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Culinary Math 101

Culinary Math 101. Lets Play Put the following in order. Cup Teaspoon Tablespoon Quart Pint Gallon Ounce Pinch. A Little More Play. Party time for 150 9 oz Prime Rib EP How much Do I Cook ?. Something missing here ?. Components. Measurements Recipe Conversion Yields

patricia-villarreal
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Culinary Math 101

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  1. Culinary Math 101

  2. Lets PlayPut the following in order • Cup • Teaspoon • Tablespoon • Quart • Pint • Gallon • Ounce • Pinch

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

  4. Components • Measurements • Recipe Conversion • Yields • Recipe Costing • Food Costing • Menu Costing

  5. Rule #1 • Buy one • Learn to use it • Keep it with you

  6. Rule # 2 • Know Standard Measurements • Volume • Weight

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

  8. The Problem • 247 oz. of water

  9. The Tools • Teaspoon • Tablespoon • Shot Glass • Cup • Pint • Quart • ½ Gallon • Gallon • Ladles

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

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

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

  13. Volume Measurement

  14. Smaller Tablespoon Teaspoon Larger Cup Pint Quart Gallon Liquid Ounce

  15. Smaller than an Ounce = 3 Teaspoon 1 Tablespoon = 2 Tablespoons 1 Ounce

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

  17. A Pint is • 1 Pint • 2 Cups • 16 ounces • 8 x 2

  18. Four Cups EqualOne Quart • 1 Quart • 2 pints • 4 cups • 32 ounces • 8 x 4

  19. 1 Gallon • 4 quarts • 8 pints • 16 cups • 128 ounces • 8 x 16 So Many!

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

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

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

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

  24. The Scale OH Cool! 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

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

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

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

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

  29. Yields • 150 guest • 9 oz. Cooked Prime Rib How much do you cook?

  30. Yields 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 Converting To ounces Makes it Easier

  31. Yields AP Started with .549 rd to .55 324 178 EP Ended with

  32. Use this formula: EP / Yield Factor = AP 150 x 9oz. = 1350 oz. of EP 2455 oz. AP (rd) .55 1350 Yield Factor

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

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