield = old yield x RCF 4.Find new amounts of each ingredient. new amount = old amount x RCF Sec. 5.2 Converting Recipes available ingredient amount ingredient amount in recipe