Kitchen Math Review

A written record of the ingredients and preparation steps needed to make a particular dish is called a(n)

• Edible portions

• As purchased amount

• Usable trim

• Recipe

How many cups are in 1 gallon?

• 4

• 8

• 12

• 16

How many teaspoons are in 1 tablespoon?

• 1

• 2

• 3

• 4

What is a standardized recipe?

• A recipe that makes 1 portion

• A recipe that makes 4 portions

• A recipe that can be adjusted according to the desires of the chef.

• A recipe with a set format that is clear to anyone who uses it.

A gazpacho recipe serves 50 but a banquet order requires servings for 30. What is the conversion factor for this recipe?

• 0,2

• 0.4

• 0.6

• 0.8

To find the total cost of a recipe, a chef must know

• The price of the meal

• How much waste will occur?

• Ingredient amounts and the price of each one

• The amount a guest is willing to pay for the dish.

One cup equals how many fluid ounces?

• 4

• 6

• 8

• 10

The number of servings or the amount the recipe makes is the

• Yield

• Volume

• Weight

• Portion Size

What is the formula used to increase and decrease a recipe?

• Divided by the number of desired servings

• Multiply by the number of desired servings

• Divide the amount of ingredients by the number of ingredients and then multiplying each ingredient by the conversion factor.

• Divide desired yield by the original yield to get the conversion factor, and then multiply each ingredient by the conversion factor

How many ounces are in a pound?

• 8

• 12

• 16

• 20