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Class NameInstructor NameDate, Semester
Foundations of Cost ControlDaniel Traster
Unit and Recipe Conversions
chapter 3
Opening Questions
What is the difference between weight and volume?
Are they interchangeable?
Which tools measure weight and which measure volume?
2
Water Universal
Because of this constant, you can convert between volume and weight on paper in
intermediate steps as long as you return to the original type of measure (weight vs.
volume) at the end.
Water is interchangeable at
1 pt = 1 # or 1 c = 8 oz
3
Table 3.1
• Review table 3.1
• Which measures are American/British?
• Which are metric?
4
Table 3.2 and Figure 3.1
• These facts must be memorized in order to convert units
• Practice daily until they become second nature
• You cannot convert units without them!
5
Three Methods to Convert Units
• You only have to learn one
• Choose the one that makes the most sense to you
Unit SizeOperation Technique
DimensionalAnalysis
Left/RightOperationTechnique
6
Unit Size-Operation Technique
Going from a larger size unit to a smaller one, multiply the number (to get more of those tiny units)
Going from a smaller size unit to a larger one, divide (to get fewer of the big units)
7
Example 3a
Pounds (big) to ounces (small)
Unit down, number up = multiply
Ratio is 16 oz = 1#, so multiply by 16
2.25 # X 16 = 32 oz
How many ounces are in 2 ¼ pounds?
8
Example 3b
Cups (small) to gallons (big)
Unit up, number down = divide
Ratio is 16 c = 1 Gal
8 c ÷ 16 = ½ Gal
8 cups equals how many gallons?
9
Example 3c (requires intermediate steps)
1 Kg = 2.2 #, 1 pt = 1#, 1 Gal = 8 pt
2 Gal (big) to pt (small) = multiply
2 Gal X 8 = 16 pt
1 pt = 1 #, so 16 pt = 16 #
16 # (small) to Kg (big) = divide
16 # ÷ 2.2 = 7.27 Kg
How many Kg of water are in 2 Gal?
10
Left/Right-Operation Technique
*Units with a “/” are equal to each other
g/mL tsp Tbspoz c pt/#qt L/Kg GalMemorize in order
Small
Large
11
Left/Right-Operation Technique
g/mL tsp Tbspoz c pt/#qt L/Kg Gal
Small
Large
Moving to the right (small to large) = divide
Moving to the left (large to small) = multiply
12
Example 3d
Going from L to mL, move left to right = multiply
1 L = 1000 mL
0.75L X 1000 = 750 mL
How many mL are in ¾ L?
13
Example 3e
Going cups to quarts you move left to right = divide
1 qt = 4 c
17 c ÷ 4 = 4.25 or 4 ¼ qt
How many quarts are in 17 cups?
14
Example 3f(requires intermediate step)
1000 mL = 1 L and 1 L = 33.8 oz
Move oz to L (left to right) = divide
16 oz ÷ 33.8 = 0.47337 L
(don’t round on an intermediate step)
Move L to mL (right to left) = multiply
0.47337 X 1000 = 473.37 or 473.4 mL
How many mL are in a 16 oz bottle of water?
15
Dimensional Analysis
1. Write the ratios as fractions
2. Orient the fractions to the units cancel (each denominator’s unit is the same as the preceding numerator’s unit)
3. Multiply the fractions
4. Any units not canceled out remain in the answer in their same position (numerator or denominator)
16
Example 3g
How many L does 2 ¾ pt represent?
To compute, enter the starting number in a calculator. Then multiply by the numerators
and divide by the denominators.
2.75 pt X X =
L = 33.8 oz and 1 pt = 16 oz
1.302 L or 1.3 L
17
Example 3h
1 Gal = 16 c
How many cups are there in 2.35 gallons?
2.35 Gal X = 37.6 c
18
Why are Recipes Converted?
• Chef may have a recipe using metric (or British) units but the kitchen tools only measure in the other system’s units
• Chef has converted a recipe’s yield, and it is more practical to measure the ingredients in different units
19
How to Adjust a Recipe’s Yield
Calculate a conversion factor (CF)
STEP 1: You must know the original (old) yield and the desired (new) yield for the recipe.
=CF
20
Example 3i
0.266 or 0.27
What is the conversion factor to change a recipe yielding 75 portions to one yielding 20 portions?
=CF
= =
21
Conversion Factor
If the portion size of the recipe changes, you must calculate the total weight (or volume) of each recipe’s yield before using the conversion factor formula.
Total Yield = total portions X portion size
22
Example 3j
Old Yield = portions X size = 4 X 1 # = 4 #
New = 110 X 2 oz = 220 oz
Calculate CF to convert a recipe yielding 4 one-pound loaves of bread to one yielding 110 two-ounce rolls.
Convert # to oz before proceeding4 # X 16 = 64 oz
The units don’t match!!!
23
Example 3j (cont.)
The formula only works if the units for
new and old yield match.
3.4375 or 3.44 =CF
= =
24
How to Adjust a Recipe’s Yield
New Ingredient Quantity = Old Ing. Q X CF
The biggest challenge is converting the unit to make the new ingredient quantity
measurements practical in the real world.
STEP 2: Multiply the conversion factor times each ingredient in the recipe to get a recipe that will produce the new yield.
25
Example 3k
Chicken PiccataYield = 100 portions
Chicken breast, boneless, 4 oz, pounded flat 100 ea
Flour, all-purpose 2 ¼ #
Butter 3 #
Lemon juice 1 qt
Chicken stock 2 ½ qt
Capers, drained, 28 oz jar 1 jar
Parsley, chopped fine 1 ½ c
Convert the following recipe to serve 12 portions.
26
Example 3k (cont.)
Multiply 0.12 X each ingredient’s quantity
0.12 CF = ==
27
Example 3k
Chicken Piccata Yield = 12 portions
Item Old CF New (Old X
CF)
Unit Ratio Units Adjusted and Rounded
Chix breast 100 ea 0.12 12 N/A 12 ea
Flour 2.25 # 0.12 0.27 # 1 # = 16 oz 4.32 or 4 ¼ oz
Butter 3 # 0.12 0.36 # 1 # = 16 oz 5.76 or ¾ oz
Lemon juice
1 qt 0.12 0.12 qt 1 qt = 4 c OR 1 qt = 32 oz
0.48 or ½ cOR 3.84 or 4 oz
Chix Stock 2.5 qt 0.12 0.27 qt 1 qt = 4 cOR 1 qt = 32 oz
1.08 or 1 cOR 8.64 or 8.5 oz
Capers 28 oz jar
1 jar 0.12 0.12 jar 1 jar = 28 oz 3.36 or 3.5 oz
Parsley, chopped
1.5 c 0.12 0.18 c 1 c = 16 Tbsp 2.88 or 3 Tbsp
Notes on 3k Solution
• No unit conversion for “each.”
• Rounding depends on measurement tools available.
• Lemon juice and stock convert to oz only because they are mostly water.
• Non-standard ratios (1 jar = 28 oz) are learned from labels or a kitchen test.
• Choice of unit and how much to round can impact precision of the measurement.
29
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