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# Sara, Laura, Sergio and Pablo make a cake

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Students make a cake to revise Maths

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### Sara, Laura, Sergio and Pablo make a cake

1. 1. WHAT WE BOUGHT First we went to the supermarket.
2. 2. • *2 Chocolate 4,50€ 500g • Cake flour 1,10€ 1kg • Pack of 12 eggs 1,35€ • Sugar 0,93€ 1kg
3. 3. • Butter 1,10€ 250g • Yeast 0,34€ 50g • Milk 0,82€ 1l • Lacasitos 1,71€ 1kg TOTAL 12,15€
4. 4. CALCULATIONS  INGREDIENTS NEEDED FOR A PIE (10 PORTIONS) • For the dough: FLOUR: 250g * 2 cups= 500g SALT: A pinch= 5g BUTTER: ½ cup= 125g 4 EGGS 1 YEAST PACKET: 10g TOTAL: 640G
5. 5. • For the filling: CHOCOLATE TO MELT: 2 bars= 500g * 2= 1000g SUGAR: 1 tablespoon= 20 g MILK: 2 cups= 250g *2= 500g (500ml) TOTAL: 1520g TOTAL OF DOUGH AND FILLING= 2160g
6. 6. PRICE OF A PIE (10 PORTIONS) FLOUR: 1kg costs 1,10€= 1kg/2= 500g--- 1.10/2= 0.55€ BUTTER: 250g costs 1.10€= 250/2= 125g--1.10/2= 0.55€ PACK OF EGGS *12: costs 1.35€= 4 eggs= 1.35/4= 0.3375€ 1 YEAST PACKET: 50g costs 0.35€--- 50/5= 10g= 0.35/5= 0.7 €
7. 7. SUGAR: 1kg costs 0.95€--- 1kg/50= 20g= 0.95/5=0.19€ CHOCOLATE TO MELT *2: cost 4.50€ MILK 1L: costs 0.82€--- 1L/2= 500ml= 0.82/2= 0.41€ TOTAL: 7,2375 approximately 7.2€
8. 8. INGREDIENTS NEEDED FOR 1 PORTION OF A PIE • For the dough: TOTAL: 63.7g FLOUR: 1*500/10= 50g SALT: 1*5/10= 0.2g BUTTER: 1*125/10= 12.5g YEAST: 1*10/10= 1g • For the filling: TOTAL: 152g CHOCOLATE: 1*1000/10= 100g SUGAR: 1*20/10= 2g MILK: 1*500/10= 50g (50ml) TOTAL: 215.7g
9. 9. PRICE OF A PIE (1 PORTION) FLOUR: 0.55 (*10 portions)= 0.55/10= 0.055€ BUTTER: 0.55 (*10 portions)= 0.55/10= 0.055€ EGGS: 0.3375 (*10 portions)= 0.3375/10= 0.03375€ YEAST PACKET: 0.7 (*10 portions)= 0.7/10= 0.07€ SUGAR: 0.19 (*10 portions)= 0.19/10= 0.019€ CHOCOLATE: 4.50 (*10 portions) =4.50 /10=0.45€ MILK: 0.82 (*10 portions)= 0.82/10= 0.082€ TOTAL (10 PORTIONS) = 7.2375€ TOTAL (1 PORTION) =7.2375/10= 0.72375 €
10. 10.  INGREDIENTS NEEDED FOR OUR GROUP (4 PORTIONS) • For the dough: FLOUR: 4*500/10= 200 g SALT: 4*5/10= 2 g BUTTER: 4*125/10= 50 g 4 EGGS: 4*4/10= 1.6 eggs 1 YEAST PACKET: 4*10/10 = 4 g TOTAL: 256 g
11. 11. • For the filling: CHOCOLATE TO MELT: 4*1000/10= 400g SUGAR: 4*20/10= 8 g MILK: 4*500/10= 200 g ( 200 ml) TOTAL: 608 g TOTAL OF DOUGH AND FILLING= 864 g
12. 12. PRICE OF A PIE FOR OUR GROUP (4 PORTIONS) FLOUR: 0.055*4= 0.22€ BUTTER: 0.055*4= 0.22€ EGGS : 0.03375*4= 0.135€ YEAST PACKET: 0.07*4 = 0.28€ SUGAR: 0.019*4 = 0.76€ CHOCOLATE: 0.45*4= 1.8€ MILK : 0.041 *4 = 0.164 € TOTAL FOR OUR GROUP= 2.94 €
13. 13.  BAKING TEMPERATURES IN FARENHEIT: TF= (TC x 9/5) + 32 = (125 x 1.8) + 32= 257 F THE RATIO BETWEEN FLOUR AND BUTTER: 500/125 g = 4