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Culinary Math Questions - All Grades

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Continuing Education Culinary Math
The recipe calls for 2/3 cup of rice. I want to double the yield of the recipe. How much rice will I need?             1 1/3 cup            
Continuing Education Culinary Math
Identify the correct conversion factor when scaling a recipe up from four servings to eight servings.
  1. 0.2
  2. 0.5
  3. 5
  4. 1.2
Grade 10 Culinary Math
When scaling a recipe up from six servings to fifteen servings, the scaled up measure of the original 1/2 tsp (2.5 ml) of cinnamon will be                      1 1/4 tsp (6.2 ml)                      of cinnamon.
Continuing Education Culinary Math

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

2 1/2 quarts =         2375         milliliters =      10     cups
Grade 11 Culinary Math
1 gallon equals
  1. 120 ounces
  2. 24 cups
  3. 4 quarts
  4. 6 pints
Continuing Education Culinary Math
The recipe calls for 1/3 cup of butter. I want to triple the yield of the recipe. How much butter will I need?         1 cup        
Continuing Education Culinary Math
The recipe calls for 1/8 tsp of salt. I want to quadruple the yield of the recipe. How much salt do I need?           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
Identify the term that describes the amount of servings in a recipe.
  1. scale
  2. portion
  3. yield
  4. segment
Grade 9 Culinary Math
How many teaspoons are in a tablespoon?
  1. 1
  2. 2
  3. 3
  4. 4
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
Grade 10 Culinary Math
When scaling a recipe down from ten servings to six servings, the conversion factor is       0.6      .
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
Grade 10 Culinary Math
Identify the freezing point of water using the Fahrenheit scale.
  1. 32 degrees F
  2. 42 degrees F
  3. 22 degrees F
  4. 52 degrees F
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 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 1/2 cup crumbled bacon. If you want to double the yield of the recipe, how much bacon would you need?         1 cup        
Grade 10 Culinary Math
When scaling a recipe down from ten servings to six servings, the scaled down measure of the original 2 quarts (1.9 liters) of vegetable stock will be                            38.4 ounces (1.1 liters)                            of vegetable stock.
Grade 10 Culinary Math
When scaling a recipe up from ten servings to 14 servings, the conversion factor is       1.4      .
Grade 9 Culinary Math
1 cup equals how many tablespoons?
  1. 12
  2. 14
  3. 16
  4. 18
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