Food math is fucking hard. It's also not standardized, sometimes assumes all liquids have the same weight by volume as water etc. This is more of a professional thing than a home thing but twice a year I've gotta do food costing which means converting all this normal cooking shorthand to grams while making a typical version of each item so we know how much of how much goes into each so the cost can be broken down. On menu changes the other parts of the year i usually have to do the opposite and convert weight by gram based ingredient measurements to something people can use. The number crunching here can be something else. Me and a pal who are both very good at working through data made a streamlined formula, he's a former geologists and I'm an attempted geographer who is good at statistics, it still took some real ass effort between us. It was worth it cause we have a system down for each time and I can't complain a whole lot more than I normally do, he's a good dude who gave me a DS9 model kit out of the blue who actually has this responsibility while being paid what I do cause I can encourage he get a raise when I demand mine frequently but he's gotta come forward about it. I have his authority in a practical though non official sense and none of the responsibility, if I didn't make his life easier I'd be a bad person.