Math Concepts Flashcards
(48 cards)
1
Q
If you have 3/4 of a cup, how much more is needed to equal 1 cup?
A
1/4
2
Q
Which measuring equipment will you use to measure 3/4 cup?
A
1/2 and 1/4
3
Q
How many cups are in a gallon?
A
16 cups
4
Q
How many pints are in a gallon?
A
8 pints
5
Q
3 teaspoons = _____tablespoon
A
1
6
Q
How many quarts are in a gallon?
A
4 quarts
7
Q
How many Gallons are in a gallon?
A
1 gallon
8
Q
How many cups are in 7 gallons?
A
112 cups
9
Q
How many Fluid ounces are in a cup?
A
8 ounces
10
Q
1/4 cup is how many ounces?
A
2 ounces
11
Q
1 tbsp=__ tsp
A
3
12
Q
1 cup=__tbsp
A
16
13
Q
1 cup=__tsp
A
48
14
Q
1 pt=__cups
A
2
15
Q
1 gal=__qt
A
4
16
Q
1 gal=__pt
A
8
17
Q
1 cup of water is __fl oz.
A
8
18
Q
1 qt of water is __ fl oz.
A
32
19
Q
16 Tbsp = ___ cup
A
1
20
Q
4 qt. = ____ gallon
A
1
21
Q
16 cups = ___gallon
A
1
22
Q
60 min = ___ hr
A
1
23
Q
4 cups = ____qt.
A
1
24
Q
2 pint = ____ gallon
A
1
25
8 fl. oz. = _____cup
1
26
1 qt =___ oz.
32
27
1 lb. butter = ___ cup
2
28
16 oz. = ____cups
2
29
16 oz. = ____lb
1
30
1/3 cup = ___T + ____t
5tbsp / 1 tsp
31
Volume and weight
the two standard methods of measuring food. weight is more accurate
32
Volume measuring tools include:
Teaspoons, tablespoons, cups, pints, quarts, gallons, and various sizes of ladles and scoops
33
Identify the importance of standardized recipes to a successful food service operation:
Customer Satisfaction
consistent nutrient content
food cost control
correctly convert recipe yields
34
What is the equation for the recipe conversion factor?
new yield / old yield
35
What do you do with the conversion factor once you have figured it out?
multiply it by all the ingredients for the recipe
36
A recipe yields 2 dozen cupcakes. You need 6 dozen. What is the recipe conversion factor?
3
37
The recipe prepares 20 cookies. You need 60 cookies. What is your recipe conversion factor?
3
38
My recipe right now makes 5 servings. I want to make 10 servings. What is my conversion factor?
2
39
What is the recipe conversion factor for
New Yield = 50 Old Yield = 5
10
40
What is the recipe conversion factor for
New Yield = 16 Old Yield = 8
2
41
What is the recipe conversion factor for
New Yield = 10 Old Yield = 20
0.5
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?
6
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?
16
44
AP and EP
```
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.
```
45
What is the measurement of an item's resistance to gravity called
weight
46
EP / AP =
Percentage yield
47
Ep / Percentage yield =
AP
48
AP x Percantage yield =
EP
