PS1 Math Review

PS1 Math Review

Recipe Conversion Factor Formula is:

Dividing the desired yield by the recipe's origninal yield

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

Multiple Choice

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

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

• 1.67

• 0.6

To find the decimal equivalent to a fraction:

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

What is 1/4 expressed as a decimal?

 $1\ \div\ 4\ =\ 0.25$  

Multiple Choice

What is the decimal equivalent of 2/3?

• 0.5

• 0.125

• 0.25

• 0.67

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

Multiple Choice

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

 $AP\ =\ \frac{EP}{Y\%}$  

• 6.875 pounds

• 14.55 pounds

• 0.15 pounds

• 0.07 pounds

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

Multiple Choice

Which is the correct formula for Baker's Percentage? 

• Don't click here

• The formula is:
  

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

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

Let's try another recipe conversion:

Multiple Choice

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

• 0.125

• 5

• 40

• 8