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Year 9 - Maths

Catering

Maths in the workplace

Unit Summary

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Lesson Summary

You will learn to understand how maths is used in the catering industry.

Key Notes

  • A chef may need to convert between U.S. and metric measurements
  • Many foods require preparation before they can be used in cooking
  • Calculating the edible portion can be done using percentages

Vocabulary To Learn

  • Metric: Metric units are based around the standard units of metre, gram and litre.
  • Percentage loss: Percentage loss is the decrease when referencing something that loses cost/mass/length, etc. given as a percentage of the original amount.

Common Mistakes To Avoid

  • Pupils may think the mathematical conventions for rounding should apply.

3 Quick Questions (With Answers)

1. Solve this in steps: explain the method from this lesson and why each step matters.

A chef may need to convert between U.S. and metric measurements. Many foods require preparation before they can be used in cooking.

2. Use this key word in a maths sentence and explain it clearly. 'Metric'

Metric units are based around the standard units of metre, gram and litre. Use this word when showing your method, then check your final answer is reasonable.

3. Spot and fix this common maths mistake.

Mistake: Pupils may think the mathematical conventions for rounding should apply. Correction: This is rounding in a practical context and pupils should consider what the effects of rounding up and down are and how they affect the answer.

More Lessons In This Unit

Browse all guides in the Year 9 Maths guide library.