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02 Activity 1

This document contains a math activity with two parts: 1) A table for a dinner roll recipe modified using baker's percentage, with some quantities left blank to fill in. 2) Details of a brioche recipe including ingredient quantities and costs, total formula cost, and cost per portion calculated. The student is asked to fill in missing values and calculate costs.

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Glenn
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806 views1 page

02 Activity 1

This document contains a math activity with two parts: 1) A table for a dinner roll recipe modified using baker's percentage, with some quantities left blank to fill in. 2) Details of a brioche recipe including ingredient quantities and costs, total formula cost, and cost per portion calculated. The student is asked to fill in missing values and calculate costs.

Uploaded by

Glenn
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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TH2001

Name: Date:

ACTIVITY

Bakery Math Drills


Answer the following items. Round off answers to the nearest hundredths (2 decimal places). (5 items x 2
points)
a. Modify the recipe by using the baker’s percentage. Fill out the missing details in the table.

Dinner rolls
Ingredients Quantity Baker's Percentage New Quantity
All-purpose flour 723 g 100% 3500 g
Water 113 g 15.63% 1.
Butter 43 g 5.96 % 208.25g
Sugar 21 g 2. 101.50 g
Yeast 28 g 3.87% 135.45 g

b. Determine the ingredient costs, formula cost, and cost per portion of the following recipe:
Portion: 2 pcs of
Brioche Total weight:600 g 300 g
Ingredients Quantity EPC TOTAL
All-purpose flour 326 g Php 81.75/800 g Php 33.31
Dry milk 35 g Php 240.00/kg 3.
Sugar 35 g Php 46.00/kg Php 1.61
Butter 142 g Php 60.00/200 g 4.
Eggs 3 pcs Php 8.25/pc Php 24.75
Total Formula Cost: Php 110.67
Cost per Portion: 5.

02 Activity 1 *Property of STI


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