Basic Culinary Math for Child Nutrition Professionals 2016

Basic Culinary Math for Child Nutrition Professionals 2016 The University of Mississippi School of Applied Sciences

Pre-Assessment § Write a unique identifier in the upper right -hand corner on the first page. § Any combination of numbers and letters § Something you will remember § The same identifier will be used at the conclusion of the training on the Post. Assessment.

Basic Mathematical Operations • Addition (+) • Subtraction (-) • Whole Numbers of • Fractions • Multiplication (x) • Division (÷) • Decimals

Addition (+) § Determine purchase quantities. § Calculate number of servings needed for food items. § Calculate inventory. § Find the solutions for many other simple problems.

Subtraction (-) § Compare leftover food items against number prepared minus the number served. § Determine quantities to purchase after subtracting items in inventory. § Complete production records.

Multiplication (x) § Determine total price on multiple quantities of items listed on a purchase order. § Calculate the total money due from meals served in various categories. § Find the total costs of multiple servings of a menu item.

§ Calculate the cost per portion of the total recipe. § Determine the average cost per meal. § Find the inventory turnover rate.

Rounding § Find the number, and look to the number on the right. § Five or more, “raise the score” (Add one to the original number. ) § Four or less, “let it rest” (The original number stays the same. ) § The numbers to the right of the place you rounded become zeros.

Decimals § Express a number or part of a number that is less than one . 0 __ __ __ thousandths hundredths tenths

Fractions § numerator denominator

Converting Fractions to Decimals To convert a fraction to a decimal: § Divide the numerator (part) by the denominator (whole) numerator denominator

Converting Decimals to Fractions To convert a decimal to a fraction: § Write down the decimal divided by 1. § Multiply numerator & denominator by 100. § Reduce your answer.

Standard Units of Measurement § Essential for preparing and serving quality food products § Weight or measurement of ingredients given in numbers

Understanding Measurement § Nutrition standard guidelines § Meal pattern requirements – cups and ounces § Proper preparation methods with dietary specifications

Volume § milliliter (m. L) § pint (pt) § teaspoon (tsp) § quart (qt) § tablespoon (tbsp) § liter (L) § fluid ounce (fl oz) § gallon (gal) § cup (c)

Fluid Ounces vs. Ounces § Fluid ounces measure volume. § how much space an ingredient occupies § Ounces measure weight. § how dense or heavy an ingredient is

MEASURING VOLUME AND WEIGHT Food Item Tool Volume or Weight 1 gal beef stock liquid measuring cup volume 1 Tbsp salt nested measuring spoons volume 2 lb chopped carrots scale weight 3 c vegetable oil liquid measuring cup volume 1. 5 lb butter scale weight 2 tsp garlic powder nested measuring spoons volume 1/4 cups cornstarch nested measuring cups for dry ingredients volume 6 lb ground beef scale weight 1 portion-size serving of spaghetti sauce ladle volume

Converting Measurements § Changing the yield § Consistent measurement standards § Least number of measurements possible § Convert to a more common measure

MEASUREMENT CONVERSIONS TABLE Ingredient Original Amount Tool Adjusted Amount flour 12 Tbsp Dry measuring cup 3/4 cup vegetable oil 2 cups liquid measuring cup 16 fluid ounces water 4 cups liquid measuring cup 1 quart baking powder 4 Tbsp dry measuring cup 1/4 cup

Weight Equivalents Chart Weight Decimal Fraction Equivalent 1 oz 0. 0625 lb 1/16 9 oz 0. 562 lb 9/16 2 oz 0. 125 lb 1/8 10 oz 0. 625 lb 5/8 3 oz 0. 1875 lb 3/16 11 oz 0. 687 lb 11/16 4 oz 0. 25 lb 1/4 12 oz 0. 75 lb 3/4 5 oz 0. 312 lb 5/16 13 oz 0. 812 lb 13/16 6 oz 0. 375 lb 3/8 14 oz 0. 875 lb 7/8 7 oz 0. 437 lb 7/16 15 oz 0. 937 lb 15/16 8 oz 0. 5 lb 1/2 16 oz 1 lb 1

Scaling Factor § Determine the factor – divide number of servings needed by number of servings listed in original recipe Number of servings needed Original number of servings

Yield For increasing or decreasing yield: § Multiply the original amount of each ingredient by the scaling factor § May be necessary to first convert to a common unit of measurement for some ingredients

Convert to a Common Unit § 5 lb 8 oz § 16 oz = 1 lb, so 8 oz = 1/2 lb = 0. 5 lb § 8 oz = 0. 5 lb § 5 lb + 0. 5 lb = 5 lb 8 oz § 5. 5 X 2. 25 (scaling factor) = 12. 375 lb

Another Example § 5 lb 8 oz § 5 x 16 (# of oz in 1 lb) = 80 oz § 80 + 8 = 88 oz § 88 x 2. 25 (scaling factor) = 198 oz § 198 ÷ 16 (# oz in 1 lb) = 12. 375 lb

Final Conversion 12. 375 lb = 12 lb + 0. 375 lb x 16 (# oz in 1 lb) = 6 oz 12. 375 lb = 12 lb 6 oz ground beef needed to prepare 225 servings of the recipe

Decisions § Round up to the nearest measurable amount, when necessary § Spices, seasonings, and herbs § Eggs

Sunshine Salad Recipe Yield Increase Ingredient Amount for 50 Servings Converted Quantity lettuce, romaine 1. 3 lb lettuce, green leaf Scaling Factor Calculated Amount for 100 Servings 19 oz 38 oz 2 lb 6 oz 1 lb 16 oz 32 oz 2 lb carrots, shredded 7 oz 14 oz 0. 88 lb Mandarin oranges, canned, light syrup, drained 1 qt + 1 c 5 c 10 c 2 1/2 qt orange juice 4 1/4 c 4. 25 c 8 1/2 c sugar, lt. brown, packed 1/3 c 2/3 c vanilla extract 1/2 tsp 1 tsp 2

Tuna Salad Recipe Yield Decrease Ingredient Amount for 100 Servings Converted Quantity canned chunk-style tuna 16 lb 4 oz fresh onion, chopped fresh celery, chopped Scaling Factor Calculated Amount for 75 Servings 260 oz 195 oz 12 lb 3 oz 2 lb 8 oz 40 oz 30 oz 1 lb 14 oz 4 lb 3 lb 0. 75 dill pickle relish 2 c 2 c 1. 5 c 1 1/2 c hard-cooked eggs 16 eggs 12 eggs low-fat mayonnaise 5 lb 3 oz 83 oz 62. 25 3 lb 14 oz

Calculating Unit Cost § Units are food products that can often be divided into smaller portions. § Calculating unit cost is necessary to determine portion cost. se a c a n. i T a I z z N U pi e a n ts O n e s e r p e r A pizza is cut into slices. Each slice represents a PORTION.

Calculating Unit and Portion Costs § Unit cost = case cost ÷ # of units § If a school serves pre-prepared pizza that costs $36. 00 per case and there are 6 whole pizzas in each case, what is the unit cost for each pizza? § Portion cost = unit cost ÷ # of portions § Assume the school cuts each pizza into 8 portions. What is the portion cost of the pizza?

“As Purchased” Foods § Needs some preparation before they are ready to be served § Food products as the food establishment receives them

“Edible Portion” Food & “As Served” yield § Ready to be served § The weight of the menu item that is available to serve the customer after it is cooked The difference between AP food and EP food determines the “As Served” (AS) yield.

Food Buying Guide for Child Nutrition Programs § Provides information an the edible yield percentages of various foods § Assists menu planners in determining the amount to purchase § Currently being updated to include resources for the new Nutrition Standards for School Meals

Food Buying Guide Calculator § Individual calculators for each of the food groups outlined in the Food Buying Guide § Used to determine how much product to purchase

Determining the Amount to Order 1. Multiply ounces per student times the number of students. 2. Divide the number of ounces needed by the yield percentage. 3. Convert to pounds.

Costing Recipes For an Entire Recipe: § Determine the cost of each ingredient. § Add the cost of all ingredients. § Divide the total cost of the recipe by the yield for the cost per serving.

Powerhouse Chili Recipe Yield: 100 servings Ingredient Amount Unit Cost Total Cost fresh onions, diced 6 lb $0. 95/lb $5. 70 fresh garlic, minced 8 oz $6. 20/lb $3. 10 low-sodium vegetable stock 12 1/2 c $3. 88/qt $12. 13 canned low-sodium black beans drained, rinsed 12 lb $1. 28/lb $15. 36 fresh red bell pepper, diced 1/2” 2 lb 8 oz $1. 25/lb $3. 13 canned low-sodium diced tomatoes 11 lb 12 oz $1. 38/lb $16. 21 canned low-sodium tomato sauce 3 1/2 qt $2. 70/qt $9. 45 chili powder 4 oz $9. 53/lb $2. 38 Total Recipe Cost $67. 44 As-Served Portion Cost $0. 67

Post-Assessment § Write the same personal identifier used for the Pre-Assessment in the upper right-hand corner. § When you complete the assessment, place it face down on your table.

Institute of Child Nutrition The University of Mississippi § Mission: To provide information and services that promote the continuous improvement of child nutrition programs § Vision: To be the leader in providing education, research, and resources to promote excellence in child nutrition programs www. theicn. org ~ (800) 321 -3054 ICN values your input and comments regarding this training.