Presentation Notes Culinary Kitchen Math Calculations

Transcription

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2 Slide 2 Copyright Copyright Texas Education Agency, These Materials are copyrighted and trademarked as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions: 1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts and schools educational use without obtaining permission from TEA. 2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA. 3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way. 4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged. Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty. For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX ; phone ; copyrights@tea.state.tx.us. 2 Page2

3 Slide 3 Math in the Culinary Kitchen? Yes! Math in the culinary kitchen includes: Examples: Converting recipes Measuring ingredients 3 Brainstorm with the students as to how math calculations can be used in the culinary kitchen every day. Other examples may include: billing converting recipes costing recipe ingredients measuring portion sizes profits salaries Page3

4 Slide 4 Calculations Math Skills Food Costs Percentages Weights and Measures 4 You will add, subtract, multiply and divide numbers in foodservice industry. Page4

5 Slide 5 Math Skills Are used to: Adjust cooking times and temperatures Establish portion sizes Estimate profits for business Increase or decrease recipe yields Order supplies Weigh ingredients 5 Math skills are a part of every foodservice job. Page5

6 Slide 6 Food Costing The cost of the foods and beverages that go directly into production of menu items To calculate food cost: Cost of Goods Sold Sales = Food Cost % 6 The following formula is the only accurate way to obtain an actual food cost: Cost of Goods Sold - defined as the cost of the food items sold during a given period. Opening and closing inventory data is needed to determine the COGS. Opening Inventory (represented in dollar amount) + Purchases = Total Food Available - Closing Inventory = COGS Page6

7 Slide 7 Percentages A rate or proportion of 100 Formulas are often expressed in baker s percentages Used in recipes Used to calculate taxes (click on image for video) 7 Baker s percentages allow you to compare the weight of each ingredient. Click on image to view the video: Percent word problem example 5 Find the number that is expressed as a given percentage. Practice the percentages with your students by practicing the problems in the next section: Discount, tax, and tip word problems Mastery of this basic math concept is crucial to calculating quickly in the kitchen. Page7

8 Slide 8 Weights and Measurements Ingredients must be accurately weighed and measured Ensures the food will be of high quality Also ensures the recipe will be same each time 8 Simple fractions are also used in the food industry and may need to be multiplied or divided in recipes. Page8

9 Slide 9 Math Skills Are also needed to calculate: Change for customers Customers bills Sales tax Work hours and pay rate Tips and gratuity 9 Let s not forget the front-of-the house and how we use math skills in that area. Page9

10 Slide 10 Who uses Math Skills in Culinary Arts? Bakers Chefs Cooks Managers Servers 10 Bakers, chefs and cooks use math skills to adjust recipe yields, weigh ingredients and adjust cooking times and temperatures for different foods. Managers use math skills to take care of the business side of the food service industry such as payroll, ordering supplies, estimating profits and more. Servers use math skills to calculate the customer s bill, sales tax, make change and keep track of their tips and gratuity. All foodservice employees use math skills to keep track of their work hours and pay rates. Page10

11 Slide 11 Let s Practice! A chicken spaghetti recipe for 48 costs $ to prepare. How much is each individual portion? Formula Total Recipe Cost Number of Portions = Cost Per Portion Your recipe for blueberry pancakes serves 24. You need to serve the entire middle school faculty for the teacher workday breakfast. There are 62 teachers on campus and they each will eat two pancakes. What is the conversion factor for your recipe? Formula New Yield Old Yield = Conversion Factor 11 Work the problems out AS A CLASS. Chicken spaghetti $ = $2.89 per portion Pancakes 62 x 2 = = 5.17 conversion factor Page11

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13 Slide 13 References and Resources Images: Microsoft Office Clip Art: Used with permission from Microsoft. (slides 1, 5, 6, 8, 10) Shutterstock images: Photos obtained with a subscription. (slides 3, 5, 8, 9, 10) Textbook: Labsneksy, Sarah R. Applied Math for Food Service. (1998). Upper Saddle, New Jersey: Prentice Hall. Culinary essentials. (2010) Woodland Hills, CA: Glencoe-McGraw Hill. Foundations of restaurant management & culinary arts. (2011). Boston: Prentice Hall. Videos: Percent word problem example 5 Find the number that is expressed as a given percentage. Discount, tax, and tip word problems 13 Page13