Apply principles of culinary math.

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 Links to an external site. activity, Teachers Pay Teachers