1 / 37

Created by Jo Black

This presentation is powered by “mouse clicks”. Created by Jo Black . Recipe Math Worksheet. Food preparation and math go hand in hand. Basic math skills can help you understand the units of measure given in recipes. Basic math can also help you to make changes in a recipe.

Solomon
Download Presentation

Created by Jo Black

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. This presentation is powered by “mouse clicks”. Created by Jo Black Recipe Math Worksheet

  2. Food preparation and math go hand in hand. • Basic math skills can help you understand the units of measure given in recipes. • Basic math can also help you to make changes in a recipe. Recipe Math

  3. During this presentation you will discover: • Two basic systems of measurement • Units of measurement commonly used in recipes • How to increase and decrease recipes Recipe Math

  4. Key Terms • Customary system • Metric system • Equivalent System of measurement most commonly used in the US System of measurement most commonly used in most of the world. It’s also used by scientists and health professionals. Same as Recipe Math

  5. Key Terms cont’d • Volume • Weight • Yield The amount of space an ingredient takes up How heavy or light an ingredient is The number of servings a recipe makes Recipe Math

  6. Volume • In the customary system the basic units for measuring volume include: • Many recipe ingredients are measured by volume. Tablespoons (Tbsp. or T.) Teaspoons (tsp. or t.) Fluid ounces (fl. oz.) Gallons (gal.) Quarts (qt.) Cups (c.) Pints (pt.) Recipe Math

  7. Volume cont’d • In the metric system the basic units for measuring volume include: Milliliters (mL) Liters (L) Recipe Math

  8. Measuring Spoons Liquid measuring Cups Dry measuring Cups Measuring Volume • Equipment for measuring volume includes: Recipe Math

  9. Measuring Volume Customary System • Dry Measuring Cups come in the following four standard sizes: Recipe Math

  10. Measuring Volume Customary System • Measuring spoons come in the following five standard sizes: Recipe Math

  11. Measuring Volume • Liquid measuring cups come in a variety of sizes. Often they are marked with both customary & metric measurements: Recipe Math

  12. Measuring Volume Metric System • Dry Measuring cups come in the following three standard sizes: Recipe Math

  13. Measuring Volume Metric System • Measuring spoons come in the following five standard sizes: Recipe Math

  14. VOLUME EQUIVALENTS TABLE 2 1 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 jjjjjj 27 Recipe Math 28 29 30

  15. Weight • Scales are used to measure weight. • Many food packages are labeled according to how much they weigh. Recipe Math

  16. Weight cont’d • In the customary system the basic units for measuring weight are: Pounds (lb.) Ounces (oz.) Recipe Math

  17. Specialnote about Ounces • Notice that the term “ounces” is used in two different ways – to measure weight (oz.) and volume (fl. oz.). • The two kinds of ounces are not the same. • When a recipe calls for ounces, be sure you understand whether you’re to measure by weight or volume. Recipe Math

  18. Weight cont’d • In the metric system the basic units for measuring weight are: Kilograms (kg) Grams (g) Recipe Math

  19. WEIGHT EQUIVALENTS TABLE 1 2 3 4 2 6 7 8 9 Recipe Math

  20. Increasing Recipes • How many servings do you want? • That’s the first important question you have to ask yourself when you decide to increase or decrease a recipe. Recipe Math

  21. Increasing Recipescont’d • Suppose you need enough pasta salad for seven people. • Your pasta recipe makes 4 servings. • The math to make eight servings is easier. Recipe Math

  22. Calculating New Amounts • You’ve decided to make 8 servings. • Eight servings is your desired yield. • Use the desired yield and the original yield in this formula: Magic number = the number to multiply each ingredient by Recipe Math

  23. Calculating New Amounts cont’d • The equation would look like this: Multiply the amount of each ingredient of the pasta recipe by the “magic number” 2. Recipe Math

  24. Decreasing Recipes • The same formula works when you are decreasing a recipe. • Suppose a tuna casserole recipe you have makes 12 servings. How would you adjust it to make 4? Recipe Math

  25. Calculating New Amounts cont’d • The equation would look like this: Magic number = the number to multiply each ingredient by Recipe Math

  26. Calculating New Amounts cont’d Multiply the amount of each ingredient of the tuna casserole recipe by the “magic number” 0.33. Recipe Math

  27. Converting Amounts • When adjusting a recipe, you may sometimes need to convert a measurement to an equivalent amount. • Suppose the recipe for tuna casserole calls for ½ cup of milk. • If you multiply ½ by 1/3, you get 1/6 cup. You don’t have a 1/6 cup measuring tool! Recipe Math

  28. Converting Amounts cont’d • Begin by converting the ½ cup into tablespoons. Look at the Volume Equivalent Table you have. • One cup equals 16 tablespoons, so ½ cup equals 8 tablespoons. Recipe Math

  29. Converting Amounts cont’d • Now you can multiply the 8 tablespoons by 1/3: Recipe Math

  30. Converting Amounts cont’d • Now what do you do with the 2/3 of a tablespoon? • Three teaspoons equal 1 tablespoon. • You can convert the 2/3 Tbsp into 2 teaspoons. Recipe Math

  31. What if it doesn’t come out even? • Sometimes an amount can’t be decreased easily. • You might end up with an amount like ½ an egg. What should you do then? Recipe Math

  32. If it doesn’t come out even? cont’d • With mixtures such as casseroles, stews, salads or soups, exact amounts usually aren’t critical. • You could probably use a whole egg instead of half with good results. Recipe Math

  33. If it doesn’t come out even? cont’d • Baked goods such as cookies, cakes or breads depend on exact amounts. • If you have to round off amounts or can only change some of the ingredients, the recipe maynot turn out. Recipe Math

  34. If it doesn’t come out even? cont’d • If a recipe can’t be increased or decreased easily, think of another way to solve the problem. • How might you solve the problem? Recipe Math

  35. A Solution • Instead of trying to prepare half of a recipe, you might prepare the entire amount and freeze half to use later. Recipe Math

  36. BIBLIOGRAPHY • Kowtaluk, H. (2001). Discovering food and nutrition. 6th ed. New York: Glencoe McGraw-Hill. • (n.d.). Retrieved Feb. 26, 2005, from http://images.amazon.com/images/P/B00004RHQ8.01.LZZZZZZZ.jpg. • (n.d.). Retrieved Feb. 26, 2005, from http://fantes.com/images/7176-2measuring_cups.jpg. • (n.d.). Retrieved Feb. 26, 2005, from http://rosemania.com/shopsite_sc/store/html/media/MeasuringSpoons.jpg. • (n.d.). Retrieved Feb. 26, 2005, from http://www.ogormans.co.uk/images/scales.jpg. • (n.d.). Retrieved Feb. 26, 2005, from http://www.ogormans.co.uk/images/scales.jpg. Recipe Math

  37. BIBLIOGRAPHY • (n.d.). Retrieved Dec. 17, 2004, from http://www.spaghetti.it/images/spaghetti-b.jpg. • (n.d.). Retrieved Feb. 26, 2005, from http://www.maggiemoosrichmond.com/cakes-oreo.jpg. • (n.d.). Retrieved Dec. 17, 2004, fromhttp://www.panerabread.com/menu_breads.aspx. • (n.d.). Clip Art. Retrieved Feb. 26, 2005, from • http://office.microsoft.com/clipart/default.aspx?lc=en-us. • (n.d.). Retrieved Dec. 17, 2004, fromhttp://graphics.jsonline.com/graphics/owlive/img/jan04/soup_peanut_012104_big.jpg. • (n.d.). Retrieved Dec. 17, 2004, fromhttp://www.beechenhill.co.uk/newimages/large/dovedalebeefstew.jpg. Recipe Math

More Related