This guide provides useful resources for a wide variety of math topics. It is targeted at students enrolled in a math course or any other Centennial course that requires math knowledge and skills.

- Welcome
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- Simply Math
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- How to use a scientific calculator
- Place Value in Decimal Number Systems
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- Exponents
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- Hospitality Math
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- Prime Factorisation and Least Common Multiple
- Fractions
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- Basic Laws
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- Functions
- Domain and Range of Functions
- Basics of Graphing
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- Solving Systems of Linear Equations
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- Trigonometry
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- Exponential and Logarithmic Functions
- Complex Numbers
- Number Bases in Computer Arithmetic
- Linear Algebra
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- Upgrading / Pre-HealthToggle Dropdown
- Basic Laws
- Place Value in Decimal Number Systems
- Decimals
- Significant Digits
- Prime Factorisation and Least Common Multiple
- Fractions
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- Ratios and Proportions
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- Factoring
- Solving Linear Equations
- Solving Quadratic Equations
- Functions
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- Polynomial Long Division
- Exponential and Logarithmic Functions
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- Nursing MathToggle Dropdown
- Arithmetic Operations
- Order of Operations
- Place Value in Decimal Number Systems
- Decimals
- Fractions
- Percents
- Ratios and Proportions
- Nutrition Labels
- Interpreting Drug Orders
- Oral Dosages
- Dosage Based on Size of the Patient
- Parenteral Dosages
- Intravenous (IV) Administration
- Infusion Rates for Intravenous Piggyback (IVPB) Bag
- General Dosage Rounding Rules

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Scaling a recipe means that you are adjusting the ingredient quantities for a different amount of servings. While doubling or halving a recipe is relatively easy, you will need to do some math when you want to convert a six-serving recipe for two people or 14 people. Whether you're increasing a recipe or decreasing it—the procedure for adjusting the ingredient quantities is the same.

The first step is to determine a conversion factor. Next, you need to multiply this number by the ingredient measurements. If this number is an odd amount for that particular measurement, you will then need to convert to a different type of measurement. This may sound like a lot of work, but you won't need to convert every ingredient in a recipe into another form of measurement. And with these formulas, you are sure to have your recipe turn out perfectly.

\[Recipe\, Conversion\, Factor \, (RCF)= \frac{New\, Recipe\, Servings}{Original\, Recipe\, Servings} \]

Be careful not to round the factor and flip the fraction in the formula. The factor also has no unit.

`Example`

Your original recipe makes 10 portions. You want to convert the recipe to serve 215 people. Calculate the RCF and determine how much of the following you should order?

- 2 pounds of red bell peppers (93% yield)
- 1 bunch of cilantro (100% yield)
- 1 T of garlic (87% yield)

`Solution`

**Calculate Recipe Conversion Factor:**

\[RCF = \frac{New\, Servings}{Old\, Servings} =\frac{215}{10}=21.5\]

*Red Bell Peppers*

\[2lbs. \times 21.5 = 43 lbs.\]

Calculate the APQ:

\[APQ = \frac{43lbs}{0.93} = 46.23655914lbs\]

*Cilantro*

\[1\,bunch \times 21.5 = 21.5\, bunches\]

\[APQ = \frac{21.5\, bunches}{1} = 21.5\, bunches\]

*Garlic*

\[1 \, T \times 21.5 = 21.5\, T\]

\[APQ = \frac{21.5\, T}{0.87} = 24.71264368\, T\]

Designed by Matthew Cheung. This work is licensed under a Creative Commons Attribution 4.0 International License.

- Last Updated: Jul 18, 2024 3:28 PM
- URL: https://libraryguides.centennialcollege.ca/mathhelp
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