Want to see correct answers?
Login or join for free!
  printable Worksheets
Looking for printable worksheets?
Check out our pre-made printable worksheets!
Share/Like This Page

Culinary Math Questions - All Grades

You can create printable tests and worksheets from these Culinary Math questions! Select one or more questions using the checkboxes above each question. Then click the add selected questions to a test button before moving to another page.

Previous Page 4 of 8 Next
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              
None Culinary Math
How many tablespoons in a 1/4 cup?
  1. 4 T
  2. 8 T
  3. 12 T
  4. 16 T
Grade 10 Culinary Math
If chocolate chips have 20 calories in 1 tbsp, how many calories are in 1 cup?
  1. 240
  2. 160
  3. 320
  4. 460
Grade 10 Culinary Math
How many cups are in a gallon?
  1. 16
  2. 18
  3. 20
  4. 22
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               
Grade 11 Culinary Math
1/2 gallon equals
  1. 32 ounces
  2. 128 ounces
  3. 64 ounces
  4. 4 cups
Grade 10 Culinary Math
How many ounces are there in a pound?
  1. 12
  2. 14
  3. 16
  4. 18
Grade 10 Culinary Math
To begin scaling a recipe, you need to calculate the                     conversion factor                     , the number necessary to convert the quantity of each              ingredient              in the recipe.
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
Grade 10 Culinary Math
Convert 20 degrees Celsius to Fahrenheit.
  1. 6.6 degrees F
  2. 72 degrees F
  3. 68 degrees F
  4. 36 degree F
None Culinary Math
A tablespoon is equal to how many teaspoons?
  1. 1
  2. 2
  3. 3
  4. 4
  5. none of the above
Continuing Education Culinary Math
Halve this ingredient: 1/4 tsp. baking soda.                        1/8 tsp. baking soda                       
Continuing Education Culinary Math

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

One pint chopped tomatoes reduced by half is      1     cup.
Grade 11 Culinary Math
Martha is making cornbread for 40 people. The original recipe makes a dozen servings of cornbread. How many times does the recipe need to be duplicated to make exactly 40 orders of cornbread?
  1. 3
  2. 3 1/3
  3. 3.5
  4. 4
Grade 11 Culinary Math
4 tablespoons equals
  1. 12 teaspoons
  2. 1/2 cup
  3. 3 grams
  4. 16 teaspoons
Continuing Education Culinary Math

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

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

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

Two tablespoons fresh lemon juice reduced by half is      3     teaspoons.
Grade 10 Culinary Math
Identify the freezing point of water using the Celsius scale.
  1. 10 degrees C
  2. 20 degrees C
  3. 0 degrees C
  4. -10 degrees C
Grade 11 Culinary Math
1 pound equals
  1. 18 ounces
  2. 40 Tablespoons
  3. one quart
  4. 16 ounces
Previous Page 4 of 8 Next