Percent Increase and Decrease Quiz
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Culinary Math -Nonintegers- Conversion of Decimal, fraction, and percents
**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 a decimal, fraction and percent.
Lesson Objectives:
To understand the value of a noninterger quantity
To understand the basic format of a fraction, decimal, and percent
To convert a fraction to a dec
8th - 12th, Adult Education, Higher Education
Basic Operations, Math
Cost Analysis
This PowerPoint is an introduction to costing out basic ingredients. It starts with an example, followed by 5 practice problems, and ends with finding the cost of the entire recipe. The PowerPoint is intended to be used as a guided practice activity. A guided notes worksheet is included for students to complete during presentation. Room for students to show math work is included.
9th - 12th
Basic Operations
Culinary Math 4 step method to solve problems
**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.
Objectives for this lesson:
To understand the process for solving an applied math problem
To determine which mathematical operation to use when solving an applied math problem
To use the four step method to
7th - 12th, Adult Education, Higher Education
Basic Operations, Math
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