Food Math & Measurement - Final Assessment

The following contains key words which indicate specific mathematical operations. Which of the following specifies the operation of addition?

• Separate the egg yolks from the whites

• Combine the sugar and egg whites in a large bowl

• Set bowl on a boiling pot, add twice the amount of sugar than previously

• Decrease the heat as the mixture begins to shine and form stiff peaks

When is it necessary to convert the denominator?

• Adding or subtracting fractions

• Subtracting or dividing fractions

• Multiplying or dividing fractions

• Adding or multiplying fractions

The relationship between two quantities or amounts describes which of the following terms?

• Percentage

• Conversion

• Ratio

• Decimal

In metric units, which of the following prefixes mean ten times smaller?

• Milli

• Deci

• Centi

• Kilo

Which of the following is NOT a type of volume measurement?

• Cup

• Fluid ounce

• Liter

• Pound

Which of the following should NOT be done when using measuring cups or spoons?

• Hold spoon steady when measuring

• View liquid measuring cups from above when measuring

• Pour ingredients into cups slowly

• Level the top of measuring spoons

When viewing a recipe, where should the ingredients needed to prepare the recipe be found?

• List of ingredients

• Preparation instructions

• Recipe title

• Nutrition information

Use your knowledge of changing batch yields to solve the following problem. You are working with a recipe which yields only 12 bowls of soup originally. Which recipe conversion factor is correct if you need to make 1,500 bowls of soup?

• 100

• 145

• 150

• 125

Which of the following is NOT included in a Nutrition Facts Label?

• Suggested serving size

• Calories

• Nutrients

• Comparable foods

Using Pearson’s Square, solve the following problem. How many pounds of 5 percent milk and 20 percent cream would be needed to make 200 pounds of 8 percent milk?

• 25 pounds of 20 percent cream; 175 pounds of 5 percent milk

• 125 pounds of 20 percent cream; 75 pounds of 5 percent milk

• 40 pounds of 20 percent cream; 160 pounds of 5 percent milk

• 100 pounds of 20 percent cream; 100 pounds of 5 percent milk