Free Printable WCA Culinary Math Review

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.

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

3.

Mike was asked to make three times the usual bread pudding recipe. If the original recipe calls for 4 ounces of margarine, how much margarine should Mike now use?

a)

2 sticks

b)

3 sticks

c)

2 pounds 8 ounces

d)

3 pounds

4.

21+47=

a)

68

b)

59

c)

69

d)

66

5.

42+51=

a)

93

b)

94

c)

83

d)

84

6.

27+56=

a)

83

b)

73

c)

72

d)

81

7.

35+48=

a)

83

b)

73

c)

84

d)

75

8.

35+48=

a)

83

b)

73

c)

84

d)

75

9.

69+18=

a)

87

b)

77

c)

71

d)

51

10.

92-43=

a)

48

b)

59

c)

58

d)

49

11.

27-15=

a)

13

b)

14

c)

12

d)

22

12.

44-11=

a)

33

b)

34

c)

23

d)

43

13.

92-65=

a)

26

b)

28

c)

17

d)

27

14.

51-24=

a)

28

b)

27

c)

37

d)

26

15.

35-21=

a)

15

b)

11

c)

35

d)

14

16.

77-38=

a)

49

b)

39

c)

38

d)

29

17.

Reduce the following fraction:
16/20 =

a)

8/10

b)

4/5

c)

1/2

d)

16/20

18.

Write the improper fraction as a mixed number

¹²/₄

a)

3 ³/₄

b)

3 ¹/₄

c)

3

d)

4

19.

What is the equation for the recipe conversion factor?

a)

new yield / old yield

b)

old yield / new yield

c)

new yield x old yield

d)

old yield x new yield

20.

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

21.

A recipe yields 2 dozen cupcakes. You need 6 dozen. What is the recipe conversion factor?

a)

2

b)

3

c)

6

d)

.5

22.

The recipe prepares 20 cookies. You need 60 cookies. What is your recipe conversion factor?

a)

.33

b)

3

c)

120

d)

30

23.

My recipe right now makes 5 servings. I want to make 10 servings. What is my conversion factor?

a)

3

b)

2

c)

5

d)

50

24.

What is the recipe conversion factor for

New Yield = 50 Old Yield = 5

a)

3

b)

10

c)

20

d)

5

25.

What is the recipe conversion factor for

New Yield = 16 Old Yield = 8

a)

2

b)

4

c)

6

d)

8

26.

What is the recipe conversion factor for

New Yield = 10 Old Yield = 20

a)

2

b)

10

c)

.5

d)

.4

27.

If the original recipe called for 2 Tbsp of lemon juice and my recipe conversion factor is 3, how many Tbsp of lemon juice do I need?

a)

.66

b)

5

c)

6

d)

.33

28.

If the original recipe called for 4 cups of oats and my recipe conversion factor is 4, how many cups of oats do I need?

a)

4

b)

1

c)

16

d)

3

29.

If there are 8 ounces in a cup, how many ounces are in 2 cups?

a)

2

b)

4

c)

16

d)

20

30.

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

a)

1/2 cup

b)

3/4 cup

c)

1/4 cup

d)

1/8 cup

31.

When scaling a recipe down from twelve servings to six servings, what will be the new measure for the original 1/2 cup (125 ml) cocoa?

a)

1/4 cup (60 ml)

b)

1 cup (250 ml)

c)

1/3 cup (80 ml)

d)

3 Tbsp (45 ml)

32.

How many quarts are in a gallon?

a)

2

b)

16

c)

8

d)

4

33.

conversion means

a)

to buy sporting equipment

b)

to weigh a lot

c)

to change from a unit to a larger or smaller unit

d)

to hold something

34.

1 quart = _______ pints

a)

2 pints

b)

1 pint

c)

4 pints

d)

8 pints

35.

4 cups=________ pints

a)

16

b)

3

c)

8

d)

2

36.

How many cups are in a pint?

a)

1

b)

2

c)

3

d)

4

37.

How many quarts are in 2 gallons?

a)

2

b)

4

c)

6

d)

8

38.

How many cups are in 1 Gallon?

a)

16

b)

8

c)

4

d)

10

39.

How many cups in a quart?

(HINT: KING GALLON)

a)

4

b)

2

c)

3

d)

5

40.

8 cups = ___ quarts

(HINT: KING GALLON)

a)

1

b)

2

c)

3

d)

5

41.

10 cups = ____ pints

a)

1

b)

2

c)

4

d)

5

42.

The rule for converting quarts to gallons is

a)

dividing by 2

b)

dividing by 4

c)

multiplying by 2

d)

multiplying by 4

43.

4 gallons = ____ quarts

a)

4

b)

1

c)

16

d)

64

44.

3 gallons = _____ cups

a)

48

b)

12

c)

5

d)

16

45.

12 quarts = ____ cups

a)

24

b)

48

c)

3

d)

6

46.

3 quarts = _____ pints

a)

4

b)

6

c)

10

d)

2

47.

32 cups = ________ pints

a)

32

b)

16

c)

64

d)

28

48.

8 quarts = _______ gallons

a)

6

b)

1

c)

4

d)

2

49.

21 gallons = ________ quarts

a)

42

b)

84

c)

68

d)

12

50.

3 cups = ________ pints

a)

1

b)

1 and 1/2

c)

2

d)

2 and 1/2

WCA Culinary Math Review

Total questions: 50

Worksheet time: 55mins

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