Culinary Math

Culinary Math

EUNICE GRAHAM
Culinary Math by Eunice Graham is licensed under a Creative Commons
Attribution-NonCommercial 4.0 International License, except where otherwise noted.
Contents

Introduction to Mathematics-Cost Control for 1

Culinary and Baking Students

Part I. Main Body

1. Word Problems with the Four Basic Operations 3

Eunice Graham
2. The Four Operations with Fractions 11
3. Ratios and Proportions 21
4. Conversion Factors for Changing Recipe Yields 30
5. Recipe Ratios 38
6. Using Percentages 43
7. Costs and Budgeting 50
8. Common Measurements with Factor Labeling 56
9. The Metric System 62
10. Baker's Percent 68
11. Conversions Between the Metric and Common 73
Systems
12. Conversions for Volume and Weight 78
13. Yield Percents 91
14. Edible Portion Cost 101
15. Costing Sheets 107

Appendix - Answer Keys to Assignments 117

Welcome To
Mathematics-
Cost Control
For Culinary and
Bakery Students

INSTRUCTOR: Eunice Graham

Introduction to Mathematics-Cost
Control for Culinary and Baking
1.
EUNICE GRAHAM

Instructions for Word Problems

How to Solve Word Problems

Since we have calculators to work with, it

might seem as if we would always get the
correct answer to a math problem. But
calculators are actually just tools to help us
do quick and accurate math calculations.
That frees us to understand the problems
we are trying to solve. We can focus our
attention on what a problem is asking and
how to use the numbers we are given to
solve a problem.
Math has four basic processes: adding,
subtracting, multiplying, and dividing.
Using these four processes correctly is the
first step in learning how to use math to
solve problems in the field of culinary arts.
One way to understand word problems is
to look for clues in the problem to help
decide which process to use. For example,
for addition, some clue words are: total,

Word Problems | 3
increase, all together, and combine. Let’s
look at a problem:
If your restaurant spent $649.37 for the
monthly solid waste fee, and $749.23 for the
monthly utilities fee, how much did your
restaurant spend all together?
Notice the words “all together” in the
problem. This is a clue that we want to add
the two numbers. So we will add 649.37 +
749.23 = 1398.6 When we are talking about
money, unless the answer comes out in
even dollars, we want it to come out in
dollars and cents. So we will say the total
the restaurant spent on solid waste and
utilities was $1398.60.
Some clue words for subtraction are:
fewer than, decrease, take away, and left.
If you make 124 cakes for the bake sale, and
you sell 103 of them, how many cakes will you
have left?
Notice the word “left” in the problem. This
is a clue that we want to subtract the two
numbers. We will start with the number of
cakes we started with: 124 103 = 21. We
will have 21 cakes left.
Multiplication uses some of the same clue
words as addition, such as total and all
together. It also uses words such as each,
twice, double, triple, and times.
If the restaurant pays $157.50 for each case

4 | Word Problems
of roasted garlic granules, how much would
5 cases cost in total?
The word “total” is a clue that we will
either want to add or multiply, but the word
“each” is a clue that we want to multiply.
We will multiply 157.50 5 = 787.5. Again,
we want to give the answer in dollars and
cents, so our answer will be $787.50.
Some clue words for division are: divided,
equally, half, third. The word “each” is also
used in division problems.
If it costs you $33.75 to make a batch of 125
cookies, how much does it cost to make each
cookie?
This problem can’t be solved simply by
looking at the clue word. Does “each” mean
to multiply or to divide? While clue words
are helpful in setting up and solving word
problems, it’s always necessary to read
word problems carefully and understand
what they are asking. In this case read the
problem carefully. We are starting with a
total cost, and then we want to find the cost
for a part of the total. We want to divide the
cost between each of the 125 cookies. 33.75
125 = 0.27 It costs $0.27 (or 27 cents) to
make each cookie.

Word Problems | 5
 Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice reading and solving word

problems relating to culinary math.

Outcomes

By completing this assignment, you will

be able to…

1. Read word problems for

understanding, looking for clue
words.
2. Correctly solve word problems using
the four basic processes.

6 | Word Problems
 Instructions

To complete this assignment…

1. Read the problems carefully and find

the correct answers.
2. Be sure to show how you set up each
problem.

Tips for Success

To help in the completion of this

assignment, make sure to:

• Read each problem carefully and

understand what it is asking.
• Look for clue words in the problems.
• Include how you set up each problem
in order to get credit.

Word Problems | 7
 Word Problems Assignment

1) The utility bills for the restaurant were

$486.97 in January, $523.32 in February, and
$531.98 in March. What was the total utility
bill for the quarter?
2) Sara made 351 pastries, and she packed
them into boxes of 13 pastries each. How
many boxes did she need?
3) The restaurant budget for produce for
the week is $500. If the restaurant has spent
$397.26 so far this week for produce, how
much money is left in the budget?
4) The recipe calls for 1.25 pints of heavy
cream. If you want to triple the recipe, how
much cream will you use?
5) Bill made a cake that used 0.75 pound of
flour. How much flour is left in the bag if it
contained 20 pounds of flour to begin with?
6) If you buy carrots at 50 cents per
pound, how much will 8.5 pounds of carrots
cost?
7) One case of sunflower oil costs $71.09,
one case of peanut oil costs $55.06, one
case of of butter-flavored coconut oil costs
$61.78, and one case of vegetable salad oil
costs $43.13. How much would the total
cost be to buy one of each?
8) There are 250 grams of confectioners
sugar in the bag. If LaToya wants to sprinkle

8 | Word Problems
the sugar equally over 8 cakes, how many
grams would she sprinkle over each cake?
9) The budget for utilities for the
restaurant for an entire year is $6510. What
would the monthly budget for utilities be?
10) If 250 guests are expected in Banquet
Room 1, and 575 guests in Banquet Room 2,
how many guests are expected all together?
11) If the server makes $13.56 per hour
including tips, how much would she make
after working a 52 hour week?
12) If Joe discovers that 20.875 pounds of
potatoes are spoiled, how many pounds of
potatoes will he have left to use if he started
with 100 pounds of potatoes?
13) If kitchen rental fees are $28.75 per
hour, how much would it cost to rent a
kitchen for 4 hours?
14) If Renee wants to make a cake that uses
1.5 pounds of flour, and another that uses
1.25 pounds of flour, how much flour will
she need all together?
15) If the grocer wants to separate parsley
into bunches of 55 grams, and she starts
with 1870 grams, how many bunches of
parsley can she make?
16) If a bottle of olive oil contains 25.4 fluid
ounces, and the recipe calls for 6 fluid
ounces of olive oil, how much will be left in
the bottle?
17) If the banquet hall has 32 tables, and

Word Problems | 9
there are 256 chairs in total, how many
chairs should you put at each table if you
divide them evenly?
18) The dessert calls for 8 pounds of
peaches. If Joe wants to triple the recipe,
how many pounds of peaches will he need?
19) If Jin buys 3.78 pounds of carrots, 5.97
pounds of celery, 6.42 pounds of bell
pepper, and 12.23 pounds of potatoes, how
many total pounds of produce will be in his
bag?
20) Loose-leaf oolong tea comes in a
package weighing 8 ounces. If one pot of
tea uses 0.5 ounce of tea, how many ounces
will be left after making a pot of tea with a
new package?

10 | Word Problems
2. The Four Operations with
Fractions

Instructions for Fractions

When you use the four processes with

fractions, they behave like whole numbers
and decimal numbers, and there are
calculators available to do fraction
calculations. This is a worthwhile
investment for a chef or a baker. If you don’t
have access to a kitchen calculator or
another calculator that has fraction
functions, here is a helpful link you can use
to do fraction calculations: Calculator Soup
You may use this link for assignments and
quizzes in this class.
Addition and subtraction word problems
with fractions are done the same way as
other word problems. Here are a couple of
examples:
If the recipe calls for cup of sugar, and

cups of brown sugar, how much sugar

will there be in total?

The Four Operations with

Fractions | 11
 There will be a total of
cups of sugar used in the recipe.
If there are 6 cups of rice in the box, and
you use cups of rice, how much rice will
be left in the box?
There will be cups
of rice left in the box.
Many multiplication problems with
fractions are done in the same way as other
word problems, as well. For example:
If the recipe calls for teaspoons of
vanilla, and you want to triple the recipe,
how much vanilla will you use?
You will use
teaspoons of vanilla.
There is another type of fraction
multiplication problem, in which the word
“of” is used. For example, if you say, What is
of 5? you are really saying, What is
The answer would be
Example: If you have a two-quart bottle of
oil, and you want to use of it, how much
oil would you use?
You will use quarts.
Many division word problems with

12 | The Four Operations with Fractions

fractions are done in the same way as other
word problems. For example:
If there are cakes, and you want to
divide them evenly between two people,
how much cake would each person get?
Each person will get
cake.
There is another type of fraction division
problem, and that is dividing by a fraction.
It’s important to understand what it means
to divide by a fraction. For example, the
problem is really saying, “How
many are there in ?” In other words, if
you have a half of a cake, how many eighth-
sized pieces could you cut from that cake?

There are four in .

The Four Operations with Fractions | 13

 THE ORDER OF FRACTIONS IN A
DIVISION PROBLEM MAKES A
DIFFERENCE! The first fraction in the
problem is what you are starting with, and
the second fraction is the value of the size
or quantity you want to divide what you
started with into.

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice reading and solving word

problems using fractions relating to
culinary math.

14 | The Four Operations with Fractions

 Outcomes

By completing this assignment, you will

be able to…

1. Read word problems using fractions

for understanding.
2. Correctly solve word problems with
fractions using the four basic
processes.

Instructions

To complete this assignment…

1. Read the problems carefully and find

the correct answers.
2. Be sure to show how you set up each
problem.

The Four Operations with Fractions | 15

 Tips for Success

To help in the completion of this

assignment, make sure to:

• Read each problem carefully and

understand what it is asking.
• Look for clue words in the problems.
• Include how you set up each problem
in order to get credit.

Fractions Assignment
1) If there are cups of sugar in the
bag, and I use cups of sugar in my
recipe, how many cups of sugar will be left
in the bag?
2) If the recipe calls for teaspoons of
almond extract, and you want to triple the
recipe, how many teaspoons will you use?
3) The jar of tomato sauce contains
cups. The can of tomato sauce contains
cups. How many cups of tomato sauce will
you have if you combine the jar and the
can?
4) Bashir has three cakes, and he wants to

16 | The Four Operations with Fractions

cut them into -sized pieces. How many
pieces will he be able to cut?
5) Amanda is making a sauce that makes a
total of cups. If she wants to divide the
sauce between three platters, how much
sauce will she put on each platter?
6) If the bottle contains quarts of
vinegar, how many quarts would of the
bottle be?
7) Luz made five pizzas for the party. If
she cuts the pizza into -sized slices, how
many slices will she have?
8) If one recipe calls for teaspoons of
salt, and another recipe calls for
teaspoons of salt, how much salt will Ming
use if he makes both recipes?
9) If the recipe for roast vegetables will
make servings, how many servings will
you make if you double the recipe?
10) The bottle of cooking oil contains 42
fluid ounces. How many ounces will be left
if you use fluid ounces in a recipe?
11) If a stick of butter is 8 tablespoons,
how many tablespoons are in of a stick
of butter?

The Four Operations with Fractions | 17

 12) Alonzo has cups of cinnamon
sugar. If he wants to sprinkle it over five
trays of cookies, how much sugar will he
sprinkle over each tray?
13) Betty has 12 celery stalks, and she
wants to cut them into -sized sticks for
the veggie tray. How many sticks will she
cut?
14) If the cake recipe calls for sticks of
butter, how many sticks of butter will you
need if you want to make three cakes?
15) Jamal is making a salsa that calls for
tablespoons of lime juice, and a marinade
that calls for tablespoons of lime juice.
How much lime juice will he need all
together?
16) If there are pints of half and half in
the pitcher, and you want to divide it
between four creamers, how many pints of
half and half will you put in each creamer?
17) If there are 8 ounces of tea leaves in
the tin, and you take out ounces to
make tea, how many ounces of tea will be
left in the tin?
18) If the recipe calls for cups of flour,

18 | The Four Operations with Fractions

and you want to make half of the recipe,
how many cups of flour will you use?
19) If there are 12 cups of sugar in the bag,
and you use cups of sugar, how much
sugar will be left in the bag?
20) Kendra is making one cake that calls
for sticks of butter, and another cake
that calls for sticks of butter. How
many sticks of butter will she need all
together?
21) If you have 18 fluid ounces of orange
juice in the pitcher, and you want to pour
of the juice into a glass, how many fluid
ounces of orange juice will you pour into
the glass?
22) If there are pies left over from the
party, and Sam wants to divide the
leftovers into -sized pieces, how many
pieces will he cut?
23) If the recipe makes cups of
pudding, and you want to divide it between
5 bowls, how many cups of pudding will be
in each bowl?
24) If the recipe for salad dressing calls
for cup of oil, and you want to make a

The Four Operations with Fractions | 19

triple recipe, how many cups of oil will you
use?

20 | The Four Operations with Fractions

3. Ratios and Proportions

Instructions for Ratios and Proportions

A ratio is used to show a relationship

between two numbers. The numbers are
separated by a colon ( : ) as in 1:2.
The relationship can represent something
as simple as the 1:3 ration commonly used
to mix frozen juices. We use 1 can of frozen
juice concentrate to 3 cans of water. This
is an example of a part-to-part ratio. You
can also have part-to-whole ratios. For
example, the ratio of frozen juice
concentrate to reconstituted juice is 1:4,
that is, 1 can of concentrate to four cans of
total reconstituted juice.
Proportions are two equivalent ratios in
which the terms of the first ratio have the
same relationship as the terms of the
second ratio. For example, 1 cup of butter
to 3 cups of sugar (1:3) is in proportion to
2 cups of butter to 6 cups of sugar (2:6).
The easiest way to visualize proportions is
to write the ratios in fraction form, like this:

Notice that in
this proportion, the butter is on top, and

Ratios and Proportions | 21

the sugar on the bottom in both ratios. This
is a helpful way to check that you are
setting up a proportion correctly.
To solve for an unknown number in a
proportion, you cross multiply, like this:

So let’s say that you are using a recipe of

2 teaspoons of vanilla for 3 cups of sugar.
If you want to change the recipe so that it
uses cups of sugar, how much vanilla
would you use?

2 =3
9=
3
You would use 3 teaspoons of vanilla.
If 12 eggs cost $1.49, how much to 18 eggs
cost?

22 | Ratios and Proportions

 If one can serves 2.5 people, how many
cans serve 10 people?

Sometimes proportions that contain

fractions can be confusing, but they are
solved in exactly the same way:

One way we use proportions in cost

analysis is by finding the unit rate and

Ratios and Proportions | 23

seeing which of two options would be the
better buy. Let’s say one store has a
24-ounce jar of spaghetti for $6.55, and
another store has a 45-ounce jar for $13.40.
Which is the better buy? What you would
do is find the unit price for each jar. The
first jar:

1 $6.55 = 24 ounces ?
1 $13.40 = 45 ounces ?

$6.55 = 24 ounces ?
$13.40 = 45 ounces ?
$0.272 . . . = ?
$0.297 . . . = ?
1 ounce of spaghetti sauce =
1 ounce of spaghetti sauce=
27 cents (round to the nearest hundredth)
30 cents (round to the nearest
hundredth)
The 24-ounce jar is the better buy!
Note: In this class we will always round
answers to the nearest hundredth. To do
that, you first have to determine where the
hundredths place is, shown in red below.
The next place over, in green, and beyond
that, will drop out. The hundredths place
number will either stay the same or
increase by one. It is the number in the
24 | Ratios and Proportions
thousandths place, in green, that
determines that. If the number in green is
0-4, the number in red stays the same. If
the number in green is 5-9, the number in
red increases by one.
4.367 4.37 0.211 0.21
21.0175 21.02 6.195 6.20
4.497 4.50
Notice for the last two, you add 1 to the
9 and it carries over to the next place. You
would keep the 0 in this case.

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice reading and solving ratio and

proportion word problems relating to
culinary math.

Ratios and Proportions | 25

 Outcomes

By completing this assignment, you will

be able to…

1. Read ratio and proportion word

problems for understanding.
2. Correctly set up and solve ratio and
proportion word problems.

Instructions

To complete this assignment…

1. Read the problems carefully and find

the correct answers.
2. Be sure to show how you set up each
problem.
3. Use fractions for common volume
measures (cups, teaspoons, etc.) and
decimals for weights (grams, ounces,
pounds) and money. Round decimals
to the nearest hundredth.

26 | Ratios and Proportions

 Tips for Success

To help in the completion of this

assignment, make sure to:

• Read each problem carefully and

understand what it is asking.
• Understand whether to use a fraction
or a decimal for your answer.
• Include how you set up each problem
in order to get credit.

Ratios and Proportions

Assignment
1) If you are using a recipe that has the
proportion of 1 cup of butter to 3 cups of
sugar, how many cups of butter will you
need if you will be using 8 cups of sugar?
2) Maria is going to make a salad dressing
that has the proportion of 3 tablespoons of
olive oil to 1 tablespoon of lemon juice. If
she wants to use 4 tablespoons of lemon
juice, how much olive oil should she use?
3) I want to make a barbecue sauce that
has the proportion of cup of packed
brown sugar to cup apple cider vinegar.

Ratios and Proportions | 27

How much brown sugar should I use if I
use cups of vinegar?
4) Yesenia is going to make a salmon glaze
that has the proportion of 2 tablespoons of
lemon juice to cup of soy sauce. How
many cups of soy sauce should she use if
the uses 3 tablespoons of lemon juice?
5) Mitch has a recipe for cake icing that
has the proportion of 3 cups of
confectioners sugar to cup of butter.
How much butter should he use if he uses
cups of confectioners sugar?
6) The recipe has the proportion of 1
tablespoon of soy sauce to 3 pounds of
chicken wings. How many pounds of
chicken wings should you use if you want
to use tablespoons of soy sauce?
7) If a dozen eggs costs $1.60, how much
would 8 eggs cost?
8) If a dozen doughnuts costs $8.99, how
much would 18 doughnuts cost?
9) If 6 cans of soda cost $2.75, how much
would 24 cans of soda cost?
10) If 8 bakery cookies cost $14, how much
would 12 bakery cookies cost?
11) If a dozen dinner rolls cost $3.99, how
much would 32 rolls cost?

28 | Ratios and Proportions

 12) If 8 deli fried chicken legs cost $8.72,
how much would 6 chicken legs cost?
13) If a 19-fluid ounce bottle of dish soap
costs $2.89, and a 40-fluid ounce bottle
costs $5.79, which one is the better buy?
14) If a 32-fluid ounce bottle of lemon
juice costs $3.29, and a 48-fluid ounce
bottle costs $6.99, which one is the better
buy?
15) If a 20-ounce bottle of ketchup costs
$2.99, and a 32-ounce bottle of ketchup
costs $3.19, which one is the better buy?
16) If a 29-ounce can of peaches costs
$2.99, and a 15-ounce can of peaches costs
$1.89, which one is the better buy?
17) If a 2-pound bag of flour costs $1.89,
and a 5-pound bag of flour costs $3.86,
which one is the better buy?
18) If a 26-ounce canister of salt costs
$0.99, and a 64-ounce box of salt costs
$1.69, which one is the better buy?

Ratios and Proportions | 29

4. Conversion Factors for
Changing Recipe Yields

Instructions for Changing Recipe Yields

While proportions can be very helpful for

adjusting a recipe, there is a shortcut that
makes the process go faster, and that is
using a conversion factor. A conversion
factor is a ratio that is converted to a
decimal number and then used to change
the amount of each ingredient in
proportion. Here is how you find the
conversion factor:

If you have a recipe that yields four dozen,

or 48, cookies, and you want to make five
dozen, or 60, cookies, you would find the
conversion factor like this:
Your
conversion factor is 1.25, so you would

30 | Conversion Factors for

Changing Recipe Yields
simply take every ingredient amount and
multiply it by 1.25 for your new recipe.
If you have fractions in your recipe, you
can convert the decimal number to a
fraction so you can use a calculator to
adjust the recipe. Here is a link that will
convert a decimal to a fraction: Decimal to
Fraction You may use it for assignments
and quizzes in this course. In the above
case, the conversion factor of 1.25 converts
to .
It’s also helpful to memorize how some
common fractions are expressed as
decimals:
1/8 0.125

1/4 0.25

1/3 033*

3/8 0.375

1/2 0.5

5/8 0.625

2/3 0.67*

3/4 0.75

7/8 0.875

*Not exact. Rounded to nearest hundredth.

Let’s try this with a recipe for salad
dressing:
3 tablespoons olive oil
teaspoon garlic powder
Conversion Factors for Changing Recipe Yields | 31
 1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
teaspoon salt
teaspoon black pepper
1 teaspoon honey
1 teaspoon dried basil
This recipe yields cup. But let’s say you
want to make more for a much bigger salad.
Instead of cup, you would like to make
cups. To find the conversion factor, you
would divide the new yield by the old yield:

Your conversion factor is 4.5, although if

you want to use a fraction calculator to
make the adjustments, you will find it easier
to use .
Now we will multiply each ingredient
amount by 4.5, or :
3 tablespoons olive oil
tablespoons olive oil
teaspoon garlic powder
teaspoons garlic powder

32 | Conversion Factors for Changing Recipe Yields

 1 tablespoon red wine vinegar
tablespoons red wine vinegar
1 teaspoon Dijon mustard
teaspoons Dijon mustard
teaspoon salt teaspoons
salt
teaspoon black pepper
teaspoons black pepper
1 teaspoon honey teaspoons
honey
1 teaspoon dried basil
teaspoons dried basil

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice changing recipe yields using

the conversion factor.

Conversion Factors for Changing Recipe Yields | 33

 Outcomes

By completing this assignment, you will

be able to…

1. Calculate the conversion factor to

adjust a recipe yield.
2. Use the conversion factor to adjust
the ingredients in a recipe.

Instructions

To complete this assignment…

1. Look at the recipes you are given.

2. Calculate the conversion factors
based on the changes in yield you are
given.
3. Change the amounts to use for each
ingredient in the recipe.

34 | Conversion Factors for Changing Recipe Yields

 Tips for Success

To help in the completion of this

assignment, make sure to:

• Look carefully at the change in yield

so you can calculate the correct
conversion factor.
• Understand that if an ingredient
amount is given as a fraction, the new
ingredient amount should also be
given as a fraction.

Changing Recipe Yields

Assignment
This recipe for cookies yields 24. Adjust the
recipe so that that it will yield 12.
1 cup butter, softened
cup white sugar
1 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoons ground cinnamon

Conversion Factors for Changing Recipe Yields | 35

 3 cups quick cooking oats

This recipe for chicken wing sauce yields

enough for 50 chicken wings. Adjust the
recipe so it will yield enough for 125 chicken
wings.
cup honey
4 tablespoons soy sauce
4 large garlic cloves crushed
1 tablespoon fresh ginger finely diced
teaspoon chili powder
teaspoon cinnamon
teaspoon cloves
cup water
1 teaspoon corn starch

This recipe for sauted green beans yields

5 cups. Adjust the recipe so it will yield
cups.
2 tablespoons olive oil
teaspoon red pepper flakes
teaspoon dried cilantro
1 pounds green beans, trimmed
2 cloves garlic, minced
teaspoon salt
2 tablespoons water
36 | Conversion Factors for Changing Recipe Yields
Conversion Factors for Changing Recipe Yields | 37
5. Recipe Ratios

Instructions for Recipe Ratios

Sometimes you will have a recipe that is

simply a ratio, or a set of ratios. For
example, to make cooked rice you would
use 1 part rice, 2 parts water. So how do you
figure out how much of each to use if you
want to make 2 cups of cooked rice?
First you set up an equation, like this:
1 part rice + 2 parts water = 2 cups rice
1 part + 2 parts = 2 cups
3 parts = 2 cups
Take those 2 cups and divide them into 3
parts: 2 3=
So that means that 1 part = cup
If 1 part = cup, then 2 parts =
cup, or cups
You would use cup rice and cups of
water to make 2 cups of cooked rice.
Lemonade can be made using 1 part sugar,
2 parts lemon juice, and 6 parts water. How
much of each ingredient would you use to
make 36 cups of lemonade?

38 | Recipe Ratios
 1 part sugar + 2 parts lemon juice + 6 parts
water = 36 cups lemonade
1 part + 2 parts + 6 parts = 36 cups
9 parts = 36 cups
36 9=4
1 part = 4 cups
1 part sugar = 4 cups sugar
2 parts lemon juice = 2 4 cups lemon
juice = 8 cups lemon juice
6 parts water = 6 4 cups water = 24 cups
water

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice determining the correct

amounts in recipe ratios.

Recipe Ratios | 39
 Outcomes

By completing this assignment, you will

be able to…

1. Understand how a recipe ratio is set

up.
2. Determine the correct amounts of
each ingredient in a recipe given as a
ratio between its parts.

Instructions

To complete this assignment…

1. Look at the recipes you are given.

2. Calculate the amount for each
ingredient in the recipe based on the
recipe ratios.

40 | Recipe Ratios
 Tips for Success

To help in the completion of this

assignment, make sure to:

• Start with the total amount and figure

out the parts from there.
• Use fractions for common volume
measures (cups, teaspoons, etc.) and
decimals for weights (grams, ounces,
pounds.)

Recipe Ratios Assignment

1) To make cooked brown rice, use 2 parts
rice to 5 parts water. If you want to make
cups of brown rice, how much of each
ingredient would you use?
2) To make mirepoix, use 1 part carrots, 1
part celery, and 2 parts onions. If you want
to make 3 cups of mirepoix, how much of
each ingredient would you use?
3) To make a salad dressing, use 1 part
vinegar and 3 parts oil. If you want to make
2 cups of salad dressing, how much of each
ingredient would you use?
4) To make fruit punch, use 3 parts orange
juice, 3 parts pineapple juice, 4 parts ginger

Recipe Ratios | 41
ale, and 8 parts cranberry juice. If you want
to make 27 cups of punch, how much of
each ingredient would you use?
5) To make basic cookie dough, use 1 part
sugar, 2 parts butter, and 3 parts flour. If
you want to make 15 pounds of cookie
dough, how much of each ingredient would
you use?
6) To make a basic marinade, use 2 parts
vinegar, 3 parts soy sauce, 3 parts lemon
juice, 4 parts brown sugar, and 8 parts olive
oil. If you want to make 5 cups of marinade,
how much of each ingredient would you
use?
7) The roast vegetable recipe calls for 1
part onions, 2 parts red peppers, and 5
parts potatoes. If you want to make 4
pounds of roast vegetables, how much of
each ingredient would you use?

42 | Recipe Ratios
6. Using Percentages

Instructions for Percentages

Percentages are used in many aspects of

culinary math. You can visualize percent
problems in this form:

Let’s put this proportion into practice:

What is 20% of 140? You would set up the
proportion like this:

100x = 140 20
100x =2800
x = 28

What percent of 250 is 30?

Using Percentages | 43
 250x = 30 100
250x = 3000
x = 12

90 is 30% of what number?

90 100 = 30x
9000 = 30x
300 = x

With word problems, it is very important

to pay close attention to the wording in
order to solve them correctly. The easiest
way to tell the difference between part and
whole is that the number that comes after
“of” is the whole.
There are 30 pounds of potatoes in the
bin. Three pounds of potatoes are rotten.
What percent of the potatoes are rotten?
You can rewrite this problem as: What
percent of 30 is 3?

100 3 = 30x
300 = 30x
10 =x
10% of the potatoes are rotten.

Two cases of beans cost $40. The

44 | Using Percentages
wholesaler is giving you a 5% discount. How
much will the discount be?
You can rewrite this problem as: What is
5% of 40?

100x = 40 5
100x = 200
x=2
You will get a $2 discount.

Unemployment tax is 3% of a worker’s

base wages. If the restaurant owner pays
$0.45 per hour in unemployment tax for a
prep cook, what are the cook’s base wages
per hour?
You can rewrite this problem as 0.45 is 3%
of what?

0.45 100 = 3x
45 = 3x
15 = x
The cook’s base salary is $15 per hour.

Assignment

Purpose Outcomes
Instructions Tips for Success

Using Percentages | 45
 Purpose

To practice finding missing values in

percent problems by using a proportion.

Outcomes

By completing this assignment, you will

be able to…

1. Read and understand real-world

percent problems related to culinary
math.
2. Correctly set up the problems as
proportions and solve for the missing
value.

Instructions

To complete this assignment…

1. Read the problems you are given.

46 | Using Percentages
 2. Determine what value you need to
find, and set up the problem as a
proportion.
3. Solve the problem.

Tips for Success

To help in the completion of this

assignment, make sure to:

• Read carefully to understand what

value is missing.
• Round all answers to the nearest
hundredth, if necessary.

Percentages Assignment
1) The capacity of the banquet room is 150
people. How many people are seated in the
room if it is at 60% capacity?
2) About 52% of a pineapple is usable in
food preparation. If Sahra prepared 33.8
ounces of pineapple chunks, how many
ounces of whole pineapple did she begin
with?

Using Percentages | 47
 3) If you buy products valued at $342.57,
and the wholesaler is giving you an 8%
discount, how much will be discounted
from this price?
4) Nimo bought a carton of strawberries,
and he discovered that 35% of the
strawberries were not yet ripe. If 4.2
pounds of strawberries were not ripe, how
many pounds of strawberries were in the
carton?
5) If the restaurant bill was $72.65, and
the guest leaves a tip of $14.53, what was
the percentage of the tip?
6) If the restaurant owner pays 2% of the
server’s wages for worker’s compensation,
how much will the owner pay per hour if
the server’s wages are $2.24 an hour?
7) The restaurant has 12 servers
scheduled to be on duty. If 3 servers call in
sick, what percentage of servers is that?
8) If the rental fee for the kitchen was
discounted 20%, and the discount was $48,
what was the original rental fee?
9) If there are 54 apples in the crate, and
13 of these apples are bruised, what
percentage of apples is bruised?
10) About 88% of fresh green beans is
usable in food preparation. If Joe buys 14.5
pounds of green beans, how many pounds
of beans will he be able to prepare?
11) The restaurant is at 60% capacity. If

48 | Using Percentages
there are 36 people in the restaurant, what
is its full capacity?
12) If the utilities rate for the month
increased by 12%, and the bill last month
was $354, how many dollars did the bill
increase this month?
13) If there are 30 pounds of potatoes in
the bin, and 5 pounds of potatoes are too
small to make baked potatoes, what
percentage of potatoes is too small?
14) Sarah’s restaurant donated $580 to
charity last year. If the restaurant made a
profit of $12,421, what percentage of the
profit did Sarah donate to charity?
15) Don got a discount of 10% from the
wholesaler. If his discount was $14.32, what
was his bill before the discount?
16) If the restaurant bill was $124.63, and
the diner wants to give a 25% tip, what will
the tip be?
17) About 82% of green peppers is usable
in food preparation. If Cara prepared 61.2
ounces of julienned green peppers, how
many ounces of whole green peppers did
she start with?
18) Naima’s restaurant employs 3 salaries
employees out of a total of 36 staff. What
percentage of the staff is salaried?

Using Percentages | 49
7. Costs and Budgeting

Instructions for Costs and Budgeting

An in-depth look at business costs,

budgeting, and benefits is beyond the scope
of this course. We will simply learn a few
basic concepts and practice some math
around them.
Fixed Costs in running a business are
costs that do not change no matter what
the circumstances are. Some examples of
fixed costs are rent or mortgage, insurance,
salaries, interest payments, and property
taxes.
Variable Costs go up or down depending
on the circumstances of your business.
Some examples of variable costs are food,
hourly labor wages, and utilities. Variable
costs generally go up when your business
volume goes up.
For Semi-Variable Costs, part of the cost
does not change for any reason, but part
of the cost does change depending on the
circumstances. A good example of a semi-
variable cost is payroll. Labor costs for
managers who are on salary stay the same
no matter what the business volume is, but

50 | Costs and Budgeting

hourly labor wages go up when business
volume goes up. So in the overall payroll,
part of the costs stay the same, and part of
the costs fluctuate with business.
Benefits for employees need to be taken
into account when making a budget. Some
examples of benefits are: paid time off,
health insurance (which might include
vision or dental), retirement, disability,
wellness programs, and tuition
reimbursement.
The homework assignment and quiz will
simply look at some numbers related to the
above concepts.

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To learn some basic concepts related to

business costs and budgeting and to
practice math around these concepts.

Costs and Budgeting | 51

 Outcomes

By completing this assignment, you will

be able to…

1. Understand different types of

business costs.
2. Do some math related to basic
budgeting of business costs.
3. Understand different types of
benefits and how they affect a
budget.

Instructions

To complete this assignment…

1. Read the problems carefully and

find the correct answers.
2. Round answers to the nearest
hundredth, if necessary.
3. Be sure to show how you set up
each problem.

52 | Costs and Budgeting

 Tips for Success

To help in the completion of this

assignment, make sure to:

• Read each problem carefully and

understand what it is asking.
• Round all answers to the nearest
hundredth, if necessary.
• Include how you set up each problem
in order to get credit.

Costs and Budgeting

Assignment
1) If a monthly mortgage payment is
$1,891.42, how much should you budget for
the year?
2) If your restaurant manager has a salary
of $42,000 per year, and she is paid on the
15th and the 30th of each month, how
much will her base pay be for each
paycheck?
3) If you are planning to spend 5% of your
budget on the lease, and your lease
payment is $11,200 a month, what is your
total restaurant budget for the month?
4) Property taxes for your restaurant for
the year will be $13,500. If you pay
Costs and Budgeting | 53
property taxes twice a year, how much will
you pay in each payment?
5) If your servers receive wages of $13.69
per hour, how much in base wages will one
server make if he works a 50-hour week?
6a) If you want to make a profit of 30% on
the food you serve, and it costs $29.61 to
make a particular dinner, how much profit
would you want to make on that dinner?
b) How much should you charge for that
dinner to make 30% profit?
7a) If your utilities bill goes up 20% in
October from the bill in September, and
the bill in September was $965, how much
did it go up in the month of October?
b) What was the utilities bill in the month
of October?
8a) If your food costs in February were
$38,450, and in March they were $41,235,
how much did they increase in the month
of March?
b) What percent of February’s costs was
the increase in food costs?
9) If a line cook gets 40 hours of paid time
off in a year, and is paid $15 an hour, how
much will this benefit cost you?
10a) If health insurance costs $267 per
month per employee, how much will you
pay per month if you have 15 employees?
b) How much will you pay for these
employees for a full year?

54 | Costs and Budgeting

 11a) If disability insurance for an employee
costs $468 per year, how much will the
monthly payment be?
b) What will you pay per month if you
cover 20 employees?

Costs and Budgeting | 55

8. Common Measurements
with Factor Labeling

Instructions for Common Measurements

If you have lived in the United States for

awhile, you will be fairly familiar with
common measurements. In this class, we
will focus on volume and weight. These are
the volume relationships you will need to
know:

◦ 3 teaspoons = 1 tablespoon
◦ 2 tablespoons = 1 fluid ounce
◦ 8 fluid ounces = 1 cup
◦ 2 cups = 1 pint
◦ 2 pints = 1 quart
◦ 4 quarts = 1 gallon

And this is the weight relationship you

should know:

◦ 16 ounces = 1 pound

Please note that ounces and fluid ounces are

two different things. One measures volume,
and is usually used for liquids, and the other
measures weight.
56 | Common Measurements with
Factor Labeling
 To convert between these measurements,
we will use something called factor labeling.
It might be that you can do these
conversions in your head, but in this class
you are asked to show your work by setting
problems up like this:
How many fluid ounces are in 5 quarts?
Start with what you are given, 5 quarts. Set
up each conversion with the new measure
on top and the old on the bottom. This way
they will cancel, and you will end up with an
answer in the right measurement:

This problem is set up in the same way.

How many cups are in 2 gallons?

Sometimes you will move from a smaller

measure to a larger measure. You set up the
problem in the same way, but in this case
you will multiply across the top, then across
the bottom, and finally divide. For example,
how many gallons are in 12 cups? Multiply
across the top, then
across the bottom. Finally,
divide 16 by 12 for your answer. For common
volume measures, use fractions.

You can use the same method for pounds

and ounces. How many ounces are in 3.5

Common Measurements with Factor Labeling | 57

pounds? For pounds and ounces, use
decimals.

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice making conversions for

measurements in the common system
using factor labeling.

Outcomes

By completing this assignment, you will

be able to…

1. Know the relationships between

weight and volume measurements in

58 | Common Measurements with Factor Labeling

 the common system.
2. Use factor labeling to make
conversions between common
measurements.

Instructions

To complete this assignment…

1. Use the relationships you have been

given to make the conversions.
2. Use factor labeling to set up the
problems.
3. Use fractions for common volume
measures (cups, teaspoons, etc.) and
decimals for weights.

Tips for Success

To help in the completion of this

assignment, make sure to:

Common Measurements with Factor Labeling | 59

 • Understand whether to use a fraction
or a decimal for your answer.
• Include the factor label set-up for
each problem in order to get credit.

Common Measurements
Assignment
1) 5 cups = ______ fluid ounces
2) 3 pints = ______ tablespoons
3) 2 quarts = ______ cups
4) 16 fluid ounces = ______ teaspoons
5) 4 gallons = ______ pints
6) 6 pints = ______ gallons
7) 5.25 pounds = ______ ounces
8) 24 ounces = ______ pounds
9) quarts = ______ cups
10) cups = _____ teaspoons
11) 12 teaspoons = ______ fluid ounces
12) 36 ounces = ______ pounds
13) 2.75 pounds = ______ ounces
14) 20 tablespoons = ______ cups
15) 3 cups = ______ pints
16) 12 cups = ______ quarts
17) 10 pints = ______ gallons
18) 2 gallons = ______ cups
19) quarts = ______ fluid ounces
20) 18 teaspoons = ______ fluid ounces

60 | Common Measurements with Factor Labeling

Common Measurements with Factor Labeling | 61
9. The Metric System

Instructions for the Metric System

If you grew up in the United States, you

might not be as familiar with the metric
system in everyday life as you will need to
be in the culinary or bakery professions.
There are four measurements that you
need to be familiar with:
The kilogram, which is roughly the weight
of a bunch of bananas, a cantaloupe, or a
pineapple.
The gram, which is roughly the weight of
a quarter teaspoon sugar, a pinch of salt, or
two raisins.
The liter, which is a little more than a
quart.
The milliliter, which is less than a quarter
teaspoon.
There are two conversions you need to
know:

◦ 1 kilogram = 1000 grams

◦ 1 liter = 1000 milliliters

When you convert within the metric

system in this class, you don’t need to do
any rounding. We will use the factor
62 | The Metric System
labeling method to do the conversions for
this class. You will need to show your work
using factor labeling.
For example, how many grams are in 3.24
kilograms?

How many liters are in 546 milliliters?

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To become familiar with the metric

system and practice making conversions
for measurements in the metric system
using factor labeling.

The Metric System | 63

 Outcomes

By completing this assignment, you will

be able to…

1. Understand the most likely

measurement of volumes and weights
in the metric system.
2. Make conversions for measurements
in the metric system using factor
labeling.

Instructions

To complete this assignment…

1. Use the examples given in the

instructions to choose the most likely
measurements of given quantities.
2. Use the relationships you have been
given to make the conversions.
3. Use factor labeling to set up the
problems.

64 | The Metric System

 Tips for Success

To help in the completion of this

assignment, make sure to:

• Include the factor label set-up for

each problem in order to get credit.
• You do not need to round the
answers to conversions within the
metric system.
• You do not need to show your work
for numbers 1-8.

Metric System Assignment

1) What is the most likely measurement
for a bottle of soda?

A. 2 liters
B. 2 milliliters
C. 2 grams

2) What is the most likely measurement for

a watermelon?

A. 9.5 grams
B. 9.5 liters
C. 9.5 kilograms

The Metric System | 65

3) What is the most likely measurement for
a bunch of parsley?

A. 55 kilograms
B. 55 grams
C. 55 liters

4) What is the most likely measurement for

vanilla extract added to a cookie recipe?

A. 5 kilograms
B. 5 milliliters
C. 5 liters

5) What is the most likely measurement for

an apple?

A. 100 grams
B. 100 kilograms
C. 100 liters

6) What is the most likely measurement for

a bottle of vodka?

A. 750 kilograms
B. 750 liters
C. 750 milliliters

7) What is the most likely measurement for

a bottle of vegetable oil?

A. 5 milliliters
B. 5 grams
66 | The Metric System
C. 5 liters

8) What is the most likely measurement for

a bag of flour?

A. 3 grams
B. 3 milliliters
C. 3 kilograms

9) 13 kilograms = ______ grams

10) 4587 grams = ______ kilograms
11) 32 grams = ______ kilograms
12) 46 liters = ______ milliliters
13) 6703 milliliters = ______ liters
14) 842 milliliters = ______ liters
15) 0.5 kilogram = ______ grams
16) 0.34 liter = ______ milliliters
17) 35 milliliters = ______ liters
18) 56,000 grams = ______ kilograms
19) 0.064 kilograms = ______ grams
20) 26.2 liters = ______ milliliters
21) 14 liters = ______ milliliters
22) 53.2 kilograms = ______ grams
23) 5 grams = ______ kilograms
24) 600 milliliters = ______ liters

The Metric System | 67

10. Baker's Percent

Instructions for Baker’s Percent

A baker’s percent are used to set out basic

bread recipes as a series of percentages,
making it very easy to change a recipe
according to your needs. A baker’s percent
always use weight, not volume. You can start
with a recipe, like this:

• 5 pounds flour
• 3 pounds water
• 0.1 pound salt

You can change this recipe to a series of

percentages, starting with making the flour
100%. For the water, you would figure out
what percentage of the 5 pounds of flour
the 3 pounds of water is. In other words,
what percent of 5 is 3? The answer is 60%.
Then you do the same with the salt. What
percent of 5 is 0.1? The answer is 2%. So you
can set out the basic recipe like this:

• 100% flour
• 60% water
• 2% salt

68 | Baker's Percent
Now you can use this basic recipe for any
amount of this basic bread you might want
to make. Let’s say you want to use 12
pounds of flour. How much water should
you use? It would be 60% of 12 pounds,
or 7.2 pounds. The salt would be 2% of 12
pounds, or 0.24 pound. Your new basic
recipe would look like this:

• 12 pounds flour
• 7.2 pounds water
• 0.24 pound salt

You can also use a baker’s percent to

change a recipe based on particular
conditions. For example, what if you want
to change the hydration of the recipe to
70%? That would mean you would use 70%
water instead of 60% water. In the original
recipe above, you would use 70% of 5
pounds, or 3.5 pounds of water. In the
revised recipe, you would use 70% of 12
pounds, or 8.4 pounds of water.

Assignment

Purpose Outcomes
Instructions Tips for Success

Baker's Percent | 69
 Purpose

To practice using baker’s percentages to

modify bread recipes.

Outcomes

By completing this assignment, you will

be able to…

1. Use a bread recipe to calculate bakery

percentages.
2. Use bakery percentages to modify a
bread recipe.

Instructions

To complete this assignment…

1. Use the recipes you are given to

calculate the bakery percentages.
2. Use the bakery percentages to modify
the recipes as instructed.
3. Round all answers to the nearest
70 | Baker's Percent
 hundredth, if necessary.

Tips for Success

To help in the completion of this

assignment, make sure to:

• Look carefully at the unit of

measurement you are given.
Remember that bakery percentages
always use weight, not volume!
• Round your answers to the nearest
hundredth.

Baker’s Percent Assignment

1) Calculate the bakery percentages for
this quick bread recipe:

• 1000 grams flour

• 1000 grams water
• 500 grams eggs
• 500 grams butter

2) Modify the above recipe so that it uses

1500 grams flour.
3) If you want to decrease the water to
75%, how much water would you use in the
original recipe?

Baker's Percent | 71
 4) If you want to increase the butter to
60%, how much butter would you use in the
original recipe?
5) Calculate the bakery percentages for
this bread recipe:

• 50 pounds flour
• 32.5 pounds water
• 1 pound salt
• 0.6 pound yeast

6) Modify the above recipe so that it uses 80

pounds flour.
7) If you want to increase the water to
70%, how much water would you use in the
original recipe?
8) If you want to increase the salt to 2.5%,
how much salt would you use in the original
recipe?

72 | Baker's Percent
11. Conversions Between the
Metric and Common Systems

Instructions for Conversions

It’s often necessary to convert between the metric and the common
system. Here are the conversions you will need to know for this
class:

• 1 kilogram = 2.21 pounds

• 1 ounce = 28.35 grams
• 1 liter = 33.8 fluid ounces
• 1 teaspoon = 4.93 milliliters

Please be aware that none of these conversions is exact.

We will use factor labeling to make these conversions. We will
round our answers to the nearest hundredth after we have
completed the conversion.
How many kilograms are in 43 pounds?

How many milliliters are in 3 teaspoons?

Factor labeling is especially useful if you need to use more than

one factor. Use the above conversions as “bridges” between one
system and the other, and use conversions you have already learned.
How many cups are in one liter?

How many grams are in 5 pounds? We can set this up two ways,

Conversions Between the Metric and

Common Systems | 73
and get slightly different answers (because, remember, none of the
bridge conversions is exact.) Both answers will be considered
correct, and will be close enough to work with in the kitchen.

OR

We will use decimals to express all our answers when we convert

between the two systems.

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice making conversions between

the common system and the metric
system using factor labeling.

Outcomes

By completing this assignment, you will

be able to…

74 | Conversions Between the Metric and Common Systems

1. Use bridges to convert between the
common and the metric system.
2. Make conversions with more than
one step using factor labeling.

Instructions

To complete this assignment…

1. Use the relationships you have been

given to make the conversions.
2. Use factor labeling to set up the
problems.
3. Express all answers using decimals.
Round the final answer to the nearest
hundredth.

Tips for Success

To help in the completion of this

assignment, make sure to:

Conversions Between the Metric and Common Systems | 75

 • Round your answer after you have
complete your calculations.
• Use the bridge relationships to
convert between the common and
the metric systems.

Conversions Assignment
1) 5.6 kilograms = ______ pounds
2) 12 kilograms = ______ pounds
3) 7.5 pounds = ______ kilograms
4) 36 pounds = ______ kilograms
5) 30 ounces = ______ grams
6) 12.25 ounces = ______ grams
7) 320 grams = ______ ounces
8) 568 grams = ______ ounces
9) 2.5 liters = ______ fluid ounces
10) 1.75 liters = ______ fluid ounces
11) 64 fluid ounces = ______ liters
12) 128 fluid ounces = ______ liters
13) 4 teaspoons = ______ milliliters
14) 1.75 teaspoons = ______ milliliters
15) 18 milliliters = ______ teaspoons
16) 27 milliliters = ______ teaspoons
17) 12 pounds = ______ grams
18) 2.5 kilograms = ______ ounces
19) 3 liters = ______ pints
20) 35 milliliters = ______ tablespoons
21) 500 grams = ______ pounds
22) 76 ounces = ______ kilograms

76 | Conversions Between the Metric and Common Systems

23) 1 liter = ______ quarts
24) 4 tablespoons = ______ milliliters

Conversions Between the Metric and Common Systems | 77

12. Conversions for Volume
and Weight

Instructions for Volume and Weight

Sometimes it’s necessary to convert

between weight and volume. For example,
if you need a cup of blanched almonds, and
they are sold by the ounce, how many
ounces should you buy? Food items can be
converted from weight to volume, or
volume to weight, using the chart below.
Based on this chart, you can see that 5 1/3
ounces of blanched almonds will give you
a cup of blanched almonds. You will refer
to this chart for the homework assignment
and also for the quiz.
If the recipe calls for 2 cups of dried lima
beans, how many ounces is that?

Using factor labeling, you can also make

a series of conversions. For example, if the
bag contains 3 pounds of cocoa, how many
cups is that?

78 | Conversions for Volume and

Weight
 If a recipe calls for 6 teaspoons baking
powder, how many ounces is that?

RULE OF THUMB FOR THIS CLASS:

For more complex factor labeling
problems:

• If there are only fractions and whole

numbers in the problem, calculate the
problem using fractions and then
change the answer to a decimal number.
• If there are both fractions and decimal
numbers in the problem, convert the
fractions to decimal numbers, then do
the problem.

To convert a fraction to a decimal, divide

the top number (numerator) by the bottom
number (denominator). For example,

Conversions for Volume and Weight | 79

Item Volume
Allspice, ground Tablespoon
Almonds, blanched Cup
Apples, peeled, 1/2″ cubes Cup
Applesauce, canned Cup
Apples, pie, canned Cup
Apricots, drained Cup
Apricots, cooked Cup
Apricots, halves Cup
Apricots, pie, packed Cup
Asparagus, cut, canned Cup
Baking powder Tablespoon
Baking powder Cup
Bananas, diced Cup
Barley Cup
Beans, bakes Cup
Beans, lima, dried Cup
Beans, lima, cooked Cup
Beans, kidney Cup
Beans, kidney, cooked Cup
Beans, navy, dried Cup
Beans, navy, cooked Cup
Beans, cut, canned, drained Cup
Bean sprouts Cup
Beets, cooked, diced Cup
Beets, cooked, sliced Cup
Blueberries, fresh Cup
Blueberries, canned Cup
Bread crumbs, dried Cup

80 | Conversions for Volume and Weight

Bread crumbs, soft Cup
Brussels sprouts Cup
Butter Cup
Cabbage, shredded Cup
Cake crumbs, soft Cup
Carrots, diced, raw or cooked Cup
Celery, diced Cup
Celery seed Tablespoon
Cheese, cottage Cup
Cheese, cream Cup
Cheese, grated Cup
Cherries, glaceed Cup
Chicken, cooked, cubed Cup
Chili powder Tablespoon
Chili Sauce Cup
Chocolate, grated Cup
Chocolate, melted Cup
Cinnamon, ground Tablespoon
Citron, dried, chopped Cup
Cloves, ground Tablespoon
Cloves, whole Cup
Cocoa Cup
Coconut, shredded Cup
Corn, canned Cup
Corn flakes Cup
Cornmeal Cup
Corn syrup Cup
Cornstarch Tablespoon
Cornstarch Cup

Conversions for Volume and Weight | 81

Cracker crumbs Cup
Cranberries, raw Cup
Cranberries sauce Cup
Cream of tartar Tablespoon
Cream of wheat Cup
Cream, whipping Cup
Cream, whipped Cup
Cucumbers, diced Cup
Currants, dried Cup
Curry powder Tablespoon
Dates, pitted Cup
Eggs, dried, whites Cup
Eggs, dried, yolks Cup
Eggs, fresh, whites (9) Cup
Eggs, fresh, yolks (10) Cup
Eggs, raw, shelled (5 eggs) Cup
Farina, raw Cup
Figs, dried, chopped Cup
Flour, all-purpose Cup
Flour, bread, unsifted Cup
Flour, bread, sifted Cup
Flour, cake/pastry, sifted Cup
Flour, rye Cup
Flour, soy Cup
Flour, wheat Cup
Gelatin, granulated Tablespoon
Gelatin, granulated Cup
Ginger, ground Tablespoon
Ginger, ground Cup

82 | Conversions for Volume and Weight

Grapes, cut, seeded Cup
Grapes, whole Cup
Ham, cooked, diced Cup
Honey Cup
Horseradish Tablespoon
Jam Cup
Jelly Cup
Lard Cup
Lettuce, shredded Cup
Margarine Cup
Marshmallows, large 80 each
Mayonnaise Cup
Meat, cooked, chopped Cup
Milk, liquid Cup
Milk, condensed Cup
Milk, evaporated Cup
Milk, nonfat dry Cup
Milk, nonfat dry Tablespoon
Mincemeat Cup
Molasses Cup
Mustard, dry, ground Cup
Mustard, prepared Tablespoon
Mustard seed Tablespoon
Noodles, cooked Cup
Nutmeats Cup
Nutmeg, ground Tablespoon
Oil, vegetable Cup
Onions, chopped Cup
Oysters, shucked Cup

Conversions for Volume and Weight | 83

Paprika Tablespoon
Parsley, coarsely chopped Cup
Peanuts Cup
Peanut Butter Cup
Peaches, chopped Cup
Peas, canned, drained Cup
Peas, dried, split Cup
Pears, canned, drained, diced Cup
Pecans Cup
Pepper, ground Tablespoon
Pepper, ground Cup
Peppers, green, chopped Cup
Pimiento, chopped Cup
Pineapple, crushed Cup
Poppy seed Cup
Potatoes, cooked, diced, mashed Cup
Potato chips Cup
Prunes, dried Cup
Prunes, cooked, pitted Cup
Pumpkin, cooked Cup
Raisins Cup
Raisins, after cooking Cup
Raspberries Cup
Rhubarb, cooked Cup
Rhubarb, raw, 1″ diced Cup
Rice, uncooked Cup
Rice, cooked Cup
Rice, puffed Cup
Rutabaga, cubed Cup

84 | Conversions for Volume and Weight

Sage, ground Cup
Salad dressing Cup
Salmon, canned Cup
Salt Tablespoon
Sauerkraut Cup
Sesame seed Tablespoon
Sesame seed Cup
Shallots, diced Tablespoon
Shortening Cup
Soda, baking Tablespoon
Soybeans Cup
Spinach, raw Quart
Spinach, cooked Cup
Squash, Hubbard, cooked Cup
Strawberries Cup
Suet, ground Cup
Sugar, brown, lightly packed Cup
Sugar, brown, solidly packed Cup
Sugar, granulated Cup
Sugar, powdered, sifted Cup
Tapioca, quick-cooking Cup
Tapioca, pearl Cup
Tea, loose-leaf Cup
Tea, instant Cup
Tomatoes, canned Cup
Tomatoes, fresh, diced Cup
Tuna Cup
Vanilla Tablespoon
Vinegar Cup

Conversions for Volume and Weight | 85

Walnuts, shelled Cup
Water Cup
Yeast, compressed cake each
Yeast, envelope each

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice converting between volume

and weight for different kinds of food.

Outcomes

By completing this assignment, you will

be able to…

1. Use a conversion chart to understand

86 | Conversions for Volume and Weight

 the relationships between volume and
weight for different kinds of food.
2. Use factor labeling to make
conversions, including those that
involve three or more steps.

Instructions

To complete this assignment…

1. Read each problem and look up the

conversion on the chart given.
2. Use factor labeling to make each
conversion.
3. Use conversions you have already
learned to set up multi-step problems.
4. Express all answers in decimal form.
Round to the nearest hundredth, if
necessary.

Conversions for Volume and Weight | 87

 Tips for Success

To help in the completion of this

assignment, make sure to:

• Remember the conversions you have

already learned.
• Use factor labeling efficiently and
correctly.

Volume and Weight Assignment

1) If the recipe calls for 3 cups of
shredded lettuce, how many ounces is
that?
2) If the recipe calls for cup of honey,
how many ounces is that?
3) If a canister of salt weighs 26 ounces,
how many tablespoons does it contain?
4) If a bag of pecans weighs 12 ounces,
how many cups does it contain?
5) If the recipe calls for cups of
granulated sugar, how many ounces is
that?
6) If the recipe calls for 2 tablespoons of
cornstarch, how many ounces is that?
7) If a box of cornflakes weighs 24 ounces,
how many cups does it contain?
88 | Conversions for Volume and Weight
 8) If a bag of fresh cranberries weighs 12
ounces, how many cups does it contain?
9) If the recipe calls for cups of
cornmeal, how many ounces is that?
10) If the recipe calls for cup of diced
celery, how many ounces is that?
11) If a jar of molasses contains 32 fluid
ounces, how many ounces does the
molasses weigh?
12) How many ounces does a pint of
whipping cream weigh?
13) How many ounces does teaspoons
of baking powder weigh?
14) How many grams does 3 cups of barley
weigh?
15) If a bag of all-purpose flour weighs
2000 grams, how many cups does it
contain?
16) If the bottle of celery seed weighs 1
pound, how many tablespoons does it
contain?
17) If the recipe calls for 2 cups of canned
blueberries, how many grams would that
be?
18) How many pounds does cups of
butter weigh?
19) How many grams does 9 teaspoons of
cinnamon weigh?

Conversions for Volume and Weight | 89

 20) How many pounds does 2 pints of
milk weigh?

90 | Conversions for Volume and Weight

13. Yield Percents

Instructions for Yield Percents

When you buy fresh fruit and vegetable

produce and prepare it, there is almost
always some waste, or trim. Some produce
has very little trim, and some has a lot.
Produce in general has yield percentages,
which can give you a good idea of how
much of what you buy is going to be usable.
For this lesson, we will use a chart which
gives the yield percentages of a number of
kinds of produce. We can then talk about
how much usable food we will have after
preparing what we’ve bought.
Let’s take cucumbers, for example. If you
look at the chart below, the yield
percentage of cucumbers is 95%. So, if you
buy 3 pounds of cucumbers, the usable
portion after you prepare them would be
95% of 3 pounds. Remember the formula
we’ve used in the past: We
call the part the edible portion quantity, or
EPQ, and the whole the as-purchased
quantity, or APQ.

Yield Percents | 91
 The APQ would be 3 pounds. So:

95 3 =
EPQ 100

The usable part would be 2.85 pounds.

Another example: If you buy a carton of
strawberries that weighs 5000 grams, what
would the usable portion be after you
prepared them? The yield percentage for
strawberries from the chart below is 87%.
What is 87% of 5000 grams? The usable
part would be 4350 grams.
We can also do a problem like this: If a
recipe calls for 32 ounces of sliced pears,
how many ounces would you need to buy?
The yield percentage for pears is 78%. We
would ask, 32 ounces is 78% of what? Our

formula would look like this:

The whole would be 41.03 ounces, which

would be approximately what we’d want to
buy for the recipe.

92 | Yield Percents
 Yield
Item
%
Anise 75
Apples 76
Apricots 94
Artichokes 48
Asparagus 56

Avocado 75

Bananas 68
Beans, green/wax 88
Beans, Lima in shell 40

Beets, no tops 76
Beets, with tops 49
Beet greens 56
Blackberries 92
Blueberries 92

Broccoli 61
Brussels sprouts 74

Yield Percents | 93
Cabbage, green 79
Cantaloupe, no rind 50

Carrots, no tops 82
Carrots, with tops 60
Cauliflower 45

Celery 75
Celery root (Celeriac) 75
Chard 77
Coconut 53
Collards 77

Cucumbers 95

Eggplant 81

Endive, Chicory, Escarole 74

Figs 82
Fruit for juice:
___Grapefruit *45

___Lemon *45
___Lime *35

___Oranges, Florida *50

*: % of total weight

Garlic bulb (10-12 cloves) 87

Grapefruit sections 47
Grapes, seedless 94

Kale 74

Kohlrabi 55

94 | Yield Percents
Leeks 52
Lettuce, Iceberg 74

Lettuce, leaf 67

Melons:
___Cantaloupe 50
___Casaba 50
___Cranshaw 50

___Honeydew, no rind 60
___Watermelon, flesh 46
Mushrooms 97
Mustard greens 68

Nectarines 86

Okra 78

Onions, green (10-12) 60

Onions, large 89
Orange sections 70

Yield Percents | 95
Parsley 76
Parsnips 85

Peaches 76
Pears 78
Peas, green in the shell 38

Peppers, green 82
Persimmons 82
Pineapple 52
Plums, pitted 85
Pomegranates 54

Potatoes, new 81
Potatoes, old 73
Potatoes, sweet 80

Radishes, with tops 63

Radishes, no tops 85
Raspberries 97
Rhubarb, no leaves 86

Rutabagas 85

Salsify 63
Shallots 89

Spinach 74
Squash
___Acorn 78

___Butternut 52
___Hubbard 66
___Yellow 95
___Zucchini 95

Strawberries 87

96 | Yield Percents
 Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice using yield percentages.

Outcomes

By completing this assignment, you will

be able to…

1. Find the usable portion of food using

the yield percent chart.
2. Determine the amount of food you
need to buy using the yield percent
chart.

Yield Percents | 97
 Instructions

To complete this assignment…

1. Use the yield percent chart to find

the percentage you need to use.
2. Express all answers in decimal form.
3. Round to the nearest hundredth, if
necessary.

Tips for Success

To help in the completion of this

assignment, make sure to:

• Round all answers to the nearest

hundredth.
• Include how you set up each problem
in order to get credit.

Yield Percents Assignment

1) If you buy 1.25 pounds of spinach, what

98 | Yield Percents
will the usable portion be after you prepare
it?
2) If you buy a pineapple that weighs 1.36
kilogram, how much will the usable portion
weigh?
3) If you need 1000 grams of prepared
new potatoes, how much should you buy?
4) If you need 6 ounces of prepared green
onions, how much should you buy?
5) If you buy 14 ounces of mushrooms,
what will the usable portion be after you
prepare them?
6) If you buy a 20-pound box of peaches,
what will the usable portion be?
7) If you need 12 ounces of prepared okra,
how much should you buy?
8) If you need 300 grams of prepared leaf
lettuce, how much should you buy?
9) If you buy a cantaloupe that weighs 2.5
kilograms, what will the usable portion be?
10) If you buy 60.45 grams of garlic, how
much will the usable portion weigh?
11) If you buy 3 pounds of lemons, what
will be the weight of the juice you squeeze
from them?
12) If you want to make 680 grams of
fresh-squeezed orange juice, how many
grams of oranges should you buy?
13) If you need 12 ounces of prepared
broccoli, how much should you buy?
14) If you need 3.5 pounds of prepared

Yield Percents | 99
brussel sprouts, how many pounds should
you buy?
15) If you buy a 0.75 kilogram cabbage
head, what will the prepared cabbage
weigh?
16) If you buy 400 grams of blueberries,
what will the usable portion be?
17) If you need 3 pounds of prepared
blackberries, how much should you buy?
18) If you need 42 ounces of prepared
cauliflower, how much should you buy?
19) If you buy 5.4 pounds of eggplant,
what will the usable portion be?
20) If you need 1000 grams of prepared
seedless grapes, how many grams should
you buy?

100 | Yield Percents

14. Edible Portion Cost

Instructions for Edible Portion Cost

As you work with yield percentages, you

will notice that when you buy produce, the
edible amount of what you buy is less than
the food you actually buy. In other words,
you get less than you pay for. Or, if you
want to make sure that the edible portion of
what you buy is enough for your recipe, you
need to buy more than your recipe calls for.
In other words, you pay for more than you
get. So when you are trying to determine
the actual cost of a recipe, you can use a
formula with the yield percent to calculate
the actual cost of the food you are buying.
Here is the formula you can use:

Edible Portion Cost | 101

 How do you put yield percent into decimal
form?

Here are some examples:

• 20% 0.2
• 87% 0.87
• 62% 0.62
• 15% 0.15

Finally, you still need to look up the yield

percentages in the previous chapter.
Let’s put all this together. Let’s say that
strawberries are priced at $3.49 per pound.
This would be the as-purchased cost. The
yield percent for strawberries is 87%. This
converts to 0.87 in decimal form.
What is the edible portion cost for these
strawberries?

The edible portion cost for these

102 | Edible Portion Cost

strawberries is $4.01 per pound, rounded to
the nearest hundredth.
If broccoli is priced at $1.48 per pound,
and the yield percent is 61%, what is the
edible portion cost?

The edible portion cost for this broccoli

is $2.43 per pound, rounded to the nearest
hundredth.

Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice finding the edible portion

cost of various foods.

Edible Portion Cost | 103

 Outcomes

By completing this assignment, you will

be able to…

1. Use the formula given to make

calculations.
2. Calculate the edible portion cost
when given the as-purchased cost.

Instructions

To complete this assignment…

1. Use the formula to find the edible

portion cost for each item given.
2. Use the table in the the previous
chapter to find the yield percent.”
3. Round each answer to the nearest
hundredth, if necessary.
4. Be sure to show how you set up
each problem.

104 | Edible Portion Cost

 Tips for Success

To help in the completion of this

assignment, make sure to:

• Convert the yield percent to a

decimal number.
• Round answers to the nearest
hundredth.
• Include how you set up each problem
in order to get credit.

Edible Portion Cost Assignment

What is the edible portion cost per pound
for:
1) Bananas at $0.90 per pound
2) Apples at $1.06 per pound
3) Seedless grapes at $2.75 per pound
4) Raspberries at $8.65 per pound
5) Broccoli at $2.16 per pound
6) Strawberries at $3.00 per pound
7) Oranges (to be sectioned) at $0.95 per
pound
8) Lemons (for juice) at $1.50 per pound
9) Spinach at $2.20 per pound
10) Celery at $2.40 per pound
11) Onions at $0.24 per pound
12) Asparagus at $3.55 per pound
Edible Portion Cost | 105
 13) Potatoes (old) at $0.26 per pound
14) Pears at $1.33 per pound
15) Carrots without tops at $0.69 per
pound
16) Blackberries at $7.10 per pound
17) Mushrooms at $3.86 per pound
18) Green peppers at $1.46 per pound

106 | Edible Portion Cost

15. Costing Sheets

Instructions for Costing Sheets

In this unit we will pull several concepts

together in order to learn how to fill out a
costing sheet. A costing sheet gives detailed
information about how much each
ingredient in a recipe costs, and then allows
you to figure out how much it costs to make
a recipe, as well as how much each
individual serving costs. This will allow you
to set a menu price for various items.
In the recipe below, we will look at a
recipe for stuffed green peppers. The
costing sheet lists each ingredient, as well
as the weight, volume, or count of that
item. By using factor labeling to make
conversions, it’s possible to figure out
exactly how much each ingredient costs. If
the ingredient is produce, you can go on to
figure out the edible portion cost. However,
if the yield is 100%, you don’t have to do
that step.
The costing sheet will give you yield
percentages, but you will have to know or
look up other conversions. For conversions
between volume and weight, you should

Costing Sheets | 107

use the conversion on the chart given in
Chapter 12.
Menu Item: Stuffed Green Peppers Number of Servings: 6
Cost per Serving:

Total
Ingredient Recipe Quantity Cost
Cost

Yield EPC/
Weight Volume Count APC/Unit
Percent Unit

green bell
6 1/$0.99 100%
peppers

1/4 $9.15/4
salt 100%
teaspoon pounds

1 $7.99/
ground beef 100%
pound pound

ground black 1/8 $6.99/6

100%
pepper teaspoon ounces

canned whole $1.19/

14.5
peeled 14.5-ounce 100%
ounces
tomatoes can

$3.99/3
chopped onion 1/2 cup 89%
pounds

$7.99/15
Worcestershire 1
fluid 100%
sauce teaspoon
ounces

$23.99/15
uncooked rice 1/2 cup 100%
pounds

shredded
$8.99/32
Cheddar 1 cup 100%
ounces
cheese

$1.49/
condensed 21.5
10.75-ounce 100%
tomato soup ounces
can

Total Recipe
Cost

We will fill out this costing sheet one

ingredient at a time. We’ll start with green

108 | Costing Sheets

bell peppers. The recipe calls for 6 of them.
Although this is fresh produce, we are not
costing by volume or weight, so we won’t
worry about the yield percent. That we will
cut off the tops and scoop out the innards
of a green pepper doesn’t affect how much
we buy. We start with what we are given,
6 green peppers, and want to move to the
pricing, which is also by count. So we can
do this with two factor label terms:

Next we have teaspoon salt. Salt is sold

by weight in pounds, so we will have to use
a volume to weight conversion:

We will round to the nearest hundredth:

$0.01
Next is 1 pound of ground beef:

Next is teaspoon black pepper:

We will round to the nearest hundredth:

$0.01
Next is 14.5 ounces canned whole peeled
tomatoes:

Costing Sheets | 109

 Next is cup chopped onion:

We will round it to $0.27. However, we

aren’t finished with the onion. Now we need
to figure out the edible portion cost.
Remember that

Again, we will round to the nearest

hundredth:
Next is the Worcestershire sauce:

We will round to the nearest hundredth:

$0.09
Next is the uncooked rice:

We will round to the nearest hundredth:

$0.40
Next is Cheddar cheese:

We will round to the nearest hundredth:

$1.12

110 | Costing Sheets

 Finally we come to the condensed tomato
soup:

Now we have the total cost for each of the

ingredients. Our next step is to add all of
the total costs up:
$5.94 + $0.01 + $7.99 + $0.01 + $1.19 + $0.30
+ $0.09 + $0.40 + $1.12 + $2.98 = $20.03
Now we know how much it costs to make
6 servings of stuffed green peppers. To find
out how much it costs to make one serving,
simply divide by the number of servings, 6:
$20.03 6 = $3.338 . . . We will round
that to the nearest hundredth, $3.39
It costs $3.39 to make one serving of
stuffed green peppers.

Menu Item: Stuffed Green Peppers Number of Servings: 6

Cost per Serving:

Costing Sheets | 111

 Cost Total
Ingredient Recipe Quantity
Cost

Yield EPC/
Weight Volume Count APC/Unit
Percent Unit

green bell
6 1/$0.99 100% $5.94
peppers

$9.15/4
salt 100% $0.01
pounds
teaspoon

1 $7.99/
ground beef 100% $7.99
pound pound

ground black $6.99/6

100% $0.01
pepper ounces
teaspoon

canned whole $1.19/

14.5
peeled 14.5-ounce 100% $1.19
ounces
tomatoes can

$3.99/3
chopped onion 89% $0.30
cup pounds

$7.99/15
Worcestershire 1
fluid 100% $0.09
sauce teaspoon
ounces

$23.99/15
uncooked rice 100% $0.40
cup pounds

shredded
$8.99/32
Cheddar 1 cup 100% $1.12
ounces
cheese

$1.49/
condensed 21.5
10.75-ounce 100% $2.98
tomato soup ounces
can

Total Recipe Cost $20.03

112 | Costing Sheets

 Assignment

Purpose Outcomes
Instructions Tips for Success

Purpose

To practice filling out a costing sheet.

Outcomes

By completing this assignment, you will

be able to…

1. Find the cost per unit of a particular

item by converting weights, volumes,
and unit prices with factor labeling.
2. For conversions between volume and
weight, you should use the
conversion on the chart given in
Chapter 12.
3. Adjust cost for yield percentage.
4. Find the total cost of a menu item, as

Costing Sheets | 113

 well as the cost per serving.

Instructions

To complete this assignment…

1. Find the unit cost of each ingredient

in the recipe below.
2. Adjust prices for yield percent, if
applicable.
3. Find the total price of the recipe.
4. Calculate the price per serving.

Tips for Success

To help in the completion of this

assignment, make sure to:

• Pay close attention to the units and

convert them to match the cost.
• Pay attention to yield percents where

114 | Costing Sheets

 applicable.

Costing Sheets Assignment

Find the cost values below, numbered 1-10:
Menu Item: Shrimp Scampi Number of Servings: 10
Cost per Serving: 10)

Recipe Quantity Cost Total

Ingredient
Cost

APC/ Yield EPC/

Weight Volume Count
Unit Percent Unit

$29.99/
5
olive oil 102 fluid 100% 1)
tablespoons
ounces

10 $2.57/8
butter 100% 2)
tablespoons ounces

$4.48/
minced 1.75
1.25 87% 3)
garlic ounces
pounds

large
3.25 $15.98/
shrimp 100% 4)
pounds pound
prawns

$14.99/
dry white 4 fluid
750 100% 5)
wine ounces
milliliters

lemon 5 $6.69
100% 6)
juice tablespoons gallon

chopped $0.75/
76% 7)
parsley cup ounce

$9.15/4
salt 100% 8)
pounds
teaspoon

Total Recipe
9)
Cost

Costing Sheets | 115

Appendix - Answer Keys to
Assignments

Chapter 1 – Word Problems

1) $1542.27
2) 27 boxes
3) $102.74
4) 3.75 pints
5) 19.25 pounds
6) $4.25
7) $231.06
8) 31.25 grams
9) $542.50
10) 825 guests
11) $705.12
12) 79.125 pounds
13) $115
14) 2.75 pounds
15) 34 bunches
16) 19.4 fluid ounces
17) 8 chairs
18) 24 pounds
19) 28.4 pounds
20) 7.5 ounces

Appendix - Answer Keys to

Assignments | 117
Chapter 2 – Fractions

1) cups

2) teaspoons

3) cups

4) 18 pieces

5) cups

6) quarts

7) 40 slices

8) teaspoons

9) 17 servings

10) fluid ounces

11) 2 tablespoons

12) cup

13) 48 sticks

14) sticks

15) 7 tablespoons

16) pint

17) ounces

18) cups

118 | Appendix - Answer Keys to Assignments

 19) cups

20) sticks

21) 6 fluid ounces

22) 14 pieces

23) cup

24) cups

Chapter 3 – Ratios and Proportions

1) cups

2) 12 tablespoons

3) cup

4) cup

5) cup

6) 4.5 or pounds

7) $1.07
8) $13.49
9) $11
10) $21
11) $10.64
12) $6.54
13) the 40-fluid ounce bottle

Appendix - Answer Keys to Assignments | 119

 14) the 32-fluid ounce bottle
15) the 32-ounce bottle
16) the 29-ounce can
17) the 5-pound bag
18) the 64-ounce box

Chapter 4 – Changing Recipe Yields

Cookies

cup butter, softened

cup white sugar

cup packed brown sugar

1 egg

teaspoon vanilla extract

1 cup all-purpose flour

teaspoon baking powder

teaspoon salt

teaspoon ground cinnamon

cups quick cooking oats

120 | Appendix - Answer Keys to Assignments

Chicken Wing Sauce

cups honey

10 tablespoons soy sauce

10 large garlic cloves, crushed

tablespoons fresh ginger, finely sliced

teaspoons chili powder

teaspoons cinnamon

teaspoon cloves

cup water

teaspoons corn starch

Sauteed Green Beans

3 tablespoons olive oil

teaspoon red pepper flakes

teaspoon dried cilantro

pounds green beans, trimmed

3 garlic cloves, minced

Appendix - Answer Keys to Assignments | 121

 teaspoon salt

3 tablespoons water

Chapter 5 – Recipe Ratios

1) 1 cup rice

cups water

2) cup carrots

cup celery

cups onions

3) cup vinegar

cup oil

4) cups orange juice

cups pineapple juice

6 cups ginger ale

12 cups cranberry juice
5) 2.5 pounds sugar
5 pounds butter
7.5 pounds flour

6) cup vinegar

122 | Appendix - Answer Keys to Assignments

 cup soy sauce

cup lemon juice

1 cup brown sugar

2 cups olive oil
7) 0.5 pound onions
1 pound red peppers
2.5 pounds potatoes

Chapter 6 – Percentages

1) 90 people
2) 65 ounces
3) $27.41
4) 12 pounds
5) 20%
6) $0.04
7) 25%
8) $240
9) 24.07%
10) 12.76 pounds
11) 60 people
12) $42.48
13) 16.67%
14) 4.67%
15) $143.20
16) $31.16
17) 74.63 ounces
18) 8.33%

Appendix - Answer Keys to Assignments | 123

Chapter 7 – Costs and Budgeting

1) $22,697.04
2) $1750
3) $224,000
4) $6750
5) $684.50
6a) $8.88
6b) $38.49
7a) $193
7b) $1158
8a) $2785
8b) 7.24%
9) $600
10a) $4005
10b) $48,060
11a) $39
11b) $780

Chapter 8 – Common Measurements

1) 40 fluid ounces
2) 96 tablespoons
3) 8 cups
4) 96 teaspoons
5) 32 pints

6) gallon

7) 84 ounces
8) 1.5 pounds
9) 14 cups
10) 252 teaspoons

124 | Appendix - Answer Keys to Assignments

 11) 2 fluid ounces
12) 2.25 pounds
13) 44 ounces

14) cup

15) pints

16) 3 quarts

17) gallons

18) 32 cups
19) 144 fluid ounces
20) 3 fluid ounces

Chapter 9 – Metric System

1) A
2) C
3) B
4) B
5) A
6) C
7) C
8) C
9) 13,000 grams
10) 4.587 kilograms
11) 0.032 kilogram
12) 46,000 milliliters
13) 6.703 liters
14) 0.842 liter
15) 500 grams
16) 340 milliliters
17) 0.035 liter

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 18) 56 kilograms
19) 64 grams
20) 26,200 milliliters
21) 14,000 milliliters
22) 53,200 grams
23) 0.005 kilogram
24) 0.6 liter

Chapter 10 – Baker’s Percent

1) 100% flour
100% water
50% eggs
50% butter
2) 1500 grams flour
1500 grams water
750 grams eggs
750 grams butter
3) 750 grams water
4) 600 grams butter
5) 100% flour
65% water
2% salt
1.2% yeast
6) 80 pounds flour
52 pounds water
1.6 pounds salt
0.96 pound yeast
7) 35 pounds water
8 1.25 pounds yeast

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Chapter 11 – Conversions

1) 12.38 pounds
2) 26.52 pounds
3) 3.39 kilograms
4) 16.29 kilograms
5) 850.5 grams
6) 347.29 grams
7) 11.29 ounces
8) 20.04 ounces
9) 84.5 fluid ounces
10) 59.15 fluid ounces
11) 1.89 liters
12) 3.79 liters
13) 19.72 milliliters
14) 8.63 milliliters
15) 3.65 teaspoons
16) 5.48 teaspoons
17) 5443.2 OR 5429.86 grams
18) 88.4 OR 88.18 ounces
19) 6.34 pints
20) 2.37 tablespoons
21) 1.11 OR 1.10 pounds
22) 2.15 kilograms
23) 1.06 quarts
24) 59.16 milliliters

Chapter 12 – Volume and Weight

1) 6.75 ounces
2) 6 ounces
3) 39 tablespoons

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 4) 2.67 cups
5) 20 ounces
6) 0.5 ounce
7) 24 cups
8) 3 cups
9) 9.33 ounces
10) 2 ounces
11) 48 ounces
12) 16 ounces
13) 0.25 ounce
14) 680.4 grams
15) 17.64 cups
16) 64 tablespoons
17) 368.55 grams
18) 1.25 pounds
19) 21.26 grams
20) 2.13 pounds

Chapter 13 – Yield Percents

1) 0.93 pound
2) 0.71 kilogram
3) 1234.57 grams
4) 10 ounces
5) 13.58 ounces
6) 15.2 pounds
7) 15.38 ounces
8) 447.76 grams
9) 1.25 kilograms
10) 52.59 grams
11) 1.35 pounds
12) 1360 grams
13) 19.67 ounces

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 14) 4.73 pounds
15) 0.59 kilogram
16) 368 grams
17) 3.26 pounds
18) 93.33 ounces
19) 4.37 pounds
20) 1063.83 grams

Chapter 14 – Edible Cost Portion

1) $1.32 per pound

2) $1.39 per pound
3) $2.93 per pound
4) $8.92 per pound
5) $3.54 per pound
6) $3.45 per pound
7) $1.36 per pound
8) $3.33 per pound
9) $2.97 per pound
10) $3.20 per pound
11) $0.27 per pound
12) $6.34 per pound
13) $0.36 per pound
14) $1.71 per pound
15) $0.84 per pound
16) $7.72 per pound
17) $3.98 per pound
18) $1.78 per pound

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Chapter 15 – Costing Sheets

1) $0.74
2) $1.61
3) $0.45
4) $51.94
5) $2.37
6) $0.13
7) $0.50
8) $0.01
9) $57.75
10) $5.78

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