Transcript Presentation

Basic Culinary Math for
Child Nutrition Professionals
2016
The University of Mississippi
School of Applied Sciences
Pre-Assessment
 Write a unique identifier in the upper
right-hand corner on the first page.
 Any combination of numbers and letters
 Something you will remember
 The same identifier will be used at the
conclusion of the training on the
Post-Assessment.
Basic
Mathematical Operations
• Addition (+)
• Subtraction (-)
• Whole Numbers
of
• Fractions
• Multiplication (x)
• Division (÷)
• Decimals
Addition (+)
 Determine purchase quantities.
 Calculate number of servings needed for food
items.
 Calculate inventory.
 Find the solutions for many other simple
problems.
Subtraction (-)
 Compare leftover food items against number
prepared minus the number served.
 Determine quantities to purchase after
subtracting items in inventory.
 Complete production records.
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.
 Calculate the cost per portion of the total
recipe.
 Determine the average cost per meal.
 Find the inventory turnover rate.
Rounding
 Find the number, and look to the number on
the right.
 Five or more, round up to the next number,
 Four or less, the number stays the same.
 The numbers to the right of the place you
rounded become zeros.
Decimals
 Express a number or part of a number that is
less than one
.
0 __ __ __
thousandths
hundredths
tenths
Fractions

𝟏
𝟐
numerator
denominator
Converting
Fractions to Decimals
To convert a fraction to a decimal:
 Divide the numerator (top number in the
fraction) by the denominator (bottom number
in the fraction)
numerator
denominator
Converting
Decimals to Fractions
To convert a decimal to a fraction:
 Write down the decimal divided by 1.
 Multiply numerator & denominator by 100.
 Reduce your answer.
Standard
Units of Measurement
 Essential for preparing and serving quality
food products
 Weight or measurement of ingredients given in
numbers
Understanding
Measurement
 Nutrition standard guidelines
 Meal pattern requirements – cups and ounces
 Proper preparation methods with dietary
specifications
Volume
 milliliter (mL)
 pint (pt)
 teaspoon (tsp)
 quart (qt)
 tablespoon (tbsp)
 liter (L)
 fluid ounce (fl oz)
 gallon (gal)
 cup (c)
Fluid Ounces vs. Ounces
 Fluid ounces measure volume.
 how much space an ingredient occupies
 Ounces measure weight.
 how dense or
heavy an
ingredient is
MEASURING VOLUME AND WEIGHT
Food Item
Tool
Volume or Weight
1 gal beef stock
liquid measuring cup
volume
1 Tbsp salt
nested measuring spoons
volume
2 lb chopped carrots
scale
weight
3 c vegetable oil
liquid measuring cup
volume
1.5 lb butter
scale
weight
2 tsp garlic powder
nested measuring spoons
volume
1/4 cups cornstarch
nested measuring cups for
dry ingredients
volume
6 lb ground beef
scale
weight
1 portion-size serving of
spaghetti sauce
ladle
volume
Converting
Measurements
 Changing the yield
 Consistent measurement standards
 Least number of measurements possible
 Convert to a more common measure
MEASUREMENT CONVERSIONS
Ingredient
Original
Amount
Tool
Adjusted
Amount
flour
12 Tbsp
Dry measuring cup
3/4 cup
vegetable oil
2 cups
liquid measuring cup
16 fluid
ounces
water
4 cups
liquid measuring cup
1 quart
baking powder
4 Tbsp
dry measuring cup
1/4 cup
Weight Equivalence
Weight
Decimal
Fraction
Equivalent Equivalent
Weight
Decimal
Fraction
Equivalent Equivalent
1 oz
0.0625 lb
1/16
9 oz
0.562 lb
9/16
2 oz
0.125 lb
1/8
10 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
1
Scaling Factor
 Determine the factor – divide number of
servings needed by number of servings listed
in original recipe
Number of
servings needed
Original number
of servings
Yield
For increasing or decreasing yield:
 Multiply the original amount of each
ingredient by the scaling factor
 May be necessary to first convert to a
common unit of measurement for some
ingredients
Convert to a Common Unit
 5 lb 8 oz
 16 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 oz
 5.5 X 2.25 (scaling factor) = 12.375 lb
Another Example
 5 lb 8 oz
 5 x 16 (# of oz in 1 lb) = 80 oz
 80 + 8 = 88 oz
 88 x 2.25 (scaling factor) = 198 oz
 198 ÷ 16 (# oz in 1 lb) = 12.375 lb
Final Conversion
12.375 lb = 12 lb + 0.375 lb
0.375 lb x 16 (# oz in 1 lb) = 6 oz
12.375 lb = 12 lb 6 oz
ground beef needed to prepare 225
servings of the recipe
Decisions
 Round up to the nearest measurable amount,
when necessary
 Spices, seasonings, and herbs
 Eggs
Sunshine Salad
Recipe Yield Increase
Ingredient
Amount for
50 Servings
Converted
Quantity
lettuce, romaine
1 lb 3 oz
lettuce, green leaf
Scaling
Factor
Calculated
Amount
Amount for
100 Servings
19 oz
38 oz
2 lb 6 oz
1 lb
16 oz
32 oz
2 lb
carrots, shredded
7 oz
7 oz
14 oz
0.88 lb
Mandarin
oranges, canned,
drained
1 qt 1 cup
5c
10 c
2 1/2 qts
orange juice
4 1/4 cups
4.25 c
8.5 c
8 1/2 c
sugar, lt. brown,
packed
1/3 cup
1/3 cup
2/3 c
2/3 c
vanilla extract
1/2 tsp
1/2 tsp
1 tsp
1 tsp
2
Tuna Salad
Recipe Yield Decrease
Ingredient
Amount for
100 Servings
Converted
Quantity
canned
chunk-style tuna
16 lbs 4 oz
fresh onion,
chopped
fresh celery,
chopped
Scaling
Factor
Calculated
Amount
Amount for
75 Servings
260 oz
195 oz
12 lb 3 oz
2 lbs 8 oz
40 oz
30 oz
1 lb 14 oz
4 lbs
4 lbs
3 lb
3 lb
0.75
dill pickle relish
2 cups
2 cups
1.5 c
1 1/2 c
hard-cooked eggs
16 eggs
16 eggs
12 eggs
12 eggs
low-fat
mayonnaise
5 lbs 3 oz
83 oz
62.25
3 lbs 14 oz
Calculating Unit Cost
 Units are food products that can often be
divided into smaller portions.
 Calculating unit cost is
necessary to determine
portion cost.
A pizza is cut into slices.
Each slice represents a PORTION.
Calculating
Unit and Portion Costs
 Unit cost = case cost ÷ # of units
 If 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 portions
 Assume the school cuts each pizza into 8 portions.
What is the portion cost of the pizza?
“As Purchased” Foods
 Needs some preparation before they are
ready to be served
 Food products as the food establishment
receives them
“Edible Portion” Foods and
Yield Percentage
 Ready to be served
 The weight of the menu item that is available
to serve the customer after it is cooked
The difference between AP food and EP food
determines the “As Served” (AS) yield.
Food Buying Guide for
Child Nutrition Programs
 Provides information an the edible yield
percentages of various foods
 Assists menu planners in determining the
amount to purchase
 Currently being updated to include resources
for the new Nutrition Standards for School
Meals
Food Buying Guide
Calculator
 Individual calculators for each of the food
groups outlined in the Food Buying Guide
 Used to determine how much product to
purchase
Determining the
Amount to Order
1. Multiply ounces per student times the
number of students.
𝟏𝟎𝟎 𝒔𝒕𝒖𝒅𝒆𝒏𝒕𝒔 × 𝟐 𝒐𝒛 = 𝟐𝟎𝟎 𝒐𝒛 𝑬𝑷
2. Divide the number of ounces needed by the
yield percentage.
𝟐𝟎𝟎 ÷ 𝟎. 𝟕𝟐 = 𝟐𝟕𝟕. 𝟕𝟖 𝒐𝒛 𝑨𝑷
3. Convert to pounds.
𝟐, 𝟕𝟕𝟖. 𝟕𝟖 𝒐𝒛 ÷ 𝟏𝟔 𝒐𝒛 = 𝟏𝟕. 𝟑𝟔 = 𝟏𝟕. 𝟓𝟎 𝒍𝒃𝒔
Costing Recipes
For 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.
Powerhouse Chili
Recipe Yield: 100 servings
Ingredient
Amount
Unit Cost
Total Cost
Fresh onions, diced
6 lbs
$0.95/lb
$5.70
Fresh garlic, minced
8 oz
$6.20/lb
$3.10
Low-sodium vegetable stock
12 1/2 cups
$3.88/qt
$12.13
Canned low-sodium black beans
drained, rinsed
12 lbs
$1.28/lb
$15.36
Fresh red bell pepper, diced 1/2”
2 lbs 8 oz
$1.25/lb
$3.13
Canned low-sodium diced tomatoes
11 lbs 12 oz
$1.38/lb
$16.21
Canned low-sodium tomato sauce
3 1/2 qts
$2.70/qt
$9.45
Chili powder
4 oz
$9.53/lb
$2.38
Total Recipe Cost
$67.44
As-Served Portion Cost
$0.67
Teach Me!
 Skills practice
 Word problem cards
 math problem on one side – correct answer on the
other
Post-Assessment
 Write the same personal identifier used for
the pre-assessment in the upper right-hand
corner.
 When you finish, place it face down on
your table.
Institute of Child Nutrition
The University of Mississippi
 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
www.theicn.org ~ (800) 321-3054
ICN values your input and comments
regarding this training.