Author:
Paige
Subject:
Professional Learning
Material Type:
Activity/Lab, Student Guide, Unit of Study
Level:
High School
Tags:
Lesson Plan
Language:
English
Media Formats:
Text/HTML

# Culinary Math

## Overview

Utah Culinary 2 Strands and Standards

# Summary

Below are the Cuilnary 2 Utah strands and standards that align with this lesson plan. It also outlines what students should learn in this lesson.

Students will utilize basic culinary math concepts.

## Standard 1: Practice proper measuring techniques using appropriate tools.

• Volume and weight are the two standard methods of measuring food.  Weight is the most accurate.
• Volume measuring tools include teaspoons, tablespoons, cups, pints, quarts, gallons, and various sizes of ladles and scoops.
• Weight measuring tools include balance/baker scales, spring scale, and digital scale.

## Standard 2: Identify measurement equivalents and apply by adjusting recipe yield.

• Identify measurement equivalents used in food preparation including, but not limited to:
• 3 t. = 1 T.
• 16 T. = 1 c.
• 2 c. = 1 pt.
• 4 qt. = 1 gal.
• 8 fl. oz. = 1 c.
• 4 c. = 1 qt.
• 1 lb. butter = 2 c.
• 16 oz. = 1 lb.

## Standard 3: Define a standardized recipe and identify components of a standardized recipe.

• Standardized recipe - A recipe that produces the same results and yield every time when the exact procedures are followed.
• Components of a recipe.
• Title (name of the recipe)
• Yield - how many servings the recipe will make.
• List of ingredients and amounts, listed in order they appear in the recipe.
• Step by step directions in order to be completed.
• Equipment - container size and type.
• Temperature and time
• Identify the importance/benefits of standardized recipes to a foodservice operation.
• Customer Satisfaction
• Consistent nutrient content
• Food cost control

## Standard 4: Correctly convert recipe yields.

• Formula for recipe conversion
• Divide the new yield by the old yield to get the conversion factor:
• New Yield ÷ Old Yield = Conversion factor
• Multiply every recipe ingredient by the conversion factor to get the new quantity needed for the new yield:
• Old ingredient quantity x Conversion factor = New quantity

## Standard 5: Calculate the difference between AP/EP to determine amounts needed for recipe production.

•  Define as purchased (AP), edible portion (EP), and percent yield
• As Purchased (AP) is the product before any trimming, cutting, or cooking.
• Edible Portion (EP) is the product after it has to be trimmed or cut.
• Percent Yield is the percentage of the remaining food after cutting, trimming, or cooking.
• Edible Portion (EP) ÷ As Purchased (AP) = Percentage Yield
• Edible Portion (EP) ÷ Percentage Yield = As Purchased (AP)
• As Purchased (AP) × Percentage Yield = Edible Portion (EP)
•

# Learn It!

Attached are the student outline and corresponding powerpoint for students to learn the material.

# Apply it!

Now that you have learned a little about Culinary Math, use the attached documents below to practice and apply what you learned. Feel free to cook any of the recipies!

# Show It!

Now that you know about culinary math and have practiced with it. You are going to show off how much you have learned!

Create a PowerPoint that illustrates your knowledge of one of the following topics:

• Measurements
• Conversion
• Quantity Modification
• Costing of Ingredients