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Continuing Education Culinary Math Questions

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Continuing Education Culinary Math
Double this ingredient: 1/8 tsp pepper.
  1. 1/2 cup pepper
  2. 1/16 tsp pepper
  3. 1 tsp pepper
  4. 1/4 tsp pepper
Continuing Education Culinary Math
Identify the correct conversion factor when scaling a recipe up from four servings to ten servings.
  1. 2.5
  2. 4.0
  3. 40
  4. 0.4
Continuing Education Culinary Math
The recipe calls for 2 1/4 tsp of olive oil. I want to reduce the yield of the recipe by half. How much olive oil do I need?            1 1/8 tsp            
Continuing Education Culinary Math
The recipe calls for 1/2 cup crumbled bacon. If you want to double the yield of the recipe, how much bacon would you need?         1 cup        
Continuing Education Culinary Math
The recipe calls for 3 Tbsp of fresh basil. I want to triple the yield of the recipe. How much basil will I need?         9 Tbsp         
Continuing Education Culinary Math
The recipe calls for 3/4 tsp of dried parsley. If you want to double the yield of this recipe, how much parsley would you need?              1 1/2 tsp              
Continuing Education Culinary Math
Double the following ingredient: 1/4 cup flour.
  1. 1/2 tsp flour
  2. 1/2 cup flour
  3. 1 cup flour
  4. 1/8 cup flour
Continuing Education Culinary Math
Double this ingredient: 1/2 Tbsp. sugar.                1 tbsp sugar               
Continuing Education Culinary Math
Halve this ingredient: 3 cups cornmeal.
  1. 1 1/8 tsp cornmeal
  2. 1 cup cornmeal
  3. 1 1/2 cup cornmeal
  4. 3/4 cup cornmeal
Continuing Education Culinary Math
Halve this ingredient: 1/4 tsp. baking soda.                        1/8 tsp. baking soda                       
Continuing Education Culinary Math

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One pint chopped tomatoes reduced by half is      1     cup.
Continuing Education Culinary Math

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Eighteen ounces chick peas reduced to half is      1     cup plus      1     ounce.
Continuing Education Culinary Math

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Two tablespoons fresh lemon juice reduced by half is      3     teaspoons.
Continuing Education Culinary Math
Halve this ingredient: 2/3 cup brown sugar.                       1/3 cup brown sugar                      
Continuing Education Culinary Math

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Six tablespoons chopped basil reduced by half is      9     teaspoons.
Continuing Education Culinary Math

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One and a half cups of corn reduced by half is      12     tablespoons.
Continuing Education Culinary Math

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One and one third cups of pureed peppers reduced by half is         5 1/3        ounces.
Continuing Education Culinary Math
Three tablespoons olive oil reduced by half is         1 1/2        tablespoons.
Continuing Education Culinary Math

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One quarter cup kalamata olives reduced by half is     6     teaspoons.
Continuing Education Culinary Math

This question is a part of a group with common instructions. View group »

Sugar: double               1/2 teaspoon               triple               3/4 teaspoon               
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