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Kitchen Math

Kitchen Math. 1/8 = .125 1/6 = .1667 ¼ = .25 1/3 = .3333 3/8 = .375. ½ = .5 5/8 =.625 2/3 = .6667 ¾ = .75 5/6 = .8333. Common Fraction & The Decimal Equivalent. 1/3 + ½ = 1 ¼ + 2/3 = 8/9 – 2/3 = 4/7 – ½ =. 3.25 + 4.78 = 5.22 – 4.5 = 4.6 x 5.2 = 7.2 / 6 =. Let’s Do Some Problems.

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Kitchen Math

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  1. Kitchen Math

  2. 1/8 = .125 1/6 = .1667 ¼ = .25 1/3 = .3333 3/8 = .375 ½ = .5 5/8 =.625 2/3 = .6667 ¾ = .75 5/6 = .8333 Common Fraction & The Decimal Equivalent

  3. 1/3 + ½ = 1 ¼ + 2/3 = 8/9 – 2/3 = 4/7 – ½ = 3.25 + 4.78 = 5.22 – 4.5 = 4.6 x 5.2 = 7.2 / 6 = Let’s Do Some Problems

  4. Percents- Points to Remember • To convert a decimal to a percentage, move the decimal 2 places to the right & add the percent sign • Ex. .23 = 23% • When converting fractions to percents, first convert the fraction to a decimal • ¾ = .75 = 75% • To determine that a number is a percent of another number, divide the portion by the whole • 3 is what percent of 5? • 3 / 5 = .60 = 60%

  5. Let’s Do Some Problems • What is 75% of 4? • What is 20% of 5? • 60 / 75 = _______% • 50 / 200 = ________%

  6. Volume Weight 1 lb = 16 oz

  7. Your Turn • Complete Activity 4.7, page 54 in your workbook. • Using the charts on page 242-243, make a “cheat sheet” for your use in the lab on a note/index card. • Make sure your name is on the back so I can have them laminated!

  8. Temperature Conversion • Fahrenheit to Celsius • Subtract 32 from the Fahrenheit number, multiply by 5, and then divide by 9. • Celsius to Fahrenheit • Multiply the Celsius number by 9, divide by 5, and then add 32.

  9. Let’s Do Some Problems • Convert the following temperatures: • 350*F = ________________*C • 203*C = ________________*F • 125*F = ________________*C • 79*C = ________________*F

  10. Recipe Conversion • To calculate a recipe’s conversion factor, divide the amount of food desired by the amount of food yielded by the original recipe. Desired yield / Original Yield = Conversion Factor “Just DO it”

  11. Recipe Conversion Cont. • Sometimes you have to change the portion size as well. • Original recipe – 24 (number of portions)x 6 oz. (portion size) = 144 oz. This is the old yield. • Converted recipe – 56 (number of portions) x 8 oz. (portion size) = 448. This is the new yield. • Then “DO” it.

  12. Let’s Do Some Problems • A recipe yields 16 but you need 20. What is the conversion factor? • A brownie recipe yields 12. You need 40 for a party. What is the conversion factor? • If a recipe serving 100 should serve 150, what is the conversion factor? • Your chicken cordon bleu recipe yields 4 6oz servings. You need 8 8oz servings. What is the conversion factor?

  13. Your Turn • Complete Activity 4.8 in your workbooks.

  14. AP/EP • To determine how much of an item is needed to yield an AP amount, divide the EP amount needed by the yield percentage • AP = EP / Yield percentage • To determine EP amount, multiply the AP amount by the yield percentage • EP = AP x Yield percentage Be familiar with table 4.10 on pgs 255-256

  15. Let’s Do Some Problems • Your recipe calls for 3 lbs of trimmed cauliflower. How much do you need to purchase? • There was a sale on okra. You purchased 9 lbs. How much trimmed okra will you have? • You have 5.5 lbs trimmed broccoli. How much did you have untrimmed? • You have 5 lbs of untrimmed watercress. How much trimmed watercress will you have?

  16. Your Turn • Complete Activity 4.9 in your workbook

  17. Costing Recipes • To find total cost, you must know the ingredient amounts & the market price of each. Then multiply or divide the ingredient amounts by the prices. Once this is done, add all ingredient costs together. • Calculate the standard portion cost by dividing the total recipe cost by the recipe yield

  18. Your Turn • Complete Activity 4.10 in your workbook.

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