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Culinary Math 101

Culinary Math 101. Lets Play Put the following in order from least to most. Cup Teaspoon Tablespoon Quart Pint Gallon Ounce Pinch. Check. Pinch Teaspoon (tsp. or t.) Tablespoon (tbsp. or T) Ounce (oz.) Cup (c.) Pint (pt.) Quart (qt.) Gallon (gal.). How much do I cook?.

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Culinary Math 101

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  1. Culinary Math 101

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

  3. Check • Pinch • Teaspoon (tsp. or t.) • Tablespoon (tbsp. or T) • Ounce (oz.) • Cup (c.) • Pint (pt.) • Quart (qt.) • Gallon (gal.)

  4. How much do I cook? Party time for 150 9 oz Prime Rib EP (edible portion)

  5. Why is Math important in Culinary Arts? • Measurements • Recipe Conversion • Yields • Recipe Costing • Food Costing • Menu Costing

  6. Rule # 1 Get over your math phobia! Calculators are our Friend!

  7. Rule # 2 Know Standard Measurements • Volume (cups, quarts, gallons, and oz. • Weight (16 oz. = 1 lb.)

  8. The Problem Convert 252 oz. of water into something you can measure.

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

  10. Measurements Count Volume Weight

  11. Weight, mass Very accurate Scales needed Liquid or dry Lbs, oz., grams

  12. Scales Baker’s Scale Portion Scale Digital Scale

  13. Volume, space Not as accurate Liquids or dry Cups, oz., Tbsp. Tsp.

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

  15. Count Each Large or small amounts

  16. Cup Equal 8 ounces 16 Tablespoons 48 Teaspoons

  17. Pint Equal 2 Cups 16 ounces 8 x 2

  18. Quart Equal 2 pints 4 cups 32 ounces 8 x 4

  19. Gallon Equal 4 quarts 8 pints 16 cups 128 ounces 8 x 16

  20. Liquid Measurements Gallon 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 1 Tablespoon 3 Teaspoon

  21. The Scale 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

  22. 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

  23. Recipe Conversion

  24. 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.

  25. Converting Portion Size Example Original Recipe Yield is 10 portion at 12 oz. Desired Recipe 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

  26. Recipe Conversion Conversion Factor Old Yield (Original) New Desired Yield New recipe makes 4 gallons of soup Original recipe made 2 gallons of soup

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

  28. Yields One Prime Rib = 20 lb. 4 oz. AP After trimming and cooking = 11 lb. 2 oz. EP Step 1 Convert to oz. 20 x 16 = 320 + 4 = 324 11 x 16 = 176 + 2 = 178

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

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

  31. 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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