WorksheetsCulinary Math Preassessment
Total questions: 10
Worksheet time: 5mins
In the Baker’s Percentage system, what ingredient is always considered 100%?
Water
Yeast
Flour
Sugar
If a dough formula uses 900 g total flour and 675 g water, what is the hydration percentage?
65%
70%
75%
80%
A recipe yields 12 portions, but you need 48 portions. What is the conversion factor?
2
3
4
6
A menu item costs $8.25 to make and the target food-cost % is 30%. What is the correct selling price?
$20.00
$24.75
$26.50
$27.50
You purchase 50 lb of potatoes for $20.00. After peeling, 42.5 lb remain usable. Calculate the yield %.
(a)
If the yield % is 80% and you need 3 kg of peeled carrots, how many kg should you purchase (AP weight)?
2.4 kg
3.0 kg
3.5 kg
3.75 kg
Convert 375°F to Celsius using the correct formula.
160°C
175°C
190°C
205°C
Which statement best explains why professional kitchens prefer weighing ingredients rather than using volume measures?
Scales are faster.
Weight ensures accuracy and consistency.
Cups are harder to clean.
Weight looks more professional.
Calculate the EP cost per lb if AP cost = $0.40/lb and yield = 85%.
$0.42
$0.45
$0.47
$0.50
A recipe calls for 250 g flour, 150 g water, 5 g salt, and 3 g yeast. Using baker's %, what is the water percentage?
(a)
