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WorksheetsFoundations of Restaurant management Chapter 14 Culinary Math
Total questions: 20
Worksheet time: 10mins
True or False
Math skills are not required in the professional kitchen.
True
False
True or False
The four basic math operations are addition, subtraction, multiplication,
and division.
True
False
True or False
When working with fractions, the denominator is the upper part of the fraction
and the numerator is the lower part.
True
False
True or False
The commonly used system of measurement in the United States is metric units.
True
False
True or False
The temperature at which water boils is 212°F (100°C).
True
False
True or False
The temperature at which water freezes is 23°F (−10°C).
True
False
True or False
3 tablespoons equals 1 teaspoon?
True
False
How many 1/4 cups in 1 3/4 cups
4
5
6
7
How many pints in a half gallon
1
2
3
4
How many cups in a quart
1
2
3
4
How many quarts in a gallon
1
2
3
4
How many 1/3 cups are there in 1 1/3 cups?
1
2
3
4
How many ounces does one cup of water weight?
2 ounces
4 ounces
8 ounces
12 ounces
If the total cost of a recipe is 16.50 and it yields 10 servings what is the cost per serving
1.65
6.50
.165
not enough data to calculate
The amount of space an item occupies is called?
yeild
weight
volume
measurment
The measurement of an items resistance to gravity is called?
Volume
Weight
yield
length
The number of servings a recipe makes is called?
yield
volume
portion
quantity
The process that removes lumps from flour, sugar or other dry ingredients is called
Sanding
Sifting
Sorting
Mixing
What is the conversion factor?
The number you have to multiple or divide a recipe by to either increase or decrease its yield
what to use if you don't have an ingredient
How to convert from Fahrenheit to Celsius
How to convert from Celsius to Fahrenheit
What type of scale uses a spring?
Spring Scale
Balance
beam scale
Electronic
counter weight
