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Culinary Math in Professional Recipes

Recipes provide standardized instructions for preparing dishes using specific ingredients and methods. They are important tools in professional kitchens for ensuring quality, reducing costs, and conveying exact information. Recipes can come from various sources and be organized in different ways. They specify ingredients using counts, volumes, or weights and include preparation directions. Proper measurement techniques help ensure accuracy. Recipes also provide yield amounts and portion sizes. Careful review of a recipe is needed before starting to cook.

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Whena Rios
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986 views11 pages

Culinary Math in Professional Recipes

Recipes provide standardized instructions for preparing dishes using specific ingredients and methods. They are important tools in professional kitchens for ensuring quality, reducing costs, and conveying exact information. Recipes can come from various sources and be organized in different ways. They specify ingredients using counts, volumes, or weights and include preparation directions. Proper measurement techniques help ensure accuracy. Recipes also provide yield amounts and portion sizes. Careful review of a recipe is needed before starting to cook.

Uploaded by

Whena Rios
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
  • Introduction to Culinary Math
  • Definition of a Recipe
  • Standardized Recipes
  • Measurement Techniques
  • Measurement Systems
  • Recipe Reading Skills
  • Recipe Conversion Techniques

 In recipes

 In calculating food costs


 In determining yields
A written record of ingredients and preparation
steps needed to make a particular dish.
A recipe used in a professional kitchen.
Standardized recipes help to:
• Ensure consistent quality and quantity
• Reduce costs by eliminating waste
• Give exact information about a dish
Recipes can be collected from many sources.
• Magazines
• Cookbooks
• Newspapers
• Internet
• People
Recipes can be arranged by region, ethnic
type, main ingredient, type of dish, type of
meal, or cooking method.
 Count: ingredients are listed as whole
item….example: eggs
 Volume: liquids and small amounts of dry
ingredients….example: spices, baking
powder
 Weight: measures more accurately than
volume…example: flour
 Dry Volume
◦ Overfill the cup or spoon
◦ Scrape off excess
 Liquid Volume
◦ Set container on flat surface.
◦ Fill to correct mark.
◦ Inspect with eye level at mark.
◦ Adjust as needed.
 Weight
◦ Set the tare: weight of the container
◦ Place food in container on scale.
◦ Read weight and add or remove food.
 Customary used in US
◦ T or Tbsp: tablespoon - pt.: pint
◦ tsp or t: teaspoon - qt.: quart
◦ Fl. Oz.: fluid ounce - oz.: ounce
◦ C: cup - gal.: gallon
◦ Lb or #.: pound
 Metric system used in most parts of the world
◦ Milliliter: ml - liter: l
◦ Milligram: mg - gram: g
◦ Kilogram: kg
 Yield: total number of portions
 Portion: serving size for 1 person
 Ingredient list
 Equip information
 Preparation method
1) Read the entire recipe.
2) Determine the yield.
3) Determine ingredients needed.
4) Determine equipment needed.
5) Determine preparation techniques used?
(do you understand them?)
6) Determine time needed for preparation.
 Scale: to change the amount of ingredients
to get a new yield
• RCF: Recipe conversion factor
• Used to help change the yield in a recipe
• RCF= yield you want
yield of the original recipe
To change the ingredient amount take the original
ingredient amount X RCF

In recipes In calculating food costs In determining yields
A written record of ingredients and preparation steps needed to make a particular dish.
A recipe used in a professional kitchen. Standardized recipes help to: • Ensure consistent quality and quantity • Reduce cost
Recipes can be collected from many sources. • Magazines • Cookbooks • Newspapers • Internet • People Recipes can be arranged
Count: ingredients are listed as whole item….example: eggs Volume: liquids and small amounts of dry ingredients….exampl
Dry Volume ◦Overfill the cup or spoon ◦Scrape off excess Liquid Volume ◦Set container on flat surface. ◦Fill to correct mar
Customary used in US ◦T or Tbsp: tablespoon - pt.: pint ◦tsp or t: teaspoon - qt.: quart ◦Fl. Oz.: fluid ounce - oz.:
Yield: total number of portions Portion: serving size for 1 person Ingredient list Equip information Preparation metho
1) Read the entire recipe. 2) Determine the yield. 3) Determine ingredients needed. 4) Determine equipment needed. 5) Determi

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