Trade Mathematics

Question 1

You are given an original formula, and told to convert the total dough in the formula (a) to a new weight (b). Create a fator or ratio to convert the formula.

Answer 1

b/a = ratio
Example:
Formula a) produces a total of 100g of dough.
Scale the a) formula to a new formula (b), producing 50g of dough.
b/a = ratio = 50/100 = 0.5.
Multiply each weight in the recipe by 0.5 to get the new (b) formula.

Question 2

What are the steps to determining the Machine Friction Factor?

Answer 2

1. Use the Quick Method to determine the water temperature required
2. Record all the temperatures involved
3. Multiply the actual dough temperature after mixing, by 3.
4. Subtract the room temp, water temp, and flour temp.
   The number remaining will be the machine friction factor.

Question 3

What does RDT mean?

Answer 3

Required dough temperature =DDT

Question 4

What does RWT mean?

Answer 4

Required water temperature

Question 5

If your dough has a sponge, how many factors will you multiply your RDT by?

Answer 5

4

1. Flour
2. Room
3. Friction factor
4. Sponge

Question 6

What does MF mean?

Answer 6

Machine Friction = Friction Factor

Question 7

What is the procedure for changing from Celsius to Fahrenheit?

Answer 7

[{(C+40)x9} / 5] - 40 = F

1. C Add 40
2. Multiply by 9
3. Divide by 5
4. Subtract 40
5. Equals Fahrenheit

Question 8

What is the procedure for changing from Fahrenheit to Celsius?

Answer 8

[{(C+40)x5} / 9] - 40 = C

1. F Add 40
2. Multiply by 5
3. Divide by 9
4. Subtract 40
5. Equals Fahrenheit

Question 9

How many oz in a pint (Imperial and American)?

Answer 9

1 pint = 20oz Imperial

1 pint = 16oz = 1 lb American

Question 10

How many oz in a quart (Imperial and American)?

Answer 10

40oz = 1 qt Imperial

32 oz = 1 qt American

Question 11

How many oz in a gallon (Imperial and American)?

Answer 11

160 oz = 1 gallon Imperial

128 oz = 1 gallon American

Question 12

How many g in an oz?

Answer 12

128.35g = 1 oz

Question 13

Equation to convert oz to g

Answer 13

oz x 28.35 = g

Question 14

Equation to convert g to oz

Answer 14

g / 28.35 = oz

Question 15

How many oz in an lb?

Answer 15

16

Question 16

If you have 100g of dough, and you require 10 buns, how many g will you scale each bun at?

Answer 16

10g

Question 17

If you need 1 dozen cupcakes, weighing 50g each, how will you determine the weight of batter you must prepare?

Answer 17

12 cupcakes x 50g per cupcake = 600g batter

Question 18

What is the formula for converting Fresh Yeast to Instant/Active Dry Yeast?

Answer 18

Fresh x 0.4 = Instant/Active Dry

Question 19

What is the formula for covering Instant/Active Dry Yeast to Fresh Yeast?

Answer 19

Instant/Active Dry / 0.4 = Fresh

Question 20

If the bread flour in a recipe weighs 100g, and the sugar in a recipe weighs 20g, how would you determine the baker’s percentages?

Answer 20

• The sum of all the flour in the recipe is always 100%
• The weight of each ingredient within the formula is then divided into the sum of the flour, and multiplied by 100 to achieve a percentage.
  Bread flour (100g) = 100%
  Sugar (20g) = 20%

Question 21

What is 25% of 100?

Answer 21

25

Question 22

What is 30% of 450?

Answer 22

135

Question 23

What is the answer if 200 is increased by 25%?

Answer 23

250

Question 24

What is 38 out of 152?

Answer 24

0.25 = 25%

Question 25

A cake costs $15.99. It is reduced by 15%. What is the new price?

Answer 25

$13.59

Question 26

What is the reconstitution ratio of skim milk?

Answer 26

1:10

powder : water

Question 27

What is the reconstitution rate of whole milk?

Answer 27

1:7

powder : water

Question 28

What is the reconstitution rate of egg white?

Answer 28

1:7

albumen powder : water

Question 29

How can you make baking powder in a pinch?

Answer 29

1:2

1 Baking soda : 2 Cream of Tartar