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You are on page 1of 59

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

#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

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#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

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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.

totaled $7.79 and he gives

you two $5 bills.

totaled $5.38 and she gives

you $10.03.

he gives you $20.00.

she gives you $10.00.

he gives you $6.01.

she gives you $15.04.

he gives you $10.05.

she gives you $5.00.

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:

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:

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a)

d)

b)

e)

c)

f)

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. =

=

oz.

27.

2. 13

lbs.

= oz.

=

oz.

3. 5

lbs.

8 oz.

= oz.

13. 3

7

l

b

.

=

o

z

.

oz.

=

oz.

4. 8

lbs.

4 oz.

= 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.,

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7. 32

oz.=

oz.

lbs.,

lbs.

8. 43 oz.=

lbs.,

21. 87 oz. =

lbs.

,

15.

lbs.

lbs.,

oz.

9. 65 oz.=

lbs.,

lbs.,

oz.

10. 75 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

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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.

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Ingredients

Bread flour

Weight/Vo

Informa

1 lb. = 4

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 :

ingredients from the green volume

measures to equivalent weight

measures.

Ingredients

Weight/Volume

Information

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

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igh

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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.

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

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

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.

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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

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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

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

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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.)

measure in a set of

standard measuring

spoons?

a.)

c.)

b.)

d.)

in the correct order of size

8, 14, 58, 18.

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.

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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

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

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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

:

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

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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.,

hr.,

hr.,

Name

Date

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

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o

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t

i

n

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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

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Size

(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.

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

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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

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

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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

$10.25/5 lbs./120

$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

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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

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.

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

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

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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

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.

Olive oil

2 tsp.

2 Tbsp.

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

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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

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.

Ingredients

Pears

Raisins

Apple juice, concentrate

Cinnamon stick

Flavorings

Pecans, whole

Fresh berries

Co

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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

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

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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

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

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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

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B u f f e t

(continued)

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.

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

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

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.

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

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

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

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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: Roasted Turkey

Pasta Salad

Fresh Fruit Platter

Dessert Tray

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

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by

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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)

Selling Price (Total-Cost +

Mark-Up)

(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

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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

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e

Mc

Gr

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Hil

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ani

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Inc

.

All

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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

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

Selling Price (Total-Cost +

Mark-Up)

(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

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e

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Gr

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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

7 oz.

$0.09/oz.

Cinnamon

$0.03/tsp.

Powdered sugar

2 cup

4 tsp.

$0.14/cup

30

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