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ERIE COMMUNITY COLLEGE
TITLE III
Numeric Skills Assignment
Interdisciplinary Course Materials
Culinary Arts
Course:
Course Outline Topic:
Project Title:
Project Description:
Author:
Curriculum Expert:
Semester Created:
A)
MT 001/MT 006
Rational Numbers - multiplication and simplification
Multiplying for a Party!
Multiply recipe quantities for a large dinner party
Deborah Doucette (North Campus Mathematics
Department)
Paul Stenzel (North Campus Culinary Arts Department)
Fall, 2007
Basic Directions:
Print out his project and read the scenario provided. It is expected that
you will show all of your work in a neat and organized fashion.
You are to complete this project on your own. This project will count as
one of your test grades for this class or as per your instructor’s discretion.
B)
Things to Learn Before Starting the Project:
Rational Numbers – Multiplication, addition, simplification and
converting between improper fractions and mixed numbers.
C)
The Project Assignment:
Below you’ll find 5 recipes that you would like to make for a dinner party
that you are having for your friends. However, you’ve invited 18 people so you’ll
have to multiply each recipe appropriately to accommodate serving 18 people. When
you revise each quantity, you also need to make sure that the new amount is in usable
form. In other words, if you triple 1 ¾ cup, you’ll obtain 21/4 cup, which is unusable.
You need to simplify your answer and state them as a mixed number, when
appropriate.
On each recipe, you’ll find a line in the top right hand corner. In this
space, identify the rational number that you need to multiply each ingredient by in
order to change your item to serve 18 people. Also, you’ll find a blank space on the
bottom of each recipe page. Use this space to neatly show your work. If you need
additional space, please use an extra sheet of paper. Alongside each quantity that
must be revised, you’ll find a blank line. Place your revised quantity on this line
along with the appropriate units of measure. Be neat. The work that is required is as
follows:
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Title III Grant
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1) Proper set-up of the problem
2) Work to change the quantity
3) The answer in reduced or simplest form as a mixed number, when
appropriate.
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To make 18, multiply by ___
Curly Endive, Apple and Gorgonzola Salad
Serving Size: 6
26 points
2
1
1¼
¾
4 1/3
2 1/2
3 2/3
heads Belgian endive ______________________________
head Curly endive _________________________
Granny Smith apple __________________________
Red Delicious apple ____________________
fluid ounces Heavy cream ________________________
fluid ounces Red wine vinegar ______________________
ounces Gorgonzola – crumbled ______________________
TT Salt and pepper
1 1/6 ounce Walnuts – toasted ___________________________
1. Separate the leaves of the Belgian endive. Tear the Curly endive into small pieces.
Wash and thoroughly dry the leaves.
2. Core the apples and cut them into thin wedges.
3. Combine the cream, vinegar and Gorgonzola and season to taste with salt and
pepper. Add the apple wedges to the cream mixture.
4. Divide the Belgian endive spears among six plates, forming a flower pattern.
Place a portion of the curly endive in the center of each plate on top of the
Belgian endive.
5. Spoon a portion of the apple mixture onto each plate, arranging the apple wedges
attractively. Garnish with toasted walnuts.
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To make 18, multiply by ___
Marinated London Broil
Serving Size: 3
20 points
MARINADE:
4 2/3 ounces olive oil ___________________
4 1/2 ounces balsamic vinegar _______________________
1/2
tablespoons fresh rosemary – chopped ______________________
2
ounces garlic – minced _____________________
1/3
teaspoon pepper ___________________
1 1/4 pounds beef flank steak (2-3 lb.) -- (1-1 1/2 kg) ________________________
1. Combine the marinade ingredients in a hotel pan.
2. Add the flank steak to the marinade and coat completely. Allow the meat to
marinate for at least 4 hours.
3. Grill the steak rare to medium rare. If cooked further, the meat will become
extremely tough.
4. Carve into 1/4-inch (6-millimeter) thick slices, cutting diagonally across the grain.
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To make 18, multiply by ___
Spicy Sweet Potato and Chestnut Gratin
Serving Size: 9
26 points
vegetable oil spray -- as needed
1 3/4 cup skim milk ________________________
2/3
cup maple syrup __________________________
3
garlic cloves – chopped _________________________
2
dried ancho peppers ______________________________
9
large sweet potatoes -- peeled and sliced thin __________________________
Kosher salt – to taste
pepper -- to taste
6
leeks -- white part only, sliced thin ________________________
2/3
cup roasted chestnuts -- chopped coarse ____________________
1 1/2 cup aged monterey jack cheese – grated _______________________
Chives -- snipped, as needed
1. Lightly spray an oven-proof casserole dish with vegetable spray.
2. In a small saucepan, heat the milk and maple syrup. Remove from the heat, add
the garlic and chiles and let steep for 30 minutes. Purée in a blender.
3. Lay one third of the potato slices in one layer in the casserole dish, overlapping
slightly. Season with salt and pepper.
4. Ladle one third of the milk mixture over the potatoes.
5. Sprinkle with one third of the leeks and one third of the chestnuts. Then top with
one third of the cheese.
6. Repeat two more times.
7. Cover with foil and bake at 350ºF (180ºC) for 40 minutes. Uncover and bake for
another 20 minutes, or until brown and bubbly.
8. Let sit for 20 minutes. Sprinkle with the snipped chives. Cut into squares or
circles, or simply spoon out of the casserole dish for service.
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To make 18, multiply by ___
Broccoli Amandine
Serving Size: 8
17 points
3 1/3 pounds broccoli – fresh ______________________________
salt and pepper -- to taste
1/3
pounds whole butter __________________________
2
ounce sliced almonds _______________________
2
garlic clove – minced _________________________
3
ounces lemon juice __________________________
1. Cut the broccoli into uniform spears. Rinse and sprinkle lightly with salt and
pepper.
2. Place the broccoli in a single layer in a perforated hotel pan and cook in a
convection steamer until tender but slightly crisp, approximately 3 minutes.
3. Melt the butter in a sauté pan. Add the almonds and garlic and cook just until the
nuts are lightly browned.
4. Arrange the broccoli on plates for service and sprinkle with the lemon juice.
Drizzle the almonds and butter over the broccoli and serve immediately.
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To make 18, multiply by ___
Brown Butter Blackberry Charlotte
Serving Size: 5
26 points
5 1/2 cups blackberries ______________________
20
ladyfinger cookies ______________________
2/3
cup brown sugar _____________________
3
eggs ____________________
1 1/4 cup sugar ______________________
1/3 cup flour _____________________
1/2
cup unsalted butter ___________________
1/4
teaspoon vanilla extract _______________________
whipped cream for garnish
1. Butter an 8-inch round, 3-inch deep baking dish and arrange fresh or frozen lady
fingers on the bottom and around the sides. Fill with berries and set the dish aside.
2. Whisk together the eggs, sugar and flour in a work bowl and set aside.
3. In a small saucepan heat the butter over medium heat until the butter foams and
turns a nutty brown color. Remove from the heat and slowly pour the butter into
the egg mixture, stirring continuously. Add vanilla extract. Pour the mixture over
the berries.
4. Preheat oven to 350F. Arrange a rack in the middle of the oven. Place the dish in
the oven for 45 minutes. The charlotte is done when the top is crusty and the
inside is smooth but not runny.
5. Let cool completely before serving. To serve, invert the charlotte onto a plate and
accompany with whipped cream. This charlotte can be frozen for up to 4 months.
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D)
Grading Rubric:
Three points for each ingredient:
 1 point for restatement of ingredient * appropriate multiple
 1 point for multiplication work
 1 point for simplification to achieve the correct answer
Two points for the correct number to multiply each ingredient by for each
recipe.
The point breakdown is as follows:
1. Curly Endive, Apple and Gorgonzola Salad
 Recipe multiplier – 2 points
 8 ingredients –
24 points
2. Marinated London Broil
 Recipe multiplier - 2 points
 6 ingredients 18 points
3. Spicy Sweet Potato and Chestnut Gratin
 Recipe multiplier - 2 points
 8 ingredients 24 points
4. Broccoli Amandine
 Recipe multiplier - 2 points
 5 ingredients 15 points
5. Brown Butter Blackberry Charlotte
 Recipe multiplier - 2 points
 8 ingredients 24 points
Total Points for Project - 115 points
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