Culinary Math Skills
Culinary Math Skills
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
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be used solely in conjunction with the Culinary Essentials program. Any other reproduction,
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C o n t e n t s
MATH ACTIVITIES
PAGE
by
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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
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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
blanks provided.
1. The customers check
totaled $4.72 and she gives
you a $10 bill.
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:
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a)
d)
b)
e)
c)
f)
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
lbs. =
27.
2. 13
lbs.
= oz.
=
oz.
3. 5
lbs.
8 oz.
= oz.
13. 3
7
l
b
.
=
o
z
.
oz.
4. 8
lbs.
4 oz.
= oz.
5. 12
14. 1
8
l
b
.
=
o
z
.
lbs.
12
oz. =
oz.
28.
oz.
314 oz.
lbs.
=
lbs.
,
29.
8 3 4
lbs.
=
6. 19 oz.=
lbs.,
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7. 32
oz.=
oz.
lbs.,
lbs.
8. 43 oz.=
lbs.,
21. 87 oz. =
lbs.
,
15.
lbs.
oz.
9. 65 oz.=
lbs.,
oz.
10. 75 oz.=
oz.
lbs.,
11. 12
lb.
=
oz.
12. 14 lb. =
oz.
l
b
.
=
o
z
.
30. 558
lbs.
=
lbs.,
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
r
i
g
i
n
a
l
R
e
c
i
p
e
N
New Recipe #2
Salt
1 tsp.
Conversion
Factor
Conversion
Factor
4 Servings
16 Servings
212 cups
Sugar
113 cup
Vanilla
1 Tbsp.
Eggs
cake
flour
213 cups
Baking
powder
3 Tbsp.
Milk
8 oz.
Syrup
6 Tbsp.
8 Servings
Shortening
Sifted
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ew Recipe #1
Pecans
3
4 cup
Name
Date
M AT H A C T I V I T Y # 5
W
t
e
r t s
i
a
V
l
C
g h
n d
u m
h a
D i re c t i o n s :
Convert the
following ingredients from
weight measures to
equivalent volume measures. Write your answers
on the blanks provided in
the easiest measurable
form.
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Ingredients
Bread flour
Weight/Vo
Informa
1 lb. = 4
1 lb. = 33
Yeast
1 oz. = 3
Salt
1 oz. = 2
Dry milk
1 oz. =
Shortening
1 lb. = 2
Granulated sugar
1 lb.= 2
Malt
1 oz. =
Water
1 lb. = 2
D i re c t i o n s :
Ingredients
Weight/Volume
Information
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
1
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l
b
.
=
2
c
u
p
s
,
t
h
e
n
1
1
c
u
p
q
t
.
,
2. I
f
1
l
b
.
=
6
c
u
p
s
,
t
h
e
n
3
c
u
p
s
=
3. I
f
1
l
b
t
h
e
n
2
c
u
p
s
=
4. I
f
1
l
b
.
=
4
c
u
p
s
,
t
h
e
n
2
c
u
p
s
=
5. I
f
1
l
b
.
=
2
q
t
s
.
,
t
h
e
n
1
c
u
p
=
6. I
f
1
o
z
.
=
1
t
h
e
n
9. I
f
o
z
.
T
b
s
p
.
,
T
b
s
p
.
8. I
f
T
b
s
p
.
l
b
.
7. I
f
q
t
s
.
,
o
z
.
=
2
T
b
s
p
.
,
t
h
e
n
c
u
p
,
t
h
e
n
4
1
t
h
e
n
3
c
u
p
s
=
c
u
p
s
=
10. I
f
1
2
8
o
z
.
=
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.
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
4.
Demonstrates
correct measuring
procedure for
volume amounts.
5. Records
results in measurable
terms.
Instructors
Signature
Date
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PER
ORMA
N
LEVE
L
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
e
M e a
s u r
e s
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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
Apples, peeled and sliced
Diced bananas
Coconut, shredded
Evaporated milk
20
D i r e c t i o n s : If 1 lb. of
cocoa measures 4 cups, find the volume
measures for each of the follow- ing
weights. Write your answers on the
blanks provided.
1. 16 oz. =
=
2. 24 oz. =
12 oz. =
3. 32 oz. =
20 oz. =
cups
4.
4 oz.
cups
cups
5.
cups
cups
6.
cups
21
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
o n s : Using
a portion
scale,
demonstrate
the
following
procedures
to your
instructor.
1. A
dj
us
D i re
c t i o
n s :
Using a
bakers
scale,
demonst
rate
the
followin
g
procedur
es to
your
instructo
r.
t scale
after
placin
ga
quart
measuri
ng cup
on it.
2. Weigh
4 oz. of
granulat
ed
sugar.
3. Weigh
112 oz.
of salt.
4. Weigh
1 lb. 2
oz. of
water.
1. Weigh 2 lbs.
6 oz. of
granulated
sugar.
2. Weigh 412
lbs. of flour.
3. Weigh 6 lbs.
12 oz. of
water.
4. Weigh 1 lb. of
salt.
5. Weigh 334
lbs. of brown
sugar.
5. Weigh
1234 oz.
of flour.
D i re c t i o n s :
Using a digital scale,
demonstrate the following procedures to your
instructor.
PER
1.
Demonstrates proper
use of a portion
scale, a bakers
scale, and a digital
scale.
2. Adjusts
scales as needed for
accurate
measurements.
3. Measures
container weight
before measuring
ingredients if
needed.
4.
Accurately weighs
ingredients on a
portion scale,
bakers scale, and a
digital scale.
Instructors
Signature
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Date
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.)
c.)
b.)
d.)
b.) 78 or 34
d.) 38 or 12
9. List the specific measuring
equipment you need to
accurately and efficiently
measure the following amounts.
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a.) 14 cup
e.) 58 cup
b.) 18 cup
f.) 23 cup
c.) 34 cup
g.) 38
1
d.) 2 cup
cup
h.) 78
cup
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
o
p
t
a l c u l a t i n gC
n v e c t i o n m
e r
a
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 temperature by 50F. For
Example: Recipe states =
250F. Therefore, 250F
50F = 200F for a
convection oven.
1. 300F =
F
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2. 450F =
F
3. 350F =
F
4. 400F =
F
5. 425F =
F
D i re c t i o n s :
For each
item below, find the temperature
required for convection ovens.
6. A
ecipe
for
bake
egg
casse
role
direc
ts
you
bake
at
350
F.
Con
vecti
Ove
Tem
perat
ure:
to
on
7. A
i
s
p
i
n
u
O
u
O
8. A
e
n
l
a
s
a
b
a
m
p
g
n
a
r
a
r
e
e
:
i
z
u
O
c
h
e
n
n
i
b
a
m
p
e
a
r
a
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
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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
to 3-less time to determine
the baking time range. To
do this, calculate the baking
time for the first column
by multiplying the original
time by 12. In the second
column, multiply the
original time by 23. Be sure
to round your answers up
to the next highest whole
minute.
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.,
hr.,
hr.,
Name
Date
M AT H A C T I V I T Y # 1 3
C
o
s
t
i
n
g
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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 for the recipe your
instructor provides.
Recipe:
Ingredients
Amounts
/
/
/
/
/
/
/
/
/
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
Common Usage
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Size
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
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D i re c t i o n s :
Read
each of the word
problems below. Write
your answers to the
question on the blanks
provided.
1. A baker made 2 qts. of
chocolate pudding. A
serving is 12 cup
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
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.
Item
Stewed tomatoes
Cream of mushroom
soup
Polish sausage links
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Turkey breast
(cooked, diced)
Refried beans
Elbow macaroni
Spaghetti
Milk
Cake flour
Sugar
Cherry pie filling
Chocolate chips
Walnut halves
P
P
$3.20/12 cu
can
$2.58/6 cu
$16.9
lbs.
lb.)
$2.34/1
$20.00
(#10 ca
lbs.)$3.8
(1 lb.
cups)
$5.35/2
$2.
(1 gal.
lbs.)
$3.5
(1 lb.
cups)
$11.5
(1 lb.
cups)
$11.35/#1
(#10 ca
$13.
(1 lb.
cups)
$17.00/5
$10.25/5 lbs./120
$12.50/5 lbs./20
Cream cheese
Parmesan cheese
Mayonnaise
$5.17/3 lbs./6
$18.60/5 lbs.
(1 lb. = 523
cups)
$4.90/gal.
(1 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
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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
the Unit Cost, Extended
Cost, and Total Cost.
Calculate the Cost per
Serving and the Selling
Price using a 30% markup for each recipe.
Calculate and record the
Selling Price of the entire
meal at the bottom of this
activity.
Menu: Grilled Chicken
Sandwich with Fresh Fruit
Medley.
Grilled Chicken Sandwich
Yield: 4 Sandwiches
Portion: 1 Sandwich
Ingredients
20
24 oz.
6 oz.
3 oz.
8 slices
Leaf lettuce
Low-fat avocado dressing
Bread, 7-grain
Pickles, sliced, drained
4 leav
4 fl. oz.
8 slices
4 oz.
Amounts
112 cup
1 cup
1
4 melon
1
2 cup
1 cup
1 cup
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
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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
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 the Unit Cost,
Extended Cost, and Total
Cost. (Attach your Costing
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
43
Amounts
4 ct., 6
1
4 ct.
1
4 ct.
1
4 ct.
1 Tbsp.
2 tsp.
3 Tbsp.
2 tsp.
2 Tbsp.
Amounts
1 cup
1 cup
2 Tbsp.
2 oz.
2 tsp.
1 Tbsp.
2 tsp.
(
C
o
n
t
i
n
u
e
d
44
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
Ingredients
Eggplant
Yellow squash
Red onion
Green pepper
Portobello mushrooms
Garlic, minced
Fresh basil
Seasoning
Balsamic vinegar
Olive oil
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Amounts
4 ct.
1
2 cup
1
4 cup
1
2 stick
1 Tbsp.
1
4 cup
1 cup
Costing Information
1 medium = 114 lbs. = 8 slices/$1.25
1 lb. = 3 medium/$1.05
1 lb. = 3 medium/$0.44
22 lb. = 60-65 ct./$14.64
5 lb.= 15 large caps/$11.48
2 cloves = 1 tsp. minced/$0.15
1 Tbsp./$0.09
1 Tbsp./$0.09
1 gal./$8.07
1 gal./$23.30
Recipe Yield: 4 Servings
Costing Information
1 lb. = 34 ct./$1.45
6 oz. = 1 cup/$0.75
8 oz. = 1 cup/$0.75
Each stick/$0.50
1 Tbsp./$0.09
1 1b. = 214 cups nut meats/$3.50
1 pt./$2.99
D i re c t i o n s :
Record the Selling Price per Serving of each recipe and then calculate the
Total Menu Price of the meal. (Total Menu Selling Price 4 Servings = Selling Price per
Serving)
Menu Selection
Mixed Baby Greens with Low-Fat Dressing
Citrus Red Snapper
Wild Rice Blend
Grilled Vegetable Kabob
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
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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
will be served at 11:00
a.m. 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 the Unit Cost,
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
Amounts
30 ct.
5 lbs.
3 cups.
3 cups
3 oz.
1
2 cups
3 Tbsp.
112 cup
2 Tbsp.
3
4 cup
2 heads
(
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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
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B u f f e t
(continued)
Amounts
20 slices
3 lbs.
1 lb.
3 oz.
5 ct.
1
2 cup
Amounts
4 lbs.
1 lb.
1
2 lb.
1
2 head
1 cup
1 cup
1
2 cup
1
2 cup
1 qt.
Costing Information
1 whole/$5.99
1 whole/$1.30
1 pt./$2.09
1 whole/$2.69
72 ct./$20.88
5 lbs./$6.93
1 lb./$2.99
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 PreBaked Selections
Recipe Yield: 50 Servings
Ingredients
Chocolate-frosted brownies
Peanut butter cookies
Lemon bars
Custard-filled cream puffs
Assorted mini-cheesecakes
Petit fours
Co
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36
24
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.
Then calculate
the Selling Price per Individual.
Cold Platter
Crudit
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
n
o
a
l
Recipe:
Tuna Noodle
Casserole
Recipe Yield:
Amounts
Unit Cost
Extended
Cost
Ingredients
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Noodles
3 cup
$0.32/cup
Tuna sh
7 oz.
$0.08/oz.
Mayonnaise
$0.31/cup
Sliced celery
1 cup
$0.33/cup
Chopped
onion
3 cup
$0.11/cup
Chopped green
peppers
4 cup
$0.26/cup
Chopped
pimientos
4 cup
$2.18/cup
Salt
1 tsp.
Cream of
celery soup
2 cup
Milk
American
cheese, grated
1 cup
2 cup
o s t i n g
a
o d l e
s s e r
e
D i re c t i o n s :
Use the
following form to calculate the
TotalCost
Cost,per
theServing:
Cost per Serving,
and the
Selling Price.
Mark-Up = 20%
Calculate Mark-Up
(Total Cost x
Mark-Up)
$0.03/tsp.
$2.76/52oz.
$0.17/cup
$2.50/1 lb./
4 cups
10 2
oz.
Total
Cost:
u
N
C
o
Name
Date
M AT H A C T I V I T Y # 2 1
C
o
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S
l
a
w
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:
Slaw
Ingredients
Sugar
Amounts
1
3 cup
Re
$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
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.
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Recipe:
Ingredients
Slaw
Amounts
Re
Shortening
1 cup
$0
Peanut butter
1 cup
$1
Sugar
1 cup
$0
Brown sugar
1 cup
$0
Eggs
3 Tbsp.
$0
Vanilla
1 tsp.
$0
Flour
1 12 cup
$0.04/cup
Salt
2 tsp.
$0.03/tsp.
Baking soda
4 tsp.
$0.03/tsp.
Baking powder
2 tsp.
$0.03/tsp.
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 :
the
Selling Price.
Recipe:
Use the following form to calculate the Total Cost, the Cost per Serving, and
Brownies
Ingredients
Amounts
Recipe Yield:
18
Unit Cost
Extended
Cost
Mark-Up = 25%
Flour
Baking powder
1 tsp.
$0.03/tsp.
Cocoa
2 Tbsp.
$0.09/Tbsp.
Margarine
$0.24/cup
Granulated sugar
1 cup
$0.23/cup
Eggs
$0.06/each
Walnuts
4 oz.
$0.21/oz.
Vanilla
1 tsp.
$0.03/tsp.
2 cup
2 cup
Calculate Mark-Up
(Total Cost MarkUp)
$0.04/cup
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
u r
C
e
m
C
f f e e
C
k e
o
r
a
o
a
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:
Sour Cream
Coffee Cake
Ingredients
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Amounts
Margarine
1 cup and
2 Tbsp.
Sugar
1 34 cup
and 2 Tbsp.
Eggs
Almond extract
2 tsp.
Vanilla
2 tsp.
Flour
3 34 cup
Baking soda
1 12 tsp.
Sour cream
1 cup
30
7 oz.
$0.09/oz.
Cinnamon
$0.03/tsp.
Powdered sugar
2 cup
4 tsp.
$0.14/cup
30