Culinary Math: Culinary Math

Culinary Math involves the following Math Topics:

• Computation — For both whole numbers and decimals, you need addition, subtraction, multiplication, division, converting units, and ratios
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• Fractions — Multiplying and dividing fractions; dividing wholes into fractions
• Geometry — Area, volume, shapes

• Temperature and Time — Telling time and adjusting temperature are important math skills that factor into the culinary arts

• Measurements

Converting to Smaller Units

Multiply Pounds by 16 to get total ounces

• Example: 2 Lb. X 16 oz. = 32 oz.

Multiply Quarts by 32 to get total fluid ounces

• Example: 3 Qt. x 32 oz. = 96 oz.

Multiply Cups by 8 to get total fluid ounces in a cup

• Example: 3 cups X 8 oz. = 24 fl. oz.

Multiply Cups by 16 to get total tablespoons dry weight

• Example: 2 cups X 16 Tb. = 32 Tb.

Multiply Gallons by 4 quarts -

• Example: 5 G X 4 Qt. = 20 Qt.

Converting to Larger Units

Divide ounces by 16 to get total pounds

• Example: 56 oz./ 16 ounces = 3 Lb. 8 oz.

Divide fluid ounces by 32 to get fluid quarts

• Example: 16 Qt./4 = 4 quarts

Divided dry tablespoons by 16 to get total cups

• Example: 20 Tb./16 = 1 ¼ C