Transcript Unit 5 Culinary Math

Unit 5: Culinary Math
and Recipes
The heart of many chefs
in the kitchen
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
What Is Culinary Math?
• The same as any other
math
• Used in the culinary world
to make databases and
spreadsheets, calculate
yield percentages, and
figure menu prices, labor
costs, business costs,
and profit and loss
statements
• Involves fractions, ratios,
and decimals
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Whole Numbers
• Have a place value that
allows us to indicate a large
number
• Placed in specific sequence
• Ones, tens, hundreds,
thousands, etc.
• Used for subtraction,
addition, multiplication,
and division
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Fractions
•
•
•
•
Break something (whole numbers) into pieces
Each piece is a part or a fraction of the whole
The number on top (numerator) is the fraction
The number on the bottom represents the whole
(denominator)
• Used to measure ingredients
• Crucial in scaling recipes
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Calculations
•
•
•
•
•
Common denominator
Reducing fractions
Common fraction
Improper fraction
Mixed numbers
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Addition/Subtraction
• Common denominator
• Example: ½ + ⅓ = ?
• Multiply the values of numerator and denominator on
one side of the equation by the denominator of the other:
1 × 2 = 2, 3 × 2 = 6
• Repeat the process using the original denominator
• 1×3=3
• 2×3=6
• Rewrite the equation, add the fractions, come up with
the answer
• 2/6 + 3/6 = 5/6
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Multiplication
•
•
•
•
Multiplying is a form of adding
1×1=1
2×3=6
Common denominator is not needed for
this operation
• Multiplying whole numbers must be
converted into improper fractions
• After practice, this is very easy, as you will
do it for every recipe
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Dividing
• Dividing is a form of subtraction
• Mixed numbers converted to improper
fractions
• Reverse the numerator and denominator
• Or, invert the fraction
• Example ½ ÷ ¾ must be rewritten as
½ × 4/3 = 4/6
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Reducing Fractions
• The last frame showed an answer of 4/6
• Reducing that fraction would be
accomplished by dividing by the largest
whole number that divides evenly
• In this case it is 2 (4/6 ÷ 2 = ⅔)
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Ratios
•
•
•
•
•
•
•
•
•
A fraction is a ratio
Ratios are used to make work simpler
Many are standard throughout the industry
Vinaigrette: 3 parts oil, 1 part vinegar is the most
common ratio for this dressing
A fraction of ½ would be expressed as 1 part to 2 parts:
1-1 would be 50/50 or equal amounts
2/3 would be 2 parts to 3 parts
Basic rice pilaf calls for 1 part rice, 2 parts hot stock, or
½ ratio
Also, 4 parts to 6 parts can be reduced to 2 parts to
3 parts
1 part carrots, 1 part celery, 2 parts onion would be
written as 1:1:2
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Decimals and Percents
• Numbers to the left of a decimal point are whole
numbers
• Numbers to the right of the decimal point are
parts of a whole number
• Numbers to the right are also called decimals
and/or fractions
• To perform calculations, you must perform the
operations of :
– Decimals to fractions
– Fractions to decimals
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Converting
•
•
To change a fraction to a decimal:
1/8 is 1 ÷ 8 = 0.125
To change a decimal to a fraction:
1. .125 × 1000 = 125
2. 125/1000
3. (125 ÷ 125)/(1000 ÷ 125) = 1/8
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Percentages
• A percent (%) is part of 100
• 100 percent means all of something
• A percent less than 100 means how many
out of that whole
• 35 percent is 35 parts of 100 parts
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
To Calculate a Percent
•
•
•
•
Begin with a decimal
Move the point two places to the right
Add the word or symbol for percent (%)
To use this to calculate, turn it back to a
decimal; divide the % by 100 or move the
decimal point two places to the left
• Drop the word and/or symbol
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Calculating Food Cost
Applying Math in the Kitchen
• Recipes is most obvious use
• You will either increase or decrease
recipes
• Involves multiplication or division
• May involve fractions, decimals, ratios
• Goal is to generate a profit
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Factors to Account for
• Salaries, rent, utilities, advertising,
insurance
• Controlling these costs is crucial
• Cost of specific recipes includes every
element needed to serve the dish
• Must have knowledge to convert from one
measurement to another
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Yield Percent
• This is commonly a pitfall that is
unaccounted for
• It is “how much of an ingredient is
available to use” after trimming, cooking,
carving
• The lower the yield percent, the more the
food actually costs to serve your guests
• “Relatively inexpensive” can be deceiving
after preparation
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Food Cost Percentage
• Most kitchens have established food cost
percentages
• Total food cost is all the food and drink
purchased to produce all the menu items
• Calculated to a predetermined schedule
• Useful as a monitoring tool for the kitchen
• Improves bottom line and efficiency
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.
Food Cost Calculation Formula
• Probably one of the most important
formulas in the industry
• Divide the total cost of food by the total
sales
• $50,000 ÷ $200,000 = 25% food cost
American Culinary Federation: Culinary Fundamentals.
© 2006, Pearson Education, Upper Saddle River, NJ
07458. All Rights Reserved.