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WorksheetsRecipe Adjustment
Total questions: 11
Worksheet time: 6mins
The recipe in the cook book has 4 servings. I want to serve 8. What is the Conversion factor?
2
4
8
1/2
My favorite recipe for cookies makes 3 dozen. I want to make 2 dozen. What is the conversion factor?
3
2
2/3
3/2
My taco salad recipe serves 4. I only need to serve 2. What is the Desired Yield?
4
2
1/2
1/4
My muffin recipe makes 2 dozen. I need to make 96 muffins? What is the Original Yield?
2 muffins
24 muffins
96
4
Which is the correct formula for determining the conversion factor?
Desired Yield / Original Yield = Conversion Factor
Original Yield / Desired Yield = Conversion Factor
Conversion Factor x Desired Yield = Original Yield
Conversion Factor + Original Yield = Desired Yield
My original recipe calls for 2 cup of flour for 1 loaf of bread. I want to make 3 loaves. How much flour will I use?
6 Cups
2/3 Cups
4 Cups
1/3 Cups
My original recipe calls for 1/4 cup oil. I need to cut the recipe in half. How much oil will I need listed in logical terms?
1/2 Cup
2 Tablespoons
2 teaspoons
1/8 Cup
My converted recipe said I needed 3/8 cup sugar? What is the best way to measure that amount?
Use my 3/8 cup measuring cup
1/4 Cup plus 2 Tbsp.
1/3 Cup
6 Tablespoons
My original recipe for 1 cake calls for 1/2 cup of butter, but I need to make 8 cakes. How much butter will I need?
2 pounds
2 cups
4 pounds
8 cups
My original recipe needs 1 tsp. vanilla. How much vanilla do I need for to triple this recipe?
2 teaspoons.
1 Tablespoon
1/3 tsp
1/2 tsp
My original recipe for 2 people needs 1 egg. I only need to serve myself. How much egg do I need?
1 egg
2 eggs
2 Tablespoons of egg mixture
2 teaspoons of egg mixture
