Activity 1

Math Makes a Good Soup

Math Makes a Good Soup

With a good recipe, you can make a good soup

every time. However, a recipe makes a given
amount of a dish, called the yield. If the recipe
makes four cups of soup, the yield is four cups. This
might be the perfect size batch to make if you are
serving four people; each person would get one cup
of soup. But if you have ten people to serve, how
do you convert the recipe? Select a soup recipe and
convert it to ratio formula.
 Carrot Soup
Yield: 1 soup bowl.
Ingredients:
• 2 tablespoons unsalted butter
• 1 large white onion, chopped
• 2 pounds carrots, peeled and
chopped
• 3 clove garlic, chopped
• 1 teaspoon dried thyme
• 4 cups vegetable stock
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper,
optional
• 4 tablespoons heavy cream,
divided
Carrot Soup
Yield: 5 soup bowl.
Ingredients:
• 10 tablespoons unsalted butter
• 5 large white onion, chopped
• 10 pounds carrots, peeled and
chopped
• 15 clove garlic, chopped
• 5 teaspoon dried thyme
• 20 cups vegetable stock
• 2 1/2 teaspoon salt
• 2 1/2 teaspoon white pepper,
optional
• 20 tablespoons heavy cream,
divided
Assignment: Soup Time Line

Research and create a history of soup, developing a time

line, and answer the following questions:

1. When was soup first created?

2. What purpose did it serve?
3. How did it become a popular and accepted standard
fare?
Example of Making a Time Line