Culinary Math is more complex than basic mathematics, such as addition, subtraction, multiplication, and dividing. Culinary math refers to the calculation of converting measurements, and temperature with the addition of basic mathematics. An essential tool used when calculating baking percentage, converting units, and other information will also include measuring cups and spoons, kitchen scales, and thermometers. Equipment and tools used in the kitchen will need to be converted for precise measurements of ingredients when increasing or decreasing the desired yield of a formula, not a recipe. Some basic culinary math skills include:
The terms and abbreviations below are apart of the Imperial System, also known as U.S System. The imperial system is a measurement system that uses pounds and ounces for weight/mass. Volume is measured by using pint(s), quart(s), gallon(s), and fluid ounces, and the temperature in Fahrenheit. When the total yield is changed, transitioning a recipe to a formula will play a vital role in a precise outcome. A formula is in which the scaling of an ingredient is converted to the exact weight. Useful measurements to keep in mind includes:
Abbreviations
Dash = Less than 1/8 teaspoon Eight Ounces = One Cup
3 Teaspoons = 1 Tablespoon Two Cups (16 ounces) = One Pint (One Lb.)
2 Tablespoons = One Ounce Four Cups (Two Pints) = One Quart (32 Ounces)
4 Tablespoons = Two Ounces Two Quarts (Four Pints) = ½ Gallon (64 Ounces)
8 Tablespoons = Four Ounces Four Quarts (128 Ounces) = One Gallon
Four Ounces = ½ Cup
Using the correct piece of equipment to scale or measure your ingredients in a recipe is essential. Here is something important to remember:
Dry Ingredients: Measured by mass.
Liquid Ingredients: Measured by volume.
- Computation: Used for both whole numbers and decimals. You need addition, subtraction, multiplication, division, converting units, and ratios.
- Fractions: Multiplying and dividing whole numbers into fractions
- Geometry: Area, volume, and shapes.
The terms and abbreviations below are apart of the Imperial System, also known as U.S System. The imperial system is a measurement system that uses pounds and ounces for weight/mass. Volume is measured by using pint(s), quart(s), gallon(s), and fluid ounces, and the temperature in Fahrenheit. When the total yield is changed, transitioning a recipe to a formula will play a vital role in a precise outcome. A formula is in which the scaling of an ingredient is converted to the exact weight. Useful measurements to keep in mind includes:
Abbreviations
- Teaspoons (Tsp)
- Tablespoons (Tbsp.)
- Ounces (Oz.)
- Fluid Ounces (FL oz.)
- Cups (C)
- Pint (pt.)
- Quart (qt.)
- Pound(s) (Lb. Lbs. or #)
Dash = Less than 1/8 teaspoon Eight Ounces = One Cup
3 Teaspoons = 1 Tablespoon Two Cups (16 ounces) = One Pint (One Lb.)
2 Tablespoons = One Ounce Four Cups (Two Pints) = One Quart (32 Ounces)
4 Tablespoons = Two Ounces Two Quarts (Four Pints) = ½ Gallon (64 Ounces)
8 Tablespoons = Four Ounces Four Quarts (128 Ounces) = One Gallon
Four Ounces = ½ Cup
Using the correct piece of equipment to scale or measure your ingredients in a recipe is essential. Here is something important to remember:
Dry Ingredients: Measured by mass.
Liquid Ingredients: Measured by volume.
Here's a Tip
For some, it’s challenging to remember common equivalents in the U.S. System while working in the kitchen. Here is a trick I learned, converting one Cup (eight ounces), to one gallon (one-hundred and twenty-eight ounces). You will need a sheet of folder paper and a writing utensil. Follow the instructions that are given, using the pictures below as a guide.
This piece of paper now represents a guide to converting ounces to pints (1 lb.), ounces and pints to quarts, and all three units into a gallon. Every square represents One Cup (8 Ounces). Every time you unfold it, you’ll notice the pattern on how one Cup is converted to the next mass or volume size. This method can be used to remember the measurements of scaling both dry and liquid ingredients.
- Fold the sheet the paper horizontally in half.
- Fold the sheet of paper horizontally in half again.
- Fold the sheet of paper, this time, vertically in half. Repeat this step one more time. You should have a small square. Label the square: 1 Cup (8 ounces)
- Open up the square in half. You should now have two squares aligned vertically. In the center, label: 1 Pint, 2 Cups, 16 ounces (1 lbs.)
- Open the paper again. You should now have four squares aligned vertically. In the center, label: One Quart, 4 Cups, 2 lbs., 32 ounces.
- Finally, open up the sheet of paper all the way. You will have a total of 16 squares. Label the center: 1 Gallon, 4 Quarts, 8 lbs., 128 ounces.
This piece of paper now represents a guide to converting ounces to pints (1 lb.), ounces and pints to quarts, and all three units into a gallon. Every square represents One Cup (8 Ounces). Every time you unfold it, you’ll notice the pattern on how one Cup is converted to the next mass or volume size. This method can be used to remember the measurements of scaling both dry and liquid ingredients.
System Conversions
Metric Conversion is another method used to identify the weight and volume of the ingredients being used when preparing a dish. Metric conversion begins with the understanding use of the Metric System that was developed by the French and is used around the world. The metric system is a decimal system in which the basic weight, volume, and Fahrenheit are described as grams (g), milliliters (ml), and Celsius (C). Converting the metric to the imperial system, (and vis versa), are done by using the following formulas:
Converting Mass
Multiple ___ Ounces by 28.35 = ___ Grams (imperial to metric)
Divide ___ Grams by 28.35 = ___ Ounces (metric to imperial)
Multiple ___ Pounds by 453.59 = ___ Grams (imperial to metric)
Divide ___ Grams by 453.59 = ___ Pounds (metric to imperial)
Converting Volume
Multiply ___ Fluid Ounces by 29.574 = ___ Milliliters (imperial to metric)
Divide ___ Milliliters by 29.574 = ___ Fluid Ounces (metric to imperial)
Converting Temperature
(___°F - 32) = ___ divide by 1.8 = ___°C (imperial to metric)
(___°C multiple by 1.8) + 32 = ___°F (metric to imperial)
Converting Mass
Multiple ___ Ounces by 28.35 = ___ Grams (imperial to metric)
Divide ___ Grams by 28.35 = ___ Ounces (metric to imperial)
Multiple ___ Pounds by 453.59 = ___ Grams (imperial to metric)
Divide ___ Grams by 453.59 = ___ Pounds (metric to imperial)
Converting Volume
Multiply ___ Fluid Ounces by 29.574 = ___ Milliliters (imperial to metric)
Divide ___ Milliliters by 29.574 = ___ Fluid Ounces (metric to imperial)
Converting Temperature
(___°F - 32) = ___ divide by 1.8 = ___°C (imperial to metric)
(___°C multiple by 1.8) + 32 = ___°F (metric to imperial)
Recipe Conversion
Recipe Conversion plays a vital role to determine the overall yield needed to determine the amount of servings without wasting ingredients and food. Recipe conversion is done by using basic mathematics: addition, subtraction, multiplication, and division. Professionals use the terms food cost referring to the cost of all materials (all of the ingredients) that are used to prepare a menu item without overproduction, or not preparing enough portions. Other terms that are used to describe recipe conversion is to either Increase or to Decrease a formula.
Increasing a Formula
To increase a formula, every ingredient is either multiplied by two, or the amount per ingredient is doubled. By doing this, you are doubling the number of servings you need so there will be enough for everyone you are feeding. Let's use the following ingredients to prepare one dozen (12 pieces) of Okinawan andagi. Let's say you're having a party and the theme is Japanese cuisine. You want to prepare four dozen (48 pieces) of andagi for every one to enjoy.
INGREDIENT Oz/Lbs./Misc. +1x's +2x's +3x's
All-Purpose Flour 1 lbs. 2 lbs. 4 lbs. 8 lbs.
Eggs 4 ea. 8 ea. 16 ea. 32 ea.
Egg Yolks 2 ea. 4 ea. 8 ea. 16 ea.
Vegetable Oil 1 oz. 2 oz. 4 oz. 8 oz.
Total Yield: 1 dozen (12 Pieces) 2 dozen (24 pieces) 4 dozen (48 pieces) 8 dozen (96 Pieces)
In this scenario, you will increase the formula two times so that you will have the total yield you desire.
Decreasing a Formula
To decrease a formula, every ingredient is either divided by two, or the amount per ingredient is subtracted by half of that amount per ingredient used. By doing this, you are decreasing the number of servings by half of the amount needed. Let's use the following ingredients that are needed to prepare 3.5 dozen brownies (42 pieces). You have a family of five and each person wants one piece.
INGREDIENT Oz/Lbs./Misc. -1x's -2x's -3x's
Cake Flour 8 oz. 4 oz. 2 oz. 1 oz.
Eggs 6 ea. 3 ea. 1.5 ea. (or 2 ea.) 0.75 ea. (or 1 ea.)
Sugar 1 lbs. + 8 oz. (or 24 oz.) 12 oz. 6 oz. 3 oz.
Cocoa Powder 8 oz. 4 oz. 2 oz. 1 oz.
Butter 12 oz. 6 oz. 3 oz. 1.5 oz.
Vanilla Extract 1 oz. (or 2 Tbsp.) .50 oz. (or 1 Tbsp.) .25 oz. (1 ½ tsp) 0.125 oz. (or ¾ oz.)
Total Yield: 3.5 Dozen (42 pieces) 2.25 Dozen (about 21 pieces) About 10-11 pieces (About 5 Pieces)
To make sure that there are enough servings for a party of five people, and for every individual to get one pieces, this formula would have to be reduced three times. The total number of servings is rounded to the nearest whole number. An ingredient used in a formula, and is scaled by a number of pieces, (such as eggs), are also rounded to the nearest whole number so that enough is used without affecting the final outcome of a formula and the total number of servings.
Increasing a Formula
To increase a formula, every ingredient is either multiplied by two, or the amount per ingredient is doubled. By doing this, you are doubling the number of servings you need so there will be enough for everyone you are feeding. Let's use the following ingredients to prepare one dozen (12 pieces) of Okinawan andagi. Let's say you're having a party and the theme is Japanese cuisine. You want to prepare four dozen (48 pieces) of andagi for every one to enjoy.
INGREDIENT Oz/Lbs./Misc. +1x's +2x's +3x's
All-Purpose Flour 1 lbs. 2 lbs. 4 lbs. 8 lbs.
Eggs 4 ea. 8 ea. 16 ea. 32 ea.
Egg Yolks 2 ea. 4 ea. 8 ea. 16 ea.
Vegetable Oil 1 oz. 2 oz. 4 oz. 8 oz.
Total Yield: 1 dozen (12 Pieces) 2 dozen (24 pieces) 4 dozen (48 pieces) 8 dozen (96 Pieces)
In this scenario, you will increase the formula two times so that you will have the total yield you desire.
Decreasing a Formula
To decrease a formula, every ingredient is either divided by two, or the amount per ingredient is subtracted by half of that amount per ingredient used. By doing this, you are decreasing the number of servings by half of the amount needed. Let's use the following ingredients that are needed to prepare 3.5 dozen brownies (42 pieces). You have a family of five and each person wants one piece.
INGREDIENT Oz/Lbs./Misc. -1x's -2x's -3x's
Cake Flour 8 oz. 4 oz. 2 oz. 1 oz.
Eggs 6 ea. 3 ea. 1.5 ea. (or 2 ea.) 0.75 ea. (or 1 ea.)
Sugar 1 lbs. + 8 oz. (or 24 oz.) 12 oz. 6 oz. 3 oz.
Cocoa Powder 8 oz. 4 oz. 2 oz. 1 oz.
Butter 12 oz. 6 oz. 3 oz. 1.5 oz.
Vanilla Extract 1 oz. (or 2 Tbsp.) .50 oz. (or 1 Tbsp.) .25 oz. (1 ½ tsp) 0.125 oz. (or ¾ oz.)
Total Yield: 3.5 Dozen (42 pieces) 2.25 Dozen (about 21 pieces) About 10-11 pieces (About 5 Pieces)
To make sure that there are enough servings for a party of five people, and for every individual to get one pieces, this formula would have to be reduced three times. The total number of servings is rounded to the nearest whole number. An ingredient used in a formula, and is scaled by a number of pieces, (such as eggs), are also rounded to the nearest whole number so that enough is used without affecting the final outcome of a formula and the total number of servings.
