Title: Apply principles of culinary math.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring the Foundations of Culinary Preparations

Application should include

- scaling/conversion factor (CF)
- measurement equivalencies
- converting fractions and decimals
- simplifying measurements to use common measuring tools available in the kitchen (e.g., one-fourth cup, one-third cup, cup, teaspoon.).

Process/Skill Questions:

Thinking

- How can one ensure accurate measurement?

Communication

- How does measuring by weight differ from measuring by volume?

Leadership

- Why is knowledge of fractions and decimals essential in culinary arts?

Management

- How should one select the measuring tool to use for a recipe?

Teacher Resource:

Gallon Man activity, Teachers Pay Teachers