Recipe Conversion Doubling Ingredients

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

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

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)

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.

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

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

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

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

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

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.

What is 8 tablespoons flour doubled mathematically? Competition: Student volunteer to race teacher in measuring 16 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.

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.

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

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

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

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.