IN-CLASS ASSIGNMENTS
Unit Name: Business and Math Skills
Goals: Upon the completition of Unit 3.0 the student will have an understanding of weight and volume in both the U.S. and Metric system. Upon completition of Unit 3.1 the student will demonstrate a working knowledge of recipe costing and related baking mathematical functions
Objectives:
Unit 3.0
◊ Review of basic mathematical functions as they pertain to the baking industry.
◊ The student will demonstrate proficiency in problems involving volume and weight in both systems including practical applications in the kitchen.
Unit 3.1
◊ To convert recipes in the baking industry, students will need to have an understanding of the baker's percentage.
◊ Calculate the water temperature of a dough based on other factors.
◊ Preform a recipe costing for simulated and actual products.
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Tasks:
300 - BUSINESS AND MATH SKILLS
301 - Perform basic math functions using the baker’s percentage (%) and friction factor.
303 - Calculate the cost of recipes/formulas including: As Purchased, Edible Portion, and factors affecting yield percentage.
304 - Calculate the selling price of bakery items.
306 - Perform basic math functions using decimal, percentages, fractions, conversions and measurements as related to the baking and pastry.
307 - Perform equivalent measures associated with weight and volume including metric and English units.
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Standards:
Put something here
Instructional Activities:
Unit 3.0-
◊ Pre-learning- Students will complete a worksheet of mathematical problems relating to the baking industry as a baseling to measure aptitude.
◊Using both visual guides and lecture, the teacher will demonstrate the differences between dry and liquid measuring using both the metric and U.S. system
Unit 3.1-
◊The students will calculate the desired temperature of water in a yeast raised dough using the room temperature, flour temperature and friction factor of the bowl.
◊The students will convert recipes using the baker's percentage method.
◊Once students have become proficient with recipe costing, they will use actual costs of products to determine the recipe cost of a bakery product.
Second Level: The second year baking students will particpate in a brief review of the above tasks and will spend the majority of this lesson working on practical applications of the topics
Assessments:
Resourses:
Explanation of calculating desired dough temperature
Explanation of Baker's percentage
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Learning Guide 3.0 Culinary Math
Learning Guide 3.1 Recipe Costing- Needs to be put in
Calculating Desired Dough Temperature
To determine the water temperature you need for a dough for a recipe without a preferment, the formula is:
water temp = (3 x desired dough temp) – room temp – flour temp – mixing friction
For example, if the desired dough temp = 76,
room temp = 70, flour temp = 71,
and mixing friction = 40, we can calculate:
water temp = (3 x 76) – 70 – 71 – 40 = 47
For a recipe without a preferment, the formula is:
water temp = (3 x desired dough temp) – room temp – flour temp – mixing friction
