Students make a cake to revise Maths

2. WHAT WE BOUGHT
First we went to the supermarket.

3. • *2 Chocolate 4,50€ 500g
• Cake flour 1,10€ 1kg
• Pack of 12 eggs 1,35€
• Sugar 0,93€ 1kg

4. • Butter 1,10€ 250g
• Yeast 0,34€ 50g
• Milk 0,82€ 1l
• Lacasitos 1,71€ 1kg
TOTAL 12,15€

5. 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

6. • 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

7. 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 €

8. 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€

9. 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

10. 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 €

11.  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

12. • 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

13. 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 €

14.  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