Culinary Math

Recipe yield is 16 but you need to serve 20. What is the conversion factor?

(a)  

What is a standardized recipe?

• a recipe that makes 4 portions

• a recipe that can b adjusted according to the diesres of the chef

• a recipe that makes 1 portion

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

A restaurant is offering 20 percent off a customer entire check. If the check total is $55 what will the check total be after the discount?

(a)  

How many teaspoons in  1 Tablespoon? 

(a)  

If 70 people of 180 in a restaurant have ordered the house special, then what percentage of customers have ordered the house special? 

(a)  

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

• how much waste will occur

• ingredient amounts and the price of each one

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

• the price of the meal

If recipe calls for 4 cups of milk, how many fluid ouces are used?

(a)  

A chef keeps lunch entree warm at 66 C. What is teh approximate Fahrenheit equivalent?

• 100 F

• 151 F

• 182 F

• 200 F

If recipe calls for 8 pounds of trimmed celery, and celery has a 75% percent yield, how many pounds of untrimmed celery is needed?

• 6.00

• 9.35

• 10.67

• 12.5

Green peas have a 40% yeild. After trimming 12 pounds, how many pounds of green peas are left as the edible portion?

• 3.00

• 3.33

• 4.80

• 6.00