The mathematics skills are not complicated. A chef’s routine includes simple to complex math calculations. The student is expected to: (C) calculate correctly using numerical concepts such as percentages and estimations in practical situations, including weight and measures. Easy enough, but what if the recipe calls for, say, 1½ whole bananas? However, most of the world uses the metric system that measures quantities for weight, volume and length in multiples of 10, 100 or 1000. Smartphone apps abound; most include other features, like Wolfram Alpha’s Culinary Mathematics reference app. Remember it is easier working with smaller units than larger units. Useable trim has a value to a foodservice operation. Example of a Standardized Recipe with the Recipe Conversion Factor (RCF). More and more chefs rely on weight for measurement today than ever before. Surprisingly, mathematics plays an important role in the culinary arts. Doubling that means dealing with fractions and whole numbers, so most chefs would just convert everything to halves: 1½ = 3/2. Most kitchens develop ways to use vegetable, fruit and meat trimmings to reduce waste. Weight is absolute and for that reason measuring by weight is a more reliable method. Weigh the edible portion and divide it by the AP weight. If you are purchasing locally sourced food, uniformity is even less predictable, so conducting edible portion yield tests is a good idea. Master basic conversions between weight and volume for select ingredients (liquids, dry ingredients). Culinary math begins with the basics of addition, subtraction, multiplication and division along with ratios, yields and percentages. Though some chefs feel their stomachs churn when they recall high school algebra class, most kitchen workers soon realize that culinary math is not complicated. Online converters are plentiful, too: Convert-me.com, MyRecipes.com, and StartCooking.com all have them. Meat scraps can be used in ground meats or for stock preparation. You have a recipe calling for ½ teaspoon of baking powder to make 8 servings. Almost nobody makes these conversions in their heads; they depend on technology to convert, for example, the number of milliliters (mL) to teaspoons, or the number of grams to cups. Earn your Associate of Applied Science degree in Culinary Arts in as little as 15 months in our accelerated program. These recipes are usually developed, and food costs are calculated by the chef or culinary team, to suit the needs of the operation and to determine selling prices. A butcher’s yield can also be used when comparing similar products from different vendors. Because the yield will vary on food items, a reference guide such as The Book of Yields is a great tool to assist in purchasing decisions. = 20 Lb. Whether the product is a top-tier caviar with smoked sabayon or a school’s steam tray of macaroni and cheese, the kitchen must produce the same quality every time. Learning culinary mathematics is only one aspect of the wider world you will enter when you decide to embark on a culinary career. FormulaEP weight/AP weight = EP percentage (%). Enlist modern technology and it becomes even easier. Standardized recipes are important to foodservice operations because they provide consistency and uniformity. Fraction Basics: A fraction is a way of showing a relation between a “PART” and a “WHOLE” For example: If you cut a pie into 4 equal pieces… And you ate 1 piece… Then you ate ¼ of the pie. In the Hands of a Baker. This will give you a percentage. To produce 400 of the same plate in a seating, no kitchen will rely on each cook to measure out single ingredients; it would take far too long. Edible portion is the yield after the product is trimmed for use. A creative chef finds ways to use trim and leftovers. You can learn and master culinary mathematics because you use the computations for your work every day. Multiply Pounds by 16 to get total ounces, Multiply Quarts by 32 to get total fluid ounces, Multiply Cups by 8 to get total fluid ounces in a cup, Multiply Cups by 16 to get total tablespoons dry weight, Divide fluid ounces by 32 to get fluid quarts, Divided dry tablespoons by 16 to get total cups.

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