Culinary 1: Unit 2: Culinary Math Review

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 chefs desires.

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

A gazpacho recipe serves 5 but a banquet order requires servings for 30; What is the conversion factor for this recipe?

• 2

• 4

• 6

• 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.

• the amount a guest is willing to pay.

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

• Divide by the number of servings.

• . Multiply by the number of desired servings.

• Divide the amount of ingredients by the number of ingredients, and Multiply each ingredient by the conversion factor.

• Divide the desired yield by the original yield to get the conversion factor. And then multiply each ingredient by the conversion factor.

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

• 8

• 16

• 32

• 64

If a recipe calling for 14 ounces of onions is tripled, how many pounds of onions are needed?

• 1.25

• 2.62

• 3.75

• 4.20

A soup serves 12, but only 8 servings are needed. What is the conversion factor?

• .25

• .33

• .40

• .66

The amount of space an ingredient takes up is the

• mass.

• weight.

• volume.

• measurement.

Which method for measuring fat involves packing the fat down into the cup and pressing firmly to remove air bubbles?

• stick

• degreasing

• water displacement

• dry measuring cup

One pint is the same as __________ cup(s).

• 1

• 2

• 3

• 4