Created by Jo Black

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Created by Jo Black
Recipe Math Worksheet
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• Food preparation and math go hand in hand.
• Basic math skills can help you understand the
  units of measure given in recipes.
• Basic math can also help you to make changes in a
  recipe.

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During this presentation you will discover

• Two basic systems of measurement
• Units of measurement commonly used in recipes
• How to increase and decrease recipes

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Key Terms

• Customary system
• Metric system
• Equivalent

System of measurement most commonly used in the US
System of measurement most commonly used in most
of the world. Its also used by scientists and
health professionals.
Same as
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Key Terms contd

• Volume
• Weight
• Yield

The amount of space an ingredient takes up
How heavy or light an ingredient is
The number of servings a recipe makes
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Volume

• In the customary system the basic units for
  measuring volume include

Many recipe ingredients are measured by
volume.
Teaspoons (tsp. or t.)
Tablespoons (Tbsp. or T.)
Fluid ounces (fl. oz.)
Cups (c.)
Pints (pt.)
Quarts (qt.)
Gallons (gal.)
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Volume contd

• In the metric system the basic units for
  measuring volume include

Milliliters (mL)
Liters (L)
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Measuring Volume

• Equipment for measuring volume includes

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Measuring Volume Customary System

• Dry Measuring Cups come in the following four
  standard sizes

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Measuring Volume Customary System

• Measuring spoons come in the following five
  standard sizes

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Measuring Volume

• Liquid measuring cups come in a variety of
  sizes. Often they are marked with both customary
  metric measurements

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Measuring Volume Metric System

• Dry Measuring cups come in the following three
  standard sizes

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Measuring Volume Metric System

• Measuring spoons come in the following five
  standard sizes

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VOLUME EQUIVALENTS TABLE
2
3
1
6
5
4
8
7
9
11
10
12
14
13
15
17
16
18
20
19
21
23
22
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jjjjjj
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Weight

• Scales are used to measure weight.
• Many food packages are labeled according to
  how much they weigh.

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Weight contd

• In the customary system the basic units for
  measuring weight are

Ounces (oz.)
Pounds (lb.)
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Special note about Ounces

• Notice that the term ounces is used in two
  different ways to measure weight (oz.) and
  volume (fl. oz.).
• The two kinds of ounces are not the same.
• When a recipe calls for ounces, be sure you
  understand whether youre to measure by weight or
  volume.

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Weight contd

• In the metric system the basic units for
  measuring weight are

Grams (g)
Kilograms (kg)
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WEIGHT EQUIVALENTS TABLE
3
1
2
4
6
2
7
8
9
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Increasing Recipes

• How many servings do you want?
• Thats the first important question you have
  to ask yourself when you decide to increase or
  decrease a recipe.

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Increasing Recipes contd

• Suppose you need enough pasta salad for seven
  people.
• Your pasta recipe makes 4 servings.
• The math to make eight servings is easier.

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Calculating New Amounts

• Youve decided to make 8 servings.
• Eight servings is your desired yield.
• Use the desired yield and the original yield
  in this formula

Magic number the number to multiply each
ingredient by
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Calculating New Amounts contd

• The equation would look like this

Multiply the amount of each ingredient of the
pasta recipe by the magic number 2.
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Decreasing Recipes

• The same formula works when you are decreasing
  a recipe.
• Suppose a tuna casserole recipe you have makes
  12 servings. How would you adjust it to make 4?

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Calculating New Amounts contd
Magic number the number to multiply each
ingredient by

• The equation would look like this

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Calculating New Amounts contd
Multiply the amount of each ingredient of the
tuna casserole recipe by the magic number 0.33.
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Converting Amounts

• When adjusting a recipe, you may sometimes
  need to convert a measurement to an equivalent
  amount.
• Suppose the recipe for tuna casserole calls
  for ½ cup of milk.
• If you multiply ½ by 1/3, you get 1/6 cup.
  You dont have a 1/6 cup measuring tool!

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Converting Amounts contd

• Begin by converting the ½ cup into
  tablespoons. Look at the Volume Equivalent Table
  you have.
• One cup equals 16 tablespoons, so ½ cup equals
  8 tablespoons.

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Converting Amounts contd

• Now you can multiply the 8 tablespoons by 1/3
  

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Converting Amounts contd

• Now what do you do with the 2/3 of a
  tablespoon?
• Three teaspoons equal 1 tablespoon.
• You can convert the 2/3 Tbsp into 2 teaspoons.

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What if it doesnt come out even?

• Sometimes an amount cant be decreased easily.
• You might end up with an amount like ½ an egg.
  What should you do then?

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If it doesnt come out even? contd

• With mixtures such as casseroles, stews,
  salads or soups, exact amounts usually arent
  critical.
• You could probably use a whole egg instead of
  half with good results.

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If it doesnt come out even? contd

• Baked goods such as cookies, cakes or breads
  depend on exact amounts.
• If you have to round off amounts or can only
  change some of the ingredients, the recipe may
  not turn out.

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If it doesnt come out even? contd

• If a recipe cant be increased or decreased
  easily, think of another way to solve the
  problem.
• How might you solve the problem?

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A Solution

• Instead of trying to prepare half of a recipe,
  you might prepare the entire amount and freeze
  half to use later.

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BIBLIOGRAPHY

• Kowtaluk, H. (2001). Discovering food and
  nutrition. 6th ed. New York Glencoe McGraw-Hill.
• (n.d.). Retrieved Feb. 26, 2005, from
  http//images.amazon.com/images/P/B00004RHQ8.01.LZ
  ZZZZZZ.jpg.
• (n.d.). Retrieved Feb. 26, 2005, from
  http//fantes.com/images/7176-2measuring_cups.jpg.
  
• (n.d.). Retrieved Feb. 26, 2005, from
  http//rosemania.com/shopsite_sc/store/html/media/
  MeasuringSpoons.jpg.
• (n.d.). Retrieved Feb. 26, 2005, from
  http//www.ogormans.co.uk/images/scales.jpg.
• (n.d.). Retrieved Feb. 26, 2005, from
  http//www.ogormans.co.uk/images/scales.jpg.

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BIBLIOGRAPHY

• (n.d.). Retrieved Dec. 17, 2004, from
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• (n.d.). Retrieved Dec. 17, 2004, from
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• (n.d.). Clip Art. Retrieved Feb. 26, 2005, from
• http//office.microsoft.com/clipart/default.asp
  x?lcen-us.
• (n.d.). Retrieved Dec. 17, 2004, from
  http//graphics.jsonline.com/graphics/owlive/img/j
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• (n.d.). Retrieved Dec. 17, 2004, from
  http//www.beechenhill.co.uk/newimages/large/doved
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