

PS1 Math Review
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•
Other
•
11th - 12th Grade
•
Medium
Jayme Schumacher
Used 29+ times
FREE Resource
8 Slides • 6 Questions
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PS1 Math Review

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Recipe Conversion Factor Formula is:
Dividing the desired yield by the recipe's origninal yield
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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 = OriginalYieldDesiredYield
1.67
0.6
5
To find the decimal equivalent to a fraction:
Just divide the numerator (top number) by the divisor (bottom number)
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What is 1/4 expressed as a decimal?
1 ÷ 4 = 0.25
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Multiple Choice
What is the decimal equivalent of 2/3?
0.5
0.125
0.25
0.67
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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 = Y%EP
Express the Y% (yield percent) as a DECIMAL
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10
Multiple Choice
A recipe calls for 8 pounds of cauliflower. The yield is 55%. How many pounds of cauliflower should the chef order?
6.875 pounds
14.55 pounds
0.15 pounds
0.07 pounds
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Multiple Choice
What is the best way to ensure that portion sizes are the same from day to day for a given dish?
Use a standardized recipe
Have the same person cook it each day
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Multiple Choice
Which is the correct formula for Baker's Percentage?
Don't click here
The formula is:
The formula is:
(Weight−of−FlourWeight−of−Ingredient)x 100%
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Let's try another recipe conversion:
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Multiple Choice
Which conversion factor is needed to convert a recipe from 50 to 400 portions?
0.125
5
40
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PS1 Math Review

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