Math Concepts

Question 1

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

Answer 1

1/4

Question 2

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

Answer 2

1/2 and 1/4

Question 3

How many cups are in a gallon?

Answer 3

16 cups

Question 4

How many pints are in a gallon?

Answer 4

8 pints

Question 5

3 teaspoons = _____tablespoon

Answer 5

1

Question 6

How many quarts are in a gallon?

Answer 6

4 quarts

Question 7

How many Gallons are in a gallon?

Answer 7

1 gallon

Question 8

How many cups are in 7 gallons?

Answer 8

112 cups

Question 9

How many Fluid ounces are in a cup?

Answer 9

8 ounces

Question 10

1/4 cup is how many ounces?

Answer 10

2 ounces

Question 11

1 tbsp=__ tsp

Answer 11

3

Question 12

1 cup=__tbsp

Answer 12

16

Question 13

1 cup=__tsp

Answer 13

48

Question 14

1 pt=__cups

Answer 14

2

Question 15

1 gal=__qt

Answer 15

4

Question 16

1 gal=__pt

Answer 16

8

Question 17

1 cup of water is __fl oz.

Answer 17

8

Question 18

1 qt of water is __ fl oz.

Answer 18

32

Question 19

16 Tbsp = ___ cup

Answer 19

1

Question 20

4 qt. = ____ gallon

Answer 20

1

Question 21

16 cups = ___gallon

Answer 21

1

Question 22

60 min = ___ hr

Answer 22

1

Question 23

4 cups = ____qt.

Answer 23

1

Question 24

2 pint = ____ gallon

Answer 24

1

Question 25

8 fl. oz. = _____cup

Answer 25

1

Question 26

1 qt =___ oz.

Answer 26

32

Question 27

1 lb. butter = ___ cup

Answer 27

2

Question 28

16 oz. = ____cups

Answer 28

2

Question 29

16 oz. = ____lb

Answer 29

1

Question 30

1/3 cup = ___T + ____t

Answer 30

5tbsp / 1 tsp

Question 31

Volume and weight

Answer 31

the two standard methods of measuring food. weight is more accurate

Question 32

Volume measuring tools include:

Answer 32

Teaspoons, tablespoons, cups, pints, quarts, gallons, and various sizes of ladles and scoops

Question 33

Identify the importance of standardized recipes to a successful food service operation:

Answer 33

Customer Satisfaction
consistent nutrient content
food cost control
correctly convert recipe yields

Question 34

What is the equation for the recipe conversion factor?

Answer 34

new yield / old yield

Question 35

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

Answer 35

multiply it by all the ingredients for the recipe

Question 36

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

Answer 36

3

Question 37

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

Answer 37

3

Question 38

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

Answer 38

2

Question 39

What is the recipe conversion factor for

New Yield = 50 Old Yield = 5

Answer 39

10

Question 40

What is the recipe conversion factor for

New Yield = 16 Old Yield = 8

Answer 40

2

Question 41

What is the recipe conversion factor for

New Yield = 10 Old Yield = 20

Answer 41

0.5

Question 42

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?

Answer 42

6

Question 43

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?

Answer 43

16

Question 44

AP and EP

Answer 44

Purchased (Ap) is the product before any trimming, cutting, or cooking
Edible portion (EP) is the product after it has  to be trimmed or cut.

Question 45

What is the measurement of an item’s resistance to gravity called

Answer 45

weight

Question 46

EP / AP =

Answer 46

Percentage yield

Question 47

Ep / Percentage yield =

Answer 47

AP

Question 48

AP x Percantage yield =

Answer 48

EP