Culinary Math Unit Test
Flashcard
•
Hospitality and Catering
•
9th - 12th Grade
•
Practice Problem
•
Hard
Wayground Content
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60 questions
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1.
FLASHCARD QUESTION
Front
If you are using a recipe that has the proportion of 1 cup of butter to 3 cups of sugar, how many cups of butter will you need if you will be using 8 cups of sugar?
Back
2.67 cups
2.
FLASHCARD QUESTION
Front
If Maria uses 4 tablespoons of lemon juice for her salad dressing, how much olive oil should she use if the proportion is 3 tablespoons of olive oil to 1 tablespoon of lemon juice?
Back
12 tablespoons
3.
FLASHCARD QUESTION
Front
How much brown sugar should I use if I use 2 cups of apple cider vinegar in a barbecue sauce that has the proportion of 1 cup of packed brown sugar to 1 cup apple cider vinegar?
Back
2 cups
4.
FLASHCARD QUESTION
Front
Yesenia is going to make a salmon glaze that has the proportion of 2 tablespoons of lemon juice to 1 cup of soy sauce. How many cups of soy sauce should she use if she uses 3 tablespoons of lemon juice?
Back
1.5 cups
5.
FLASHCARD QUESTION
Front
Mitch has a recipe for cake icing that has the proportion of 3 cups of confectioners sugar to 1 cup of butter. How much butter should he use if he uses 6 cups of confectioners sugar?
Back
2 cups
6.
FLASHCARD QUESTION
Front
The recipe has the proportion of 1 tablespoon of soy sauce to 3 pounds of chicken wings. How many pounds of chicken wings should you use if you want to use 2 tablespoons of soy sauce?
Back
6 pounds
7.
FLASHCARD QUESTION
Front
If a dozen eggs costs $1.60, how much would 8 eggs cost?
Back
$1.33
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