Canadian Culinary Math Principles and Applications

Page 1

3

Converting Measurements and Scaling Recipes

Recipes are often changed to produce more or less food to meet the demands of a particular kitchen. Foodservice employees must be able to calculate new ingredient measurements for those changes in recipes. Often, measurements may need to be converted to different units of measure. Factors such as cooking times and temperatures also need to be considered when recipes are changed. By using solid math skills and paying close attention to detail, foodservice employees can make accurate changes to recipes while maintaining the quality of the food prepared. Section 3-1: CONVERTING MEASUREMENTS • Convert measurements within the metric, customary, and imperial measurement systems. • Convert measurements between the metric, customary, and imperial measurement systems. • Convert between volume and weight measurements. • Explain why it is important to estimate answers when using a kitchen calculator.

Section 3-2: SCALING RECIPES • Identify the most common elements of a standardized recipe.

Key Terms • • • • • • • •

converting cancelling conversion factor scaling standardized recipe yield portion size scaling factor

• Calculate scaling factors based on recipe yield. • Calculate scaling factors based on product availability. • Multiply recipe ingredients by scaling factors. • Explain how other scaling considerations of a recipe are affected when the yield is changed.

Learner Resources

atplearningresources.com access code

All-Clad Metalcrafters


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.
Canadian Culinary Math Principles and Applications by American Technical Publishers - Issuu