Child Nutrition Professionals 2016 The University of Mississippi School of Applied Sciences PreAssessment Write a unique identifier in the upper righthand corner on the first page Any combination of numbers and letters ID: 718434
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Basic Culinary Math for Child Nutrition Professionals2016The University of MississippiSchool of Applied SciencesSlide2
Pre-AssessmentWrite a unique identifier in the upper right-hand corner on the first page.Any combination of numbers and lettersSomething you will rememberThe same identifier will be used at the conclusion of the training on the Post-Assessment.Slide3
Basic Mathematical Operations
of
Addition (+)
Subtraction (-)
Multiplication
(x)
Division (÷)
Whole Numbers
FractionsDecimals
ofSlide4
Addition (+)Determine purchase quantities.Calculate number of servings needed for food items.Calculate inventory.Find the solutions for many other simple problems.Slide5
Subtraction (-)Compare leftover food items against number prepared minus the number served.Determine quantities to purchase after subtracting items in inventory.Complete production records.Slide6
Multiplication (x)Determine total price on multiple quantities of items listed on a purchase order.Calculate the total money due from meals served in various categories.Find the total costs of multiple servings of a menu item.Slide7
Calculate the cost per portion of the total recipe.Determine the average cost per meal.Find the inventory turnover rate.Slide8
RoundingFind the number, and look to the number on the right.Five or more, “raise the score” (Add one to the original number.)Four or less, “let it rest” (The original number stays the same.)The numbers to the right of the place you rounded become zeros.Slide9
DecimalsExpress a number or part of a number that is less than one0.__ __ __
tenths
hundredths
thousandthsSlide10
Fractions
denominator
numerator
Slide11
ConvertingFractions to Decimalsdenominator
To convert a fraction to a decimal:
Divide the numerator (part) by the denominator (whole)
numerator
Slide12
ConvertingDecimals to FractionsTo convert a decimal to a fraction:Write down the decimal divided by 1.Multiply numerator & denominator by 100.Reduce your answer. Slide13
StandardUnits of MeasurementEssential for preparing and serving quality food productsWeight or measurement of ingredients given in numbersSlide14
Understanding MeasurementNutrition standard guidelinesMeal pattern requirements – cups and ouncesProper preparation methods with dietary specificationsSlide15
Volumemilliliter (mL)teaspoon (tsp)tablespoon (tbsp)fluid ounce (fl oz)cup (c)pint (pt)quart (qt)liter (L)gallon (gal)Slide16
Fluid Ounces vs. OuncesFluid ounces measure volume.how much space an ingredient occupiesOunces measure weight.how dense or heavy an ingredient isSlide17
Measuring Volume and WeightFood ItemToolVolume or Weight1 gal beef stockliquid measuring cupvolume
1
Tbsp
salt
nested measuring spoons
volume
2
lb
chopped carrotsscaleweight3 c vegetable oilliquid measuring cupvolume
1.5 lb butter scaleweight2 tsp garlic powdernested measuring spoonsvolume1/4 cups cornstarch
nested measuring cups for
dry ingredients
volume
6
lb
ground beef
scale
weight
1 portion-size serving of
spaghetti sauce
ladle
volumeSlide18
Measuring Volume and WeightFood ItemToolVolume or Weight1 gal beef stockliquid measuring cupvolume
1
Tbsp
salt
nested measuring spoons
volume
2
lb
chopped carrotsscaleweight3 c vegetable oilliquid measuring cupvolume
1.5 lb butter scaleweight2 tsp garlic powdernested measuring spoonsvolume1/4 cups cornstarch
nested measuring cups for
dry ingredients
volume
6
lb
ground beef
scale
weight
1 portion-size serving of
spaghetti sauce
ladle
volumeSlide19
ConvertingMeasurementsChanging the yieldConsistent measurement standardsLeast number of measurements possibleConvert to a more common measureSlide20
Measurement Conversions TableIngredientOriginal AmountToolAdjusted Amountflour12
Tbsp
Dry measuring cup
3/4 cup
vegetable oil
2 cups
liquid measuring cup
16 fluid ounces
water4 cupsliquid measuring cup1 quart
baking powder4 Tbspdry measuring cup1/4 cupSlide21
Measurement Conversions TableIngredientOriginal AmountToolAdjusted Amountflour12 Tbsp
Dry measuring cup
3/4 cup
vegetable oil
2 cups
liquid measuring cup
16 fluid ounces
water
4 cupsliquid measuring cup1 quartbaking
powder4 Tbspdry measuring cup1/4 cupSlide22
Weight Equivalents ChartWeightDecimal EquivalentFraction EquivalentWeightDecimal EquivalentFraction Equivalent
1
oz
0.0625
lb
1/16
9
oz
0.562 lb9/16
2 oz0.125 lb1/810 oz
0.625
lb
5/8
3
oz
0.1875 lb
3/16
11
oz
0.687
lb
11/16
4
oz
0.25 lb
1/4
12
oz
0.75
lb
3/4
5
oz
0.312 lb
5/16
13
oz
0.812
lb
13/16
6
oz
0.375
lb
3/8
14
oz
0.875
lb
7/8
7
oz
0.437
lb
7/16
15
oz
0.937
lb
15/16
8
oz
0.5
lb
1/2
16
oz
1
lb
1Slide23
Scaling FactorDetermine the factor – divide number of servings needed by number of servings listed in original recipe
Number of
servings needed
Original number of servingsSlide24
YieldFor increasing or decreasing yield:Multiply the original amount of each ingredient by the scaling factorMay be necessary to first convert to a common unit of measurement for some ingredientsSlide25
Convert to a Common Unit5 lb 8 oz16 oz = 1 lb, so 8 oz = 1/2 lb = 0.5 lb 8 oz = 0.5 lb 5
lb
+ 0.5
lb
= 5.5
lb
= 5
lb
8 oz5.5 X 2.25 (scaling factor) = 12.375 lbSlide26
Another Example5 lb 8 oz5 x 16 (# of oz in 1 lb) = 80 oz80 + 8 = 88 oz88 x 2.25 (scaling factor) = 198 oz198 ÷ 16 (# oz in 1 lb
) = 12.375
lbSlide27
Final Conversion12.375 lb = 12 lb + 0.375 lb0.375 lb x 16 (# oz in 1 lb) = 6 oz12.375 lb = 12 lb 6
oz
ground beef needed to prepare 225 servings of the recipeSlide28
DecisionsRound up to the nearest measurable amount, when necessarySpices, seasonings, and herbs EggsSlide29
Sunshine SaladRecipe Yield IncreaseIngredient
Amount for 50 Servings
Converted
Quantity
Scaling
Factor
Calculated
Amount
Amount for 100 Servings
lettuce,
romaine
1.3
lb
19
oz
2
38
oz
2
lb
6
oz
lettuce, green leaf
1
lb
16
oz
32
oz
2
lb
carrots, shredded
7
oz
7
oz
14
oz
0.88
lb
Mandarin
oranges, canned, light syrup, drained
1
qt
+ 1 c
5 c
10
c
2
1/2
qt
orange juice
4 1/4 c
4.25
c
8.5
c
8 1/2 c
sugar, lt.
brown, packed
1/3 c
1/3 c
2/3 c
2/3 c
vanilla extract
1/2
tsp
1/2
tsp
1 tsp
1 tspSlide30
Sunshine SaladRecipe Yield IncreaseIngredient
Amount for 50 Servings
Converted
Quantity
Scaling
Factor
Calculated
Amount
Amount for 100 Servings
lettuce,
romaine
1.3
lb
19
oz
2
38
oz
2.1b 6
oz
lettuce, green leaf
1
lb
16
oz
32
oz
2
lb
carrots, shredded
7
oz
7
oz
14
oz
0.88
lb
Mandarin
oranges, canned, light syrup, drained
1
qt
+ 1 c
5 c
10
c
2
1/2
qt
orange juice
4 1/4 c
4.25
c
8.5
c
8 1/2 c
sugar, lt.
brown, packed
1/3 c
1/3 c
2/3 c
2/3 c
vanilla extract
1/2
tsp
1/2
tsp
1 tsp
1 tspSlide31
Tuna SaladRecipe Yield DecreaseIngredient
Amount for 100 Servings
Converted
Quantity
Scaling
Factor
Calculated
Amount
Amount for 75 Servings
canned chunk-style tuna
16
lb
4
oz
260
oz
0.75
195
oz
12
lb
3
oz
fresh onion, chopped
2
lb
8
oz
40
oz
30
oz
1
lb
14
oz
fresh celery, chopped
4
lb
4
lb
3
lb
3
lb
dill pickle relish
2
c
2 c
1.5 c
1 1/2 c
hard-cooked eggs
16 eggs
16 eggs
12 eggs
12 eggs
low-fat mayonnaise
5
lb
3
oz
83
oz
62.25
3
lb
14
ozSlide32
Tuna SaladRecipe Yield DecreaseIngredient
Amount for 100 Servings
Converted
Quantity
Scaling
Factor
Calculated
Amount
Amount for 75 Servings
canned chunk-style tuna
16
lb
4
oz
260
oz
0.75
195
oz
12
lb
3
oz
fresh onion, chopped
2
lb
8
oz
40
oz
30
oz
1
lb
14
oz
fresh celery, chopped
4
lb
4
lb
3
lb
3
lb
dill pickle relish
2
c
2 c
1.5 c
1 1/2 c
hard-cooked eggs
16 eggs
16 eggs
12 eggs
12 eggs
low-fat mayonnaise
5
lb
3
oz
83
oz
62.25
3
lb
14
ozSlide33
Calculating Unit CostUnits are food products that can often be divided into smaller portions.Calculating unit cost is necessary to determine portion cost.One pizza in a case represents a UNIT.
A pizza is cut into slices.
Each slice represents a PORTION.Slide34
CalculatingUnit and Portion CostsUnit cost = case cost ÷ # of unitsIf a school serves pre-prepared pizza that costs $36.00 per case and there are 6 whole pizzas in each case, what is the unit cost for each pizza?Portion cost = unit cost ÷ # of portionsAssume the school cuts each pizza into 8 portions. What is the portion cost of the pizza?Slide35
“As Purchased” FoodsNeeds some preparation before they are ready to be servedFood products as the food establishment receives themSlide36
“Edible Portion” Food &“As Served” yieldReady to be servedThe weight of the menu item that is available to serve the customer after it is cookedThe difference between AP food and EP food determines the “As Served” (AS) yield.Slide37
Food Buying Guide forChild Nutrition ProgramsProvides information an the edible yield percentages of various foodsAssists menu planners in determining the amount to purchaseCurrently being updated to include resources for the new Nutrition Standards for School MealsSlide38
Food Buying GuideCalculatorIndividual calculators for each of the food groups outlined in the Food Buying GuideUsed to determine how much product to purchaseSlide39
Determining theAmount to OrderMultiply ounces per student times the number of students.Divide the number of ounces needed by the yield percentage.Convert to pounds.
Slide40
Costing RecipesFor an Entire Recipe:Determine the cost of each ingredient.Add the cost of all ingredients.Divide the total cost of the recipe by the yield for the cost per serving.Slide41
Powerhouse ChiliRecipe Yield: 100 servingsIngredientAmountUnit CostTotal Costfresh onions, diced
6
lb
$0.95/
lb
$5.70
fresh garlic, minced
8
oz$6.20/lb$3.10low-sodium vegetable stock12 1/2 c
$3.88/qt$12.13canned low-sodium black beans drained, rinsed12 lb$1.28/lb$15.36
fresh red bell pepper,
diced 1/2”
2
lb
8
oz
$1.25/
lb
$3.13
canned low-sodium
diced tomatoes
11
lb
12
oz
$1.38/
lb
$16.21
canned low-sodium tomato sauce
3 1/2
qt
$2.70/
qt
$9.45
chili powder
4
oz
$9.53/
lb
$2.38
Total Recipe Cost
$67.44
As-Served
Portion Cost
$0.67Slide42
Powerhouse ChiliRecipe Yield: 100 servingsIngredientAmountUnit CostTotal Cost
fresh onions, diced
6
lb
$0.95/
lb
$5.70
fresh garlic, minced
8 oz$6.20/lb$3.10low-sodium vegetable stock
12 1/2 c$3.88/qt$12.13canned low-sodium black beans drained, rinsed12 lb$1.28/lb$15.36
fresh red bell pepper,
diced 1/2”
2
lb
8
oz
$1.25/
lb
$3.13
canned low-sodium
diced tomatoes
11
lb
12
oz
$1.38/
lb
$16.21
canned low-sodium tomato sauce
3 1/2
qt
$2.70/
qt
$9.45
chili powder
4
oz
$9.53/
lb
$2.38
Total Recipe Cost
$
67.47
As-Served
Portion Cost
$0.67Slide43
Post-AssessmentWrite the same personal identifier used for the Pre-Assessment in the upper right-hand corner.When you complete the assessment, place it face down on your table. Slide44
Institute of Child NutritionThe University of Mississippiwww.theicn.org ~ (800) 321-3054
ICN values your input and comments regarding this training.
Mission:
To provide information and services that promote the continuous improvement of child nutrition programs
Vision:
To be the leader in providing education, research, and resources to promote excellence in child nutrition programs