Culinary Math: Streaming Videos & Web LInks

Success or failure in the kitchen depends on three elements interacting with each other: ingredients, time, and temperature. Measuring these three elements accurately helps ensure the end result is delicious food. Kitchen Math: Measuring presents measuring basics with humor and fun:• Units of measurement• Common abbreviations• Measuring tools and techniques• Proper measuring techniques for dry, solid, and liquid ingredients• Basic recipe conversion and cost comparisons

Recipe convertor and oven temperature conversions

Wolfram|Alpha can be used to plan healthy meals and generate custom nutrition labels and detailed analyses of nutrients in thousands of common and brand-name foods. Cooking times and meal preparation data can be used to plan meals accurately.

This handy recipe scaler allows you to easily divide or multiply your favorite recipes. Just copy and paste the original recipe ingredients into the textbox below, determine your conversion factor, and click the "Convert" button to get the new scaled recipe. It's that easy! Other useful calculators available as well.

Convert ingredients from volume to weight and vice versa.

Convert ingredients from measurements to ounces and grams.

Aqua-Calc chart.

is designed to make it easy for you to work out the ingredients that you need to make the quantity of dough that you want for your tins, baskets or batch size from your standard recipe.

Is baking basic chemistry? Are ingredients basic biology? And is cooking basic math? If you can't tell a tsp from a Tbsp, you're likely to get a pancake when you wanted a soufflé. Basic math skills are needed to help you properly prepare a recipe your guests will enjoy, to convert your favorite recipe’s serving size, or to determine the best value when comparison shopping at the grocery store. Join Matt the Mathematical Cook, a fun and lively host who will multiply, divide, measure and whip up a few recipes in the process in Math in the Kitchen: Do You Measure Up? Divided into 4 chapters for easy viewing with options to view standard or metric measurements, the program includes:• Overview – how to read a recipe• Measuring and Equivalents – shows how to measure and common equivalents• Conversions – allows students to practice increasing and decreasing recipes• Cost Comparisons – students use price and size to determine what is the best buy

Before you start following recipes you will need to know all about measuring. This includes understanding how to use dry and liquid measuring cups as well as measuring spoons. Exact measurements are particularly important for baking

To measure salt, hold measuring spoon over a small bowl to keep from accidentally over-salting ingredients. Mix dry ingredients together thoroughly.

To measure flour, fill a cup and then use a blade to even it off. Skim milk adds flavor but not as much fat to recipes. When an egg is called for, never crack the egg over the ingredient bowl.

Accurate measurement is necessary to insure success in cooking. It is best secured by using gallon, quart, and pint measures, the half-pint cup and tablespoons and teaspoons of standard size.

The recipe converter (also known as a recipe calculator, recipe multiplier, recipe divider, recipe scaler, or serving sizer) is a kitchen tool that can be used to help you multiply, divide, portion, or scale your recipes to a desired yield or serving size. It's almost as easy as copy, paste, convert

Two games involving culinary math basic measurement conversions