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Unit 5: Culinary Math and Recipes. The heart of many chefs in the kitchen. What Is Culinary Math?. The same as any other math

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unit 5 culinary math and recipes

Unit 5: Culinary Math and Recipes

The heart of many chefs in the kitchen

American Culinary Federation: Culinary Fundamentals.

what is culinary math
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.

whole numbers
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.

fractions
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.

calculations
Calculations
  • Common denominator
  • Reducing fractions
  • Common fraction
  • Improper fraction
  • Mixed numbers

American Culinary Federation: Culinary Fundamentals.

addition subtraction
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.

multiplication
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.

dividing
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.

reducing fractions
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.

ratios
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.

decimals and percents
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.

converting
Converting
  • To change a fraction to a decimal:1/8 is 1 ÷ 8 = 0.125
  • To change a decimal to a fraction:
      • .125 × 1000 = 125
      • 125/1000
      • (125÷ 125)/(1000÷ 125) = 1/8

American Culinary Federation: Culinary Fundamentals.

percentages
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.

to calculate a percent
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.

calculating food cost applying math in the kitchen
Calculating Food CostApplying 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.

factors to account for
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.

yield percent
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.

food cost percentage
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.

food cost calculation formula
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.

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