Académique Documents
Professionnel Documents
Culture Documents
Use Math
By Sheri L. Arroyo
Math Curriculum Consultant: Rhea A. Stewart, M.A.,
Specialist in Mathematics, Science,
and Technology Education
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Table of Contents
The Business of Cooking......................................... 4
Kitchen Math ........................................................... 6
Cooking Supplies..................................................... 8
Buying the Food .................................................... 10
What to Cook? ....................................................... 12
Customers! ............................................................. 14
The Restaurant Staff ............................................. 16
Money In and Out ................................................. 18
Starting a Restaurant ............................................ 20
A Day in the Life of a Chef.................................... 22
Personal Chefs....................................................... 24
Caterers ................................................................. 26
If You Want to Be a Chef ....................................... 28
Answer Key ........................................................... 29
Glossary ................................................................. 30
To Learn More ....................................................... 31
Index ...................................................................... 32
Answers and helpful hints for the You Do the Math
activities are in the Answer Key.
Words that are defined in the Glossary are
in bold type the first time they appear in the text.
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The
Business
of Cooking
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Cooking Time
Its important for a chef to plan carefully, so that all the dishes that
have to be served at the same time finish cooking at the same time.
The table below shows dishes a chef is making for a dinner. If dinner
will be served at 6:30 P.M., what time does each dish need to be put
in the oven so that it will be done cooking at 6:30?
Dish
Cheese potatoes
Glazed carrots
Bread pudding
Roast chicken
Buttermilk biscuits
Pumpkin bread
Now, put the dishes in sequential order, beginning with the first dish
that needs to go into the oven.
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Kitchen
Math
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cup
cup
1
1 2 cups
1
2
1
8
1
4
3
4
cup
2 cups
cup
1
2
cup
1 cup
cup
3 cups
cup
1 egg
4 slices bread
2 eggs
1
1
2
1
2
cups oats
cup butter
1
2
cup milk
2 tablespoons butter
2 tablespoons milk
1
4
cup raisins
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Cooking
Supplies
hen a chef walks into the kitchen each day, hell first check
his food supplies. He will see how
much he has of different ingredients.
He will also make sure that all the
food is fresh and safe to use. Then
he will calculate how much of the
different ingredients he needs for
the recipes hes cooking today.
Dry ingredientssuch as flour,
sugar, beans, rice, and spicesstay
fresh longer than other ingredients.
The chef will not need to buy these
items very often. He can buy a lot
at one time and keep them on hand.
Fresh ingredientssuch as eggs,
milk, fish, meat, fruits, and vegetablescan spoil, or become unusable,
quickly. The chef must buy these in
smaller amounts every day or two.
In the walk-in
refrigerator in his
restaurant, a chef
checks his fruits and
vegetables to make
sure they are still
fresh.
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Cold Enough?
Think about the best temperature for storing each of the foods listed in
the table below. The current temperature for each food is given in the
table. How many degrees must the chef lower the temperature for each
of the first three foods in order for each item to be stored safely? How
many degrees can the temperature of each of the last two items go up
for these items to still be stored safely in the pantry?
48
Shrimp
60
Lettuce
51
Flour
45
Sugar
60
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Buying
the Food
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Cost
4 chickens
$17.00
8 fresh trout
$24.00
$12.00
6 avocados
$17.00
10 bunches carrots
$20.00
6 baskets strawberries
$24.00
6 baskets cherries
$35.00
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What to
Cook?
restaurants menu tells customers what kind of food is available. Is it Mexican food? Asian food?
Or simple soups and sandwiches? A
chef wants to offer interesting food
items that are different from what
other restaurants serve. She wants
customers to be excited about eating at her restaurant. She wants
them to come back again and to tell
their friends what a great restaurant
theyve found.
Setting Menu Prices
The chef has to figure out exactly
how much she should charge customers for each item on the menu.
How does she do this? First, she
thinks about where her restaurant is
located. Most of her customers will
These people at
a restaurant study
the menu to decide
what to order.
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Dinner #1
Ingredient
Cost
Salmon
Rice
Carrots
Sliced tomatoes
Bread
$6.00
$1.00
$1.50
$1.50
$2.00
Dinner #2
Ingredient
Pork chops
Cheese potatoes
Peas with onions
Applesauce
Biscuits
Cost
$3.00
$1.50
$1.00
$0.50
$1.00
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Customers!
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50
Number of Customers
40
30
20
10
0
Evening Restaurant Hours (P.M.)
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The
Restaurant
Staff
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$ 8.00
$20.00
$ 9.00
$12.00
$10.00
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Money In
and Out
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A cashier gives a
customer his change
after he pays for his food.
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$65.00
$38.00
$82.00
$71.00
$44.00
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Starting a
Restaurant
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A Day in
the Life of
a Chef
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1. How much time does Chef Donna spend meeting with line
cooks and the assistant chef before the restaurant opens?
2. How many hours long is Chef Donnas working day?
3. How much time does she spend planning the menu?
4. How much time does she spend obtaining food from the
fresh food market and from purveyors?
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Personal
Chefs
24
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Caterers
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Catering a Wedding
A caterer has been hired for a wedding with 100 guests. The client needs
to choose which dinner menu she wants to serve. The caterer charges a
set fee for each guests dinner that the client orders.
Menu 1: Roast chicken, rice, green beans, fresh fruit
Fee: $20.00 per guest
Menu 2: Steak, baked potato, salad, French bread
Fee: $40.00 per guest
Menu 3: Fresh fish, carrots, salad, dinner roll
Fee: $25.00 per guest
1. If the client selects Menu 2, how much will the caterer charge?
2. If the client selects Menu 3, how much will the caterer charge?
3. How much less will Menu 1 cost the client than Menu 2?
4. If the client orders 50 Menu 1 dinners, and 50 Menu 2 dinners,
what will the caterer charge?
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Answer Key:
If You
Want
to Be a Chef
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Answer Key
Pages 4-5: The Business of Cooking:
Calculate start time by counting back from the
end time: cheese potatoes: 5:15; glazed carrots:
6:00; bread pudding: 5:30; roast chicken: 4:30;
buttermilk biscuits: 6:10; pumpkin bread: 5:40.
Sequential order: roast chicken, cheese potatoes,
bread pudding, pumpkin bread, glazed carrots,
buttermilk biscuits.
Pages 6-7: Kitchen Math:
Multiply each amount by 2 to double the recipe
for oatmeal raisin cookies: 2 eggs, 2 cups sugar,
3 cups oats, 1 cup butter, 4 tablespoons milk,
1
cup raisins. Divide each amount by 2 to halve
2
the recipe for French toast: 2 slices bread, 1 egg,
1
cup milk, 1 tablespoon butter.
4
Pages 8-9: Cooking Supplies:
For items 1, 2, and 3: current temperature of food
correct temperature = amount temperature has
to be lowered. Roast beef: 48 41 = 7. Shrimp: 60
34 = 26. Lettuce: 51 41 = 10. For items 4 and 5:
safe temperature current temperature = amount
temperature can go up. Flour: 70 45 = 25.
Sugar: 70 60 = 10.
Pages 10-11: Buying the Food:
Add the costs of the items in each group.
Group 1: $17.00 + $12.00 + $17.00 + $24.00 =
$70.00. Group 2: $17.00 + $17.00 + $20.00 + $35.00
= $89.00. Group 3: $24.00 + $20.00 + $17.00 +
$24.00 = $85.00. Group 1 costs $70.00. This is the
chefs budget. She can buy Group 1. Groups 2
and 3 cost too much.
Pages 12-13: What to Cook?
The total cost of the ingredients + $10.00 = the
menu price. Dinner #1: $22.00. (The cost is
$6.00 + $1.00 + $1.50 + $1.50 + $2.00 = $12.00.
The menu price is $12.00 + $10.00 = $22.00.)
Dinner #2: $17.00. (The cost is $3.00 + $1.50 +
$1.00 + $0.50 + $1.00 = $7.00. The menu price is
$7.00 + $10.00 = $17.00.)
Pages 14-15: Customers!
Compare the totals for each bar. 1. More customers came in during the 8:009:00 P.M. hour than
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Glossary
calculateTo figure out the exact
answer to a problem.
clientA person, group of people,
or company for whom a chef or
other professional performs services.
convertTo change something,
such as the amounts in a recipe.
culinary schoolA school where
people learn about cooking and
working as a chef.
dataInformation collected about
people or things.
differenceThe amount by which
one number is greater than another
number.
estimatingFiguring out about
how many or how much.
ingredientsThe foods that go
into a recipe.
minimum wageThe lowest
amount of money that a worker
can be paid per hour in the United
States; it is set by law.
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To Learn More
Read these books:
Discovering Careers for Your FutureFood. New York: J.G. Ferguson
Publishing, 2005.
Klein, Hilary. A Day with a Chef. Mankato, Minn.: Childs World, 2008.
Maze, Stephanie. I Want to Be a Chef. San Diego, Calif.: Harcourt Brace, 1999.
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Index
Advertising 21
Assistant chefs 16, 17, 22
Budget 10, 11, 26
Busboys 16
Buying food 8, 10, 11, 24
Cashier 16, 18
Caterers 5, 2627
Check paying 19
Chicken, fish, and meat 5, 8, 9, 10,
11, 22, 23, 27
Clients 24, 25, 26, 27
Conversion of recipes 67
Cooking supplies 8
Cooking time 5, 23
Costs 10, 11, 13, 21, 25
Culinary school 28
Customers 12, 14, 15, 16, 18,
19, 20
Dinner price 13
Dry foods 8, 9
Executive chefs 4, 5, 16
Expenses and income 13, 1819
Fish see Chicken, fish, and meat
Food purveyors 10, 22, 23
Fresh food markets 10, 11, 22
Fresh food 8, 9
Fruits and vegetables 8, 11, 22, 27
Greeters 16, 17
Ingredients 6, 7, 8
Kinds of chefs 45
Kitchen 6, 8, 16, 23, 24
Line cooks 4, 16, 17, 22
Measurements 6, 7
Meat see Chicken, fish, and meat
Menu prices 1213, 21
Minimum wage 17
Money spent in restaurants 21
Nutrition 25
Personal chefs 5, 2425
Planning menus 12, 21, 22, 23
Profit 13, 19
Qualities of chefs 4, 5, 27, 28
Refrigerators 8, 9, 25
Reservations (restaurant) 14
Safety of food 9
Schedule of chefs 23, 27
Seafood see Chicken, fish, and meat
Servers 16, 17
Special diets 25
Staff (restaurant) 1617, 27
Starting a restaurant 2021
Temperature (food storage) 9
Types of restaurant workers 1617, 27
Wages and earnings 16, 17, 25
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