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# Food preparation and math go hand in hand.Basic math skills can help you understand the units of measure given in recipe - PowerPoint PPT Presentation

This presentation is powered by “mouse clicks”. Created by Jo Black . Recipe Math Worksheet. Food preparation and math go hand in hand. Basic math skills can help you understand the units of measure given in recipes. Basic math can also help you to make changes in a recipe.

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Presentation Transcript

Created by Jo Black

Recipe Math Worksheet

Recipe Math

During this presentation you will discover:

• Two basic systems of measurement

• Units of measurement commonly used in recipes

• How to increase and decrease recipes

Recipe Math

• Customary system

• Metric system

• Equivalent

System of measurement most commonly used in the US

System of measurement most commonly used in most of the world. It’s also used by scientists and health professionals.

Same as

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Key Terms cont’d

• Volume

• Weight

• Yield

The amount of space an ingredient takes up

How heavy or light an ingredient is

The number of servings a recipe makes

Recipe Math

• In the customary system the basic units for measuring volume include:

• Many recipe ingredients are measured by volume.

Tablespoons (Tbsp. or T.)

Teaspoons (tsp. or t.)

Fluid ounces (fl. oz.)

Gallons (gal.)

Quarts (qt.)

Cups (c.)

Pints (pt.)

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Volume cont’d

• In the metric system the basic units for measuring volume include:

Milliliters (mL)

Liters (L)

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Liquid measuring Cups

Dry measuring Cups

Measuring Volume

• Equipment for measuring volume includes:

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Measuring Volume Customary System

• Dry Measuring Cups come in the following four standard sizes:

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Measuring Volume Customary System

• Measuring spoons come in the following five standard sizes:

Recipe Math

• Liquid measuring cups come in a variety of sizes. Often they are marked with both customary & metric measurements:

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Measuring Volume Metric System

• Dry Measuring cups come in the following three standard sizes:

Recipe Math

Measuring Volume Metric System

• Measuring spoons come in the following five standard sizes:

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• Scales are used to measure weight.

• Many food packages are labeled according to how much they weigh.

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Weight cont’d

• In the customary system the basic units for measuring weight are:

Pounds (lb.)

Ounces (oz.)

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• Notice that the term “ounces” is used in two different ways – to measure weight (oz.) and volume (fl. oz.).

• The two kinds of ounces are not the same.

• When a recipe calls for ounces, be sure you understand whether you’re to measure by weight or volume.

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Weight cont’d

• In the metric system the basic units for measuring weight are:

Kilograms (kg)

Grams (g)

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• How many servings do you want?

• That’s the first important question you have to ask yourself when you decide to increase or decrease a recipe.

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Increasing Recipescont’d

• Suppose you need enough pasta salad for seven people.

• Your pasta recipe makes 4 servings.

• The math to make eight servings is easier.

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• You’ve decided to make 8 servings.

• Eight servings is your desired yield.

• Use the desired yield and the original yield in this formula:

Magic number =

the number to multiply each ingredient by

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• The equation would look like this:

Multiply the amount of each ingredient of the pasta recipe by the “magic number” 2.

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• The same formula works when you are decreasing a recipe.

• Suppose a tuna casserole recipe you have makes 12 servings. How would you adjust it to make 4?

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• The equation would look like this:

Magic number =

the number to multiply each ingredient by

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Multiply the amount of each ingredient of the tuna casserole recipe by the “magic number” 0.33.

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• When adjusting a recipe, you may sometimes need to convert a measurement to an equivalent amount.

• Suppose the recipe for tuna casserole calls for ½ cup of milk.

• If you multiply ½ by 1/3, you get 1/6 cup. You don’t have a 1/6 cup measuring tool!

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Converting Amounts cont’d

• Begin by converting the ½ cup into tablespoons. Look at the Volume Equivalent Table you have.

• One cup equals 16 tablespoons, so ½ cup equals 8 tablespoons.

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Converting Amounts cont’d

• Now you can multiply the 8 tablespoons by 1/3:

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Converting Amounts cont’d

• Now what do you do with the 2/3 of a tablespoon?

• Three teaspoons equal 1 tablespoon.

• You can convert the 2/3 Tbsp into 2 teaspoons.

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• Sometimes an amount can’t be decreased easily.

• You might end up with an amount like ½ an egg. What should you do then?

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• With mixtures such as casseroles, stews, salads or soups, exact amounts usually aren’t critical.

• You could probably use a whole egg instead of half with good results.

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• Baked goods such as cookies, cakes or breads depend on exact amounts.

• If you have to round off amounts or can only change some of the ingredients, the recipe maynot turn out.

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• If a recipe can’t be increased or decreased easily, think of another way to solve the problem.

• How might you solve the problem?

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• Instead of trying to prepare half of a recipe, you might prepare the entire amount and freeze half to use later.

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• Kowtaluk, H. (2001). Discovering food and nutrition. 6th ed. New York: Glencoe McGraw-Hill.

• (n.d.). Retrieved Feb. 26, 2005, from http://images.amazon.com/images/P/B00004RHQ8.01.LZZZZZZZ.jpg.

• (n.d.). Retrieved Feb. 26, 2005, from http://fantes.com/images/7176-2measuring_cups.jpg.

• (n.d.). Retrieved Feb. 26, 2005, from http://rosemania.com/shopsite_sc/store/html/media/MeasuringSpoons.jpg.

• (n.d.). Retrieved Feb. 26, 2005, from http://www.ogormans.co.uk/images/scales.jpg.

• (n.d.). Retrieved Feb. 26, 2005, from http://www.ogormans.co.uk/images/scales.jpg.

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• (n.d.). Retrieved Dec. 17, 2004, from http://www.spaghetti.it/images/spaghetti-b.jpg.

• (n.d.). Retrieved Feb. 26, 2005, from http://www.maggiemoosrichmond.com/cakes-oreo.jpg.