• In our group we´re two people.• We have to calculate the

ingredient´s amount(in grams) we need for a pie(10 portions).

• Calculate the ingredient´s amount we need for 2 portions and for 1 portion.

• Calculate how much a pie cost.

• Calculate the price for two portions.

• Calculate the price for one portion.

• Convert the temperature needed from ºC to F.

• Ratio of butter and flour that is found in our pie.

• We bought the ingredients and we took all the necessary datum to make the calculations.

• We calculated it using the information:

• 1 cup= 250 g• 1 tablespoon=20g• FLOUR: 1,75 cups· 250g=440 g• BUTTER: 0.75 cups· 250g=187,5

g=190 g• COLD WATER: 5 tablespoons· 20

g=100g FOR THE FILLING·COCOA: 3 tablespoons·20 g=60g·SUGAR: 1cup· 250 g= 250g

• FLOUR: 0.33 cups· 250g= 82,5 g= 83g

• BUTTER: 2 tablespoons·20 g= 40 g• CUP MILK: 0.66 cups· 250 g= 165

g• SWEET MILK: 0.66 cups· 250 g=

165 g• EGGS YOLKS: 3 eggs yolks• VANILLA: 1 teaspoon( more or less

½ of a tablespoon) · 10 g= 10 g

440 and 83 g of flour

190 and 40 g of butter

100 g of water

60 g of cocoa

250 g of sugar

165 g of milk

165 g of sweet milk3 eggs yolks10 g of vanilla

• FLOUR: 10= 1,75, 2=X, so X= (2·1,75)/10= 0.35 cups · 250g=87,5 g= 90g

• BUTTER: 10=0,75, 2=X, so X=(2·0,75)/10=0.15 cups · 250g= 37,5g=40g

• COLD WATER: 10=5,2=X, So X=(2·5)/10=1 tablespoon ·20g=20g

• FOR THE FILLING• COCOA: 10=3, 2=X, so

X=(2·3)/10= 0,6 tablespoon ·20 g= 12g

• SUGAR:10=1, 2=X, so X=(2·1)/10= 0.2 cups· 250 g= 50 g

• FLOUR:10=0.33, 2=X, so X=(2·O.33)/10=0.66 cups· 250g=15g

• BUTTER:10=2, 2 =X, so X=(2·2)/10= 0.4 tablespoons· 20g= 8 g

• EGGS YOLK= 10=3, 2=x, so X=(3·2)/10= 0.6 eggs, 0,5 eggs= ½ of an egg.

• CUP MILK: 10= 0.66, 2=X, so X=(0.66·2)/10= 0.13 cups · 250 g= 33 g

• SWEET MIL: 10=0.66, 2=X, so X=(0.66·2)/10= 0.13 cups·250 g=33g

• This time we calculated it in a different way, to show you that mathematics have a lot of different ways to do the same calculus:

• We divided the ingredients for 10 people by 10 and we obtained these results:

• FLOUR:440g/ 10 portions= 44 g• BUTTER:190g/10 portions= 19 g• COLD WATER: 100g/10

portions= 10 g

• FOR THE FILLING:• COCOA: 60 g/10 portions= 6 g• SUGAR: 250 g/ 10 portions= 25 g• FLOUR:83 g/ 10 portions= 8,3 g=

8 g• BUTTER: 40 g / 10 portions= 4 g• CUP MILK: 165 g/10 portions=

16,5 g= 17 g• SWEET MILK: 165g/10 portions=

16,5 g = 17g• EGGS YOLK: 3 eggs/ 10 portions=

0.03 yolks• VANILLA: 10 g/ 10 portions= 1 g• But also if we want we can

calculate this with a rule of 3

• FLOUR: 1Kg(1000g)= 0.90€, 437g=X, so X=(437· 0,90)/1000= 0.4 €

• BUTTER: 250g= 1,30€, 187g=X, so X=(187· 1,30)/ 250= 1€

• FOR THE FILLING• COCOA: 450g=3,35€, 60 g=X,

so X=( 60· 3,35)/450= 0,50€• SUGAR: 750g= 0.95€, 250g=X,

so X=( 250· 0.95)/ 750= 0.30€

• BUTTER: 250g= 1.31€, 40g=X, so X=( 40·1.31)/ 250= 0.20€

• FLOUR: 1Kg(1000g)= 0.90€, 82,5g=X, so X=(82.5· 0.90)/ 1000= 0.1€

• EGG YOLK: 10 eggs= 1.83€, 3=X, so X=(3· 1.83)/10= 0.5€

• MILK: 165g·(1/1000)= 0.165l, 1,5L= 1.40€, 0.165L=X, so X=( 0.165· 1.40)/ 370= 0.15€

• SWEET MILK: 370g= 1.69€, 165g=X, so X=( 165· 1,69)/ 370= 0.75€

• SALT: 1Kg(1000g)= 0.25€ , a pinch of salt is more or less 1g= X, so X=(1· 0.25)/1000=0.00025€ as you can see it is not very expensive.

• TOTAL PRICE:• 0.4€+0.50€+0.20€+0.50€+1€

+0.30€+0.01€+0.15€+0.75€= 3,81€

• We calculated it in two ways:

• Dividing the price for 10 portions by 10:

• 3,81€/ 10 portions= 0.381€=0.40€

• Using a rule of three:• FLOUR: 437g=0.4€, 44g= X,

so X=( 44· 0.4)/ 437= 0.04€• BUTTER: 187g=1€, 19g=X,

so X=(19·1)/187=0.10€

• FOR THE FILLING:• COCOA: 60g=0.50€, 6 g=X,

so X=(6·0.50)/60= 0.05€• SUGAR: 250g= 0.30€, 25g=X,

so X=( 25·0.30)/250=0.03€• FLOUR: 82.5g=0.1€, 8g=X, so

X=( 8· 0.1)/ 82.5= 0.009=0.01 €

• BUTTER: 40g= 0.20€, 4g=X, so X=(4·0.20)/40=0.02€

• MILK: 165g=0.15€, 17g=X, so X=(17·0.15)/165=0.015€

• SWEET MILK: 165g=0,15€, 17g=X, so X=(17· 0.75)/ 165= 0.07€

• EGGS YOLK: 3 egg= 0.5€, 0.03 egg=X, so X=(0.03·0.5)/3=0.005€

• We calculated it in a faster way• If for 1 portion you have to pay 40

cent(0.40€) for 2 portions we did:• 0.40€ · 2 portions= 0.80€= 80 cent.

• To be able to cook our pie we followed the instructions.

• To cook the pastry we turned on the oven at 250 ºC= 1.8·250+32=410F

• To cook the filling we turned

• on the oven at • 180ºC=1.8·180+32= 356F

• For 1 portion:• DOUGH: 19g:44g= it means that for

every 19 g of butter you have to add 44 g of flour.

• FILLING: 4g:8g= it means that for

every 4 g of butter you have to add 8g of flour.

• First of all we collected all the ingredients necessary for the pie, the ones that we bought before in the supermarket.

• Then we followed the instructions:

• To prepare the dough we mixed the flour with the salt and the butter and we added water.

• With our hands we mixed it some minutes and we obtained a uniform mass, then we did a bubble and we placed it into the fridge for 1 hour.

• After 1 hour we took the bubble and we kneaded with a rolling pin.

• When we had a thin mass of dough we placed it on the glass mould.

• We placed the mould into the oven for 15 minutes at 250ºC

• While the daugh was in the oven we prepared the filling. We collected all the ingredients.

• First we mixed with a mixer the cocoa, water and flour to obtain a smooth paste.

• Then we mixed sugar , the egg yolks, water and milk. After that we add the smooth paste of cocoa , water and butter into the new mixture, and we continued mixing.

• Finally we obtained a fantastic chocolate cream.

• After 15 minutes the pastry was cooked, we took it and we poured the cream into the mould.

• We put the mould again into the oven for approximately 45 minutes at 180ºC.

• After 45 minutes the pie was ready!

• Just missing the best part!• Decorate the pie with the logo of the

project and of course enjoy eating it! Unfortunately we had to clean up the kitchen before we could taste the pie.

By: Alicia Hortigüela and Clara García