KITCHEN

MATHEMATICS
Common Measurements in the Kitchen
Portion Control and Portioning
Recipe Costing
Common Measurements in the
Kitchen
Measurement Conversion Table
Converting Measurements
Common Measurements in the Kitchen

• Measurement of recipes is a very important task in

cooking.
• Correct measurements will produce standardized
recipes that will be appreciated by the customers.
• Measurements are in terms of volume and weight.
 Systems of Measurements

British system of measurement

Examples:
• ounces (oz)
• pounds (lbs)
 Systems of Measurements
US system of measurement
Examples:
• gallons (gal)
• quarts (qt)
• pints (pt)
• fluid ounces (fl. oz)
 Systems of Measurements

Metric system of measurements

• grams (g)
• kilograms (kg)
• milliliter (mL)
• liter (L)
Measurement Conversion
Table

Common Metric and English

Conversion
Measurement Conversion
Table

Common Metric and English

Conversion
Measurement Conversion
Table

Common Metric and English

Conversion
 Converting Measurements
1. A recipe needs 1 lb 8 oz of shortening. How much is this in grams?
2. A recipe needs 360 g of flour. How much is this in ounces?
3. To fry meat balls, 4 cups of oil are needed. How much is this in liters?
4. How much are 3 teaspoons in grams?
5. What is the equivalent of 3 lbs chicken in kg?
 Portion Control
Portioning Food
Portioning with Scoops or Dippers
Serving Portions
 Portion Control
A standardized recipe should be able to serve a definite number of
servings.
This can be determined by knowing how to portion control.
It ensures that a guest will be able to receive and be served the
designated amount of a food item.
Knowledge of portion control helps the person in charge of food
preparation to control food production, to designate an adequate price,
and to control food cost
 Portion Control
The use of a standardized recipe is the best way of portion control.
The standardized recipe ensures uniform servings or portion with the use of
standard measuring tools such as ladles, scoops and scales.
Intelligent buying is another way of portion control.
Food in sizes that portion well is preferred to minimize wastage such as
trimmings and left-overs.
In some cases, ready-to-cook food is purchased for less costly portion control.
 Portion Control
When a food establishment implements good portion control, it could
lead to efficient production of consistent products, lower cost thus higher
profit and customer satisfaction
 Five Ways of Portioning Food
1. Weight 4. Equal Portions
➢determined by weighing ➢applied to products that
2. Count yield more than one
serving
➢uses physical counting
5. Portion Fill
3. Volume
➢applied to products that
➢applied in liquid form has a specific container
 Typical Portion Sizes in
One Full Meal

Cost per serving is determined

by dividing the total cost by the
number of servings
 Portion Cost
1. A recipe requires 150 mL of oyster sauce. If one bottle contains 750 mL
at Php 375.65, how much would a recipe cost?
2. If frozen asparagus spears cost Php 380.00 for a pack of 250 g, how
much does a 20 g serving cost?
3. Find the cost of a 48 g serving of succotash (mixture of two vegetables)
if the following ingredients are used? 1 pack of 200 g beans @ 1.50/g
and 1 tin of corn at Php 63.00/tin (1 tin contains 120 g corn)
 Portioning with
Scoops or Dippers
 Portioning with Scoops or Dippers
1. How many servings can be obtained from 4 gallons of ice cream if a
No. 8 scoop is used to portion (1 gal = 16 c)?
2. How many individual salads can be obtained form 8 pounds of
chicken salad if a No. 6 scoop is used to portion?
 Amounts in Food Preparation
In food service, food preparation entails finding out how much of the
ingredients should be purchased to serve the identified number of
customers.
1. How many boxes of frozen peas are needed to serve a party of 250
people, if each person is to be served 35 g. Each box weighs 1 kg.
2. How many bottles of a 1.200 kg mayonnaise will be needed to
prepare 300 sandwiches if each sandwich requires 20 g.
 Number of Serving Portions
Portion control is also concerned with determining the number of servings
obtained from a given amount of food ingredient.
To know the number of servings, the edible portion (EP) must be determined
first.
In some cases, not all ingredient parts are used in the recipe preparation.
Pork or chicken will have waste such as skin, bone or fat.
These should be deducted before getting the serving portions.
 Number of Serving Portions
1. A 6-kg pork is purchased. On deboning and trimming, 400 g are lost.
How many 50 g strips of pork can be cut?
2. A 10-kg beef was purchased and trimmed. After the process 8% was
lost and when it was cooked another 6% was lost due to shrinkage. If
a portion size is 100g, how many servings is available?
 Recipe Costing
Steps to do recipe costing:
1. Make a list of all ingredients and state the weight/measurement of each
ingredient used.
2. Determine the cost of each ingredient as purchased.
3. Divide the cost of each ingredient by the weight of the unit as it is sold.
Multiply the cost per unit by the amount of ingredient used in the recipe.
4. Add the costs of all the ingredients. This is the recipe cost.
5. Divide the recipe cost by the serving portion. This is the cost per serving.
 Recipe Costing
Determine the recipe cost and the cost per serving