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Basic Culinary Math for Basic Culinary Math for

Basic Culinary Math for - PowerPoint Presentation

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Basic Culinary Math for - PPT Presentation

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

cost measuring servings number measuring cost number servings amount food yield eggs tsp portion fresh volume cup sodium canned

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Slide1

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