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

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