Culinary

Essentials
C u l i n a r y M a t h S k i l l s
Contributor
Denise Schaefer, C.E.C., C.C.E.
Culinary Arts Instructor
Penta Career Center
Perrysburg, Ohio

Copyright by The McGraw-Hill Companies, Inc. All rights reserved. Permission is granted
to reproduce the material contained herein on the condition that such materials be reproduced
only for classroom use; be provided to students, teachers, and families without charge; and
be used solely in conjunction with the Culinary Essentials program. Any other reproduction,
for sale or other use, is expressly prohibited.
Printed in the United States of America.
Send all inquiries to:
Glencoe/McGraw-Hill
21600 Oxnard Street, Suite 500
Woodland Hills, California 91367

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 C o n t e n t s
MATH ACTIVITIES PAGE
#1 Making Change (Section 4-2).....................................................................................................4
#2 Reading Labels (Section 11-2)....................................................................................................5
#3 Pounds and Ounces (Section 13-2).............................................................................................6
#4 Recipe Conversion (Section 13-2)...............................................................................................7
#5 Weight and Volume Charts (Section 13-2).................................................................................8
#6 Weight and Volume Conversion (Section 13-2).........................................................................9
#7 Weight Versus Volume (Section 13-2).....................................................................................10
#8 Volume Measures (Section 13-2)..............................................................................................11
#9 Scale Operation (Section 13-2).........................................................................................12
#10 Cooking with Fractions (Section 13-2).....................................................................................13
#11 Calculating Convection Temperature (Section 13-2)................................................................14
#12 Calculating Convection Time (Section 13-2).................................................................................15
#13 Costing Form (Section 13-2).....................................................................................................16
#14 Using Scoops and Ladles (Section 14-1)..................................................................................17
#15 Math Scoops (Section 14-1)......................................................................................................18
#16 Costing an InvoiceWeight/Unit Prices (Section 14-2)...............................................................19
#17 Costing a Quick-Service Meal (Section 14-2)..........................................................................20
#18 Costing a Casual Dining Meal (Section 14-2)...........................................................................21
#19 Costing a Cold Platter Buffet (Section 18-4)............................................................................23
Co
pyr #20 Costing Tuna Noodle Casserole (Section 24-1).........................................................................26
igh
t #21 Costing Slaw (Section 25-2)......................................................................................................27

by #22 Costing Peanut Butter Cookies (Section 29-1).........................................................................28

Th
e #23 Costing Brownies (Section 29-1)..............................................................................................29
Mc
Gr #24 Costing Sour Cream Coffee Cake (Section 29-2)......................................................................30
aw
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.
All
rig

1
 Name Date M AT H A C T I V I T Y # 1

M a
k i
n g

C h
a n
g e

D i re c t i o n s : For
each problem below, list
the coins and bills in the
order in which they should
be returned to the
customer as change. Write
your answers on the
Co blanks provided.
pyr
igh
t
1. The customers check
by
Th totaled $4.72 and she gives
e
Mc
you a $10 bill.
Gr
aw
-
Hil
l
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mp
ani
es,
2. The customers check
Inc totaled $7.79 and he gives
.
All you two $5 bills.
rig

3. The customers check

totaled $5.38 and she gives
you $10.03.
 4. The customers check totaled $16.28 and
he gives you $20.00.

5. The customers check totaled $9.82 and

she gives you $10.00.

6. The customers check totaled $5.16 and

he gives you $6.01.

7. The customers check totaled $13.29 and

she gives you $15.04.

8. The customers check totaled $7.55 and

he gives you $10.05.

9. The customers check totaled $3.45 and

she gives you $5.00.

10. The customers check totaled $4.10 and

he gives you $20.00.
Name Date
M AT H A C T I V I T Y # 2

R
e
a
d
i
n
g

L
a
b
e
l
s

D i re c t i o n s : For
each label provided
by your instructor,
answer the following
questions on the
blanks provided. If
necessary, reproduce a
copy of this activity
sheet for each label.

LABEL NAME:
 1. What is the serving size?

2. How many servings are there in the

container?

3. What is the weight of the

can/box/container?

If a can, what number can size is it?

4. What is the volume measure?

5. How many calories are in one

serving?

6. How many total fat grams are in one

serving?

7. How many total grams of

carbohydrate are in one serving?

8. How many grams of protein are in one

serving?

9. List the first six ingredients, in order:

a) d)

b) e)

Co
c) f)
pyr
igh
t 10. List the manufacturer:

by
Th 11. List the brand name:
e
Mc
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aw
12. List other information items found on
- the label but not covered in the
Hil
l questions above.
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.
All
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Name Date M AT H A C T I V I T Y # 3

u
n
d
s

a
n
d

O
u
n
c
e
s

D i re c t i o n s : Change
each of the following
measures into ounces,
pounds, or pounds and
ounces. Write your
answers on the blanks
provided.
 1. 6 o 16. 15 lbs. 2 oz.26. 5
lbs. = =
oz. 13. 3 28. oz.
7 4
27. l
b
2. 13 17. 19 lbs. 11 oz. . 314 oz.
lbs. = =
= oz. oz.
lbs.
o
z
3. 5 18. 32 lbs. 6 oz. = .
lbs. =
oz.
8 oz.
= oz. 14. 1 lbs.
19. 45 lbs. 10 oz. 8

= l
4. 8 oz. b ,
lbs. .
4 oz. =
= oz. 20. 53 lbs. 15 oz. 29.
o
=
z
oz.
5. 12 . 8 3 4
lbs.
12
oz. = lbs.
oz.
=
6. 19 oz.= o 21. 87 oz. = oz.
lbs., lbs., lbs.

Co
7. 32 lbs. ,
pyr 22. 112 oz. = 3
igh
t
oz.= lbs. 15. 30. 558
8
lbs.
by l =
Th
e
b lbs.,
Mc 8. 43 oz.= o 23. 158 oz. = oz. .
Gr lbs., oz.
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l o
Co 9. 65 oz.= o 24. 243 oz. = oz. z
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ani lbs., lbs., .
es,
Inc
.
All
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lbs., lbs.,

11. 12
lb.
= 12. 14 lb. =
oz.
oz.
Name Date M AT H A C T I V I T Y # 4

R e c
i p e

C o n
v e r

s i o
n

D i re c t i o n s :
Determine the conversion
factor for each new recipe.
Use the recipe conversion
fac- tor to increase or
decrease each ingredient
amount for New Recipe
#1 and New Recipe #2.
Write your answers on
the blanks provided in
the easiest measurable
form.

ents:

I
n
g
r
e
d
i
 O ew Recipe #1
r
i New Recipe #2
g
Salt
i
1 tsp.
n
a Conversion
l Factor
Milk
8 oz.
R
e Conversion Syrup
c Factor 6 Tbsp.
i
8 Servings
p
e Pecans
4 Servings 3
4 cup
N
16 Servings

Shortening 212 cups

Sugar 113 cup

Vanilla 1 Tbsp.

Eggs 2
Sifted
Co
pyr
cake
igh
t flour

by
Th
e
Mc
Gr
aw
213 cups
-
Hil
l
Co
mp
ani
es,
Inc
.
All
rig Baking
powder

3 Tbsp.
 Name Date M AT H A C T I V I T Y # 5

W i g h
t a n d
V
l u m
e C h a
r t s
D i re c t i o n s :
Convert the
following ingredients from
weight measures to
equivalent volume mea-
sures. Write your answers
on the blanks provided in
the easiest measurable
form.

Weight/V
Ingredients
Co Informa
pyr
igh
t Bread flour 1 lb. = 4

by
Th Dark rye flour 1 lb. = 33
e
Mc
Gr Yeast 1 oz. = 3
aw
-
Hil Salt 1 oz. = 2
l
Co 1
mp Dry milk 1 oz. =
ani
es,
Inc Shortening 1 lb. = 2
.
All
rig Granulated sugar 1 lb.= 2
1
Malt 1 oz. =
Water 1 lb. = 2

D i re c t i o n s :
 Convert the following
ingredients from the green volume
measures to equivalent weight
measures.

Weight/Volume
Ingredients
Information

Brown sugar, packed 1 lb. = 2 cups

Shortening 1 lb. = 2 cups

Salt 1 oz. = 2 Tbsp.

Baking soda 1 oz. = 2 Tbsp.

Pastry flour 1 lb. = 4 cups

Whole eggs 1 lb. = 8 eggs

Vanilla 1 oz. = 2 Tbsp.

 Name Date M AT H A C T I V I T Y # 6

W i g h ta
n d V l u
m e C o n v e
r s i o n
D i re c t i o n s :
Use the following
information to convert the
volume measures to weight
measures. Use the space
provided to do your
calculations. Write your
answers on the blanks
provided.

1. I
f

l
Co
pyr b
igh
t
.

by
Th =
e
Mc
Gr 2
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Hil
l c
Co
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u
ani p
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Inc s
.
All
,
rig

t
h
e
n

1
1
 .
2 c
c = u
u p
p 1 s

= q =
t
.
,
2. I 5. I
f t f
h
1 e 1
n
l l
b 2 b
. .
c
= u =
p
6 s 2

c = q
u t
p s
s .
, 4. I ,
f
t t
h 1 h
e e
n l n
b
3 . 1

c = c
u u
p 4 p
s
c =
= u
p
s
, 6. I
3. I f
f t
h 1
1 e
n o
l z
b 2 .
 t 9. I
= h f
e
1 n 8
1

3 o
2 z
T T .
b b
s s =
p p
. . 1
,
= c
t u
h p
e ,
8. I
n f t
6 h
1 e
T n
l
b b
s 4
. 1
p
.
= 2

= 3 c
u
q p
t s
7. I
f s
. =

1 ,

o t 10. I
z h f
. e
n 1
= 2
3 8
2
c o
T u z
b p .
s s
p =
. =
, 1
g
a
l
.
,

t
h
e
n

6
4

o
z
.

D i re c t i o n s : Use the following

information to convert the weight
measures to volume measures. Use the
space provided to do your
calculations. Write your answers on
the blanks provided.

11. If 1 lb. = 2 cups, then 4 oz. =

12. If 1 lb. = 2 qts., then 16 oz. =

13. If 8 oz. = 1 cup, then 3 lbs. 4 oz. =

14. If 1 lb. = 3 cups, then 2 lbs. =

15. If 1 lb. = 6 cups, then 112 lbs. =

Name Date M AT H A C T I V I T Y # 7

W i g
h t V
s u
s V
l u
m e
D i re c t i o n s :
Using the
tools and ingredients
provided by your
instructor, weigh or
measure as directed
below. Then write your
answers to the
questions on the blanks
provided.

1. Weigh 1 lb. of
chocolate chips. How
many cups are in one
pound?

2. Measure 1 Tbsp. of
salt. How much does it
weigh?

3. Measure 1 Tbsp. of
dried parsley. How
much does it weigh?

4. Measure 1 Tbsp. of
dry mustard. How
much does it weigh?

5. Weigh 1 lb. of carrots.

How many carrots do
you have?

6. Peel and cut a pound

of carrots into coins.
10
 How many cups does that make? 4.
Demonstrates
correct measuring
procedure for
7. Weigh one bunch of celery. How
volume amounts.
many stalks are there?
5. Records
8. Peel and dice a bunch of celery for results in measurable
terms.
soup. How many cups does that
make? Instructors Date
Signature
9. Weigh one bag of peas. How many
pounds/ounces are there?

10. Measure 1 cup of brown sugar.

Weigh and record.

11. Measure 1 cup of granulated

sugar. Weigh and record.

12. Measure 1 cup of flour. Weigh

and record.

P E R F O R M A N C E C H E C K L I S T

PERFORMANCE STANDARDS: At
Level 4Performs skill without supervision and p
adapts to problem situations. (circl
Level 3Performs skill satisfactorily without one)
assistance or supervision. 1
Level 2Performs skill satisfactorily, but requires 4
assistance/supervision. Com
Level 1Performs parts of skill satisfactorily, but ments
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requires considerable assistance/supervision.
:
pyr Level 0Cannot perform this skill.
igh
t

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Th
e
Mc
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PER
ani ORMA
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Inc
. LEVE
All L
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A
EVED:
1. Accurately sets up balance scale, digital
scale, and portion scale for measurement.
2. Accurately weighs ingredients as
indicated.
3. Accurately measures ingredients as
indicated.

10
 Name Date M AT H A C T I V I T Y # 8

V l
u m eM
e a s
u r e
s
D i re c t i o n s : Use
the weight/volume
information given for
each item below to find
the volume equivalent of
the desired weight
measure. Write your
answers on the blanks
provided.

Item

Cooked rice
Co
pyr
igh
Apples, peeled and sliced
t

by
Diced bananas
Th
e
Mc
Coconut, shredded
Gr
aw
-
Evaporated milk
Hil
l
Co
mp
ani
es,
Inc
D i re c t i o n s
. : If 1 lb. of cocoa measures 4
All
rig cups, find the volume
measures for each of the
follow- ing weights. Write
your answers on the
blanks provided.

1. 16 oz. =

cups
1
 4.
4 oz.
= cups

2. 24 oz. = cups
5.
12 oz. = cups

3. 32 oz. = cups
6.
20 oz. = cups

7. What is the volume measure for 5 oz. of

cocoa?

8. What is the volume measure for 6 oz. of

cocoa?

9. What is the volume measure for 10 oz. of

cocoa?

10. What is the volume measure for 11

oz. of cocoa?

2
Name Date M AT H A C T I V I T Y # 9

S c
a l
e

O p
e r

a t
i o
n

D i re c t i D i re
o n s : Using c t i o
a portion n s :
scale, Using a
demonstrate bakers
the scale,
following demonst
procedures rate
to your the
instructor. followin
g
procedur
es to
your
instructo
r.

1. A t scale
dj after
us placin
 ga Instructors Signature
1. Weigh 2 lbs. Date
quart 6 oz. of
measuri granulated
ng cup sugar.
on it.
2. Weigh 412 PER
2. Weigh lbs. of flour.
4 oz. of 1.
granulat 3. Weigh 6 lbs. Demonstrates proper
ed 12 oz. of use of a portion
water. scale, a bakers
sugar. scale, and a digital
4. Weigh 1 lb. of scale.
3. Weigh
salt. 2. Adjusts
112 oz. scales as needed for
of salt. 5. Weigh 334 accurate
lbs. of brown measurements.
4. Weigh sugar. 3. Measures
1 lb. 2 container weight
oz. of before measuring
water. ingredients if
needed.
5. Weigh 4. Accurately
1234 oz. weighs ingredients
of flour. on a portion scale,
bakers scale, and a
digital scale.

D i re c t i o n s : Using a digital scale,

demonstrate the following procedures to your
instructor.

1. Weigh 612 oz. of granulated sugar.

Co
2. Weigh 1 lb. of brown sugar.
pyr
igh 3. Weigh 112 lbs. of salt.
t

by 4. Weigh 12 oz. of flour.

Th
e
Mc
5. Weigh 1 lb. 14 oz. of water.
Gr
aw
-
Hil
l
P E R F O R M A N C E C H E C K L I S T
Co
mp PERFORMANCE STANDARDS: At
ani
es, Level 4Performs skill without supervision and p
Inc adapts to problem situations.
. (circl
All Level 3Performs skill satisfactorily without one)
rig
assistance or supervision. 1
Level 2Performs skill satisfactorily, but requires 4
assistance/supervision.
Com
Level 1Performs parts of skill satisfactorily, but
requires considerable assistance/supervision. ments
Level 0Cannot perform this skill. :
Name Date M AT H A C T I V I T Y # 1 0

C o o k i
n g

w i t h

F r

a c t i o
n s

D i re c t i o n s : Read the
questions carefully. Write your
answers on the blanks provided.

1. In additon to 1 cup, what

are the measures in a set of
standard measuring cups?

a.) c.)

b.)

2. What are the units of

measure in a set of
standard measuring
spoons?

a.) c.)

b.) d.)

3. Put the following fractions

in the correct order of size
 beginning with the smallest: 38, 34, 12,
7
8, 14, 58, 18.

4. How many 12 cups are there in 1 cup?

5. How many 18 cups are there in 12 cup?

6. How many 14 cups are there in 34 cup?

7. How many 18 cups are there in 14 cup?

8. Circle the largest number of each pair.

1
a.) 38 or 4
1
c.) 2 or 14

b.) 78 or 34
d.) 38 or 12
9. List the specific measuring
equipment you need to
accurately and efficiently
measure the following amounts.

a.) 14 cup e.) 58 cup

b.) 18 cup f.) 23 cup

Co
pyr
igh
t c.) 34 cup g.) 38

by
1
Th
e d.) 2 cup cup
Mc
Gr
aw h.) 78
-
Hil
l cup
Co
mp
ani 10. What is the most efficient way to
es,
Inc
measure each of the following amounts?
.
All
rig a.) 8 cups c.) 2 cups

b.) 6 pts. d.) 14 gal.

 Name Date M AT H A C T I V I T Y # 1 1

C a l c u l a t i n gC
o n v e c t i o n m
p e r a
t u r
D i re c t i o n s : Figure
the convection oven
temperatures for each of
the following stated baking
temperatures. Write your
answers on the blanks
provided. To do this,
reduce the baking tem-
perature by 50F. For
Example: Recipe states =
250F. Therefore, 250F
50F = 200F for a
convection oven.

1. 300F =
F
Co
pyr
2. 450F =
igh F
t

by 3. 350F =
Th
e F
Mc
Gr
aw 4. 400F =
-
Hil
F
l
Co
mp
5. 425F =
ani F
es,
Inc
.
All
rig
D i re c t i o n s : For each
item below, find the temperature
required for convection ovens.

6. A

r
 ecipe a t
for c o
bake h
d b
egg o a
casse m k
role e e
direc l
ts e a
you t t
to
bake r 3
at e 2
350 c 5
F. i
Con p F
vecti e .
on
Ove d C
n i o
Tem r n
perat e v
ure: c e
t c
s t
7. A
i
y o
s
o n
p
u
i
O
n
 v c 5
e i
n p F
e .
T
e d C
m i o
p r n
e e v
r c e
a t c
t s t
u i
r y o
e o n
: u
O
t v
o e
8. A
n
b
l
a T
a
k e
s
e m
a
p
g
a e
n
t r
a
a
3 t
r
7 u
e
 r e .
e
: d C
i o
r n
e v
9. A pizza recipe directs you to bake at
400F. c e
Convection Oven Temperature: t c

10. A s t
i

z y o

u o n

c u

c O

h t v

i o e

n n

i b
a T

b k e

r e m

e p

a a e

d t r
a

r 3 t

e 5 u

c 0 r

i e

p F :
 Name Date M AT H A C T I V I T Y # 1 2

C a l c u l a t
i n g

C o n v e c t i
o n

m e

D i re c t i o n s
: Figure the convection oven
time for each of the following
stated baking times. Write
your answers on the blanks
provided. Reduce the
1
original baking time by 2
1
Co to 3-less time to determine
pyr
igh
the baking time range. To
t do this, calculate the

by baking time for the first

Th
e column by multiplying the
Mc
Gr
original time by 12. In the
aw second column, multiply
-
Hil the original time by 23. Be
l
Co sure to round your answers
mp
ani
up to the next highest
es, whole minute.
Inc
.
All
rig
1
2
Ti
me
2
3
Ti
me
 1. 20 min.

2. 30 min.

3. 40 min.

4. 45 min.

5. 1 hr.

6. 15 min.

7. 35 min.

8. 55 min.

9. 75 min.

10. 85 min.

11. 50 min.

12. 1 hr., 45 min.

13. 2 hrs., 30 min. hr.,

14. 3 hrs., 10 min. hr.,

15. 4 hrs., 15 min. hr.,

 Name Date M AT H A C T I V I T Y # 1 3

C
o
s
t
i
n
g

r
m

Co D i re c t i o n s : Use the
pyr
igh following form to calculate the
t

Total Cost, the Cost per Serving,

by and the
Th
e Selling Price for the recipe your
Mc
Gr
instructor provides.
aw
-
Hil
l
Co R
mp Recipe:
ani
es,
Inc
.
All
Ingredients Amounts U
rig
/

/
 Name Date M AT H A C T I V I T Y # 1 4

U s i n g

S c o o p s

a n d

L a d l e s

D i re c t i o n s : List the
common use for each scoop and
ladle on the blanks provided.

Utensil Size
Common Usage
1. A #8 Scoop yields 8 Tbsp.
Co
pyr (12 cup)
igh
t

by
Th 2. A #12 Scoop yields 513
e
Mc Tbsp. (13 cup)
Gr
aw
-
Hil
l
3. A #16 Scoop yields 4
Co
mp
Tbsp. (14 cup)
ani
es,
Inc
. 4. A #20 Scoop yields 3 Tbsp.
All
rig
5. A #24 Scoop yields 223
Tbsp.

6. A #30 Scoop yields 2 Tbsp.

7. A #40 Scoop yields 123

Tbsp.

8. A #60 Scoop yields 1 Tbsp.

 9. A #70 Scoop yields 1122 tsp.

10. A #1 Ladle yields 1 fl. oz.

11. A #2 Ladle yields 2 fl. oz.

12. A #3 Ladle yields 3 fl. oz.

13. A #4 Ladle yields 4 fl. oz.

14. A #6 Ladle yields 6 fl. oz.

15. A #8 Ladle yields 8 fl. oz.

D i r e c t i o n s : Use the
scoops and ladles information above to
answer the following questions. Write
your answers on the blanks
provided.

16. A cook prepared 6 qts. of

muffin batter. How many muffins can be
made using a
#16 scoop?
17. A cook has 112 gallons
of sauce. How many
servings will the sauce
yield if a #6 ladle is
used?
18. A banquet is to be
served to 120 people.
If a #2 ladle is used for
the gravy, how much
gravy should be
prepared?
19. A baker needs to prepare
12 dozen chocolate chip
cookies. If they are made
using a #60 scoop, how
much batter should be
prepared?
20. How many servings are
there in 3 qts. of garlic-
mashed potatoes if each
customer is given two
#12 scoops?
 Name Date M AT H A C T I V I T Y # 1 5

M
a
t
h

S
c
o
o
p
s
Co
pyr
igh
t
D i re c t i o n s : Read
by
Th each of the word
e
Mc
problems below. Write
Gr
aw
your answers to the
- question on the blanks
Hil
l provided.
Co
mp
ani 1. A baker made 2 qts. of
es,
Inc
chocolate pudding. A
.
All
serving is 12 cup
rig
A. What scoop should you
use?
B. How many servings will
it yield?
2. A baker made 3 qts. of
chocolate pudding. A
serving is 12 cup
 A. What scoop should you use?
B. How many servings will it yield?
3. A cook prepared 3 qts. of chicken
casserole. A serving is 23 cup
A. What scoop should you use?
B. How many servings will it yield?
4. A cook prepared 412 qts. of chicken
casserole. A serving is 23 cup
A. What scoop should you use?
B. How many servings will it yield?
5. A baker prepared 1 gal. of muffin mix.
A portion is 14 cup
A. What scoop should you use?
B. How many muffins will it yield?
6. A baker prepared 34 qt. of muffin mix.
A portion is 14 cup
A. What scoop should you use?
B. How many muffins will it yield?
7. A caterer prepared 1 qt. of sauerkraut
ball mixture. A sauerkraut ball equals 12
Tbsp.
A. What scoop should you use?
B. How many sauerkraut balls will it
yield?
8. A caterer prepared 2 qts. of sauerkraut
ball mixture. A sauerkraut ball equals 12
Tbsp.
A. What scoop should you use?
B. How many sauerkraut balls will it
yield?
9. A baker prepared 112 qts. of chocolate
chip cookie dough. Each cookie equals 1
Tbsp.
A. What scoop should you use?
B. How many chocolate chip cookies will
it yield?
10. A baker prepared 1 qt. of chocolate chip
cookie dough. Each cookie equals 2
Tbsp.
A. What scoop should you use?
B. How many chocolate chip cookies will
it yield?
 Name Date M AT H A C T I V I T Y # 1 6

C o s t i n g a n I n
v o i c e W e i g h t
/ U n i t P r i c e
s
D i re c t i o n s : Use the
information provided to fill in
the weight unit prices on this
invoice form.

P
Item
P
Stewed tomatoes $3.20/12 cu
can
Cream of mushroom $2.58/6 cu
soup
Polish sausage links $16.9
lbs.
Turkey breast lb.)
$2.34/1
(cooked, diced)
Co Refried beans $20.00
pyr
igh
(#10 ca
t
Elbow macaroni lbs.)$3.8

by
Th
(1 lb.
e
Spaghetti cups)
$5.35/2
Mc
Gr
aw
-
Hil
Milk $2.
l gal. =8
Co
mp Cake flour $3.5
ani
es, (1 lb.
Inc
. Sugar cups)
$11.5
All
rig (1 lb.
Cherry pie filling cups)
$11.35/#1
(#10 ca
Chocolate chips $13.
(1 lb.
Walnut halves cups)
$17.00/5
American cheese slices $10.25/5 lbs./120

Grated Cheddar cheese $12.50/5 lbs./20

Cream cheese $5.17/3 lbs./6

Parmesan cheese $18.60/5 lbs.

(1 lb. = 523
Mayonnaise cups)
$4.90/gal.
gal. =7.4 lbs.)
 Name Date M AT H A C T I V I T Y # 1 7

C o s t i n g

Q u i c k - S e
r v i c e

M e a l

D i re c t i o n s
: You will need a copy of the
Math Activity #13 Costing
Form for each of the
following recipes. Record
the recipe name, recipe
yield, ingredients, and
amounts on the costing
form. Use the Costing
Information to calculate
Co
pyr the Unit Cost, Extended
igh
t
Cost, and Total Cost.
Calculate the Cost per
by
Th Serving and the Selling
e
Mc
Price using a 30% mark-
Gr
aw
up for each recipe.
- Calculate and record the
Hil
l Selling Price of the entire
Co
mp
meal at the bottom of this
ani activity.
es,
Inc
.
All
rig
Menu: Grilled Chicken
Sandwich with Fresh Fruit
Medley.

Grilled Chicken Sandwich

Yield: 4 Sandwiches
Portion: 1 Sandwich
Ingredients
20
 Boneless, skinless chicken breast 24 oz.
Provolone cheese 6 oz.
Mushrooms, sliced 3 oz.
Tomato 8 slices

Leaf lettuce 4 leav

Low-fat avocado dressing 4 fl. oz.
Bread, 7-grain 8 slices
Pickles, sliced, drained 4 oz.

Fresh Fruit Medley

Yield: 8 Servings

Portion: 34 cup each

Ingredients Amounts
Strawberries, whole fresh 112 cup
Bananas, diced 1 cup
1
Melon, cubed 4 melon
1
Grapes, whole, stemmed 2 cup
Orange, sections 1 cup
Pineapple, fresh cubed 1 cup

Record the Selling Price of a serving from

each recipe to calculate the Menu Price of
the Meal.

Menu Selection

Grilled Chicken Sandwich

Fresh Fruit Medley

Total Menu Price

20
 Name Date M AT H A C T I V I T Y # 1 8

C o s t i n g

C a s u a l

D i n i n g

M e a l

D i re c t i o n s
: The following dinner meal
is a selection from a local
casual dining restaurant for
a party of four adults
who enjoy healthful
foods. You will need a
Co copy of the Math
pyr
igh
Activity #13 Costing
t Form for each of the

by following recipes.
Th
e
Record the recipe name,
Mc recipe yield, ingredients,
Gr
aw and amounts on the
-
Hil costing form. Use the
l
Co
Costing Information to
mp calculate the Unit Cost,
ani
es, Extended Cost, and Total
Inc
. Cost. (Attach your Costing
All
rig
Forms to this activity.)
Calculate the Cost per
Serving and the Selling
Price using a 30% mark-up
for each recipe. Calculate
the Selling Price per
Serving of the entire meal
at the end of this activity.
Menu Selection: Mixed
1
Baby Greens with Low-Fat Dressing,
Citrus Red Snapper, Wild Rice Blend,
Grilled Vegetable Kabob, Poached Pear
with Fresh Berries
Salad: Mixed Baby Greens with Low-Fat
Dressing
Recipe Yield: 4 Servings
Ingredients Amounts
Baby greens 8 oz.
Roma tomatoes, diced 3 ct.
1
Parmesan cheese, grated 4 cup
1
Carrots, shredded 4 cup
1
Cucumber, sliced 2 cup
1
Croutons 4 cup
1
Low-fat dressing 2 cup
Entre: Citrus Red Snapper
Recipe Yield: 4 Servings
Ingredients Amounts
Red snapper, filet 4 ct., 6
1
Lemon zest and juice 4 ct.
1
Lime zest and juice 4 ct.
1
Orange zest and juice 4 ct.
Fresh garlic, thinly sliced 1 Tbsp.
Seasonings 2 tsp.
Green onion, chopped 3 Tbsp.

Green chili, finely chopped 2 tsp.

Olive oil 2 Tbsp.

Rice: Wild Rice Blend

Recipe Yield: 4 Servings
Ingredients Amounts
Wild rice, cooked 1 cup
Basmati rice, cooked 1 cup
Pine nuts 2 Tbsp.
Onion, small diced 2 oz.
Rosemary, finely chopped 2 tsp.
Butter 1 Tbsp.
Seasonings 2 tsp.
(
C
o
n
t
i
n
u
e
d
2
 M AT H A C T I V I T Y # 1 8

C o s t i n g C a s u a lD i n i n g M e a l (continued)
Vegetable: Grilled Vegetable Kabob Recipe Yield: 4 Servings
Ingredients Amounts Costing Information
1
Eggplant 2 ct. 1 medium = 114 lbs. = 8 slices/$1.25
Yellow squash 1 ct. 1 lb. = 3 medium/$1.05
1
Red onion 4 ct. 1 lb. = 3 medium/$0.44
1
Green pepper 2 ct. 22 lb. = 60-65 ct./$14.64
Portobello mushrooms 1 large cap 5 lb.= 15 large caps/$11.48
Garlic, minced 1 Tbsp. 2 cloves = 1 tsp. minced/$0.15
Fresh basil 1 Tbsp. 1 Tbsp./$0.09
Seasoning 2 tsp. 1 Tbsp./$0.09
Balsamic vinegar 2 Tbsp. 1 gal./$8.07
Olive oil 2 Tbsp. 1 gal./$23.30

Dessert: Poached Pear with Fresh Berries Recipe Yield: 4 Servings

Ingredients Amounts Costing Information
Pears 4 ct. 1 lb. = 34 ct./$1.45
1
Raisins 2 cup 6 oz. = 1 cup/$0.75
1
Apple juice, concentrate 4 cup 8 oz. = 1 cup/$0.75
1
Cinnamon stick 2 stick Each stick/$0.50
Flavorings 1 Tbsp. 1 Tbsp./$0.09
1
Pecans, whole 4 cup 1 1b. = 214 cups nut meats/$3.50
Fresh berries 1 cup 1 pt./$2.99
Co
pyr
igh D i re c t i o n s : Record the Selling Price per Serving of each recipe and then calculate the
t
Total Menu Price of the meal. (Total Menu Selling Price 4 Servings = Selling Price per
by
Th
Serving)
e
Mc
Gr Menu Selection Selling Price per Serving
aw
-
Hil
Mixed Baby Greens with Low-Fat Dressing
l
Co
mp
Citrus Red Snapper
ani
es, Wild Rice Blend
Inc
.
All Grilled Vegetable Kabob
rig

Poached Pear with Fresh Berries

Total Menu Price

 Name Date M AT H A C T I V I T Y # 1 9

C o s t i n g

C o l d

P l a t t e r

B u f f e t

D i re c t i o n s
: Assume that you have to
cost out the Cold Platter
Buffet for the Spring
Womens Volleyball
banquet at your school.
Fifty teens and adults
Co will be served at 11:00
pyr
igh
a.m. You will need a
t copy of the Math

by Activity #13 Costing

Th
e
Form for each of the
Mc following recipes.
Gr
aw Record the recipe name,
-
Hil recipe yield, ingredients,
l
Co
and amounts on the
mp costing form. Use the
ani
es, Costing Information to
Inc
. calculate the Unit Cost,
All
rig
Extended Cost, and Total
Cost. Attach your
completed Math Activity
13 Costing Forms for
each of the recipes to this
activity. At the end of
this
activity, calculate the
Selling Price of the Cold
Platter for 50 people. Then figure the
Selling Price per Individual. (Note:
Some answers will vary slightly
depending on how costing information
is used to determine unit costs.)

Menu: Crudit, Fancy Sandwiches, Pasta

Salad, Fresh Fruit Platter, and Dessert Tray.
Crudit:
Recipe Yield: 50 Servings
Ingredients Amounts
Carrot, julienne 3 lbs.
Red pepper, julienne 3 ct.
Green beans, whole 1 lb.
1
Radishes 1 4 lbs.
Broccoli 1 head
Celery sticks 2 bunc
Cherry tomatoes 1 qt.
Vegetable dip 1 qt.

Fancy Sandwiches: Chicken Salad in Mini

Pita Pockets
Recipe Yield: 30 mini sandwiches
Ingredients Amounts
Mini pita breads 30 ct.
Chicken, cooked, diced 5 lbs.
Celery, diced 3 cups.
Red grapes, diced 3 cups
Slivered almonds 3 oz.
1
Parsley, minced 2 cups
Seasonings 3 Tbsp.
Mayonnaise 112 cup
Lemon juice 2 Tbsp.
3
Sour cream 4 cup
Leaf lettuce 2 heads

(
C
o
n
t
i
n
u
e
d
 M AT H A C T I V I T Y # 1 9

C o s t i n g C o l dP l a t t e r B u f f e t (continued)

Fancy Sandwich: Glazed Ham Roll-Up Recipe Yield: 20 sandwiches

Ingredients Amounts Costing Information
Crpes 20 ct. Each $0.30
Cream cheese 2 lbs. 3 lbs./$5.15
1
Sun-dried tomato pesto 2 lb. 8 oz./$3.89
Shredded co-jack cheese 1 lb. 5 lbs./$10.30
Chopped green olives 1 cup #10 can = 12 cups/$5.13
Honey glazed ham 2 lbs. 212 lbs./$12.65

Fancy Sandwich: Roasted Turkey Recipe Yield: 20 sandwiches

Ingredients Amounts Costing Information
Wheat bread 20 slices 1 loaf = 24 oz./20 slices/$1.40
Roasted turkey 3 lbs. 1 lb./$2.34
Swiss cheese 1 lb. 5 lbs./$13.26
Alfalfa sprouts 3 oz. 4 oz./$1.99
Tomatoes 5 ct. 1 lb. = 23 ct./$0.53
1
Flavored butter 2 cup 2 cups = 1 lb./$2.15

Salad: Pasta Salad Recipe Yield: 40 servings

Ingredients Amounts Costing Information
1
Tri-colored bow-tie pasta 4 lbs. 2 2 lbs./$2.25
Grape tomatoes 1 lb. 1 lb./$1.73
1
Carrot, grated 2 lb. 50 lbs./$17.12
Co
1
pyr Cauliflower, florets 2 head 1 head/$2.19
igh
t Green olives 1 cup 1 gal./$7.85

by Black olives, sliced 1 cup 1 gal./$4.50

Th
1
e Green onions, diced 2 cup 1 bunch = 1 cup diced/$0.36
Mc
1
Gr Parsley, finely chopped 2 cup 1 oz. = 34 cup/$0.24
aw
- Italian dressing 1 qt. 1 gal./$7.18
Hil
l
Co Fruit: Fresh Fruit Platter Recipe Yield: 50 servings
mp
ani Ingredients Amounts Costing Information
es,
Inc
.
Watermelon, sliced 1 whole 1 whole/$5.99
All
rig
Cantaloupe, cubed 3 whole 1 whole/$1.30
Strawberries, whole 2 pts. 1 pt./$2.09
Pineapple, large chunks 2 whole 1 whole/$2.69
Oranges, sliced 6 ct. 72 ct./$20.88
1
Grapes 1 2 lbs. 5 lbs./$6.93
1
Cherries, pitted 2 lb. 1 lb./$2.99
Kiwi, sliced 4 ct. 36 ct./$6.64
(Continued on next
page)
 Name Date M AT H A C T I V I T Y # 1 9

C o s t i n g C o l dP l a t t e r
B u f f e t (continued)

Dessert Tray: Assorted Pre-

Baked Selections
Recipe Yield: 50 Servings
Ingredients
Chocolate-frosted brownies 36
Peanut butter cookies
Lemon bars 24
Custard-filled cream puffs
Assorted mini-cheesecakes
Petit fours

D i re c t i o n s : Record
the Total Cost of each
platter and add them up to
calculate the Total
Extended Cost. Next,
calculate the 25% mark-up.
Add the mark-up to the
Total Cost of the Cold
Platters to determine the
Selling Price of the Cold
Platter Buffet for 50 people.
Co Then calculate
pyr
igh
the Selling Price per Individual.
t

by Cold Platter
Th
e
Mc Crudit
Gr
aw
-
Hil Fancy Sandwich: Chicken Salad in Min
l
Co
mp Fancy Sandwich: Glazed Ham Roll-Up
ani
es,
Inc
.
Fancy Sandwich: Roasted Turkey
All
rig
Pasta Salad

Fresh Fruit Platter

Dessert Tray

Total Extended Cost of the Cold Plat

25% Mark-up
(Total Extended Cost .25)
Selling Price of Cold Platter Buffet
(Total Extended Cost + Mark-Up)
Selling Price Per Individual
(Selling Price 50 People)
 Name Date M AT H A C T I V I T Y # 2 0

C o s t i n g u
n a N
o o d l e C
a s s e r o
l e
D i re c t i o n s : Use the
Tuna Noodle following form to calculate the
Recipe: Recipe Yield: 6 TotalCost
Cost,pertheServing:
Cost per Serving,
Casserole
and the
Extended Selling Price.
Ingredients Amounts Unit Cost Mark-Up = 20%
Cost
Calculate Mark-Up
Noodles 3 cup $0.32/cup (Total Cost x
Mark-Up)

Tuna sh 7 oz. $0.08/oz.

1
Mayonnaise 2 cup $0.31/cup

Calculate the Total

Co Sliced celery 1 cup $0.33/cup Selling Price (Total-Cost +
pyr
igh Mark-Up)
t
Chopped 1

3 cup $0.11/cup
by
Th
onion
e
Mc Chopped green 1
Gr 4 cup $0.26/cup
aw
peppers
-
Hil Chopped Calculate Cost per-Serving
1
l 4 cup $2.18/cup (Total-Cost Recipe Yield)
Co pimientos
mp
ani
es, Salt 1 tsp. $0.03/tsp.
Inc
.
All Cream of 1
rig $2.76/52oz.
celery soup
1
Milk 2 cup $0.17/cup

American $2.50/1 lb./

1 cup 10 2
cheese, grated 4 cups
oz.

Total
Cost:
 Name Date M AT H A C T I V I T Y # 2 1

C
o
s
t
i
n
g

S
l
a
Co
pyr
w
igh
t

by
Th
e
Mc D i re c t i o n s : Use the
Gr
aw following form to calculate the
-
Hil Total Cost, the Cost per Serving,
l
Co
and the
mp Selling Price.
ani
es,
Inc
.
All
rig
Recipe: Slaw Re

Ingredients Amounts U

1
Sugar 3 cup $0
Garlic salt 1 tsp. $0.03/tsp.

Celery seed 1 tsp. $0.03/tsp.

Vinegar 3 Tbsp. $0.09/Tbsp.

Lemon juice 3 Tbsp. $0.02/Tbsp.

Cabbage 3 cups $0.12/cup

1
Green pepper 4 cup $0.50/cup

Celery 1 stalk $0.10/stalk

Green onions 4 ct. $0.07/eac

 Name Date M AT H A C T I V I T Y # 2 2

C o s t i n g

e a n u t

B u t t e r

C o o k i e s

D i re c t i o n s : D i r c t
i o n s : Use the
following form to calculate
the Total Cost, the Cost
per Serving, and the
Selling Price.

Co
pyr
igh
Recipe: Slaw Re
t

by
Th Ingredients Amounts U
e
Mc
Gr
aw
- Shortening 1 cup $0
Hil
l
Co
mp Peanut butter 1 cup $1
ani
es,
Inc
. Sugar 1 cup $0
All
rig

Brown sugar 1 cup $0

Eggs 3 Tbsp. $0

Vanilla 1 tsp. $0
Flour 1 12 cup $0.04/cup

1
Salt 2 tsp. $0.03/tsp.

3
Baking soda 4 tsp. $0.03/tsp.

1
Baking powder 2 tsp. $0.03/tsp.

1
Peanuts 3 tsp. $0.24/tsp.
 C o s t i n g B r o w n i e s
D i re c t i o n s : Use the following form to calculate the Total Cost, the Cost per Serving, and
the
Selling Price.

Recipe: Brownies Recipe Yield: 18 Cost per Serving:

Extended
Ingredients Amounts Unit Cost Mark-Up = 25%
Cost
Calculate Mark-Up
1
Flour 2 cup $0.04/cup (Total Cost Mark-
Up)

Baking powder 1 tsp. $0.03/tsp.

Cocoa 2 Tbsp. $0.09/Tbsp.

Calculate the Total

1
Margarine 2 cup $0.24/cup Selling Price (Total-Cost +
Mark-Up)
Granulated sugar 1 cup $0.23/cup

Eggs 2 $0.06/each

Calculate Cost per Serving

Walnuts 4 oz. $0.21/oz. (Total Cost Recipe Yield)

Vanilla 1 tsp. $0.03/tsp.

Total
Cost:
 Name Date M AT H A C T I V I T Y # 2 4

C o s t i n g S o
u r C r
e a
m C o
f f e e C a
k e
D i re c t i o n s : Use the
following form to calculate the
Total Cost, the Cost per Serving,
and the
Selling Price.

Sour Cream
Recipe:
Coffee Cake

Ingredients Amounts

Co 1 cup and
Margarine
pyr
igh
2 Tbsp.
t
1 34 cup
by Sugar
Th and 2 Tbsp.
e
Mc
Gr Eggs 3
aw
-
Hil
1
l
Co
Almond extract 2 tsp.
mp
ani
1
es,
Inc
Vanilla 2 tsp.
.
All
rig
Flour 3 34 cup

Baking soda 1 12 tsp.

Sour cream 1 cup

30
Cherry pie lling 7 oz. $0.09/oz.

3
Cinnamon 4 tsp. $0.03/tsp.

Powdered sugar 2 cup $0.14/cup

30