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Culinary Math Questions - All Grades

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Grade 10 Culinary Math
To find the conversion factor when scaling a recipe, the first step is to          divide          the desired number of servings by the            original            number of servings in a recipe.
Continuing Education Culinary Math
How many measures of 1/8 cups to fill 1 1/2 cups?
  1. 12
  2. 10
  3. 4
  4. 16
Continuing Education Culinary Math
How many 1/4 cups is needed to fill 1 cup?
  1. 4
  2. 3
  3. 2
  4. 2 and 1/4 cup
Continuing Education Culinary Math
Double this ingredient: 1 cup milk.               2 cups milk              
Continuing Education Culinary Math
Which measuring equipment will you use to measure 1/2 cup flour?
  1. 1/2 cup
  2. 1/3 cup
  3. tablespoon
  4. 1/3 cup and 1/4 cup
Continuing Education Culinary Math
Which is the largest fraction number?
  1. 1/2
  2. 7/8
  3. 1/4
  4. 3/8
Continuing Education Culinary Math
How many measures of 3/4 cups are needed to fill 1 1/2 cups?
  1. 3
  2. 3 and 1/4 cup
  3. 2
  4. 4
Continuing Education Culinary Math
How many 1/8 cups equal 1 cup?

     8     
Continuing Education Culinary Math
The recipe calls for 1 1/2 cups of cheddar cheese. If you want to reduce the yield of the recipe by half, how much cheese would you need?           3/4 cup          
Grade 10 Culinary Math
When scaling a recipe down from twelve servings to eight servings, the scaled down measure of the original 2 cups (250 ml) of flour will be                       1 1/3 cups (330 ml)                       of flour.
Grade 9 Culinary Math
A measuring system used throughout most of the world is called:
  1. Metric System
  2. Customary System
  3. Euro System
  4. International Measuring System
Continuing Education Culinary Math
Identify the correct conversion factor when scaling a recipe down from four servings to two servings.
  1. 50
  2. 5
  3. 0.1
  4. 0.5
Grade 11 Culinary Math
If a recipe calls for four cups of milk, it is calling for 16 fluid ounces.
  1. True
  2. False
Grade 10 Culinary Math
Identify the boiling point of water using the Fahrenheit scale.
  1. 100 degrees F
  2. 162 degrees F
  3. 212 degrees F
  4. 245 degrees F
Grade 10 Culinary Math
When scaling a recipe up from four servings to seventeen servings, the scaled up measure of the original 1/4 cup (60 ml) cocoa will be                           2 cups + 1 tsp (255 ml)                           of cocoa.
Continuing Education Culinary Math
The recipe calls for 3 1/2 cups of milk. You want to reduce the yield of the recipe by half. How much milk will you need?               1 3/4 cups               
Continuing Education Culinary Math
If there are 8 ounces in 1 cup, how many ounces are in 1/2 cup?

     4     
Continuing Education Culinary Math
The recipe calls for 1 1/3 cups of flour. I want to triple the yield of the recipe. How much flour do I need?          4 cups         
Continuing Education Culinary Math
Halve this ingredient: 1 1/3 cup semisweet chocolate.
  1. 2/3 cup semisweet chocolate
  2. 1/2 cup semisweet chocolate
  3. 1 cup semisweet chocolate
  4. 1/4 cup semisweet chocolate
Grade 10 Culinary Math
Once you've calculated the conversion factor, you then            multiply            each ingredient quantity by that factor.
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