1. Understanding and Using Culinary Math and Recipes

2. How is math used in culinary arts?
In recipes
In calculating food costs
In determining yields

3. Recipe
A written record of ingredients and preparation steps needed to make a particular dish.

4. Standardized recipe A recipe used in a professional kitchen.
Standardized recipes help to:
Ensure consistent quality and quantity
Reduce costs by eliminating waste
Give exact information about a dish

5. Where do recipes come from?
Recipes can be collected from many sources.
Magazines
Cookbooks
Newspapers
Internet
People
Recipes can be arranged by region, ethnic type, main ingredient, type of dish, type of meal, or cooking method.

6. Types of Measurements
Count: ingredients are listed as whole item….example: eggs
Volume: liquids and small amounts of dry ingredients….example: spices, baking powder
Weight: measures more accurately than volume…example: flour

7. Measuring Techniques Dry Volume Overfill the cup or spoon
Scrape off excess
Liquid Volume
Set container on flat surface.
Fill to correct mark.
Inspect with eye level at mark.
Adjust as needed.
Weight
Set the tare: weight of the container
Place food in container on scale.
Read weight and add or remove food.
Demonstrate how to measure flour, sugar, brown sugar, liquids.
Show difference between sifted and unsifted flour.
1 C of sifted flour weighs g
1 C of unsifted flour weighs as much as 150 g
Why would weighing ingredients be more accurate than using measuring cups?

8. Measurement Systems Customary used in US
T or Tbsp: tablespoon - pt.: pint
tsp or t: teaspoon - qt.: quart
Fl. Oz.: fluid ounce - oz.: ounce
C: cup - gal.: gallon
Lb or #.: pound
Metric system used in most parts of the world
Milliliter: ml - liter: l
Milligram: mg - gram: g
Kilogram: kg

9. Standardized recipe includes:
Yield: total number of portions
Portion: serving size for 1 person
Ingredient list
Equip information
Preparation method

10. How to read a recipe effectively
Read the entire recipe.
Determine the yield.
Determine ingredients needed.
Determine equipment needed.
Determine preparation techniques used? (do you understand them?)
Determine time needed for preparation.

11. Converting Recipes
Scale: to change the amount of ingredients to get a new yield
RCF: Recipe conversion factor
Used to help change the yield in a recipe
RCF= yield you want
yield of the original recipe To change the ingredient amount take the original ingredient amount X RCF
Assignment: scale a recipe for a new yield