Free Printable Culinary Math

1.

If you have 3/4 of a cup, how much more is needed to equal 1 cup?

a)

1/4

b)

3/4

c)

1/8

d)

1/16

2.

How many cups are in a gallon?

a)

15

b)

14

c)

16

d)

17

3.

How many pints are in a gallon?

a)

7

b)

94

c)

6

d)

8

4.

How many teaspoons are in a tablespoon?

a)

1

b)

3

c)

8

d)

None of the above

5.

How many quarts are in a gallon?

a)

4

b)

9

c)

16

d)

All of the above

6.

How many cups are in 7 gallons?

a)

80

b)

103

c)

112

d)

94

7.

How many Fluid ounces are in a cup?

a)

16

b)

64

c)

8

d)

128

8.

1/4 cup is how many ounces?

a)

2

b)

8

c)

4

d)

None of the above

9.

One pound equals how many ounces?

a)

4

b)

8

c)

12

d)

16

10.

What is the abbreviation for pound?

a)

lb.

b)

lub.

c)

pd.

d)

po.

11.

What is the abbreviation for tablespoon?

a)

T.

b)

t.

c)

Tabl.

d)

tsp.

12.

How many ounces are in a gallon?

a)

60

b)

128

c)

256

d)

500

13.

A quarter-cup contains how many tablespoons?

a)

2

b)

4

c)

6

d)

8

14.

A recipe calls for 15 pounds of ground beef to make 50 portions. How many pounds are needed to make 25 portions?

a)

7 1/2

b)

12

c)

15 1/2

d)

30

15.

How many pounds of ground beef are needed if the recipe calls for 48 ounces?

a)

1 1/2

b)

3

c)

3 1/2

d)

4

16.

How many 10-ounce portions of sirloin steak are available if 17 pounds are purchased, but 3 pounds 12 ounces are lost during boning and trimming?

a)

10

b)

18

c)

21

d)

27

17.

Which measuring equipment will you use to measure 3/4 cup?

a)

1 Cup

b)

1/8 Cup

c)

1/2 and 1/4

d)

1/2 Cup

18.

What is the process used to measure dry ingredients?

a)

Scoop into a dry measuring cup and then pour into the mixing bowl

b)

First, scoop it into the correct dry measuring cup, then level it off with a straight edge

c)

Pour into a liquid measuring cup and then read it at eye level

19.

How many TABLESPOONS in a cup?

a)

6

b)

8

c)

16

d)

32

20.

How many pounds of butter are needed if the recipe calls for eight sticks?

a)

2

b)

4

c)

6

d)

8

21.

The chef doubles the recipe. How much flour is needed if the original recipe calls for 10 ounces?

a)

10 ounces

b)

12 ounces

c)

1 pound

d)

1 pound and 4 ounces

22.

If you reduce a recipe that calls for 24 pounds of taco meat by a third, how many pounds of taco meat are needed?

a)

3 pounds

b)

12 pounds

c)

16 pounds

23.

How many eggs are in a dozen?

a)

10

b)

12

c)

14

24.

A recipe yields 20 cookies, but I want to increase the yield to 40 cookies. The original amount of sugar needed is 1/2 c. What is the new amount needed for the yield of 40 cookies?

a)

1/4 c

b)

3/4 c

c)

1 c

d)

2 c

25.

What is the abbreviation for quart?

a)

qu

b)

qr

c)

qt

26.

How many 5 oz. servings of orange juice are in a quart?

a)

5

b)

6

c)

8

d)

10

27.

How many ounces are in a gallon?

a)

60

b)

128

c)

256

d)

500

28.

If the chef triples a recipe, how much margarine is needed if the original recipe calls for 1 lb. 4 oz.

a)

3 sticks

b)

4 sticks

c)

3 lbs. 12 oz.

d)

2 lbs. 8 oz.

29.

How many 4 oz. servings can be made from 2 lbs. of ground turkey?

a)

4

b)

8

c)

16

d)

24

30.

What is the abbreviation for dozen?

a)

dox.

b)

doz.

c)

dz.

d)

dzn.

31.

How many 1 c. servings can you get out of 1 gallon?

a)

8

b)

16

c)

18

d)

24

32.

What means the same as "yield"?

a)

cooking time

b)

serving size

c)

ingredients

d)

cooking temperature

33.

A chef reduces the recipe by half. How much sugar is needed if the original recipe calls for 3 pounds 8 ounces?

a)

8 ounces

b)

1/2 pound

c)

1 pound 12 ounces

d)

2 pounds 4 ounces

34.

The chef doubles the recipe. How much flour is needed if the original recipe calls for 10 ounces?

a)

10 ounces

b)

12 ounces

c)

1 pound

d)

1 pound and 4 ounces

35.

1 cup equals how many teaspoons?

a)

42

b)

44

c)

46

d)

48

36.

Which measuring equipment will you use to measure 3/4 cup?

a)

1 Cup

b)

1/8 Cup

c)

1/2 and 1/4

d)

1/2 Cup

37.

What is the abbreviation for pound?

a)

lb.

b)

lub.

c)

pd.

d)

po.

38.

If the chef triples the recipe, how much margarine is needed if the original recipe calls for 1 pound 4 ounces?

a)

3 sticks

b)

4 sticks

c)

3 lbs. and 12 ounces

d)

2 lbs. and 8 ounces

39.

How many 10-ounce portions of sirloin steak are available if 17 pounds are purchased, but 3 pounds 12 ounces are lost during boning and trimming?

a)

10

b)

18

c)

21

d)

27

40.

What do you do with the conversion factor once you have figured it out?

a)

divide it by all the ingredients for the recipe

b)

multiply it by all the ingredients for the recipe

c)

add it to all the ingredients for the recipe

d)

subtract if from all the ingredients in the recipe

41.

What is the recipe conversion factor for

New Yield = 10 Old Yield = 20

a)

2

b)

10

c)

.5

d)

.4

Culinary Math

Total questions: 41

Worksheet time: 1hrs 22mins

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