Math at work · the kitchen, worked out

The Recipe Card

Kitchen math for cooks, bakers and culinary students, one step at a time: scale a recipe with exact fractions, cups to spoons, grams to cups, baker’s percentages, food cost, oven temperatures, cooking time by weight, pan sizes, brines and ratios. Fractions on their own are on the Fraction Bar, plain unit changes on the Measuring Tape.

For learning and kitchen practice. Amounts are in US measures (1 cup = 16 tbsp = 236.6 mL) and the ingredient weights are typical values, not exact. For doneness, follow food-safety guidance: use a food thermometer and the safe minimum internal temperatures (USDA: poultry 165 °F, ground meat 160 °F, beef, pork and lamb roasts 145 °F with a 3-minute rest) — don’t rely on cooking time alone.

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The work

Say it out loud

    US measures throughout; rules of thumb are named where they are used.