1. Chapter 4 “Foundations of Restaurant Management and Culinary Arts”
Kitchen math prostart 1
Chapter 4
“Foundations of Restaurant Management and Culinary Arts”

2. The Conversion Factor
Scenario: You are catering a banquet for a wedding. The bride wants her grandmother’s Scalloped Corn to be served as part of the meal. Grandmother’s recipe has been provided to you. It makes 8 servings. There will be 100 people at the banquet.
What do you do?

3. Use the conversion factor
Desired Yield ÷ Original Yield = Conversion Factor.
The conversion factor is multiplied by the amount of ingredients in the original recipe.
The resulting number is the new ingredient amount.
Original Yield = 10.
Desired Yield = 20.
20 ÷ 10 = 2.
2 is your conversion factor.
Each ingredient amount in original recipe is multiplied by 2 to give you the new recipe amount.

4. Now, work it out
1. Calculate the conversion factor for the recipes in our scenario in Slide 1.
2. Do the calculations for No. 2 in the Section 4.2 Activities on P. 262 in your textbook.
SHOW YOUR WORK for each step in the process.

5. AP & EP Go through the EP & AP PowerPoint at this link.
Do the worksheet activity on the following slide.

6. Calculate As Purchased amounts for the following items.
Assume that the amount you are given is the EP amount your recipe calls for. The table for your yield percentage is on P in your textbook. The formulas are:
AP = EP ÷ Yield Percentage. The yield percentage is expressed as a decimal.
1. 10 pounds of green peppers
pounds of mushrooms
pounds of okra
4. 8 pounds of parsnips
pounds of peeled eggplant
pounds of cabbage
7. 2 pounds of watercress
8. 29 pounds yellow squash
pounds of radishes
pounds of tomatoes

7. Recipe costing
When foodservice establishments prepare food to sell, they must know how much it costs them to make it.
This information allows them to set prices that will allow the business to make a profit.
To cost a recipe, follow this guiding principle. “The amount of the ingredient, multiplied by the cost of the ingredient, yields an ingredient cost.”
A recipe calls for 3 pounds of chicken at $3 per pound.
3 pounds × $3 per pound = $9 ingredient cost.
Total all the costs for the individual ingredients to get the total recipe cost.

8. Recipe costing
Restaurants also need to know the COST PER SERVING. To determine cost per serving, divide the total recipe cost by the number of servings. Total recipe cost ÷ number of servings = Cost per serving The recipe using our 3 pounds of chicken yields 12 servings and has a total cost of $20. $20 ÷ 12 = $1.66 per serving

9. Recipe costing
There is a sample chart showing recipe costing on p. 258 in the textbook.
Complete question No. 1 on page 261 in your textbook in the Section 4.2 review questions.
Read the text; help each other and SHOW YOUR WORK.