
Kitchen Math Review
Authored by Rebecca Rogers
Education
9th - 12th Grade
Used 1+ times

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10 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many cups are in 1 gallon?
4
8
12
16
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
How many teaspoons are in 1 tablespoon?
1
2
3
4
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
One cup equals how many fluid ounces?
4
6
8
10
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