2023 - Between Philosophy and Practice: Introducing Yoga
A piece of pie in Avila by Alicia and Clara
1.
2. • 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.
3. • 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.
4. • We bought the ingredients and we
took all the necessary datum to make
the calculations.
5.
6. • 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
7. • 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
8. 165 g
of milk
440 and 83 g
60 g of
of flour
cocoa
250 g
of
sugar
100 g
of
water
190 and
40 g of
butter
10 g of vanilla
3 eggs yolks
165 g
of
sweet
milk
9. • 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
10. • 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
11. • 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
12. •
•
•
•
•
•
•
•
•
•
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
13. • 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€
15. • 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€
16. • 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€
17. • 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€
19. • 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.
20. • 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
21. • 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.
22. • 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.
23. • 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.
24. • 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
25. • 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.
26. • 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.
27. • 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!
28. • 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.
