01-09 CE MathSkillsAnsKey - McGraw Hill Education

Culinary Essentials

Culinary Math Skills Answer Key

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CULINARY MATH SKILLS

ANSWER KEY

Math Activity 1--MAKING CHANGE

1. Three pennies, one quarter, and a five dollar bill. 2. One penny, two dimes, and two dollar bills. 3. One nickel, one dime, two quarters, and four dollar

bills. 4. Two pennies, two dimes, two quarters, and three dol-

lar bills. 5. Three pennies, one nickel, and one dime.

Math Activity 2--READING LABELS Answers will vary per label provided.

Math Activity 3--POUNDS & OUNCES

1. 96 oz.

12. 4 oz.

2. 208 oz.

13. 12 oz.

3. 88 oz.

14. 2 oz.

4. 132 oz.

15. 6 oz.

5. 204 oz.

16. 242 oz.

6. 1 lb., 3 oz.

17. 315 oz.

7. 2 lbs.

18. 518 oz.

8. 2 lbs., 11 oz.

19. 730 oz.

9. 4 lbs., 1 oz.

20. 863 oz.

10. 4 lbs., 11 oz.

21. 5 lbs., 7 oz.

11. 8 oz.

22. 7 lbs.

6. One dime and three quarters. 7. Three quarters and one dollar bill. 8. Two quarters and two dollar bills. 9. One nickel, two quarters, and one dollar bill. 10. One nickel, one dime, three quarters, one five dollar

bill, and one ten dollar bill.

23. 9 lbs., 14 oz. 24. 15 lbs., 3 oz. 25. 21 lbs., 11 oz. 26. 10 oz. 27. 14 oz. 28. 3 lbs., 4 oz. 29. 8 lbs., 12 oz. 30. 5 lbs., 10 oz.

Math Activity 4--RECIPE CONVERSION

Ingredients

New Recipe 1 ? 2 Conversion Factor

Shortening

11/4 cup

Sugar

2/3 cup

Vanilla

1/2 Tbsp. = 11/2 Tbsp.

Eggs

1

Sifted cake flour

1 cup + 2 Tbsp. + 2 Tbsp.

Baking powder

11/2 Tbsp. = 1 Tbsp. + 11/2 Tbsp.

Salt

1/2 Tbsp.

Milk

4 oz.

Syrup

3 Tbsp.

Pecans

3/8 cup = 1/4 cup + 2 Tbsp.

New Recipe 2 2 Conversion Factor 5 cup = 1 qt. + 1 cup 22/3 cup 2 Tbsp. 4 42/3 cup= 1 qt. + 2/3 cup 6 Tbsp. = 1/4 cup + 2 Tbsp. 2 Tbsp. 16 oz. = 1 pt. 12 Tbsp. = 3/4 cup 11/2 cup

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Math Activity 5--WEIGHT & VOLUME CHARTS

Ingredients Bread flour Dark rye flour cup Yeast Salt Dry milk Shortening Granulated sugar Malt Water

Volume 16 cup = 1 gal. 71/2 cup = 1 qt. + 1 pt. + 11/2

12 Tbsp. = 3/4 cup 3 Tbsp. 11/3 cup 6 cup = 1 qt. + 1 pt. 4 cup = 1 qt. 2/3 cup 8 cup = 2 qt.

Ingredients

Weight

Brown sugar, packed 1 lb.

Shortening

1/4 lb.

Salt

11/2 oz.

Baking soda

11/2 oz.

Pastry flour

2 lbs.

Whole eggs

3/4 lb.

Vanilla

1/4 oz.

Math Activity 6--WEIGHT & VOLUME CONVERSION

1. 3/4 lb. 2. 1/2 lb. 3. 1/2 lb. 4. 1/2 lb. 5. 2 oz. 6. 4 oz. 7. 11/2 oz. 8. 1/4 lb.

Math Activity 7--WEIGHT VERSUS VOLUME Answers will vary.

9. 36 oz. or 2 lbs. 4 oz. 10. 1/2 gal. 11. 1/2 cup 12. 2 qts. 13. 61/2 cup = 1 qt. + 1 pt. + 1/2 cup 14. 6 cup = 1 qt. + 1 pt. 15. 9 cup = 1 qt. + 2 pts. + 1 cup

Math Activity 8--VOLUME MEASURES

Item Cooked rice Apples, peeled and sliced

Volume Equivalent 11/4 cup 1/2 cup

Diced bananas Coconut, shredded

1 cup + 2 Tbsp. 41/2 cup = 1 qt. + 1/2 cup

Evaporated milk

1 cup

1. 4 cup or 1 qt. 2. 6 cup or 1 qt. + 1 pt. 3. 8 cup or 2 qts. 4. 1 cup 5. 3 cup or 1 pt. + 1 cup

6. 5 cup or 1 qt. + 1 cup 7. 11/4 cup 8. 11/2 cup 9. 21/2 cup or 1 pt. + 1/2 cup 10. 23/4 cup or 1 pt. + 3/4 cup

Math Activity 9--SCALE OPERATION Students will demonstrate their skills at scale operation.

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Math Activity 10--COOKING WITH FRACTIONS

1. a.) 1/4 cup b.) 1/3 cup

cup) 2. a.) 1/4 Tbsp.

b.) 1/2 Tbsp.

1/2 cup

c.) 1 Tbsp.

d.) 1 Tbsp. 3. 1/8, 1/4, 3/8, 1/2, 5/8, 3/4, 7/8

4. 2

5. 4

6. 3

7. 2 8. a.) 3/8

b.) 7/8

c.) 1/2 d.) 1/2 9. a.) 1/4 cup b.) 2 Tbsp. c.) 1/2 cup + 1/4 cup d.) 1/2 cup e.) 1/2 cup + 2 Tbsp. f.) 1/3 cup 2 g.) 1/4 cup + 2 Tbsp. h.) 3/4 cup + 2 Tbsp. 10. a.) 2 qts. b.) 3 qts. c.) 1 pt. d.) 1 qt.

Math Activity 11--CALCULATING CONVECTION TEMPERATURE

1. 250?F 2. 400?F 3. 300?F 4. 350?F 5. 375?F

Math Activity 12--CALCULATING

CONVECTION TIME

1/2 (.5) Time

2/3 (.67) Time

1. 10 min.

14 min.

2. 15 min.

20 min.

3. 20 min.

27 min.

4. 23 min.

30 min.

5. 30 min.

40 min.

6. 8 min.

10 min.

7. 18 min.

24 min.

8. 28 min.

37 min.

9. 38 min.

50 min.

10. 43 min.

57 min.

11. 25 min.

34 min.

12. 53 min.

1 hr., 10 min.

13. 1 hr., 15 min.

1 hr., 40 min.

14. 1 hr., 35 min.

2 hrs., 7 min.

15. 2 hrs., 8 min.

2 hrs., 50 min.

6. 300?F 7. 275?F 8. 325?F 9. 350?F 10. 300?F

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Math Activity 13--COSTING FORM Answers will vary depending on the recipe provided.

Math Activity 14--USING SCOOPS & LADLES 1. Entr?es; mashed potatoes 2. Muffins; vegetables; salads; desserts 3. Muffins; desserts 4. Muffins; cupcakes; sandwich fillings 5. Cream puffs; muffins 6. Cookies; sorbet 7. Mini cookies; appetizers 8. Garnishes; appetizers 9. Garnishes; appetizers

10. Sauces; salad dressings 11. Gravies; sauces

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