# 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

- Components of a recipe.
- 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

- Divide the new yield by the old yield to get the conversion factor:

## 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)