2. Culinary Math 101

3. Lets Play Put the following in order n Cup n Teaspoon n Tablespoon n Quart n Pint n Gallon n Ounce n Pinch

4. A Little More Play n Party time for 150 n 9 oz Prime Rib EP How much Do I Cook ? Something missing here ?

5. Components n Measurements n Recipe Conversion n Yields n Recipe Costing n Food Costing n Menu Costing

6. Rule #1 n Buy one n Learn to use it n Keep it with you

7. Rule # 2 n Know Standard Measurements n Volume n Weight

8. Rule # 3 n K eep n I t n S imple n S tudent n Don’t make it harder than it is

9. The Problem n 247 oz. of water

10. The Tools n Teaspoon n Tablespoon n Shot Glass n Cup n Pint n Quart n ½ Gallon n Gallon n Ladles

11. Measurements Weight, Volume, & Count n Weight, mass n Very accurate n Scales needed n Liquid or dry n Lbs, oz., grams n Volume, space n Not as accurate n Liquids or dry n Cups, oz., Tbsp. Tsp. n Count n Each n Large or small amounts

12. Weight Measurements n Solids n Some liquids n Accuracy n Tools n The Scale n Dial (springs) n Balance (bakers)

13. Count n By the each n Pre cut food items n Steak, burgers, hot dogs n Portion Control Items n Prepared items One Potato, Two Potato, Three Potato, Four….

14. Volume Measurement

15. Liquid Ounce n Smaller n Tablespoon n Teaspoon n Larger n Cup n Pint n Quart n Gallon

16. Smaller than an Ounce 3 Teaspoon = 1 Tablespoon = 2 Tablespoons1 Ounce

17. A Cup is greater than a ounce 8 ounces 16 Tablespoons 48 Teaspoons

18. A Pint is n 1 Pint n 2 Cups n 16 ounces n 8 x 2

19. n 1 Quart n 2 pints n 4 cups n 32 ounces n 8 x 4 Four Cups Equal One Quart

20. n 1 Gallon n 4 quarts n 8 pints n 16 cups n 128 ounces n 8 x 16 So Many!

21. Liquid Measurements Gallon ½ Gallon Quart Pint Cup One Ounce Tablespoon Teaspoon 3 2 4 qts...., 8 pints, 16 cups, 128 oz. 2 qts..., 4 pints, 8 cups, 64 oz. 2 pints, 4 cups, 32 oz 2 cups 16 oz 8 oz

22. Weight Measurements n Solids n Some liquids n Accuracy n Tools n The Scale n Dial (springs) n Balance (bakers)

23. The Ounce n Units larger than an Ounce n The pound n 16 oz. = 1 Lb. n Units smaller than an Ounce n Fractions or decimals

24. The Scale 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Ok, What Does It Mean

25. The Scale Oz. Decimal 1.0625 2.125 3.1875 4.25 5.3125 6.375 7.4347 8.5 9.5625 10.625 11.6875 12.75 13.8125 14.875 15.9375 OH Cool!

26. Recipe Conversion n 2 lbs. Onions n 1 ½ lbs. Carrots n ¾ lbs. Celery n 2 qts.... Chicken stock n 1 pt. Cream n 3 tbsp. Butter I’ll just add more of everything!

27. Conversion of Volume Measurements n Convert 7 cups 5 oz. into ounces. n Method n ( 7 x 8 ) + 5 = 61 oz. n Convert 24 Tbsp. into ounces n Method 1 n 24 / 2 = 12 oz. n Method 2 n 24 x.5 = 12 oz.

28. Converting Portion Size n Example n Old Yield is 10 portion at 12 oz. n New Yield is for 32 portion at 10 oz. n Convert recipe to like units (oz.) n 10 x 12 = 120 oz (old) n 32 x 10 = 320 oz (new) n 320 / 120 = 2.66

29. Recipe Conversion New Yield Old Yield Conversion Factor Original recipe made 2 gallons of soup New recipe makes 4 gallons of soup

30. Yields n 150 guest n 9 oz. Cooked Prime Rib How much do you cook?

31. One Prime Rib = 20 lb. 4 oz. AP After trimming and cooking = 11 lb. 2 oz. EP Step 1 Convert 20 x 16 = 320 + 4 = 324 11 x 16 = 176 + 2 = 178 Yields Converting To ounces Makes it Easier

32. Yields 324 178.549 rd to.55 AP EP Started with Ended with

33. 150 x 9oz. = 1350 oz. of EP 1350.55 2455 oz. AP (rd) Yield Factor Use this formula:EP / Yield Factor = AP

34. The Real Answer 2455 oz. AP 16 153 lbs 7 oz Number of oz. in lb. This is how much you need to Fire