# 2625ml Divide By 250ml

Kitchen Math Exercises: Metric Versions

This appendix includes metric sample calculations corresponding to the calculations in the text that use U.S. measures. Refer to the appropriate pages in the text for explanations.

Recipe Conversion, Pages 104-105

Beef Tenderloin Tips and Mushrooms à la Crème

Portions: 8 Portion size: 250g

 Butter 60 g Onions 125 g Flour 15 mL Mushrooms 250 g Beef tenderloin 1250 g White wine 125 mL Prepared mustard 10 mL Brown sauce 750 mL Heavy cream 250 mL Salt to taste Pepper to taste

To determine quantities for 18 portions, divide new yield by old yield to find conversion factor:

 Example 1 Conversion New Quantity Ingredient Quantity Times Factor Equals (rounded off) Butter 60 g X 2.25 = 135 g Onions 125 g X 2.25 = 275 g Flour 15 mL X 2.25 = 35 mL Mushrooms 250 g X 2.25 = 575 g Beef tenderloin 1250 g X 2.25 = 2800 g White wine 125 mL X 2.25 = 275 mL Prepared mustard 10 mL X 2.25 = 23 mL Brown sauce 750 mL X 2.25 = 1700 mL Heavy cream 250 mL X 2.25 = 575 mL

To determine quantities for 40 portions at 175 grams each, first find the total yield of the old recipe. Multiply the portions by the portion size:

Do the same calculation for the desired yield:

Divide the desired yield by the old yield to find the conversion factor:

Example 2

Conversion

New Quantity

Ingredient

Quantity

Times

Factor

Equals

(rounded off)

Butter

60 g

X

3.5

=

200 g

Onions

125 g

X

3.5

=

450 g

Flour

15 mL

X

3.5

=

50 mL

Mushrooms

250 g

X

3.5

=

875 g

Beef tenderloin

1250 g

X

3.5

=

4375 g

White wine

125 mL

X

3.5

=

450 mL

Prepared mustard

10 mL

X

3.5

=

35 mL

Brown sauce

750 mL

X

3.5

=

2625 mL

Heavy cream

250 mL

X

3.5

=

Completed Raw Yield Test Form (Metric), Page 109

Item yeal.leg to scaloppine Test number 3 Date 6/5/2006.

Purveyor ABC Meats Price per kilogram ...\$1.100 Total cost \$.1.48.50..

AP weight (1) 1.3,5 kg Kg price (2) \$11.00 Total cost (3) fr1.8...50..

Trim, salvage, and waste:

Item

Weight

Value/kg

Total Value (kg x value)

.ground, veal... ... .stew m.ea.t . unusable, trim. ...cutting, lo.ss...

..1.14 kg.. ...1:5. .kg... ..0.-95. kg.. ...1:4. kg.. ...0:4. kg.. ..0.09. kg.

5.48 kg

Total yield of item (13) 8.02. kg

Net cost (3 minus 12) (14) _\$122.30_

Cost per lb (14 divided by 13) (15) _\$15.25_

Percentage of increase (15 divided by 2) (16)_139 (139%)

Completed Cooked Yield Test Form (Metric), Page 111

Item roa.s.t. fr.esh ,h.am Test number 2 Date 6/5/2.0.06.

Cooking temperature 16.5.°.C

Net raw weight (1) 5.5. kg Net cost per kg (2) \$8.73

Cooked cost per lb (3 + by 4) (5) \$1281_

Percentage of shrinkage (6 + by 1) (7) _32%_

Total percentage of cost increase (5 + by AP price per kg) (8) 165%_

Metric Example: Costing a Recipe, Page 112 Item: Baked Rice

 Ingredient Recipe Quantity AP Quantity Price Total Rice,long grain 2 kg 2 kg \$1.59/kg \$3.18 Butter 375 g 0.375 kg 4.25/kg 1.59 Onions 500 g 0.5 kg 0.79/kg 0.40 Chicken stock 4 L 4 L 0.30/L 1.20 Salt 30 g 0.03 kg 0.35/kg 0.01 Total cost \$6.38 Number of portions 50 Cost per portion \$0.13