1. Day #5 Put everything away except your notebook and pencil.
Culinary Arts I
Day #5
Put everything away except your notebook and pencil.

2. Standardized Recipe:
A recipe that can be easily duplicated by a number of individuals and still achieve the same result.
Page 1 paragraph 1
Discuss why we have standardized recipes
Example is on center of page 2

3. Math Chart
Use the math chart to help in identifying how to take a measurement and cut in half and how to double.
Why change a recipe?
If you don’t need the extra food that the recipe makes or will not eventually consume it, you are wasting food and money.
Sometimes you have a recipe but it doesn’t make enough for the audience you are feeding, so you need to increase the amounts you are using.
Let’s start with ¾……now let’s do 1/3!

4. Measuring Equivalents
In the kitchen, we want to measure in the easiest and most accurate way. Think math class!
For example: If we have 6 teaspoons, we simplify it to 2 Tablespoons. It is easier to measure twice instead of measuring 6 different times.

5. There are 3 letters in the word tea and 3 teaspoons in a tablespoon.
Basic Equivalents
1 Tablespoon = 3 t e a spoons
There are 3 letters in the word tea and 3 teaspoons in a tablespoon.
1/4 c. = 4 Tbsp.

6. Basic Equivalents 1 fluid ounce = 2 Tablespoons 8 ounces = 1 cup
16 ounces = 1 pound
1 pint = 2 cups
1 quart = 2 pints = 4 cups
1 gallon = 4 quarts = 8 pints = 16 cups

7. Practice!
Let’s take the following measurements and cut them in half and double them.
¼ c. 3 tsp c.
1/3 c Tbsp Tbsp.
¾ c. ½ c oz. in cups
4 c. in ounces 1 ½ c ¼ c.

8. Number we multiply ingredients by to arrive at a desired yield.
Conversion Factor:
Number we multiply ingredients by to arrive at a desired yield.
Description on bottom of page 2

9. Number of servings or amount the recipe makes.
Original Yield:
Number of servings or amount the recipe makes.
Description on bottom of page 2

10. Number of servings or amount that you want to make.
Desired Yield:
Number of servings or amount that you want to make.
Description on bottom of page 2

11. Comparison of 2 quantities by division.
Ratio:
Comparison of 2 quantities by division.
Description on bottom of page 2

12. Question:
Lets say you wanted to double a recipe, what number would you use to alter the recipe?
What if I told you the recipe will yield 14 biscuits but you need to make 150. What number would you use then?

13. Conversion Factor Formula
To determine the number you would use, simply use the conversion factor formula.
Desired yield Original yield

14. Our Example Desired yield (105) = ? Original yield (14)

15. More Practice!
Independently, do the half/double worksheet on and look at the Monster Cookie Recipe to double the amounts provided in the recipe.
When you kitchen group is finished, discuss and compare answers, and then we will discuss as a whole class.

16. Homework
Complete the worksheet to practice more on taking measurements and cutting them in half and doubling them