Culinary Math Skills 4s2u5a

Culinary Essentials C u l i n a r y M a t h

S k i l l s

Contributor Denise Schaefer, C.E.C., C.C.E. Culinary Arts Instructor Penta Career Center Perrysburg, Ohio

Copyright © by The McGraw-Hill Companies, Inc. All rights reserved. Permission is granted to reproduce the material contained herein on the condition that such materials be reproduced only for classroom use; be provided to students, teachers, and families without charge; and be used solely in conjunction with the Culinary Essentials program. Any other reproduction, for sale or other use, is expressly prohibited. Printed in the United States of America. Send all inquiries to: Glencoe/McGraw-Hill 21600 Oxnard Street, Suite 500 Woodland Hills, California 91367 1 2 3 4 5 6 7 8 9 PDF 13 12 11 10 09

C o n t e n t s MATH ACTIVITIES

PAGE

#1 Making Change (Section 4-2).....................................................................................................4 #2 Reading Labels (Section 11-2)....................................................................................................5 #3 Pounds and Ounces (Section 13-2).............................................................................................6 #4 Recipe Conversion (Section 13-2)...............................................................................................7 #5 Weight and Volume Charts (Section 13-2).................................................................................8 #6 Weight and Volume Conversion (Section 13-2).........................................................................9 #7 Weight Versus Volume (Section 13-2).....................................................................................10 #8 Volume Measures (Section 13-2)..............................................................................................11 #9 Scale Operation (Section 13-2).........................................................................................12 #10 Cooking with Fractions (Section 13-2).....................................................................................13 #11 Calculating Convection Temperature (Section 13-2)................................................................14 #12 Calculating Convection Time (Section 13-2).................................................................................15 #13 Costing Form (Section 13-2).....................................................................................................16 #14 Using Scoops and Ladles (Section 14-1)..................................................................................17 #15 Math Scoops (Section 14-1)......................................................................................................18 #16 Costing an Invoice—Weight/Unit Prices (Section 14-2)...............................................................19 #17 Costing a Quick-Service Meal (Section 14-2)..........................................................................20 #18 Costing a Casual Dining Meal (Section 14-2)...........................................................................21 #19 Costing a Cold Platter Buffet (Section 18-4)............................................................................23 Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

#20 Costing Tuna Noodle Casserole (Section 24-1).........................................................................26 #21 Costing Slaw (Section 25-2)......................................................................................................27 #22 Costing Peanut Butter Cookies (Section 29-1).........................................................................28 #23 Costing Brownies (Section 29-1)..............................................................................................29 #24 Costing Sour Cream Coffee Cake (Section 29-2)......................................................................30

3

Name

Date

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

M a k i n g C h a n g e

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

D i re c t i o n s : For each problem below, list the coins and bills in the order in which they should be returned to the customer as change. Write your answers on the blanks provided. 1. The customer’s check totaled $4.72 and she gives you a $10 bill.

2. The customer’s check totaled $7.79 and he gives you two $5 bills.

3. The customer’s check totaled $5.38 and she gives you $10.03.

4. The customer’s check totaled $16.28 and he gives you $20.00.

5. The customer’s check totaled $9.82 and she gives you $10.00.

6. The customer’s check totaled $5.16 and he gives you $6.01.

7. The customer’s check totaled $13.29 and she gives you $15.04.

8. The customer’s check totaled $7.55 and he gives you $10.05.

9. The customer’s check totaled $3.45 and she gives you $5.00.

10. The customer’s check totaled $4.10 and he gives you $20.00.

Name

Date

M AT H A C T I V I T Y # 2

R e a d i n g L a b e l s D i re c t i o n s : For each label provided by your instructor, answer the following questions on the blanks provided. If necessary, reproduce a copy of this activity sheet for each label. LABEL NAME:

1. What is the serving size? 2. How many servings are there in the container? 3. What is the weight of the can/box/container? If a can, what number can size is it? 4. What is the volume measure? 5. How many calories are in one serving? 6. How many total fat grams are in one serving? 7. How many total grams of carbohydrate are in one serving? 8. How many grams of protein are in one serving? 9. List the first six ingredients, in order:

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

a)

d)

b)

e)

c)

f)

10. List the manufacturer: 11. List the brand name: 12. List other information items found on the label but not covered in the questions above.

Name

Date

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

u n d s a n d O u n c e s D i re c t i o n s : Change each of the following measures into ounces, pounds, or pounds and ounces. Write your answers on the blanks provided.

1. 6 lbs. =

o

16. 15 lbs. 2 oz.26. = oz.

27.

2. 13

17. 19 lbs. 11 oz.

lbs. = oz.

= oz.

3. 5

18. 32 lbs. 6 oz. =

lbs. 8 oz. = oz.

5

13. 3⁄ 7

4

l b . = o z .

oz.

19. 45 lbs. 10 oz. = oz.

4. 8 lbs. 4 oz. = oz.

20. 53 lbs. 15 oz. = oz.

5. 12

14. 1⁄ 8

l b . = o z .

lbs. 12 oz. = oz.

28.

oz.

31⁄4 oz. lbs. = lbs. , 29. 8 3⁄ 4 lbs. =

6. 19 oz.= lbs.,

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

7. 32 oz.=

o

oz.

lbs.,

lbs.

8. 43 oz.= lbs.,

21. 87 oz. =

lbs. ,

22. 112 oz. =

3

15. ⁄

lbs.

o

23. 158 oz. = lbs.,

8

oz.

9. 65 oz.= lbs.,

o

24. 243 oz. = lbs.,

oz.

10. 75 oz.=

o

25. 347 oz. = lbs.,

oz.

lbs.,

11. 1⁄2 lb. = oz.

12. 1⁄4 lb. = oz.

l b . = o z .

30. 55⁄8 lbs. = lbs., oz.

Name

Date

M AT H A C T I V I T Y # 4

R e c i p e C o n v e r s i o n D i re c t i o n s : Determine the conversion factor for each new recipe. Use the recipe conversion fac- tor to increase or decrease each ingredient amount for New Recipe #1 and New Recipe #2. Write your answers on the blanks provided in the easiest measurable form. ents:

I n g r e d i

O r i g i n a l R e c i p e N

New Recipe #2 Salt 1 tsp. Conversion Factor Conversion Factor

4 Servings 16 Servings 21⁄2 cups

Sugar

11⁄3 cup

Vanilla

1 Tbsp.

Eggs

2

cake flour

21⁄3 cups

Baking powder

3 Tbsp.

Milk 8 oz. Syrup 6 Tbsp.

8 Servings

Shortening

Sifted Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

ew Recipe #1

Pecans 3 ⁄4 cup

Name

Date

M AT H A C T I V I T Y # 5

W t e r t s

i a V l C

g h n d u m h a

D i re c t i o n s : Convert the following ingredients from weight measures to equivalent volume measures. Write your answers on the blanks provided in the easiest measurable form.

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

Ingredients Bread flour

Weight/Vo Informa

1 lb. = 4

Dark rye flour

1 lb. = 33

Yeast

1 oz. = 3

Salt

1 oz. = 2

Dry milk

1 oz. =

Shortening

1 lb. = 2

Granulated sugar

1 lb.= 2

Malt

1 oz. =

Water

1 lb. = 2

D i re c t i o n s :

1

1

Convert the following ingredients from the green volume measures to equivalent weight measures.

Ingredients

Weight/Volume Information

Brown sugar, packed

1 lb. = 2 cups

Shortening

1 lb. = 2 cups

Salt

1 oz. = 2 Tbsp.

Baking soda

1 oz. = 2 Tbsp.

Pastry flour

1 lb. = 4 cups

Whole eggs

1 lb. = 8 eggs

Vanilla

1 oz. = 2 Tbsp.

Name

Date

M AT H A C T I V I T Y # 6

W i g h ta n d V l u m e C o n v e r s i o n D i re c t i o n s : Use the following information to convert the volume measures to weight measures. Use the space provided to do your calculations. Write your answers on the blanks provided.

1. I f 1 Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

l b . = 2 c u p s , t h e n 1 1

⁄

.

2

c u p

=

=

q t . ,

2. I f 1 l b . = 6 c u p s , t h e n 3 c u p s =

3. I f 1 l b

1

t h e n 2 c u p s =

4. I f 1 l b . = 4 c u p s , t h e n 2

c u p s =

5. I f 1 l b . = 2 q t s . , t h e n 1 c u p =

6. I f 1 o z .

= 1

t h e n

9. I f

3

o z .

8

1

⁄ 2

T b s p . ,

T b s p .

8. I f

6

1

T b s p .

l b .

=

3

7. I f

q t s . ,

o z . = 2 T b s p . ,

1

=

t h e n

1

=

c u p , t h e n 4 1

⁄

=

t h e n 3 c u p s =

2

c u p s =

10. I f 1 2 8 o z . = 1

g a l . , t h e n 6 4 o z . =

D i re c t i o n s : Use the following information to convert the weight measures to volume measures. Use the space provided to do your calculations. Write your answers on the blanks provided.

11. If 1 lb. = 2 cups, then 4 oz. = 12. If 1 lb. = 2 qts., then 16 oz. = 13. If 8 oz. = 1 cup, then 3 lbs. 4 oz. = 14. If 1 lb. = 3 cups, then 2 lbs. = 15. If 1 lb. = 6 cups, then 11⁄2 lbs. =

Name

Date

M AT H A C T I V I T Y # 7

W i g h t V s u s V l u m e D i re c t i o n s : Using the tools and ingredients provided by your instructor, weigh or measure as directed below. Then write your answers to the questions on the blanks provided. 1. Weigh 1 lb. of chocolate chips. How many cups are in one pound? 2. Measure 1 Tbsp. of salt. How much does it weigh? 3. Measure 1 Tbsp. of dried parsley. How much does it weigh? 4. Measure 1 Tbsp. of dry mustard. How much does it weigh? 5. Weigh 1 lb. of carrots. How many carrots do you have? 6. Peel and cut a pound of carrots into coins.

10

How many cups does that make? 7. Weigh one bunch of celery. How many stalks are there? 8. Peel and dice a bunch of celery for soup. How many cups does that make? 9. Weigh one bag of peas. How many pounds/ounces are there?

4. Demonstrates correct measuring procedure for volume amounts. 5. Records results in measurable . Instructor’s Signature

Date

10. Measure 1 cup of brown sugar. Weigh and record. 11. Measure 1 cup of granulated sugar. Weigh and record. 12. Measure 1 cup of flour. Weigh and record. P E R F O R M A N C E ✔C H E C K L I S T At p (circl one) Level 3–Performs skill satisfactorily without assistance or supervision. 1 Level 2–Performs skill satisfactorily, but requires 4 assistance/supervision. Com Level 1–Performs parts of skill satisfactorily, but ments requires considerable assistance/supervision. : Level 0–Cannot perform this skill. PERFORMANCE STANDARDS: Level 4–Performs skill without supervision and adapts to problem situations.

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

PER ORMA N LEVE L A EVED: 1. Accurately sets up balance scale, digital scale, and portion scale for measurement. 2. Accurately weighs ingredients as indicated. 3. Accurately measures ingredients as indicated.

10

Name

Date

M AT H A C T I V I T Y # 8

V l u m e M e a s u r e s

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

D i re c t i o n s : Use the weight/volume information given for each item below to find the volume equivalent of the desired weight measure. Write your answers on the blanks provided.

Item Cooked rice Apples, peeled and sliced Diced bananas Coconut, shredded Evaporated milk 20

D i r e c t i o n s : If 1 lb. of cocoa measures 4 cups, find the volume measures for each of the follow- ing weights. Write your answers on the blanks provided. 1. 16 oz. = =

2. 24 oz. = 12 oz. =

3. 32 oz. = 20 oz. =

cups 4. 4 oz. cups cups 5. cups cups 6. cups

7. What is the volume measure for 5 oz. of cocoa? 8. What is the volume measure for 6 oz. of cocoa? 9. What is the volume measure for 10 oz. of cocoa? 10. What is the volume measure for 11 oz. of cocoa?

21

Name

Date

M AT H A C T I V I T Y # 9

S c a l e O p e r a t i o n D i re c t i o n s : Using a portion scale, demonstrate the following procedures to your instructor.

1. A dj us

D i re c t i o n s : Using a baker’s scale, demonst rate the followin g procedur es to your instructo r. t scale after placin

ga quart measuri ng cup on it. 2. Weigh 4 oz. of granulat ed sugar. 3. Weigh 11⁄2 oz. of salt. 4. Weigh 1 lb. 2 oz. of water.

1. Weigh 2 lbs. 6 oz. of granulated sugar. 2. Weigh 41⁄2 lbs. of flour. 3. Weigh 6 lbs. 12 oz. of water. 4. Weigh 1 lb. of salt. 5. Weigh 33⁄4 lbs. of brown sugar.

5. Weigh 123⁄4 oz. of flour. D i re c t i o n s : Using a digital scale, demonstrate the following procedures to your instructor.

PER 1. Demonstrates proper use of a portion scale, a baker’s scale, and a digital scale. 2. Adjusts scales as needed for accurate measurements. 3. Measures container weight before measuring ingredients if needed. 4. Accurately weighs ingredients on a portion scale, baker’s scale, and a digital scale. Instructor’s Signature

1. Weigh 61⁄2 oz. of granulated sugar. Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

2. Weigh 1 lb. of brown sugar. 3. Weigh 11⁄2 lbs. of salt. 4. Weigh 12 oz. of flour. 5. Weigh 1 lb. 14 oz. of water. P E R F O R M A N C E ✔C H E C K L I S T At p (circl Level 3–Performs skill satisfactorily without one) assistance or supervision. 1 Level 2–Performs skill satisfactorily, but requires 4 assistance/supervision. Com Level 1–Performs parts of skill satisfactorily, but ments requires considerable assistance/supervision. : Level 0–Cannot perform this skill. PERFORMANCE STANDARDS: Level 4–Performs skill without supervision and adapts to problem situations.

Date

Name

Date

M AT H A C T I V I T Y # 1 0

C o o k i n g w i t h F r a c t i o n s D i re c t i o n s : Read the questions carefully. Write your answers on the blanks provided. 1. In additon to 1 cup, what are the measures in a set of standard measuring cups? a.)

c.)

b.)

2. What are the units of measure in a set of standard measuring spoons? a.)

c.)

b.)

d.)

3. Put the following fractions in the correct order of size

beginning with the smallest: 3⁄8, 3⁄4, 1⁄2, ⁄8, 1⁄4, 5⁄8, 1⁄8.

7

4. How many 1⁄2 cups are there in 1 cup? 5. How many 1⁄8 cups are there in 1⁄2 cup? 6. How many 1⁄4 cups are there in 3⁄4 cup? 7. How many 1⁄8 cups are there in 1⁄4 cup? 8. Circle the largest number of each pair. 1 a.) 3⁄8 or ⁄4 1 c.) ⁄2 or 1⁄4

b.) 7⁄8 or 3⁄4 d.) 3⁄8 or 1⁄2 9. List the specific measuring equipment you need to accurately and efficiently measure the following amounts.

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

a.) 1⁄4 cup

e.) 5⁄8 cup

b.) 1⁄8 cup

f.) 2⁄3 cup

c.) 3⁄4 cup

g.) 3⁄8

1 d.) ⁄2 cup

cup h.) 7⁄8 cup

10. What is the most efficient way to measure each of the following amounts? a.) 8 cups

c.) 2 cups

b.) 6 pts.

d.) 1⁄4 gal.

Name

Date

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

C o p t

a l c u l a t i n gC n v e c t i o n m e r a u r

D i re c t i o n s : Figure the convection oven temperatures for each of the following stated baking temperatures. Write your answers on the blanks provided. To do this, reduce the baking temperature by 50°F. For Example: Recipe states = 250°F. Therefore, 250°F – 50°F = 200°F for a convection oven. 1. 300°F = °F Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

2. 450°F = °F 3. 350°F = °F 4. 400°F = °F 5. 425°F = °F D i re c t i o n s : For each item below, find the temperature required for convection ovens. 6. A

r

ecipe

a

t

for

c

o

bake

h

d

b

egg

o

a

casse

m

k

role

e

e

direc

l

ts

e

a

you

t

t

bake

r

3

at

e

2

350°

c

5

F.

i

°

Con

p

F

vecti

e

.

Ove

d

C

n

i

o

Tem

r

n

perat

e

v

ure:

c

e

t

c

s

t

to

on

7. A

i s p i n

y

o

o

n

u O

v

c

5

e

i

°

n

p

F

e

.

e

d

C

m

i

o

p

r

n

e

e

v

r

c

e

a

t

c

t

s

t

T

u

i

r

y

o

e

o

n

:

u O

8. A

t

v

o

e n

l a s a

b a

T

k

e

e

m p

g n a

a

e

t

r a

r e

3

t

7

u

r

e

.

d

C

i

o

r

n

e

v

c

e

t

c

s

t

e :

9. A pizza recipe directs you to bake at 400°F. Convection Oven Temperature: 10. A

i z

y

o

u

o

n

c

u O

c h

t

v

i

o

e n

n i

b a

T

b

k

e

r

e

m p

e a

a

e

d

t

r a

r

3

t

e

5

u

c

0

r

i

°

e

p

F

:

Name

Date

M AT H A C T I V I T Y # 1 2

C a l c u l a t i n g C o n v e c t i o n m e

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

D i re c t i o n s : Figure the convection oven time for each of the following stated baking times. Write your answers on the blanks provided. Reduce the 1 original baking time by ⁄2 1 to ⁄3-less time to determine the baking time range. To do this, calculate the baking time for the first column by multiplying the original time by 1⁄2. In the second column, multiply the original time by 2⁄3. Be sure to round your answers up to the next highest whole minute.

1

⁄2 Ti me 2 ⁄3 Ti me

1.

20 min.

2. 30 min. 3. 40 min. 4. 45 min. 5. 1 hr. 6. 15 min. 7. 35 min. 8. 55 min. 9. 75 min. 10. 85 min. 11. 50 min. 12. 1 hr., 45 min. 13. 2 hrs., 30 min.

hr.,

14. 3 hrs., 10 min.

hr.,

15. 4 hrs., 15 min.

hr.,

Name

Date

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

C o s t i n g r m Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

D i re c t i o n s : Use the following form to calculate the Total Cost, the Cost per Serving, and the Selling Price for the recipe your instructor provides.

R

Recipe: Ingredients

Amounts

U

/ / / / / / / / /

Name

Date

M AT H A C T I V I T Y # 1 4

U s i n g S c o o p s a n d L a d l e s D i re c t i o n s : List the common use for each scoop and ladle on the blanks provided. Utensil Common Usage Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

Size

1. A #8 Scoop yields 8 Tbsp. (1⁄2 cup) 2. A #12 Scoop yields 51⁄3 Tbsp. (1⁄3 cup) 3. A #16 Scoop yields 4 Tbsp. (1⁄4 cup) 4. A #20 Scoop yields 3 Tbsp. 5. A #24 Scoop yields 22⁄3 Tbsp. 6. A #30 Scoop yields 2 Tbsp. 7. A #40 Scoop yields 12⁄3 Tbsp. 8. A #60 Scoop yields 1 Tbsp.

9. A #70 Scoop yields 11⁄2–2 tsp. 10. A #1 Ladle yields 1 fl. oz. 11. A #2 Ladle yields 2 fl. oz. 12. A #3 Ladle yields 3 fl. oz. 13. A #4 Ladle yields 4 fl. oz. 14. A #6 Ladle yields 6 fl. oz. 15. A #8 Ladle yields 8 fl. oz. D i r e c t i o n s : Use the scoops and ladles information above to answer the following questions. Write your answers on the blanks provided. 16. A cook prepared 6 qts. of muffin batter. How many muffins can be made using a #16 scoop? 17. A cook has 11⁄2 gallons of sauce. How many servings will the sauce yield if a #6 ladle is used? 18. A banquet is to be served to 120 people. If a #2 ladle is used for the gravy, how much gravy should be prepared? 19. A baker needs to prepare 12 dozen chocolate chip cookies. If they are made using a #60 scoop, how much batter should be prepared? 20. How many servings are there in 3 qts. of garlicmashed potatoes if each customer is given two #12 scoops?

Name

Date

M AT H A C T I V I T Y # 1 5

M a t h S c o o p s Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

D i re c t i o n s : Read each of the word problems below. Write your answers to the question on the blanks provided. 1. A baker made 2 qts. of chocolate pudding. A serving is 1⁄2 cup A. What scoop should you use? B. How many servings will it yield? 2. A baker made 3 qts. of chocolate pudding. A serving is 1⁄2 cup

A. What scoop should you use? B. How many servings will it yield? 3. A cook prepared 3 qts. of chicken casserole. A serving is 2⁄3 cup A. What scoop should you use? B. How many servings will it yield? 4. A cook prepared 41⁄2 qts. of chicken casserole. A serving is 2⁄3 cup A. What scoop should you use? B. How many servings will it yield? 5. A baker prepared 1 gal. of muffin mix. A portion is 1⁄4 cup A. What scoop should you use? B. How many muffins will it yield? 6. A baker prepared 3⁄4 qt. of muffin mix. A portion is 1⁄4 cup A. What scoop should you use? B. How many muffins will it yield? 7. A caterer prepared 1 qt. of sauerkraut ball mixture. A sauerkraut ball equals 1⁄2 Tbsp. A. What scoop should you use? B. How many sauerkraut balls will it yield? 8. A caterer prepared 2 qts. of sauerkraut ball mixture. A sauerkraut ball equals 1⁄2 Tbsp. A. What scoop should you use? B. How many sauerkraut balls will it yield? 9. A baker prepared 11⁄2 qts. of chocolate chip cookie dough. Each cookie equals 1 Tbsp. A. What scoop should you use? B. How many chocolate chip cookies will it yield? 10. A baker prepared 1 qt. of chocolate chip cookie dough. Each cookie equals 2 Tbsp. A. What scoop should you use? B. How many chocolate chip cookies will it yield?

Name

Date

M AT H A C T I V I T Y # 1 6

C o s t i n g a n I n v o i c e — W e i g h t / U n i t P r i c e s D i re c t i o n s : Use the information provided to fill in the weight unit prices on this invoice form. Item Stewed tomatoes Cream of mushroom soup Polish sausage links

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

Turkey breast (cooked, diced) Refried beans Elbow macaroni Spaghetti Milk Cake flour Sugar Cherry pie filling Chocolate chips Walnut halves

P P

$3.20/12 cu can $2.58/6 cu

$16.9 lbs. lb.) $2.34/1

$20.00 (#10 ca lbs.)$3.8 (1 lb. cups) $5.35/2

$2. (1 gal. lbs.) $3.5 (1 lb. cups) $11.5 (1 lb. cups) $11.35/#1 (#10 ca $13. (1 lb. cups) $17.00/5

American cheese slices

$10.25/5 lbs./120

Grated Cheddar cheese

$12.50/5 lbs./20

Cream cheese Parmesan cheese Mayonnaise

$5.17/3 lbs./6 $18.60/5 lbs. (1 lb. = 52⁄3 cups) $4.90/gal. (1 gal. =7.4 lbs.)

Name

Date

M AT H A C T I V I T Y # 1 7

C o s t i n g Q u i c k - S e r v i c e M e a l

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

D i re c t i o n s : You will need a copy of the Math Activity #13 Costing Form for each of the following recipes. Record the recipe name, recipe yield, ingredients, and amounts on the costing form. Use the Costing Information to calculate the Unit Cost, Extended Cost, and Total Cost. Calculate the Cost per Serving and the Selling Price using a 30% markup for each recipe. Calculate and record the Selling Price of the entire meal at the bottom of this activity. Menu: Grilled Chicken Sandwich with Fresh Fruit Medley. Grilled Chicken Sandwich Yield: 4 Sandwiches Portion: 1 Sandwich Ingredients 20

Boneless, skinless chicken breast Provolone cheese Mushrooms, sliced Tomato

24 oz. 6 oz. 3 oz. 8 slices

Leaf lettuce Low-fat avocado dressing Bread, 7-grain Pickles, sliced, drained

4 leav 4 fl. oz. 8 slices 4 oz.

Fresh Fruit Medley Yield: 8 Servings Portion: 3⁄4 cup each Ingredients Strawberries, whole fresh Bananas, diced Melon, cubed Grapes, whole, stemmed Orange, sections Pineapple, fresh cubed

Amounts 11⁄2 cup 1 cup 1

⁄4 melon 1 ⁄2 cup 1 cup 1 cup

Record the Selling Price of a serving from each recipe to calculate the Menu Price of the Meal. Menu Selection Grilled Chicken Sandwich Fresh Fruit Medley Total Menu Price

20

Name

Date

M AT H A C T I V I T Y # 1 8

C o s t i n g C a s u a l D i n i n g M e a l

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

D i re c t i o n s : The following dinner meal is a selection from a local casual dining restaurant for a party of four adults who enjoy healthful foods. You will need a copy of the Math Activity #13 Costing Form for each of the following recipes. Record the recipe name, recipe yield, ingredients, and amounts on the costing form. Use the Costing Information to calculate the Unit Cost, Extended Cost, and Total Cost. (Attach your Costing Forms to this activity.) Calculate the Cost per Serving and the Selling Price using a 30% mark-up for each recipe. Calculate the Selling Price per Serving of the entire meal at the end of this activity. Menu Selection: Mixed

43

Baby Greens with Low-Fat Dressing, Citrus Red Snapper, Wild Rice Blend, Grilled Vegetable Kabob, Poached Pear with Fresh Berries Salad: Mixed Baby Greens with Low-Fat Dressing Recipe Yield: 4 Servings Ingredients Amounts Baby greens 8 oz. Roma tomatoes, diced 3 ct. 1 ⁄4 cup Parmesan cheese, grated 1 ⁄4 cup Carrots, shredded 1 ⁄2 cup Cucumber, sliced 1 ⁄4 cup Croutons 1 ⁄2 cup Low-fat dressing Entrée: Citrus Red Snapper Recipe Yield: 4 Servings Ingredients Red snapper, filet Lemon zest and juice Lime zest and juice Orange zest and juice Fresh garlic, thinly sliced Seasonings Green onion, chopped

Amounts 4 ct., 6 1 ⁄4 ct. 1 ⁄4 ct. 1 ⁄4 ct. 1 Tbsp. 2 tsp. 3 Tbsp.

Green chili, finely chopped Olive oil

2 tsp. 2 Tbsp.

Rice: Wild Rice Blend Recipe Yield: 4 Servings Ingredients Wild rice, cooked Basmati rice, cooked Pine nuts Onion, small diced Rosemary, finely chopped Butter Seasonings

Amounts 1 cup 1 cup 2 Tbsp. 2 oz. 2 tsp. 1 Tbsp. 2 tsp. ( C o n t i n u e d

44

M AT H A C T I V I T Y # 1 8

C o s t i n g C a s u a lD i n i n g M e a l (continued) Vegetable: Grilled Vegetable Kabob Ingredients Eggplant Yellow squash Red onion Green pepper Portobello mushrooms Garlic, minced Fresh basil Seasoning Balsamic vinegar Olive oil

Recipe Yield: 4 Servings Amounts 1 ⁄2 ct. 1 ct. 1 ⁄4 ct. 1 ⁄2 ct. 1 large cap 1 Tbsp. 1 Tbsp. 2 tsp. 2 Tbsp. 2 Tbsp.

Dessert: Poached Pear with Fresh Berries Ingredients Pears Raisins Apple juice, concentrate Cinnamon stick Flavorings Pecans, whole Fresh berries Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

Amounts 4 ct. 1 ⁄2 cup 1 ⁄4 cup 1 ⁄2 stick 1 Tbsp. 1 ⁄4 cup 1 cup

Costing Information 1 medium = 11⁄4 lbs. = 8 slices/$1.25 1 lb. = 3 medium/$1.05 1 lb. = 3 medium/$0.44 22 lb. = 60-65 ct./$14.64 5 lb.= 15 large caps/$11.48 2 cloves = 1 tsp. minced/$0.15 1 Tbsp./$0.09 1 Tbsp./$0.09 1 gal./$8.07 1 gal./$23.30 Recipe Yield: 4 Servings Costing Information 1 lb. = 3–4 ct./$1.45 6 oz. = 1 cup/$0.75 8 oz. = 1 cup/$0.75 Each stick/$0.50 1 Tbsp./$0.09 1 1b. = 21⁄4 cups nut meats/$3.50 1 pt./$2.99

D i re c t i o n s : Record the Selling Price per Serving of each recipe and then calculate the Total Menu Price of the meal. (Total Menu Selling Price ÷ 4 Servings = Selling Price per Serving) Menu Selection Mixed Baby Greens with Low-Fat Dressing Citrus Red Snapper Wild Rice Blend Grilled Vegetable Kabob Poached Pear with Fresh Berries Total Menu Price

Selling Price per Serving

Name

Date

M AT H A C T I V I T Y # 1 9

C o s t i n g C o l d P l a t t e r B u f f e t

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

D i re c t i o n s : Assume that you have to cost out the Cold Platter Buffet for the Spring Women’s Volleyball banquet at your school. Fifty teens and adults will be served at 11:00 a.m. You will need a copy of the Math Activity #13 Costing Form for each of the following recipes. Record the recipe name, recipe yield, ingredients, and amounts on the costing form. Use the Costing Information to calculate the Unit Cost, Extended Cost, and Total Cost. Attach your completed Math Activity 13 Costing Forms for each of the recipes to this activity. At the end of this activity, calculate the Selling Price of the Cold

Platter for 50 people. Then figure the Selling Price per Individual. (Note: Some answers will vary slightly depending on how costing information is used to determine unit costs.) Menu: Crudité, Fancy Sandwiches, Pasta Salad, Fresh Fruit Platter, and Dessert Tray. Crudité: Recipe Yield: 50 Servings Ingredients Amounts Carrot, julienne 3 lbs. Red pepper, julienne 3 ct. Green beans, whole 1 lb. 1 1 ⁄4 lbs. Radishes Broccoli 1 head Celery sticks 2 bunc Cherry tomatoes 1 qt. Vegetable dip 1 qt. Fancy Sandwiches: Chicken Salad in Mini Pita Pockets Recipe Yield: 30 mini sandwiches Ingredients Mini pita breads Chicken, cooked, diced Celery, diced Red grapes, diced Slivered almonds Parsley, minced Seasonings Mayonnaise Lemon juice Sour cream Leaf lettuce

Amounts 30 ct. 5 lbs. 3 cups. 3 cups 3 oz. 1 ⁄2 cups 3 Tbsp. 11⁄2 cup 2 Tbsp. 3 ⁄4 cup 2 heads

( C o n t i n u e d

M AT H A C T I V I T Y # 1 9

C o s t i n g C o l dP l a t t e r

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

B u f f e t

(continued)

Fancy Sandwich: Glazed Ham Roll-Up Ingredients Amounts Crêpes 20 ct. Cream cheese 2 lbs. 1 ⁄2 lb. Sun-dried tomato pesto Shredded co-jack cheese 1 lb. Chopped green olives 1 cup Honey glazed ham 2 lbs.

Recipe Yield: 20 sandwiches Costing Information Each $0.30 3 lbs./$5.15 8 oz./$3.89 5 lbs./$10.30 #10 can = 12 cups/$5.13 21⁄2 lbs./$12.65

Fancy Sandwich: Roasted Turkey Ingredients Wheat bread Roasted turkey Swiss cheese Alfalfa sprouts Tomatoes Flavored butter

Amounts 20 slices 3 lbs. 1 lb. 3 oz. 5 ct. 1 ⁄2 cup

Recipe Yield: 20 sandwiches Costing Information 1 loaf = 24 oz./20 slices/$1.40 1 lb./$2.34 5 lbs./$13.26 4 oz./$1.99 1 lb. = 2–3 ct./$0.53 2 cups = 1 lb./$2.15

Amounts 4 lbs. 1 lb. 1 ⁄2 lb. 1 ⁄2 head 1 cup 1 cup 1 ⁄2 cup 1 ⁄2 cup 1 qt.

Recipe Yield: 40 servings Costing Information 1 2 ⁄2 lbs./$2.25 1 lb./$1.73 50 lbs./$17.12 1 head/$2.19 1 gal./$7.85 1 gal./$4.50 1 bunch = 1 cup diced/$0.36 1 oz. = 3⁄4 cup/$0.24 1 gal./$7.18

Salad: Pasta Salad Ingredients Tri-colored bow-tie pasta Grape tomatoes Carrot, grated Cauliflower, florets Green olives Black olives, sliced Green onions, diced Parsley, finely chopped Italian dressing Fruit: Fresh Fruit Platter Ingredients Watermelon, sliced Cantaloupe, cubed Strawberries, whole Pineapple, large chunks Oranges, sliced Grapes Cherries, pitted Kiwi, sliced

Recipe Yield: 50 servings Amounts 1 whole 3 whole 2 pts. 2 whole 6 ct. 1 1 ⁄2 lbs. 1 ⁄2 lb. 4 ct.

Costing Information 1 whole/$5.99 1 whole/$1.30 1 pt./$2.09 1 whole/$2.69 72 ct./$20.88 5 lbs./$6.93 1 lb./$2.99 36 ct./$6.64

(Continued on next

page)

Name

Date

M AT H A C T I V I T Y # 1 9

C o s t i n g C o l dP l a t t e r B u f f e t (continued) Dessert Tray: Assorted PreBaked Selections Recipe Yield: 50 Servings Ingredients Chocolate-frosted brownies Peanut butter cookies Lemon bars Custard-filled cream puffs Assorted mini-cheesecakes Petit fours

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

36

24

D i re c t i o n s : Record the Total Cost of each platter and add them up to calculate the Total Extended Cost. Next, calculate the 25% mark-up. Add the mark-up to the Total Cost of the Cold Platters to determine the Selling Price of the Cold Platter Buffet for 50 people. Then calculate the Selling Price per Individual. Cold Platter Crudité

Fancy Sandwich: Chicken Salad in Min

Fancy Sandwich: Glazed Ham Roll-Up Fancy Sandwich: Roasted Turkey Pasta Salad Fresh Fruit Platter Dessert Tray

Total Extended Cost of the Cold Plat

25% Mark-up (Total Extended Cost ✕ .25) Selling Price of Cold Platter Buffet (Total Extended Cost + Mark-Up) Selling Price Per Individual (Selling Price ÷ 50 People)

Name

Date

M AT H A C T I V I T Y # 2 0

C n o a l Recipe:

Tuna Noodle Casserole

Recipe Yield:

6

Amounts

Unit Cost

Extended Cost

Ingredients

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

Noodles

3 cup

$0.32/cup

Tuna fish

7 oz.

$0.08/oz.

Mayonnaise

1

$0.31/cup

Sliced celery

1 cup

$0.33/cup

Chopped onion

1

⁄3 cup

$0.11/cup

Chopped green peppers

1

⁄4 cup

$0.26/cup

Chopped pimientos

1

⁄4 cup

$2.18/cup

Salt

1 tsp.

Cream of celery soup

⁄2 cup

1

Milk

1

American cheese, grated

1 cup

⁄2 cup

o s t i n g a o d l e s s e r e

D i re c t i o n s : Use the following form to calculate the TotalCost Cost,per theServing: Cost per Serving, and the Selling Price. Mark-Up = 20% Calculate Mark-Up (Total Cost x Mark-Up)

Calculate the Total Selling Price (Total-Cost + Mark-Up)

Calculate Cost per-Serving (Total-Cost ÷ Recipe Yield)

$0.03/tsp. $2.76/52oz. $0.17/cup $2.50/1 lb./ 4 cups

10 ⁄2

oz. Total Cost:

u N C o

Name

Date

M AT H A C T I V I T Y # 2 1

C o s t i n g

Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

S l a w D i re c t i o n s : Use the following form to calculate the Total Cost, the Cost per Serving, and the Selling Price. Recipe:

Slaw

Ingredients Sugar

Amounts 1

⁄3 cup

Re

U

$0

Garlic salt

1 tsp.

$0.03/tsp.

Celery seed

1 tsp.

$0.03/tsp.

Vinegar

3 Tbsp.

$0.09/Tbsp.

Lemon juice

3 Tbsp.

$0.02/Tbsp.

Cabbage

3 cups

$0.12/cup

Green pepper

1

⁄4 cup

$0.50/cup

Celery

1 stalk

$0.10/stalk

Green onions

4 ct.

$0.07/eac

Name

Date

M AT H A C T I V I T Y # 2 2

C o s t i n g e a n u t B u t t e r C o o k i e s D i re c t i o n s : D i r c t i o n s : Use the following form to calculate the Total Cost, the Cost per Serving, and the Selling Price. Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

Recipe: Ingredients

Slaw Amounts

Re

U

Shortening

1 cup

$0

Peanut butter

1 cup

$1

Sugar

1 cup

$0

Brown sugar

1 cup

$0

Eggs

3 Tbsp.

$0

Vanilla

1 tsp.

$0

Flour

1 1⁄2 cup

$0.04/cup

Salt

1

⁄2 tsp.

$0.03/tsp.

Baking soda

3

⁄4 tsp.

$0.03/tsp.

Baking powder

1

⁄2 tsp.

$0.03/tsp.

Peanuts

1

⁄3 tsp.

$0.24/tsp.

C o s t i n g B r o w n i e s D i re c t i o n s : the Selling Price. Recipe:

Use the following form to calculate the Total Cost, the Cost per Serving, and

Brownies

Ingredients

Amounts

Recipe Yield:

18

Cost per Serving:

Unit Cost

Extended Cost

Mark-Up = 25%

Flour

1

Baking powder

1 tsp.

$0.03/tsp.

Cocoa

2 Tbsp.

$0.09/Tbsp.

Margarine

1

$0.24/cup

Granulated sugar

1 cup

$0.23/cup

Eggs

2

$0.06/each

Walnuts

4 oz.

$0.21/oz.

Vanilla

1 tsp.

$0.03/tsp.

⁄2 cup

⁄2 cup

Calculate Mark-Up (Total Cost × MarkUp)

$0.04/cup

Calculate the Total Selling Price (Total-Cost + Mark-Up)

Calculate Cost per Serving (Total Cost ÷ Recipe Yield)

Total Cost:

Name

Date

M AT H A C T I V I T Y # 2 4

C o s t i n g S u r C e m C f f e e C k e

o r a o a

D i re c t i o n s : Use the following form to calculate the Total Cost, the Cost per Serving, and the Selling Price. Recipe:

Sour Cream Coffee Cake

Ingredients Co pyr igh t © by Th e Mc Gr aw Hil l Co mp ani es, Inc . All rig

Amounts

Margarine

1 cup and 2 Tbsp.

Sugar

1 3⁄4 cup and 2 Tbsp.

Eggs

3

Almond extract

1

⁄2 tsp.

Vanilla

1

⁄2 tsp.

Flour

3 3⁄4 cup

Baking soda

1 1⁄2 tsp.

Sour cream

1 cup

30

Cherry pie filling

7 oz.

$0.09/oz.

Cinnamon

3

$0.03/tsp.

Powdered sugar

2 cup

⁄4 tsp.

$0.14/cup

30