You are on page 1of 59

Culinary

Essentials
C u l i n a r y M a t h

S k i l l s

Contributor
Denise Schaefer, C.E.C., C.C.E.
Culinary Arts Instructor
Penta Career Center
Perrysburg, Ohio

Copyright by The McGraw-Hill Companies, Inc. All rights reserved. Permission is granted
to reproduce the material contained herein on the condition that such materials be reproduced
only for classroom use; be provided to students, teachers, and families without charge; and
be used solely in conjunction with the Culinary Essentials program. Any other reproduction,
for sale or other use, is expressly prohibited.
Printed in the United States of America.
Send all inquiries to:
Glencoe/McGraw-Hill
21600 Oxnard Street, Suite 500
Woodland Hills, California 91367
1 2 3 4 5 6 7 8 9 PDF 13 12 11 10 09

C o n t e n t s
MATH ACTIVITIES

PAGE

#1 Making Change (Section 4-2).....................................................................................................4


#2 Reading Labels (Section 11-2)....................................................................................................5
#3 Pounds and Ounces (Section 13-2).............................................................................................6
#4 Recipe Conversion (Section 13-2)...............................................................................................7
#5 Weight and Volume Charts (Section 13-2).................................................................................8
#6 Weight and Volume Conversion (Section 13-2).........................................................................9
#7 Weight Versus Volume (Section 13-2).....................................................................................10
#8 Volume Measures (Section 13-2)..............................................................................................11
#9 Scale Operation (Section 13-2).........................................................................................12
#10 Cooking with Fractions (Section 13-2).....................................................................................13
#11 Calculating Convection Temperature (Section 13-2)................................................................14
#12 Calculating Convection Time (Section 13-2).................................................................................15
#13 Costing Form (Section 13-2).....................................................................................................16
#14 Using Scoops and Ladles (Section 14-1)..................................................................................17
#15 Math Scoops (Section 14-1)......................................................................................................18
#16 Costing an InvoiceWeight/Unit Prices (Section 14-2)...............................................................19
#17 Costing a Quick-Service Meal (Section 14-2)..........................................................................20
#18 Costing a Casual Dining Meal (Section 14-2)...........................................................................21
#19 Costing a Cold Platter Buffet (Section 18-4)............................................................................23
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

#20 Costing Tuna Noodle Casserole (Section 24-1).........................................................................26


#21 Costing Slaw (Section 25-2)......................................................................................................27
#22 Costing Peanut Butter Cookies (Section 29-1).........................................................................28
#23 Costing Brownies (Section 29-1)..............................................................................................29
#24 Costing Sour Cream Coffee Cake (Section 29-2)......................................................................30

Name

Date

M AT H A C T I V I T Y # 1

M a
k i
n g
C h
a n
g e

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

D i re c t i o n s :
For
each problem below, list
the coins and bills in the
order in which they should
be returned to the
customer as change. Write
your answers on the
blanks provided.
1. The customers check
totaled $4.72 and she gives
you a $10 bill.

2. The customers check


totaled $7.79 and he gives
you two $5 bills.

3. The customers check


totaled $5.38 and she gives
you $10.03.

4. The customers check totaled $16.28 and


he gives you $20.00.

5. The customers check totaled $9.82 and


she gives you $10.00.

6. The customers check totaled $5.16 and


he gives you $6.01.

7. The customers check totaled $13.29 and


she gives you $15.04.

8. The customers check totaled $7.55 and


he gives you $10.05.

9. The customers check totaled $3.45 and


she gives you $5.00.

10. The customers check totaled $4.10 and


he gives you $20.00.

Name

Date

M AT H A C T I V I T Y # 2

R
e
a
d
i
n
g
L
a
b
e
l
s
D i re c t i o n s :
For
each label provided
by your instructor,
answer the following
questions on the
blanks provided. If
necessary, reproduce a
copy of this activity
sheet for each label.
LABEL NAME:

1. What is the serving size?


2. How many servings are there in the
container?
3. What is the weight of the
can/box/container?
If a can, what number can size is it?
4. What is the volume measure?
5. How many calories are in one
serving?
6. How many total fat grams are in one
serving?
7. How many total grams of
carbohydrate are in one serving?
8. How many grams of protein are in one
serving?
9. List the first six ingredients, in order:

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

a)

d)

b)

e)

c)

f)

10. List the manufacturer:


11. List the brand name:
12. List other information items found on
the label but not covered in the
questions above.

Name

Date

M AT H A C T I V I T Y # 3

u
n
d
s
a
n
d
O
u
n
c
e
s
D i re c t i o n s :
Change
each of the following
measures into ounces,
pounds, or pounds and
ounces. Write your
answers on the blanks
provided.

1. 6
lbs. =

16. 15 lbs. 2 oz.26.


=
oz.

27.

2. 13

17. 19 lbs. 11 oz.

lbs.
= oz.

=
oz.

3. 5

18. 32 lbs. 6 oz. =

lbs.
8 oz.
= oz.

13. 3
7

l
b
.
=
o
z
.

oz.

19. 45 lbs. 10 oz.


=
oz.

4. 8
lbs.
4 oz.
= oz.

20. 53 lbs. 15 oz.


=
oz.

5. 12

14. 1
8

l
b
.
=
o
z
.

lbs.
12
oz. =
oz.

28.

oz.

314 oz.
lbs.
=
lbs.
,
29.
8 3 4
lbs.
=

6. 19 oz.=
lbs.,

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

7. 32
oz.=

oz.

lbs.,

lbs.

8. 43 oz.=
lbs.,

21. 87 oz. =

lbs.
,

22. 112 oz. =

15.

lbs.

23. 158 oz. =


lbs.,

oz.

9. 65 oz.=
lbs.,

24. 243 oz. =


lbs.,

oz.

10. 75 oz.=

25. 347 oz. =


lbs.,

oz.

lbs.,

11. 12
lb.
=
oz.

12. 14 lb. =
oz.

l
b
.
=
o
z
.

30. 558
lbs.
=
lbs.,
oz.

Name

Date

M AT H A C T I V I T Y # 4

R e c
i p e
C o n
v e r
s i o
n
D i re c t i o n s :
Determine the conversion
factor for each new recipe.
Use the recipe conversion
fac- tor to increase or
decrease each ingredient
amount for New Recipe
#1 and New Recipe #2.
Write your answers on
the blanks provided in
the easiest measurable
form.
ents:

I
n
g
r
e
d
i

O
r
i
g
i
n
a
l
R
e
c
i
p
e
N

New Recipe #2
Salt
1 tsp.
Conversion
Factor
Conversion
Factor

4 Servings
16 Servings
212 cups

Sugar

113 cup

Vanilla

1 Tbsp.

Eggs

cake
flour

213 cups

Baking
powder

3 Tbsp.

Milk
8 oz.
Syrup
6 Tbsp.

8 Servings

Shortening

Sifted
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

ew Recipe #1

Pecans
3
4 cup

Name

Date

M AT H A C T I V I T Y # 5

W
t
e
r t s

i
a
V
l
C

g h
n d
u m
h a

D i re c t i o n s :
Convert the
following ingredients from
weight measures to
equivalent volume measures. Write your answers
on the blanks provided in
the easiest measurable
form.

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

Ingredients
Bread flour

Weight/Vo
Informa

1 lb. = 4

Dark rye flour

1 lb. = 33

Yeast

1 oz. = 3

Salt

1 oz. = 2

Dry milk

1 oz. =

Shortening

1 lb. = 2

Granulated sugar

1 lb.= 2

Malt

1 oz. =

Water

1 lb. = 2

D i re c t i o n s :

Convert the following


ingredients from the green volume
measures to equivalent weight
measures.

Ingredients

Weight/Volume
Information

Brown sugar, packed

1 lb. = 2 cups

Shortening

1 lb. = 2 cups

Salt

1 oz. = 2 Tbsp.

Baking soda

1 oz. = 2 Tbsp.

Pastry flour

1 lb. = 4 cups

Whole eggs

1 lb. = 8 eggs

Vanilla

1 oz. = 2 Tbsp.

Name

Date

M AT H A C T I V I T Y # 6

W i g h ta
n d V
l u
m e C o n v e
r s i o n
D i re c t i o n s :
Use the following
information to convert the
volume measures to weight
measures. Use the space
provided to do your
calculations. Write your
answers on the blanks
provided.

1. I
f
1
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

l
b
.
=
2
c
u
p
s
,
t
h
e
n
1
1

c
u
p

q
t
.
,

2. I
f
1
l
b
.
=
6
c
u
p
s
,
t
h
e
n
3
c
u
p
s
=

3. I
f
1
l
b

t
h
e
n
2
c
u
p
s
=

4. I
f
1
l
b
.
=
4
c
u
p
s
,
t
h
e
n
2

c
u
p
s
=

5. I
f
1
l
b
.
=
2
q
t
s
.
,
t
h
e
n
1
c
u
p
=

6. I
f
1
o
z
.

=
1

t
h
e
n

9. I
f

o
z
.

T
b
s
p
.
,

T
b
s
p
.

8. I
f

T
b
s
p
.

l
b
.

7. I
f

q
t
s
.
,

o
z
.
=
2
T
b
s
p
.
,

t
h
e
n

c
u
p
,
t
h
e
n
4
1

t
h
e
n
3
c
u
p
s
=

c
u
p
s
=

10. I
f
1
2
8
o
z
.
=
1

g
a
l
.
,
t
h
e
n
6
4
o
z
.
=

D i re c t i o n s :
Use the following
information to convert the weight
measures to volume measures. Use the
space provided to do your
calculations. Write your answers on
the blanks provided.

11. If 1 lb. = 2 cups, then 4 oz. =


12. If 1 lb. = 2 qts., then 16 oz. =
13. If 8 oz. = 1 cup, then 3 lbs. 4 oz. =
14. If 1 lb. = 3 cups, then 2 lbs. =
15. If 1 lb. = 6 cups, then 112 lbs. =

Name

Date

M AT H A C T I V I T Y # 7

W i g
h t V
s u
s V
l u
m e
D i re c t i o n s :
Using the
tools and ingredients
provided by your
instructor, weigh or
measure as directed
below. Then write your
answers to the
questions on the blanks
provided.
1. Weigh 1 lb. of
chocolate chips. How
many cups are in one
pound?
2. Measure 1 Tbsp. of
salt. How much does it
weigh?
3. Measure 1 Tbsp. of
dried parsley. How
much does it weigh?
4. Measure 1 Tbsp. of
dry mustard. How
much does it weigh?
5. Weigh 1 lb. of carrots.
How many carrots do
you have?
6. Peel and cut a pound
of carrots into coins.

10

How many cups does that make?


7. Weigh one bunch of celery. How
many stalks are there?
8. Peel and dice a bunch of celery for
soup. How many cups does that
make?
9. Weigh one bag of peas. How many
pounds/ounces are there?

4.
Demonstrates
correct measuring
procedure for
volume amounts.
5. Records
results in measurable
terms.
Instructors
Signature

Date

10. Measure 1 cup of brown sugar.


Weigh and record.
11. Measure 1 cup of granulated
sugar. Weigh and record.
12. Measure 1 cup of flour. Weigh
and record.
P E R F O R M A N C E C H E C K L I S T
At
p
(circl
one)
Level 3Performs skill satisfactorily without
assistance or supervision.
1
Level 2Performs skill satisfactorily, but requires 4
assistance/supervision.
Com
Level 1Performs parts of skill satisfactorily, but ments
requires considerable assistance/supervision.
:
Level 0Cannot perform this skill.
PERFORMANCE STANDARDS:
Level 4Performs skill without supervision and
adapts to problem situations.

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

PER
ORMA
N
LEVE
L
A
EVED:
1. Accurately sets up balance scale, digital
scale, and portion scale for measurement.
2. Accurately weighs ingredients as
indicated.
3. Accurately measures ingredients as
indicated.

10

Name

Date

M AT H A C T I V I T Y # 8

V
l u m
e
M e a
s u r
e s

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

D i re c t i o n s :
Use
the weight/volume
information given for
each item below to find
the volume equivalent
of the desired weight
measure. Write your
answers on the blanks
provided.

Item
Cooked rice
Apples, peeled and sliced
Diced bananas
Coconut, shredded
Evaporated milk
20

D i r e c t i o n s : If 1 lb. of
cocoa measures 4 cups, find the volume
measures for each of the follow- ing
weights. Write your answers on the
blanks provided.
1. 16 oz. =
=

2. 24 oz. =
12 oz. =

3. 32 oz. =
20 oz. =

cups
4.
4 oz.
cups
cups
5.
cups
cups
6.
cups

7. What is the volume measure for 5 oz. of


cocoa?
8. What is the volume measure for 6 oz. of
cocoa?
9. What is the volume measure for 10 oz. of
cocoa?
10. What is the volume measure for 11
oz. of cocoa?

21

Name

Date

M AT H A C T I V I T Y # 9

S c
a l
e
O p
e r
a t
i o
n
D i re c t i
o n s : Using
a portion
scale,
demonstrate
the
following
procedures
to your
instructor.

1. A
dj
us

D i re
c t i o
n s :
Using a
bakers
scale,
demonst
rate
the
followin
g
procedur
es to
your
instructo
r.
t scale
after
placin

ga
quart
measuri
ng cup
on it.
2. Weigh
4 oz. of
granulat
ed
sugar.
3. Weigh
112 oz.
of salt.
4. Weigh
1 lb. 2
oz. of
water.

1. Weigh 2 lbs.
6 oz. of
granulated
sugar.
2. Weigh 412
lbs. of flour.
3. Weigh 6 lbs.
12 oz. of
water.
4. Weigh 1 lb. of
salt.
5. Weigh 334
lbs. of brown
sugar.

5. Weigh
1234 oz.
of flour.
D i re c t i o n s :
Using a digital scale,
demonstrate the following procedures to your
instructor.

PER
1.
Demonstrates proper
use of a portion
scale, a bakers
scale, and a digital
scale.
2. Adjusts
scales as needed for
accurate
measurements.
3. Measures
container weight
before measuring
ingredients if
needed.
4.
Accurately weighs
ingredients on a
portion scale,
bakers scale, and a
digital scale.
Instructors
Signature

1. Weigh 612 oz. of granulated sugar.


Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

2. Weigh 1 lb. of brown sugar.


3. Weigh 112 lbs. of salt.
4. Weigh 12 oz. of flour.
5. Weigh 1 lb. 14 oz. of water.
P E R F O R M A N C E C H E C K L I S T
At
p
(circl
Level 3Performs skill satisfactorily without
one)
assistance or supervision.
1
Level 2Performs skill satisfactorily, but requires 4
assistance/supervision.
Com
Level 1Performs parts of skill satisfactorily, but
ments
requires considerable assistance/supervision.
:
Level 0Cannot perform this skill.
PERFORMANCE STANDARDS:
Level 4Performs skill without supervision and
adapts to problem situations.

Date

Name

Date

M AT H A C T I V I T Y # 1 0

C o o k i
n g
w i t h
F r
a c t i o
n s
D i re c t i o n s :
Read the
questions carefully. Write your
answers on the blanks provided.
1. In additon to 1 cup, what
are the measures in a set of
standard measuring cups?
a.)

c.)

b.)

2. What are the units of


measure in a set of
standard measuring
spoons?
a.)

c.)

b.)

d.)

3. Put the following fractions


in the correct order of size

beginning with the smallest: 38, 34, 12,


8, 14, 58, 18.

4. How many 12 cups are there in 1 cup?


5. How many 18 cups are there in 12 cup?
6. How many 14 cups are there in 34 cup?
7. How many 18 cups are there in 14 cup?
8. Circle the largest number of each pair.
1
a.) 38 or 4
1
c.) 2 or 14

b.) 78 or 34
d.) 38 or 12
9. List the specific measuring
equipment you need to
accurately and efficiently
measure the following amounts.

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

a.) 14 cup

e.) 58 cup

b.) 18 cup

f.) 23 cup

c.) 34 cup

g.) 38

1
d.) 2 cup

cup
h.) 78
cup

10. What is the most efficient way to


measure each of the following amounts?
a.) 8 cups

c.) 2 cups

b.) 6 pts.

d.) 14 gal.

Name

Date

M AT H A C T I V I T Y # 1 1

C
o
p
t

a l c u l a t i n gC
n v e c t i o n m
e r
a
u r

D i re c t i o n s :
Figure
the convection oven
temperatures for each of
the following stated baking
temperatures. Write your
answers on the blanks
provided. To do this,
reduce the baking temperature by 50F. For
Example: Recipe states =
250F. Therefore, 250F
50F = 200F for a
convection oven.
1. 300F =
F
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

2. 450F =
F
3. 350F =
F
4. 400F =
F
5. 425F =
F
D i re c t i o n s :
For each
item below, find the temperature
required for convection ovens.
6. A

ecipe

for

bake

egg

casse

role

direc

ts

you

bake

at

350

F.

Con

vecti

Ove

Tem

perat

ure:

to

on

7. A

i
s
p
i
n

u
O

u
O

8. A

e
n

l
a
s
a

b
a

m
p

g
n
a

r
a

r
e

e
:

9. A pizza recipe directs you to bake at


400F.
Convection Oven Temperature:
10. A

i
z

u
O

c
h

e
n

n
i

b
a

m
p

e
a

r
a

Name

Date

M AT H A C T I V I T Y # 1 2

C a l c u l a t
i n g
C o n v e c t i
o n
m e

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

D i re c t i o n s :
Figure the convection oven
time for each of the following
stated baking times. Write
your answers on the blanks
provided. Reduce the
1
original baking time by 2
1
to 3-less time to determine
the baking time range. To
do this, calculate the baking
time for the first column
by multiplying the original
time by 12. In the second
column, multiply the
original time by 23. Be sure
to round your answers up
to the next highest whole
minute.

2
Ti
me
2
3
Ti
me

1.

20 min.

2. 30 min.
3. 40 min.
4. 45 min.
5. 1 hr.
6. 15 min.
7. 35 min.
8. 55 min.
9. 75 min.
10. 85 min.
11. 50 min.
12. 1 hr., 45 min.
13. 2 hrs., 30 min.

hr.,

14. 3 hrs., 10 min.

hr.,

15. 4 hrs., 15 min.

hr.,

Name

Date

M AT H A C T I V I T Y # 1 3

C
o
s
t
i
n
g
r
m
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

D i re c t i o n s :
Use the
following form to calculate the
Total Cost, the Cost per Serving,
and the
Selling Price for the recipe your
instructor provides.

Recipe:
Ingredients

Amounts

/
/
/
/
/
/
/
/
/

Name

Date

M AT H A C T I V I T Y # 1 4

U s i n g
S c o o p s
a n d
L a d l e s
D i re c t i o n s :
List the
common use for each scoop and
ladle on the blanks provided.
Utensil
Common Usage
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

Size

1. A #8 Scoop yields 8 Tbsp.


(12 cup)
2. A #12 Scoop yields 513
Tbsp. (13 cup)
3. A #16 Scoop yields 4
Tbsp. (14 cup)
4. A #20 Scoop yields 3 Tbsp.
5. A #24 Scoop yields 223
Tbsp.
6. A #30 Scoop yields 2 Tbsp.
7. A #40 Scoop yields 123
Tbsp.
8. A #60 Scoop yields 1 Tbsp.

9. A #70 Scoop yields 1122 tsp.


10. A #1 Ladle yields 1 fl. oz.
11. A #2 Ladle yields 2 fl. oz.
12. A #3 Ladle yields 3 fl. oz.
13. A #4 Ladle yields 4 fl. oz.
14. A #6 Ladle yields 6 fl. oz.
15. A #8 Ladle yields 8 fl. oz.
D i r e c t i o n s : Use the
scoops and ladles information above to
answer the following questions. Write
your answers on the blanks
provided.
16. A cook prepared 6 qts. of
muffin batter. How many muffins can be
made using a
#16 scoop?
17. A cook has 112 gallons
of sauce. How many
servings will the sauce
yield if a #6 ladle is
used?
18. A banquet is to be
served to 120 people.
If a #2 ladle is used for
the gravy, how much
gravy should be
prepared?
19. A baker needs to prepare
12 dozen chocolate chip
cookies. If they are made
using a #60 scoop, how
much batter should be
prepared?
20. How many servings are
there in 3 qts. of garlicmashed potatoes if each
customer is given two
#12 scoops?

Name

Date

M AT H A C T I V I T Y # 1 5

M
a
t
h
S
c
o
o
p
s
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

D i re c t i o n s :
Read
each of the word
problems below. Write
your answers to the
question on the blanks
provided.
1. A baker made 2 qts. of
chocolate pudding. A
serving is 12 cup
A. What scoop should you
use?
B. How many servings will
it yield?
2. A baker made 3 qts. of
chocolate pudding. A
serving is 12 cup

A. What scoop should you use?


B. How many servings will it yield?
3. A cook prepared 3 qts. of chicken
casserole. A serving is 23 cup
A. What scoop should you use?
B. How many servings will it yield?
4. A cook prepared 412 qts. of chicken
casserole. A serving is 23 cup
A. What scoop should you use?
B. How many servings will it yield?
5. A baker prepared 1 gal. of muffin mix.
A portion is 14 cup
A. What scoop should you use?
B. How many muffins will it yield?
6. A baker prepared 34 qt. of muffin mix.
A portion is 14 cup
A. What scoop should you use?
B. How many muffins will it yield?
7. A caterer prepared 1 qt. of sauerkraut
ball mixture. A sauerkraut ball equals 12
Tbsp.
A. What scoop should you use?
B. How many sauerkraut balls will it
yield?
8. A caterer prepared 2 qts. of sauerkraut
ball mixture. A sauerkraut ball equals 12
Tbsp.
A. What scoop should you use?
B. How many sauerkraut balls will it
yield?
9. A baker prepared 112 qts. of chocolate
chip cookie dough. Each cookie equals 1
Tbsp.
A. What scoop should you use?
B. How many chocolate chip cookies will
it yield?
10. A baker prepared 1 qt. of chocolate chip
cookie dough. Each cookie equals 2
Tbsp.
A. What scoop should you use?
B. How many chocolate chip cookies will
it yield?

Name

Date

M AT H A C T I V I T Y # 1 6

C o s t i n g a n I n
v o i c e W e i g h t
/ U n i t
P r i c e
s
D i re c t i o n s :
Use the
information provided to fill in
the weight unit prices on this
invoice form.
Item
Stewed tomatoes
Cream of mushroom
soup
Polish sausage links

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

Turkey breast
(cooked, diced)
Refried beans
Elbow macaroni
Spaghetti
Milk
Cake flour
Sugar
Cherry pie filling
Chocolate chips
Walnut halves

P
P

$3.20/12 cu
can
$2.58/6 cu

$16.9
lbs.
lb.)
$2.34/1

$20.00
(#10 ca
lbs.)$3.8
(1 lb.
cups)
$5.35/2

$2.
(1 gal.
lbs.)
$3.5
(1 lb.
cups)
$11.5
(1 lb.
cups)
$11.35/#1
(#10 ca
$13.
(1 lb.
cups)
$17.00/5

American cheese slices

$10.25/5 lbs./120

Grated Cheddar cheese

$12.50/5 lbs./20

Cream cheese
Parmesan cheese
Mayonnaise

$5.17/3 lbs./6
$18.60/5 lbs.
(1 lb. = 523
cups)
$4.90/gal.
(1 gal. =7.4
lbs.)

Name

Date

M AT H A C T I V I T Y # 1 7

C o s t i n g
Q u i c k - S e
r v i c e
M e a l

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

D i re c t i o n s
: You will need a copy of the
Math Activity #13 Costing
Form for each of the
following recipes. Record
the recipe name, recipe
yield, ingredients, and
amounts on the costing
form. Use the Costing
Information to calculate
the Unit Cost, Extended
Cost, and Total Cost.
Calculate the Cost per
Serving and the Selling
Price using a 30% markup for each recipe.
Calculate and record the
Selling Price of the entire
meal at the bottom of this
activity.
Menu: Grilled Chicken
Sandwich with Fresh Fruit
Medley.
Grilled Chicken Sandwich
Yield: 4 Sandwiches
Portion: 1 Sandwich
Ingredients
20

Boneless, skinless chicken breast


Provolone cheese
Mushrooms, sliced
Tomato

24 oz.
6 oz.
3 oz.
8 slices

Leaf lettuce
Low-fat avocado dressing
Bread, 7-grain
Pickles, sliced, drained

4 leav
4 fl. oz.
8 slices
4 oz.

Fresh Fruit Medley


Yield: 8 Servings
Portion: 34 cup each
Ingredients
Strawberries, whole fresh
Bananas, diced
Melon, cubed
Grapes, whole, stemmed
Orange, sections
Pineapple, fresh cubed

Amounts
112 cup
1 cup
1

4 melon
1
2 cup
1 cup
1 cup

Record the Selling Price of a serving from


each recipe to calculate the Menu Price of
the Meal.
Menu Selection
Grilled Chicken Sandwich
Fresh Fruit Medley
Total Menu Price

20

Name

Date

M AT H A C T I V I T Y # 1 8

C o s t i n g
C a s u a l
D i n i n g
M e a l

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

D i re c t i o n s
: The following dinner meal
is a selection from a local
casual dining restaurant for
a party of four adults
who enjoy healthful
foods. You will need a
copy of the Math
Activity #13 Costing
Form for each of the
following recipes.
Record the recipe name,
recipe yield, ingredients,
and amounts on the
costing form. Use the
Costing Information to
calculate the Unit Cost,
Extended Cost, and Total
Cost. (Attach your Costing
Forms to this activity.)
Calculate the Cost per
Serving and the Selling
Price using a 30% mark-up
for each recipe. Calculate
the Selling Price per
Serving of the entire meal
at the end of this activity.
Menu Selection: Mixed

43

Baby Greens with Low-Fat Dressing,


Citrus Red Snapper, Wild Rice Blend,
Grilled Vegetable Kabob, Poached Pear
with Fresh Berries
Salad: Mixed Baby Greens with Low-Fat
Dressing
Recipe Yield: 4 Servings
Ingredients
Amounts
Baby greens
8 oz.
Roma tomatoes, diced
3 ct.
1
4 cup
Parmesan cheese, grated
1
4 cup
Carrots, shredded
1
2 cup
Cucumber, sliced
1
4 cup
Croutons
1
2 cup
Low-fat dressing
Entre: Citrus Red Snapper
Recipe Yield: 4 Servings
Ingredients
Red snapper, filet
Lemon zest and juice
Lime zest and juice
Orange zest and juice
Fresh garlic, thinly sliced
Seasonings
Green onion, chopped

Amounts
4 ct., 6
1
4 ct.
1
4 ct.
1
4 ct.
1 Tbsp.
2 tsp.
3 Tbsp.

Green chili, finely chopped


Olive oil

2 tsp.
2 Tbsp.

Rice: Wild Rice Blend


Recipe Yield: 4 Servings
Ingredients
Wild rice, cooked
Basmati rice, cooked
Pine nuts
Onion, small diced
Rosemary, finely chopped
Butter
Seasonings

Amounts
1 cup
1 cup
2 Tbsp.
2 oz.
2 tsp.
1 Tbsp.
2 tsp.
(
C
o
n
t
i
n
u
e
d

44

M AT H A C T I V I T Y # 1 8

C o s t i n g C a s u a lD i n i n g M e a l (continued)
Vegetable: Grilled Vegetable Kabob
Ingredients
Eggplant
Yellow squash
Red onion
Green pepper
Portobello mushrooms
Garlic, minced
Fresh basil
Seasoning
Balsamic vinegar
Olive oil

Recipe Yield: 4 Servings


Amounts
1
2 ct.
1 ct.
1
4 ct.
1
2 ct.
1 large cap
1 Tbsp.
1 Tbsp.
2 tsp.
2 Tbsp.
2 Tbsp.

Dessert: Poached Pear with Fresh Berries


Ingredients
Pears
Raisins
Apple juice, concentrate
Cinnamon stick
Flavorings
Pecans, whole
Fresh berries
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

Amounts
4 ct.
1
2 cup
1
4 cup
1
2 stick
1 Tbsp.
1
4 cup
1 cup

Costing Information
1 medium = 114 lbs. = 8 slices/$1.25
1 lb. = 3 medium/$1.05
1 lb. = 3 medium/$0.44
22 lb. = 60-65 ct./$14.64
5 lb.= 15 large caps/$11.48
2 cloves = 1 tsp. minced/$0.15
1 Tbsp./$0.09
1 Tbsp./$0.09
1 gal./$8.07
1 gal./$23.30
Recipe Yield: 4 Servings
Costing Information
1 lb. = 34 ct./$1.45
6 oz. = 1 cup/$0.75
8 oz. = 1 cup/$0.75
Each stick/$0.50
1 Tbsp./$0.09
1 1b. = 214 cups nut meats/$3.50
1 pt./$2.99

D i re c t i o n s :
Record the Selling Price per Serving of each recipe and then calculate the
Total Menu Price of the meal. (Total Menu Selling Price 4 Servings = Selling Price per
Serving)
Menu Selection
Mixed Baby Greens with Low-Fat Dressing
Citrus Red Snapper
Wild Rice Blend
Grilled Vegetable Kabob
Poached Pear with Fresh Berries
Total Menu Price

Selling Price per Serving

Name

Date

M AT H A C T I V I T Y # 1 9

C o s t i n g
C o l d
P l a t t e r
B u f f e t

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

D i re c t i o n s
: Assume that you have to
cost out the Cold Platter
Buffet for the Spring
Womens Volleyball
banquet at your school.
Fifty teens and adults
will be served at 11:00
a.m. You will need a
copy of the Math
Activity #13 Costing
Form for each of the
following recipes.
Record the recipe name,
recipe yield, ingredients,
and amounts on the
costing form. Use the
Costing Information to
calculate the Unit Cost,
Extended Cost, and Total
Cost. Attach your
completed Math Activity
13 Costing Forms for
each of the recipes to this
activity. At the end of
this
activity,
calculate
the
Selling Price of the Cold

Platter for 50 people. Then figure the


Selling Price per Individual. (Note:
Some answers will vary slightly
depending on how costing information
is used to determine unit costs.)
Menu: Crudit, Fancy Sandwiches, Pasta
Salad, Fresh Fruit Platter, and Dessert Tray.
Crudit:
Recipe Yield: 50 Servings
Ingredients
Amounts
Carrot, julienne
3 lbs.
Red pepper, julienne
3 ct.
Green beans, whole
1 lb.
1
1 4 lbs.
Radishes
Broccoli
1 head
Celery sticks
2 bunc
Cherry tomatoes
1 qt.
Vegetable dip
1 qt.
Fancy Sandwiches: Chicken Salad in Mini
Pita Pockets
Recipe Yield: 30 mini sandwiches
Ingredients
Mini pita breads
Chicken, cooked, diced
Celery, diced
Red grapes, diced
Slivered almonds
Parsley, minced
Seasonings
Mayonnaise
Lemon juice
Sour cream
Leaf lettuce

Amounts
30 ct.
5 lbs.
3 cups.
3 cups
3 oz.
1
2 cups
3 Tbsp.
112 cup
2 Tbsp.
3
4 cup
2 heads

(
C
o
n
t
i
n
u
e
d

M AT H A C T I V I T Y # 1 9

C o s t i n g C o l dP l a t t e r

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

B u f f e t

(continued)

Fancy Sandwich: Glazed Ham Roll-Up


Ingredients
Amounts
Crpes
20 ct.
Cream cheese
2 lbs.
1
2 lb.
Sun-dried tomato pesto
Shredded co-jack cheese
1 lb.
Chopped green olives
1 cup
Honey glazed ham
2 lbs.

Recipe Yield: 20 sandwiches


Costing Information
Each $0.30
3 lbs./$5.15
8 oz./$3.89
5 lbs./$10.30
#10 can = 12 cups/$5.13
212 lbs./$12.65

Fancy Sandwich: Roasted Turkey


Ingredients
Wheat bread
Roasted turkey
Swiss cheese
Alfalfa sprouts
Tomatoes
Flavored butter

Amounts
20 slices
3 lbs.
1 lb.
3 oz.
5 ct.
1
2 cup

Recipe Yield: 20 sandwiches


Costing Information
1 loaf = 24 oz./20 slices/$1.40
1 lb./$2.34
5 lbs./$13.26
4 oz./$1.99
1 lb. = 23 ct./$0.53
2 cups = 1 lb./$2.15

Amounts
4 lbs.
1 lb.
1
2 lb.
1
2 head
1 cup
1 cup
1
2 cup
1
2 cup
1 qt.

Recipe Yield: 40 servings


Costing Information
1
2 2 lbs./$2.25
1 lb./$1.73
50 lbs./$17.12
1 head/$2.19
1 gal./$7.85
1 gal./$4.50
1 bunch = 1 cup diced/$0.36
1 oz. = 34 cup/$0.24
1 gal./$7.18

Salad: Pasta Salad


Ingredients
Tri-colored bow-tie pasta
Grape tomatoes
Carrot, grated
Cauliflower, florets
Green olives
Black olives, sliced
Green onions, diced
Parsley, finely chopped
Italian dressing
Fruit: Fresh Fruit Platter
Ingredients
Watermelon, sliced
Cantaloupe, cubed
Strawberries, whole
Pineapple, large chunks
Oranges, sliced
Grapes
Cherries, pitted
Kiwi, sliced

Recipe Yield: 50 servings


Amounts
1 whole
3 whole
2 pts.
2 whole
6 ct.
1
1 2 lbs.
1
2 lb.
4 ct.

Costing Information
1 whole/$5.99
1 whole/$1.30
1 pt./$2.09
1 whole/$2.69
72 ct./$20.88
5 lbs./$6.93
1 lb./$2.99
36 ct./$6.64

(Continued on next

page)

Name

Date

M AT H A C T I V I T Y # 1 9

C o s t i n g C o l dP l a t t e r
B u f f e t
(continued)
Dessert Tray: Assorted PreBaked Selections
Recipe Yield: 50 Servings
Ingredients
Chocolate-frosted brownies
Peanut butter cookies
Lemon bars
Custard-filled cream puffs
Assorted mini-cheesecakes
Petit fours

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

36

24

D i re c t i o n s :
Record
the Total Cost of each
platter and add them up to
calculate the Total
Extended Cost. Next,
calculate the 25% mark-up.
Add the mark-up to the
Total Cost of the Cold
Platters to determine the
Selling Price of the Cold
Platter Buffet for 50 people.
Then calculate
the Selling Price per Individual.
Cold Platter
Crudit

Fancy Sandwich: Chicken Salad in Min

Fancy Sandwich: Glazed Ham Roll-Up


Fancy Sandwich: Roasted Turkey
Pasta Salad
Fresh Fruit Platter
Dessert Tray

Total Extended Cost of the Cold Plat

25% Mark-up
(Total Extended Cost .25)
Selling Price of Cold Platter Buffet
(Total Extended Cost + Mark-Up)
Selling Price Per Individual
(Selling Price 50 People)

Name

Date

M AT H A C T I V I T Y # 2 0

C
n
o
a
l
Recipe:

Tuna Noodle
Casserole

Recipe Yield:

Amounts

Unit Cost

Extended
Cost

Ingredients

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

Noodles

3 cup

$0.32/cup

Tuna sh

7 oz.

$0.08/oz.

Mayonnaise

$0.31/cup

Sliced celery

1 cup

$0.33/cup

Chopped
onion

3 cup

$0.11/cup

Chopped green
peppers

4 cup

$0.26/cup

Chopped
pimientos

4 cup

$2.18/cup

Salt

1 tsp.

Cream of
celery soup

2 cup

Milk

American
cheese, grated

1 cup

2 cup

o s t i n g
a
o d l e
s s e r
e

D i re c t i o n s :
Use the
following form to calculate the
TotalCost
Cost,per
theServing:
Cost per Serving,
and the
Selling Price.
Mark-Up = 20%
Calculate Mark-Up
(Total Cost x
Mark-Up)

Calculate the Total


Selling Price (Total-Cost +
Mark-Up)

Calculate Cost per-Serving


(Total-Cost Recipe Yield)

$0.03/tsp.
$2.76/52oz.
$0.17/cup
$2.50/1 lb./
4 cups

10 2

oz.
Total
Cost:

u
N
C
o

Name

Date

M AT H A C T I V I T Y # 2 1

C
o
s
t
i
n
g

Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

S
l
a
w
D i re c t i o n s :
Use the
following form to calculate the
Total Cost, the Cost per Serving,
and the
Selling Price.
Recipe:

Slaw

Ingredients
Sugar

Amounts
1

3 cup

Re

$0

Garlic salt

1 tsp.

$0.03/tsp.

Celery seed

1 tsp.

$0.03/tsp.

Vinegar

3 Tbsp.

$0.09/Tbsp.

Lemon juice

3 Tbsp.

$0.02/Tbsp.

Cabbage

3 cups

$0.12/cup

Green pepper

4 cup

$0.50/cup

Celery

1 stalk

$0.10/stalk

Green onions

4 ct.

$0.07/eac

Name

Date

M AT H A C T I V I T Y # 2 2

C o s t i n g
e a n u t
B u t t e r
C o o k i e s
D i re c t i o n s : D i r c t
i o n s :
Use the
following form to calculate
the Total Cost, the Cost
per Serving, and the
Selling Price.
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

Recipe:
Ingredients

Slaw
Amounts

Re

Shortening

1 cup

$0

Peanut butter

1 cup

$1

Sugar

1 cup

$0

Brown sugar

1 cup

$0

Eggs

3 Tbsp.

$0

Vanilla

1 tsp.

$0

Flour

1 12 cup

$0.04/cup

Salt

2 tsp.

$0.03/tsp.

Baking soda

4 tsp.

$0.03/tsp.

Baking powder

2 tsp.

$0.03/tsp.

Peanuts

3 tsp.

$0.24/tsp.

C o s t i n g B r o w n i e s
D i re c t i o n s :
the
Selling Price.
Recipe:

Use the following form to calculate the Total Cost, the Cost per Serving, and

Brownies

Ingredients

Amounts

Recipe Yield:

18

Cost per Serving:

Unit Cost

Extended
Cost

Mark-Up = 25%

Flour

Baking powder

1 tsp.

$0.03/tsp.

Cocoa

2 Tbsp.

$0.09/Tbsp.

Margarine

$0.24/cup

Granulated sugar

1 cup

$0.23/cup

Eggs

$0.06/each

Walnuts

4 oz.

$0.21/oz.

Vanilla

1 tsp.

$0.03/tsp.

2 cup

2 cup

Calculate Mark-Up
(Total Cost MarkUp)

$0.04/cup

Calculate the Total


Selling Price (Total-Cost +
Mark-Up)

Calculate Cost per Serving


(Total Cost Recipe Yield)

Total
Cost:

Name

Date

M AT H A C T I V I T Y # 2 4

C o s t i n g S
u r
C
e
m
C
f f e e
C
k e

o
r
a
o
a

D i re c t i o n s :
Use the
following form to calculate the
Total Cost, the Cost per Serving,
and the
Selling Price.
Recipe:

Sour Cream
Coffee Cake

Ingredients
Co
pyr
igh
t

by
Th
e
Mc
Gr
aw
Hil
l
Co
mp
ani
es,
Inc
.
All
rig

Amounts

Margarine

1 cup and
2 Tbsp.

Sugar

1 34 cup
and 2 Tbsp.

Eggs

Almond extract

2 tsp.

Vanilla

2 tsp.

Flour

3 34 cup

Baking soda

1 12 tsp.

Sour cream

1 cup

30

Cherry pie lling

7 oz.

$0.09/oz.

Cinnamon

$0.03/tsp.

Powdered sugar

2 cup

4 tsp.

$0.14/cup

30