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# Culinary Mathematics

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1. First Sheet to fill out is the Lemon Bar Sheet. Remember to break the recipe down to ounces before calculating cost.

2. Second Sheet to fill out is the Caramel Candy Sheet. Remember to break the recipe down to ounces before calculating cost.

3. Third Sheet to fill out is the Produce Price List. I have given you the bulk prices from Sysco and you must break them down on the excel sheet to ounces before you can transfer them to your actual recipes.

Lemon Bars

2 cups Butter (softened)
1 cup Sugar
4 cups AP Flour
8 Eggs
3 cups Sugar
Â½ cup AP Flour
4 oz Lemon Juice

Caramel Candy

1 cup Butter
4 cups Sugar
2 cups light corn syrup
24 oz evaporated milk
1 tsp vanilla extract

Item Bulk Price Break Down To Ounces Price Per Ounce

Butter 30 Lbs \$76.33 480 \$0.16

Sugar 50 Lbs \$39.29

AP Flour 50 Lbs \$18.71

Eggs 15 Dozen \$48.35

Lemon Juice 4 Gal \$55.72

Light Corn Syrup 1 Gal \$15.22

Evaporated Milk 576 Oz \$70.97

Vanilla Extract N/A N/A N/A \$0.01

https://brainmass.com/math/fractions-and-percentages/culinary-mathematics-648840

#### Solution Preview

Dear student,

Please see the attached excel and word documents for step-by-step explanation of problem ...

#### Solution Summary

This problem pertains to culinary mathematics. The purpose is to help students understand weight conversions and food cost. The student is provided with a recipe with multiple ingredients in various unit measures and is asked to calculate the total cost of the recipe as well as portions. The student is also given bulk prices in various units and is asked to find the price per ounce.

\$2.49