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    02 Activity 1

    Uploaded by

    Glenn
    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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    02 Activity 1

    Uploaded by

    Glenn
    716 views1 page
    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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    02 Activity 1(3)-Converted

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    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    716 views1 page

    02 Activity 1

    Uploaded by

    Glenn
    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.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    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


    Page 1 of 1

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