showing 1-24 of 102 results

Culinary Math homework that introduced As Purchased and Edible Portion Cost and Yield Percentages. Includes formulas and Key
Subjects:
Types:
\$2.00
5 Ratings
4.0

PDF (123.9 KB)

Culinary Math ppt on Conversion factor Standardized recipes, recipe conversions total yield = number of portions x serving size number of portions = total yield ÷ serving size serving size = total yield ÷ number of portions **Also available for purchase-Handout for student to follow along and inpu
Subjects:
Types:
\$4.00
3 Ratings
4.0

PPTX (137.84 KB)

45 fill in the blank questions including abbreviations, equivalents and basic conversions. Examples include teaspoons to tablespoons, tablespoons to cups, pints to cups and quarts, ounces to pounds, cups to gallons, conversions for 3/8, 5/8 and 7/8. I use this throughout the semester to measure st
\$1.50
2 Ratings
4.0

PDF (225.09 KB)

PowerPoint to help student do basic culinary conversions. This lesson should follow the Culinary Math Intro Lesson. This lesson reviews equivalents and common abbreviations. Also has a separate student handout that students can follow along with (Culinary Math Conversions Student Handout.) Lesson
Subjects:
\$3.00
not yet rated
N/A

PPTX (1.55 MB)

This handout is made to accompany the PowerPoint presentation of culinary math 4 step method. It is a practice word problem with multiple parts to the question. The numbers can be changes to suit your needs. It also comes with the Key!
Subjects:
Types:
\$1.00
not yet rated
N/A

DOCX (18.23 KB)

New and Improved PowerPoint for a introduction to Culinary Math Objectives for this lesson are: List the names and abbreviations of the unit of measure most commonly used in the food-service industry Introduction to the equivalents of volume measures Introduction to the equivalents of weight measure
Subjects:
\$3.50
not yet rated
N/A

PPTX (1.96 MB)

**This PowerPoint has a student Handout for the practice questions (nonintergers handout w-key)** PowerPoint lesson to review the basic math operations and conversions that students need a good foundation of for culinary math. This lesson is a simple review and shows student how to convert between
Subjects:
\$3.00
not yet rated
N/A

PPTX (1.24 MB)

Student Handout to accompany the Culinary Math PowerPoint Presentation 1st page review and notes 2nd page 15 basic conversions questions (Key is INCLUDED)
Subjects:
Types:
\$1.00
not yet rated
N/A

PDF (278.25 KB)

This is handout to accompany the culinary math noninterger PowerPoint. Students follow along (take notes) and answer practice question. Key is included
Subjects:
Types:
\$1.00
not yet rated
N/A

PDF (481.36 KB)

Math sheet with 22 questions that are geared towards helping students practice unit cost. The first 10 questions are conversions then leads into unit cost
Subjects:
Types:
\$2.00
not yet rated
N/A

DOCX (19.99 KB)

**This has a separate handout available to purchase -4 step practice question** This PowerPoint is to help students break down applied math problems. It is a method that is helpful for braking down and solving complex word or math problems. Great tool to use as a refresher before Finals. Objecti
Subjects:
\$3.00
not yet rated
N/A

PPTX (1.94 MB)

This worksheet/Quiz uses an actually recipe to figure food cost. Totals include the introduction of what Q factor is when figuring cost either personally or in a restaurant setting. The worksheet/Quiz is set to align with Culinary Kansas State Standards. Addition, multiplication, division and fra
FREE
2 Ratings
4.0

ZIP (136.15 KB)

Intro to culinary Math Recipe Yield Number of Servings Conversion Factor
Subjects:
Types:
\$2.00
2 Ratings
4.0

PDF (125.98 KB)

Basic conversions including unit price problems
Subjects:
Types:
\$2.00
2 Ratings
4.0

PDF (89.55 KB)

Intro to Culinary Math- Food Cost Percentage and Basic selling cost Math homework/handout
Subjects:
Types:
\$2.50
not yet rated
N/A

PDF (88.77 KB)

This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook Eggs chapter. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtrac
Types:
\$2.00
5 Ratings
4.0

ZIP (171.98 KB)

The lab is a 2 day lab with the emphasis being on Food Preservation, freezing. This set has complete recipe, worksheet, fruit and vegetable trivia, and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with the Fruit and Vegetable trivia sheet
Types:
\$2.00
4 Ratings
4.0

ZIP (2.41 MB)

This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtraction, multipli
Types:
\$2.00
4 Ratings
4.0

ZIP (258.56 KB)

This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook Meat chapter. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtract
Types:
\$2.00
3 Ratings
4.0

ZIP (896.88 KB)

This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtraction, multiplic
Types:
\$2.00
2 Ratings
4.0

ZIP (70.04 KB)

This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtraction, multipli
Types:
\$2.00
2 Ratings
4.0

ZIP (636.17 KB)

This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtraction, multiplic
Types:
\$2.00
1 Rating
4.0

ZIP (94.84 KB)

This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtraction, multipli
Types:
\$2.00
1 Rating
4.0

ZIP (77.62 KB)

This set has complete recipe, worksheet and key. The lab sheet incorporates recipe, work list with procedures, figuring food cost and worksheet to go with Food for Today textbook Salad chapter. It has been aligned with the Kansas State culinary and math standards since it includes addition, subtrac
Types:
\$2.00
1 Rating
4.0

ZIP (84.67 KB)

showing 1-24 of 102 results

Teachers Pay Teachers is an online marketplace where teachers buy and sell original educational materials.