Culinary Math

Standardized Recipe
Nutrition
 GPS FOCUS STANDARDS
HOSP-ICA-7 : Examine and identify standardized recipes and their role in a commercial kitchen. Practice culinary math skills
through recipe conversion and measurements.
HOSP-ICA-9: Examine the principles of nutrition including the six major classes of nutrients, proteins, and carbohydrates: simple,
complex, fats, vitamins, minerals, and water.

I Can Statements
•Define standardized recipe, identify its Essential Questions
components, and explain the reasons for use. •What is a standardized recipe?

•Demonstrate the concept of recipe “mise en •What is the role of a standardized recipe in a
place”. commercial kitchen?

•Identify and master the use of different types of

measuring tools. •What type of measuring tools are used in a
commercial kitchen?
•Calculate the cost of a standardized recipe and
perform calculations. •How do you calculate the cost of a recipe?

•Demonstrate the concept of recipe conversions. •How do convert measurements in a standardized

recipe?
•Follow the written directions to prepare a recipe.
•What are the six major classes of nutrients?
•Identify the six major classes of nutrients and
recommended intake. •What are some current trends in the foodservice
industry?
•Analyze current trends and issues in food and
nutrition. •What are some healthy cooking techniques?
•Demonstrate healthy cooking techniques.
 GPS FOCUS STANDARDS
HOSP-ICA-7 : Examine and identify standardized recipes and their role in a commercial kitchen. Practice
culinary math skills through recipe conversion and measurements.
7.1 Define standardized recipe, the components of the recipe, and explain the reasons for use in commercial
kitchens.

7.2 Identify recipe terminology including measurement abbreviations, instructions, and directions.

7.3 Demonstrate the concept of recipe “mise en place” by identifying and assembling ingredients and equipment
for a specific recipe.

7.4 Identify and master the use of different types of measuring tools including dry and liquid measuring cups,
measuring spoons, portioning tools, and digital and electronic scales.

7.5 Demonstrate proper use of a spring and balance scales using both US measures and metric measures.

7.6 Identify procedures used to calculate the cost of a standardized recipe and cost per portion and perform
calculations.

7.7 Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or
decrease yields.

7.8 Follow the written directions to prepare the recipe used above.
 GPS FOCUS STANDARDS
HOSP-ICA-9: Examine the principles of nutrition including the six major classes of nutrients, proteins, and
carbohydrates: simple, complex, fats, vitamins, minerals, and water.

 9.1 Discuss and develop knowledge of the importance of USDA Nutritional Guidelines such as “MY
PLATE” and examine how these guidelines can be misleading and complex due to cultural constraints,
eating disorders, and food allergies.

 9.2 Examine the six major food groups, nutrient contributions of vitamins, minerals, and nutrient
variability within a group and daily recommended intake.

 9.3 Define a serving size, portion control, recommended serving size, and balanced diet while maintaining a
correct nutritional intake.

 9.4 Examine current trends and issues in food and nutrition, fad diets, proper weight loss techniques, and
how these fit into healthy menu options.

 9.5 Identify and examine the various food allergies to include gluten, nuts, dairy products, and shellfish,
and ways a food service operation must address these allergies.

 9.6 Identify menu requirements for various diets such as vegan, vegetarian, low sodium, and low calorie.

 9.7 Demonstrate healthy cooking techniques.

 UNDERSTANDINGS & GOAL
Enduring Understandings
 Standardized recipes are important for use in the commercial food industry. They
provide a way to produce a uniform product over time.
 Nutrition today has become a critical and integral component within the Culinary Arts
and the need for a full comprehensive understanding is vital.
 Math is an instrumental aspect of the foodservice industry. It provides the culinary
student or professional with all the tools necessary to manage daily restaurant
operations with maximum efficiency and profitability.

Knowledge from this Unit:

 Student will be able to explain the importance of using standardized recipes.
 Students will know how to calculate cost of a standardized recipe and cost per portion.
 Students will be able to determine important nutritional information in a recipe.

Skills from this Unit:

 Students will convert recipes to produce the quantity desired.
 Students will measure ingredients correctly and convert units of measure.
 The student will know how to accurately proportion serving sizes.
 Simple Cookies
OPENING- 1 Egg ($1.99)

BELL RINGER 2c Flour ($2.49)

1 ½ c Butter ($1.69)
Please ensure that your 1/3 c Sugar
sourcebook is organized ¼ t Vanilla Extract
properly: Yields 12 cookies
•Cover Page
Name 1. How many cups of sugar would you
Period need if you wanted to prepare 24
2013-2014 cookies?
Intro to ECE
•Table of Contents 2. How much butter would you need if
you wanted to prepare 4 cookies?
(2 pages- front only)
•Section 1- Notes 3. How much would one egg cost?
•Section 2- Bell Ringers 4. What temperature should the cookies
•Section 3- Observation bake at?
Journal 5. What is the first step in preparation
**Each section should be 30
of this recipe?
pages apart**
 What do you think are the actual
OPENING- measurements for this recipe?

BELL RINGER Crunchy Munchy

Please ensure that your Chocolate-Peanut Goop
sourcebook is organized
properly: Ingredients:
 3 dribbles of light corn syrup
•Cover Page
Name
 2 scoops brown sugar
Period  1/2 dit-dot salt
2013-2014
Intro to ECE  1 large blib peanut butter
•Table of Contents  5 blobs crisp rice cereal
(2 pages- front only)
•Section 1- Notes  2 handfuls cornflakes, slightly
•Section 2- Bell Ringers crushed
•Section 3- Observation  5 smidgens semisweet chocolate
Journal
**Each section should be 30
pieces
pages apart**  1 ittsy-bits vanilla
 OPENING-
Why is math important
BELL RINGER in the Culinary Arts
Please ensure that your
sourcebook is organized
field? In the Food
properly: Industry? How can
•Cover Page
Name
the Math that you
Period
2013-2014
are currently
Intro to ECE learning be used in
•Table of Contents
(2 pages- front only) the Culinary Arts
•Section 1- Notes
•Section 2- Bell Ringers
course? Provide an
•Section 3- Observation
Journal
example.
**Each section should be 30
pages apart**
 Sourcebook Notes
Culinary Math, Standardized Recipes, Nutrition Powerpoints
Define the vocabulary terms (21):
Answer the following questions:
 Name and describe the 10 parts of a standardized recipe.
 What are the four reasons for using a standardized recipe?
 What are the advantages of standardized recipes?
 Name the six classifications of nutrients.
 What is the difference between an essential and non essential
nutrient? Give examples.
 What are the five components of a Nutrition Fact Panel?
 Name the 10 U. S. Dietary Guidelines.
 What is culinary math?
 Describe the factor method.
 STANDARDIZED RECIPES
CULINARY VOCABULARY
 Recipe-written record of the ingredients and preparation steps needed to make a particular
dish
 Standardized ingredients-ingredients that have been processed, graded, or packaged
according to established standards
 Standardized recipe-an accurate list of the ingredients, their quantities, and the preparation
methods needed to prepare a particular menu item in a consistent manner every time.
 Metric system- system for measuring weight and volume
 Portion Size- the serving size that the chef expects to be served to the customer.
 Tare weight- weight of the container that holds the ingredients being measured.
 Yield- the quantity or number of portions the recipe will produce.
 Product Specification- detailed description of a product, including its size, quality, grade,
packaging, color, weight, or count, used in a foodservice operation.
 Conversion Factor-a multiplier that adjusts the quantity of each ingredient in the original
recipe to determine the quantities needed for the revised recipe.
 Mis en place- “put in place”; having all foods and equipment ready for a specific preparation
before beginning it.; state of mental readiness
 Nutrition- the way our body takes in and utilizes foods
 Nutrients- substances in food that nourish the body (proteins,
lipids, carbohydrates, water, vitamins, and minerals)
 Essential nutrients- nutrients that the body cannot make and must
be supplied by diet
 Calorie- the unit used to measure the amount of energy contained
in foods
 Dietary Reference Intakes (DRI)-set of recommended values for
nutrient intakes for healthy individuals and groups.
 MyPlate- a food guidance system that helps you select the right
foods in the right amounts to meet your needs
 Nutrient-dense food- foods that have high nutritional value
compared with the amount of calories they supply
 Daily Values- the amount of nutrients your body needs each day
 Dietary Guidelines- helps people create a healthy and well-balanced
diet
 Nutritional balance- to provide enough calories to meet energy
needs and enough specific nutrients to promote health
 Portion control- controlling the quantity of particular foods by
using appropriately sized servings
STANDARDIZED RECIPES
What is a Standardized Recipe?

 One that has been tried, adapted, and retried several

times for use.
 Produces consistent results and yield every time when
exact procedures are used.
Parts of a Standardized Recipe
1. Recipe Title
2. Recipe Category
3. Ingredients
4. Weight/Volume of each ingredient
5. Preparation Instructions
6. Cooking Temperatures & Time
7. Serving Size
8. Recipe Yield
9. Equipment & Utensils to be used
10. HACCP
Parts of a Standardized Recipe
1. Recipe Title – Name that adequately describes the
recipes.
2. Recipe Category – Recipe classification based on
USDA or operation-defined categories, i.e., main
dishes, grains/breads.
3. Ingredients – Products used in recipe.
4. Weight/Volume of each ingredient – The quantity of
each ingredient listed in weight and/or volume.
5. Preparation Instructions – Directions for preparing
the recipe.
Parts of a Standardized Recipe
6. Cooking Temperatures & Time – The cooking temperature
and time, if appropriate.
7. Serving Size – The amount of a single portion in volume
and/or weight.
8. Recipe Yield – The amount (weight or volume and number of
servings) of product at the completion of production that is
available for service.
9. Equipment & Utensils to be used – The cooking and serving
equipment to be used in preparing and serving the recipe.
10. HACCP – Hazard Analysis Critical Control Point
 Reasons for using a standardized
recipe

 To eliminate guess work in production

 To establish standards of quality
 To establish consistency of products
 To control production
Advantages of Standardized
Recipes
 Consistent amount of food being prepared
 Taste and appearance are the same no matter
who’s cooking
 Elimination of guesswork
 Consistent nutrient values
 Customer satisfaction
 Increased employee confidence
 Efficient purchasing
 Inventory control
 Reduced bookkeeping
NUTRITION
What Is Nutrition?
-The study of
how your
body uses the
food that you
eat.
 What is a Nutrient
A nutrient is a chemical substance
in food that helps maintain the
body. Some provide energy. All
help build cells and tissues,
regulate bodily processes such as
breathing. No single food supplies
all the nutrients the body needs to
function.
  Each of these nutrients, in recommended
quantities, is vital to good health. (TYPES)
 Each nutrient has specific jobs to perform in

 Vitamins the body. (FUNCTIONS)

 You must obtain these substances from the

 Minerals
foods you eat. (SOURCES)
 Without adequate amounts, your risk of

 Water
various health problems will increase. (RISKS)

 Protein Sugars
Carbohydrates Starches
 Lipids Cellulose
 ESSENTIAL NONESSENTIAL
(Energy Nutrients) (Noncaloric Nutrients)
 Carbohydrates-  Vitamins- drives of cell
preferred body fuel processes
 Fats- a concentrated  Minerals- regulators of
energy source body functions
 Proteins- the body’s  Water- the forgotten
building blocks nutrient
Nutrients that have
Calories:
 Proteins
 Carbohydrates
 Fats
Definition of a Calorie:

o A unit of measure for energy in

food
Variables which affect nutrient
needs:
1. Age
2. Gender
3. Activity Level
4. Climate
5. Health
6. State of nutrition
Aim for Fitness

1. Aim for a healthy

weight
2. Be physically active each day
Build a Healthy Base
3. Let the pyramid guide your
choices
4. Choose a variety of grains
daily, especially whole grains
5. Choose a variety of fruits and
vegetables daily.
6. Keep food safe to eat.
Choose Sensibly
7. Choose a diet that is low in saturated
fat and cholesterol and moderate in total
fat
8. Choose beverages and foods
to moderate your intake of
sugars
9. Choose and prepare food with less
salt
10. If you drink alcoholic
beverages do so in moderation
 Recipe Nutritional Analysis
Ingredient Serving Servings Calories Calories TOTAL SATURATED
and Size Used in from Fat FAT % FAT % DAILY
Amount Recipe DAILY VALUE
Needed VALUE

Flour ¼ cup 10 100 X 10 0 0% 0%

2 ½ cups 1,000

Sugar 1 tsp. 72 15 X 72 0 0% 0%
1 ½ cups 1080

Eggs 1 2 70 X 2 45 X 2 7% 8%
2 140 90

http://www.planetpace.com/food/nutrition-chart.php
http://ndb.nal.usda.gov/ndb/search/list#
 Choose a fast food restaurant (McDonalds, Taco Bell, KFC, Wendy’s etc.)
 Understand basic information regarding healthy eating
http://www.can-do.com/uci/lessons98/Nutrition.html
http://web-and flow.com/members/acorallo/fastfood/webquest.htm
 Research the calories, fat grams, cholesterol, and sodium in the food
served at your restaurant
 Analyze what makes these foods so unhealthy
 Determine how this restaurant can make some of its food healthier by
changing current menu items or adding new menu items.
 Creatively prepare and present your results on a poster board (display
items from the actual restaurant, come up with a catchy jingle when
presenting)
 http://www.healthyactive.gov.au/internet/healthyactive/publ
ishing.nsf/Content/recommended-daily-servings
RECOMMENDED SERVINGS
 http://calorieneedscalculator.com/
 http://www.personal-nutrition-guide.com/calories-
calculator.html
 http://www.caloriesperhour.com/help_burn_accurate.php
Culinary Math and Recipes

The heart of many chefs

in the kitchen
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
Calculating Food Cost
Applying Math in the Kitchen
 Recipes are the 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
Factor Method (most common)
1. Determine the “factor” to be used
• Desired yield / Current yield = Factor
2. Multiply each ingredient quantity by the “factor”
• Original amount X Factor = Amount needed
3. Change amounts into more common measurements
• 1.25 cups = 1 ¼ cup
 Conversion
20 Servings 5 Servings

16c Granola (1)_____ Granola

10 c Shredded Coconut (2)_____ c Shredded Coconut
2c Chocolate Chips (3)_____ c Chocolate Chips
6 c Raisins (4)_____ c Raisins
2c White Chocolate Chips (5)_____c White Chocolate
Chips
 Food Cost Form
Name ___________________________ Kitchen # ___________

Ingredients Recipe Quantity APC/Unit

(As Purchased Cost)
Sugar 1 ½ cups $2.95/ 5 lb bag
 Food Cost Form
Name ___________________________ Kitchen # ___________

Ingredients Recipe Quantity APC/Unit

(As Purchased Cost)
 Conversion Chart
Name ___________________________ Kitchen # ___________

Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4

1 ½ c Sugar
 Conversion Chart
Name ___________________________ Kitchen # ___________

Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4

 Recipe Cost Form
Name ___________________________ Kitchen # ___________

Ingredients Recipe Cost of Converted Cost per Amount Ingredient

Quantity Ingredient Amount Serving Needed Cost
(Measurements) w/ Unit

Sugar 1 ½ cups $2.95/ 5 lb $2.95/ $.30/ cup 1 ½ cups $.45

bag 10 c bag

Recipe Cost- _______________

 Recipe Cost Form
Name ___________________________ Kitchen # ___________

Ingredients Recipe Cost of Converted Cost per Amount Ingredient

Quantity Ingredient Amount Serving Needed Cost
(Measurements) w/ Unit

Recipe Cost- _______________

Conversion Charts
 Resources
 www.whattocook.com/tips/abbreviations.html
 http://www.oakbay.sd61.bc.ca/staff/csimpson/foods12/
cooking_terms.pdf
 http://oldrecipebook.com/substitutes.shtml
 http://www.nutrition-charts.com/
 http://www.planetpace.com/food/nutrition-chart.php
 Culinary Math
The heart of many chefs in the kitchen
Conversion Chart
Ingredients Tsp Tbsp Cups Oz ½ 1/3 ¼ 2 3 4

1 ½ c Sugar 72 24 1½ 12 ¾ ½ 3/8 3 4½ 6

Food Cost Form Flour $2.78/ 5lb Brown Sugar $1.82/ 2 lb

Ingredients Recipe APC/Unit Sugar $5.12/ 10lb Vegetable Oil $6.98/gallon
Quantity (As Purchased
Cost) Vanilla $4.26/ 2 oz Butter $2.98/ 16 oz
Sugar 1 ½ cups $2.95/ 5 lb bag Baking Powder $1.58/ 8.1oz Chocolate Chips $1.98/ 12 oz
Salt $.44/ 26 oz Milk $2.90/ half gallon
Baking Soda $.50/ 12 oz Eggs $2.50/ 18 pack
Pecan Halves $5.48/ 6 oz
Recipe Cost Form
Ingredients Recipe Quantity Cost of Converted Cost per Amount Ingredient
(Measurements) Ingredient w/ Amount Serving Needed Cost
Unit
Sugar 1 ½ cups $2.95/ 5 lb bag $2.95/ $.30/ cup 1 ½ cups $.45
10 c bag
 Sugar Cookies
3 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup butter (softened at room temperature)
1 egg, lightly beaten (egg should be at room temperature)
3 Tablespoons half-and-half
2 teaspoons vanilla extract

 Directions:
 1. Preheat oven to 400 degrees F (200 degrees C) .
 2. Sift together all-purpose flour, baking powder, sugar and salt.
 3. Cut in butter and blend with a pastry blender until mixture is crumbly.
 4. With a fork, stir in lightly beaten egg, vanilla and half-and-half. Blend well
with fork, then your hands to ensure thorough blending. Chill dough for one
hour for easier rolling.
 ****If you are not rolling the dough, chill for 15 minutes then skip to step 6
for baking.
 5. On a floured surface, roll out dough to 1/4 inch thickness. Cut into shapes.
 6. Place on baking sheet covered with parchment paper. Sprinkle with sugar
or leave plain for decorating with icing.
 7. Bake for 6 - 7 minutes, or until lightly brown. Makes 24 servings.
 Cooking Lab Schedule
Task Time Frame Time Increments
Class Begins

Prep Talk for Lab

Enter Lab Area

Wash Hands
Retrieve Ingredients

Label- Name, Recipe Title, Lab #