Presentation is loading. Please wait.

Presentation is loading. Please wait.

Class Name Instructor Name Date, Semester Foundations of Cost Control Daniel Traster Unit and Recipe Conversions chapter 3.

Similar presentations


Presentation on theme: "Class Name Instructor Name Date, Semester Foundations of Cost Control Daniel Traster Unit and Recipe Conversions chapter 3."— Presentation transcript:

1 Class Name Instructor Name Date, Semester Foundations of Cost Control Daniel Traster Unit and Recipe Conversions chapter 3

2 Opening Questions What is the difference between weight and volume? Are they interchangeable? Which tools measure weight and which measure volume? 2

3 Water Universal Because of this constant, you can convert between volume and weight on paper in intermediate steps as long as you return to the original type of measure (weight vs. volume) at the end. Water is interchangeable at 1 pt = 1 # or 1 c = 8 oz 3

4 Table 3.1 Review table 3.1 Which measures are American/British? Which are metric? 4

5 Table 3.2 and Figure 3.1 These facts must be memorized in order to convert units Practice daily until they become second nature You cannot convert units without them! 5

6 Three Methods to Convert Units You only have to learn one Choose the one that makes the most sense to you 6

7 Unit Size-Operation Technique Going from a larger size unit to a smaller one, multiply the number (to get more of those tiny units) Going from a smaller size unit to a larger one, divide (to get fewer of the big units) 7

8 Example 3a Pounds (big) to ounces (small) Unit down, number up = multiply Ratio is 16 oz = 1#, so multiply by # X 16 = 32 oz How many ounces are in 2 ¼ pounds? 8

9 Example 3b Cups (small) to gallons (big) Unit up, number down = divide Ratio is 16 c = 1 Gal 8 c ÷ 16 = ½ Gal 8 cups equals how many gallons? 9

10 Example 3c (requires intermediate steps) 1 Kg = 2.2 #, 1 pt = 1#, 1 Gal = 8 pt 2 Gal (big) to pt (small) = multiply 2 Gal X 8 = 16 pt 1 pt = 1 #, so 16 pt = 16 # 16 # (small) to Kg (big) = divide 16 # ÷ 2.2 = 7.27 Kg How many Kg of water are in 2 Gal? 10

11 Left/Right-Operation Technique *Units with a / are equal to each other g/mL tsp Tbsp oz c pt/# qt L/Kg Gal Memorize in order Small Large 11

12 Left/Right-Operation Technique g/mL tsp Tbsp oz c pt/# qt L/Kg Gal Small Large Moving to the right (small to large) = divide Moving to the left (large to small) = multiply 12

13 Example 3d Going from L to mL, move left to right = multiply 1 L = 1000 mL 0.75L X 1000 = 750 mL How many mL are in ¾ L? 13

14 Example 3e Going cups to quarts you move left to right = divide 1 qt = 4 c 17 c ÷ 4 = 4.25 or 4 ¼ qt How many quarts are in 17 cups? 14

15 Example 3f (requires intermediate step) 1000 mL = 1 L and 1 L = 33.8 oz Move oz to L (left to right) = divide 16 oz ÷ 33.8 = L (dont round on an intermediate step) Move L to mL (right to left) = multiply X 1000 = or mL How many mL are in a 16 oz bottle of water? 15

16 Dimensional Analysis 1. Write the ratios as fractions 2. Orient the fractions to the units cancel (each denominators unit is the same as the preceding numerators unit) 3. Multiply the fractions 4. Any units not canceled out remain in the answer in their same position (numerator or denominator) 16

17 Example 3g How many L does 2 ¾ pt represent? To compute, enter the starting number in a calculator. Then multiply by the numerators and divide by the denominators pt X X = L = 33.8 oz and 1 pt = 16 oz L or 1.3 L 17

18 Example 3h 1 Gal = 16 c How many cups are there in 2.35 gallons? 2.35 Gal X = 37.6 c 18

19 Why are Recipes Converted? Chef may have a recipe using metric (or British) units but the kitchen tools only measure in the other systems units Chef has converted a recipes yield, and it is more practical to measure the ingredients in different units 19

20 How to Adjust a Recipes Yield Calculate a conversion factor (CF) STEP 1: You must know the original (old) yield and the desired (new) yield for the recipe. = CF 20

21 Example 3i or 0.27 What is the conversion factor to change a recipe yielding 75 portions to one yielding 20 portions? = CF = = 21

22 Conversion Factor If the portion size of the recipe changes, you must calculate the total weight (or volume) of each recipes yield before using the conversion factor formula. Total Yield = total portions X portion size 22

23 Example 3j Old Yield = portions X size = 4 X 1 # = 4 # New = 110 X 2 oz = 220 oz Calculate CF to convert a recipe yielding 4 one-pound loaves of bread to one yielding 110 two-ounce rolls. Convert # to oz before proceeding 4 # X 16 = 64 oz The units dont match!!! 23

24 Example 3j (cont.) The formula only works if the units for new and old yield match or 3.44 = CF = = 24

25 How to Adjust a Recipes Yield New Ingredient Quantity = Old Ing. Q X CF The biggest challenge is converting the unit to make the new ingredient quantity measurements practical in the real world. STEP 2: Multiply the conversion factor times each ingredient in the recipe to get a recipe that will produce the new yield. 25

26 Example 3k Chicken Piccata Yield = 100 portions Chicken breast, boneless, 4 oz, pounded flat 100 ea Flour, all-purpose 2 ¼ # Butter 3 # Lemon juice 1 qt Chicken stock 2 ½ qt Capers, drained, 28 oz jar 1 jar Parsley, chopped fine 1 ½ c Convert the following recipe to serve 12 portions. 26

27 Example 3k (cont.) Multiply 0.12 X each ingredients quantity 0.12 CF = = = 27

28 Example 3k Chicken Piccata Yield = 12 portions ItemOldCFNew (Old X CF) Unit RatioUnits Adjusted and Rounded Chix breast100 ea0.1212N/A 12 ea Flour2.25 # #1 # = 16 oz 4.32 or 4 ¼ oz Butter3 # #1 # = 16 oz 5.76 or ¾ oz Lemon juice1 qt qt1 qt = 4 c OR 1 qt = 32 oz 0.48 or ½ c OR 3.84 or 4 oz Chix Stock2.5 qt qt1 qt = 4 c OR 1 qt = 32 oz 1.08 or 1 c OR 8.64 or 8.5 oz Capers 28 oz jar 1 jar jar1 jar = 28 oz 3.36 or 3.5 oz Parsley, chopped 1.5 c c1 c = 16 Tbsp 2.88 or 3 Tbsp

29 Notes on 3k Solution No unit conversion for each. Rounding depends on measurement tools available. Lemon juice and stock convert to oz only because they are mostly water. Non-standard ratios (1 jar = 28 oz) are learned from labels or a kitchen test. Choice of unit and how much to round can impact precision of the measurement. 29


Download ppt "Class Name Instructor Name Date, Semester Foundations of Cost Control Daniel Traster Unit and Recipe Conversions chapter 3."

Similar presentations


Ads by Google