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Mastering Culinary Math: Recipes, Measurements, and Cost Calculations

Dive into the essential role of math in culinary arts, from calculating food costs to determining recipe yields. Discover how standardized recipes ensure consistent quality and help eliminate waste, while facilitating proper measurement techniques. Learn to interpret recipes effectively, including yield assessment and necessary equipment. We explore various measuring systems—customary and metric—and provide insights on converting recipes with a Recipe Conversion Factor (RCF). Perfect for aspiring chefs and culinary enthusiasts alike.

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Mastering Culinary Math: Recipes, Measurements, and Cost Calculations

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Presentation Transcript

  1. Understanding and Using Culinary Math and Recipes

  2. How is math used in culinary arts? • In recipes • In calculating food costs • In determining yields

  3. Recipe A written record of ingredients and preparation steps needed to make a particular dish.

  4. Standardized recipe A recipe used in a professional kitchen. Standardized recipes help to: • Ensure consistent quality and quantity • Reduce costs by eliminating waste • Give exact information about a dish

  5. Where do recipes come from? Recipes can be collected from many sources. • Magazines • Cookbooks • Newspapers • Internet • People Recipes can be arranged by region, ethnic type, main ingredient, type of dish, type of meal, or cooking method.

  6. Types of Measurements • Count: ingredients are listed as whole item….example: eggs • Volume: liquids and small amounts of dry ingredients….example: spices, baking powder • Weight: measures more accurately than volume…example: flour

  7. Measuring Techniques • Dry Volume • Overfill the cup or spoon • Scrape off excess • Liquid Volume • Set container on flat surface. • Fill to correct mark. • Inspect with eye level at mark. • Adjust as needed. • Weight • Set the tare: weight of the container • Place food in container on scale. • Read weight and add or remove food.

  8. Measurement Systems • Customary used in US • T or Tbsp: tablespoon - pt.: pint • tsp or t: teaspoon - qt.: quart • Fl. Oz.: fluid ounce - oz.: ounce • C: cup - gal.: gallon • Lb or #.: pound • Metric system used in most parts of the world • Milliliter: ml - liter: l • Milligram: mg - gram: g • Kilogram: kg

  9. Standardized recipe includes: • Yield: total number of portions • Portion: serving size for 1 person • Ingredient list • Equip information • Preparation method

  10. How to read a recipe effectively • Read the entire recipe. • Determine the yield. • Determine ingredients needed. • Determine equipment needed. • Determine preparation techniques used? (do you understand them?) • Determine time needed for preparation.

  11. Converting Recipes • Scale: to change the amount of ingredients to get a new yield • RCF: Recipe conversion factor • Used to help change the yield in a recipe • RCF= yield you want yield of the original recipeTo change the ingredient amount take the original ingredient amount X RCF

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