Trade Mathematics Flashcards
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.
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.
What are the steps to determining the Machine Friction Factor?
- Use the Quick Method to determine the water temperature required
- Record all the temperatures involved
- Multiply the actual dough temperature after mixing, by 3.
- Subtract the room temp, water temp, and flour temp.
The number remaining will be the machine friction factor.
What does RDT mean?
Required dough temperature =DDT
What does RWT mean?
Required water temperature
If your dough has a sponge, how many factors will you multiply your RDT by?
4
- Flour
- Room
- Friction factor
- Sponge
What does MF mean?
Machine Friction = Friction Factor
What is the procedure for changing from Celsius to Fahrenheit?
[{(C+40)x9} / 5] - 40 = F
- C Add 40
- Multiply by 9
- Divide by 5
- Subtract 40
- Equals Fahrenheit
What is the procedure for changing from Fahrenheit to Celsius?
[{(C+40)x5} / 9] - 40 = C
- F Add 40
- Multiply by 5
- Divide by 9
- Subtract 40
- Equals Fahrenheit
How many oz in a pint (Imperial and American)?
1 pint = 20oz Imperial
1 pint = 16oz = 1 lb American
How many oz in a quart (Imperial and American)?
40oz = 1 qt Imperial
32 oz = 1 qt American
How many oz in a gallon (Imperial and American)?
160 oz = 1 gallon Imperial
128 oz = 1 gallon American
How many g in an oz?
128.35g = 1 oz
Equation to convert oz to g
oz x 28.35 = g
Equation to convert g to oz
g / 28.35 = oz
How many oz in an lb?
16
If you have 100g of dough, and you require 10 buns, how many g will you scale each bun at?
10g
If you need 1 dozen cupcakes, weighing 50g each, how will you determine the weight of batter you must prepare?
12 cupcakes x 50g per cupcake = 600g batter
What is the formula for converting Fresh Yeast to Instant/Active Dry Yeast?
Fresh x 0.4 = Instant/Active Dry
What is the formula for covering Instant/Active Dry Yeast to Fresh Yeast?
Instant/Active Dry / 0.4 = Fresh
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?
- 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%
What is 25% of 100?
25
What is 30% of 450?
135
What is the answer if 200 is increased by 25%?
250
What is 38 out of 152?
0.25 = 25%
A cake costs $15.99. It is reduced by 15%. What is the new price?
$13.59
What is the reconstitution ratio of skim milk?
1:10
powder : water
What is the reconstitution rate of whole milk?
1:7
powder : water
What is the reconstitution rate of egg white?
1:7
albumen powder : water
How can you make baking powder in a pinch?
1:2
1 Baking soda : 2 Cream of Tartar
