PS1 Math Review Lesson Slides: 8 Slides

8 Slides • 6 Questions

1

PS1 Math Review

2

Recipe Conversion Factor Formula is:

Dividing the desired yield by the recipe's origninal yield

3

Find the conversion factor:

The standardized recipe for gazpacho in our work binder is for 50 portions
The event order for today is gazpacho for 30 people celebrating a birthday
Calculate the conversion factor

4

Multiple Choice

What is the Conversion Factor for the gazpacho? The recipe serves 50 and today we need 30 portions.

Conversion\ Factor\ =\ \frac{DesiredYield}{OriginalYield}

1

1.67

2

0.6

5

To find the decimal equivalent to a fraction:

Just divide the numerator (top number) by the divisor (bottom number)

6

What is 1/4 expressed as a decimal?

$1\ \div\ 4\ =\ 0.25$

7

Multiple Choice

What is the decimal equivalent of 2/3?

1

0.5

2

0.125

3

0.25

4

0.67

8

How to calculate "As Purchased" (AP) Amounts

As Purchased (AP) is the amount the chef needs to order
Edible Portion (EP) is the amount of food in the recipe.
The formula is:
$AP\ =\ \frac{EP}{Y\%}$
Express the Y% (yield percent) as a DECIMAL

9

10

Multiple Choice

A recipe calls for 8 pounds of cauliflower. The yield is 55%. How many pounds of cauliflower should the chef order?

AP\ =\ \frac{EP}{Y\%}

1

6.875 pounds

2

14.55 pounds

3

0.15 pounds

4

0.07 pounds

11

Multiple Choice

What is the best way to ensure that portion sizes are the same from day to day for a given dish?

1

Use a standardized recipe

2

Have the same person cook it each day

12

Multiple Choice

Which is the correct formula for Baker's Percentage?

1

Don't click here

2

The formula is:

\left(\frac{Weight-of-Flour}{Weight-of-Ingredient}\right)x\ 100\%

3

The formula is:
$\left(\frac{Weight-of-Ingredient}{Weight-of-Flour}\right)x\ 100\%$

13

Let's try another recipe conversion:

14

Multiple Choice

Which conversion factor is needed to convert a recipe from 50 to 400 portions?

1

0.125

2

5

3

40

4

8

PS1 Math Review

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