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Fun Cooking School Activities & Recipe Conversions for CAII Students

Join Jamie Oliver's Cooking School, learn food safety, kitchen math, standardizing recipes, and personalize yield amounts for a Junior Chef experience.

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Fun Cooking School Activities & Recipe Conversions for CAII Students

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  1. CA II – Day 3

  2. Today you need: • Notebook and Writing Utensil • Put everything else away • Agenda: • Today’s Meet-Jamie Oliver’s Cooking School • Food Safety Quiz • Conversion Factor/Kitchen Math • Basic Nutrient Review

  3. What not to do in the kitchen • Go to https://todaysmeet.com/CAIIJamieOliver and join the group. Please log in with your first and last name. • Post the mistakes you see while she’s cooking. • Jamie Oliver’s Home Cooking School

  4. Food Safety Review Quiz • On your slip of paper, list the 4 areas of food safety we discussed yesterday.

  5. Converting Recipes Take pretest now!

  6. Why change a recipe? • Yield is the amount needed. • You need 30 pancakes but the original recipe only makes 20. • At home what do you usually do? • Make 2 batches & eat the extra • Guess ingredients to make less… does that work? • Why might it be different in a restaurant? • Restaurants need to watch cost when throwing food away. • Products need to taste the same each time they are made. • IHoppancake taste the same at each location. (Standardized Recipe)

  7. Standardized Recipe: A recipe that can be easily duplicated by a number of individuals and still achieve the same result.

  8. Original Yield: Number of servings or amount the recipe makes.

  9. Desired Yield: Number of servings or amount you want to make.

  10. Conversion Factor: Important! Number we multiply ingredients by to arrive at a desired yield. Desired Yield ------------------ Original Yield

  11. Converting Recipes • Original yield is 12 cookies • Desired yield is 24 cookies Desired Yield 24 = 2 Conversion Factor Original Yield 12 1

  12. Converting Recipes • Original yield is 10 slices of garlic bread • Desired yield is 8 slices of garlic bread Desired Yield 8 = 4 Conversion Factor Original Yield 10 5

  13. Calculate the Conversion Factor Original Recipe: 24 servings Desired Yield: Conversion Factor 48 Servings = 168 Servings = 48 24 2 1 168 24 7 1

  14. Calculate the Conversion Factor Original Recipe: 24 servings Desired Yield: Conversion Factor 12 Servings = 8 Servings = 12 24 1 2 8 24 1 3

  15. Desired Yield • Multiplying Fractions : • Top X Top (numerator) • Bottom X Bottom (denominator) Example: • 1 tsp. X conversion factor (1) 4 2 • 1 tsp. X 1 = 1 tsp. salt 4 2 8

  16. Using recipe conversion factor • Problem: The following recipe makes 18 servings, you only need 9. • How much do I need of each ingredient? • Step1: conversion factor Desired = 9 = 1 Original 18 2 1c. flour = ____ c. flour 1 X 1 (conversion factor) = ½c. flour 1 2

  17. Using recipe conversion factor • Problem: The following recipe makes 48 servings, you need 240. How much do I need of each ingredient? • Step1: conversion factor Desired = 240= 5 Original 48 1 1c. Flour = ____ c. flour 1 X 5 (conversion factor) = 5c. Flour 1 1

  18. Your Turn! • Complete the front side of Converting Recipes Practice worksheet on your own. • Have your teacher check your work before moving on to the back side. • Turn in when finished with the back.

  19. MyPlate Food Group Jigsaw • Each table group will be assigned a food group. • Read your article and fill out your section on the MyPlate coloring sheet. • Move to your new group with one person from each food group. • Complete the remainder of your “coloring” sheet.

  20. Nutrients can also be categorized into the following groups: • Carbohydrates • Proteins • Fats • Water • Vitamins • Minerals • Bill Nye Nutrition

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