Culinary Math

Culinary Math


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)


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