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WorksheetsCulinary Math
Total questions: 15
Worksheet time: 12mins
Recipe yield is 16 but you need to serve 20. What is the conversion factor?
(a)
What is a standardized recipe?
a recipe that makes 4 portions
a recipe that can b adjusted according to the diesres of the chef
a recipe that makes 1 portion
a recipe with a set format that is clear to anyone who uses it
A restaurant is offering 20 percent off a customer entire check. If the check total is $55 what will the check total be after the discount?
(a)
How many teaspoons in 1 Tablespoon?
(a)
If 70 people of 180 in a restaurant have ordered the house special, then what percentage of customers have ordered the house special?
(a)
To find the total cost of a recipe, the chef must know
how much waste will occur
ingredient amounts and the price of each one
the amount a guest is willing to pay for the dish
the price of the meal
If recipe calls for 4 cups of milk, how many fluid ouces are used?
(a)
A chef keeps lunch entree warm at 66 C. What is teh approximate Fahrenheit equivalent?
100 F
151 F
182 F
200 F
If recipe calls for 8 pounds of trimmed celery, and celery has a 75% percent yield, how many pounds of untrimmed celery is needed?
6.00
9.35
10.67
12.5
Green peas have a 40% yeild. After trimming 12 pounds, how many pounds of green peas are left as the edible portion?
3.00
3.33
4.80
6.00
A banquet hall is preparing to serve a party of 432 guests, If each table seat 8 people, how many tables are needed?
(a)
A manager received an invoice for $86.40 for 30 gallons of ice cream. How much did each gallon cost?
(a)
The number of servings or the amount the recipe makes is the
(a)
When making 100 cakes, on needs 25 pounds of flour. How would you measure this?
spring scale
baker's scale
dry measuring cups
ounce scale
A written record of ingredients and preparation steps needed to make a particular dish is called
usuable trim
as purchased amount
recipe
edible portions
