Maisie Porter

Copy the following problems into a Word document.   Identify formulas and show
your work for the math questions (2 points/question)

1. A recipe calls for 620 ml of chicken stock. How many cups would you need to
use?  Show your work using the bridge method.
1. 620 mL x (33.8 fl oz. / 1000 mL) x ( 4 cups / 32 fl oz.) = 2.6 cups chicken
stock
2. Revise the following recipe quantities to the revised units:
1. Butter 1# to ____ kg
1. 1 lb x (1 kg / 2.205 lb) = .45 kg
2. Sugar, granulated 4 oz to ____ g
1. 4 oz sugar x (28.35g / 1oz) = 113.4 g
3. Heavy cream 4 fl oz to ____ ml
1. 4 fl oz x (29.59 mL / 1 fl oz) = 118.3 mL
4. Raisins 1 cup to ____ ml
1. 1 cup x (8 fl oz / 1 cup) x (29.59 mL / 1 fl oz) = 236.7 mL
5. Flour 3 cups to _____ fl oz
1. 3 cups x (32 fl oz / 4 cups) = 24 fl oz
3. You purchase a 3-pound bunch of celery and are able to process 31.5 ounces of
diced celery from the bunch. What yield percent did you achieve?
1. Percent yield = (edible portion / as purchased) x 100
2. 3 lb of celery x (16 oz/1 lb) = 48 oz celery as purchased
3. (31.5 oz / 48 oz) x 100 = 65.6%
4. A scaled recipe calls for 12 t baking powder, how many cups will be needed to
measure for this recipe?
1. 12 tsp x (1 Tbsp / 3 tsp) x (1 fl oz / 2 Tbsp) x (4 cups / 32 fl oz) = .25 cups
baking powder
5. If you were able to get 6.8 ounces of sections from one grapefruit, how many
ounces should you be able to get from 10 pounds of grapefruit? AP yield is 13.3oz
1. AP yield = 13.3 oz for one grapefruit
2. EP yield = 6.8 oz for one grapefruit
3. yield = (edible portion / as purchased)
4. (6.8 oz / 13.3 oz) = .5113 yield
5. 10 lb grapefruit x (16 oz / 1 lb) = 160 oz grapefruit purchased
6. As purchased x yield = edible portion
7. 160 oz x .5113 = 81.8 oz EP grapefruit from 160 oz
6. A recipe for French lentil soup calls for 900g of lentils and 5 ¾ liters of chicken
stock. If you use 1kg of lentils, how many liters of chicken stock will you need?
1. (1000g / 900g) = (x / 5.75L)
2. x = 6.4 L needed
7. Your recipe for fudge brownies calls for 8 squares of semisweet chocolate. If you
only have 3.5 squares on hand, what scaling factor should you use to adjust the recipe
for this amount of chocolate?
1. Scaling factor = desired amount / current amount
 2. 3.5 squares / 8 squares = .44 scaling factor
8. Using a part size of 1 pint, the ratio of the following recipe would be
1. 1 ½ qt milk
2. 4 ½ cups flour
3. 1 qt eggs
4. 1 ½ cups butter
1. part size = known quantity / corresponding number of parts
2. 1.5 qt milk x (2 pt/1qt) = 3 pt milk
3. 3 pt known quantity / 1 pt part size = 3 pt
4. 4.5 cups flour x (1 pt/2 cups) = 2.25 pt flour
5. 2.25 pt known quantity/ 1 pt part size = 2.25 pt
6. 1 qt eggs x (2 pt/1qt) = 2 pt eggs
7. 2 pt known quantity / 1 pt part size = 2 pt
8. 1.5 cups butter x (1 pt/2 cups) = .75 pt butter
9. .75 pt known quantity / 1 pt part size = .75 pt
10. 3 parts milk: 2 ¼ parts flour: 2 parts eggs: ¾ parts butter
9. Calculate the inventory turnover rate:
1. June 1 inventory $2500
2. July 1 inventory $4400
3. June purchases $8300
1. Beginning inventory + purchases = cost of food available
2. 2500 + 8300 = $10800 cost of food available
3. cost of food available – ending inventory = cost of food used
4. 10800 – 4400 = $6400 cost of food used
5. Inventory turnover = food cost / average food inventory
6. 6400 / [(2500+4400)/2] = 1.9 turnover rate
10. What are the volume serving sizes of the following dishers in cups
1. #12 = 1/3 cup
2. #30 = 2 1/5 Tbsp x (1 cup/16 Tbsp) = .14 cups
11. In school foodservice, a croissant weighing 62 g would count as how many ounce
equivalents of a grain offering? Identify the grain group.
1. Croissant = group C, 1 oz eq. = 34 g
2. Grams food/grams eq. = eq.
3. 62 g / 34 g = 1.8 oz equivalent  rounds down to 1.75 oz. equivalent
12. A recipe requires 0.5 oz of chips per muffin. How many kg of chips will be
needed to make 1200 muffins?
1. 1 muffin = .5 oz chocolate chips
2. 1200 muffins x .5 oz = 600 oz chocolate chips needed
3. 600 oz chips x (28.35 g / 1 oz) x (1 kg / 1000 g) = 17 kg chocolate chips
needed
13. How much food was purchase in April if the overall cost of the food used was
$7,900?
1. March 31 inventory: $3,300
2. April 30 inventory: $2,900
1. Cost of food available – ending inventory = cost of food used 
Cost of food used + ending inventory = cost available
 2. 7900 – 2900 = $5000 cost of food available
3. Beginning inventory + purchases = cost of food available  cost
of food available – beginning inventory = purchases
4. 5000 – 3300 = $1700 cost of food purchased
14. If carrots have a yield of 70% and 36 pounds were purchased, how many pounds
will be edible?
1. Yield = .7
2. AP x yield = EP
3. AP = 36 lb
4. 36 x .7 = 25.2 lb edible portion
15. One pint is the equivalent of
1. __2__ cups
2. __16__ fluid ounces
1. 1 pt x (2 cups / 1 pt) x (8 fl oz / 1 cup) = 16 fl oz
3. __.13__ gallons
1. 1 pt x (1 qt / 2 pt) x (1 G x 4 qt) = .125 gallon
4. __.5__ quarts
1. 1 pt x (1 qt / 2 pt) = .5 pt
16. Forty 3-ounce portions of seedless grapes are needed for an event. Grapes have a
yield of 94%.  What amount will need to be purchased?
1. Edible portion / yield = as purchased
2. 40 x 3 oz = 120 oz grapes needed EP
3. 120 oz / .94 = 127.7 oz grapes needed as purchased
17. Your hospital kitchen has a recipe for Mediterranean-style fish yielding 65 oz. If
you need to make 950 oz, what scaling factor would be used to adjust the recipe?
1. Scaling factor = amount desired / current amount
2. 950 oz / 65 oz = 14.6 scaling factor
18. Lead time for orders is three days. The safety stock amount for chocolate pudding
is five cases.  The average use of chocolate pudding is two cases per day.  Chocolate
pudding will need to be ordered when the supply reaches ____11___ cases.
1. (Average daily unit sales x delivery lead time) + safety stock = reorder
point
2. (2 cases/day x 3 days) + 5 cases = 11 cases
19. In school foodservice, the breading on 5 chicken nuggets (27g) would count as
how many ounce equivalents of a grain offering? Identify the grain group.
1. Group A – bread type coating, 1 oz eq. = 22 g
2. Grams food/ grams eq. = eq.
3. 27 g / 22 g = 1.22  rounds down to 1 oz eq.
20. Using a part size of 1 cup, convert the following Popover batter recipe into a
volume ratio
1. 1 ½ qt whole milk
2. 4 ½ C all-purpose flour
3. 1 qt large eggs
4. 1 ½ pint butter
1. part size = known quantity / corresponding number of parts
2. 1.5 qt milk x (4 cups/1 qt) = 6 cups milk
 1. 6 cups known quantity/ 1 cup part size = 6 cups
3. 4.5 cups all purpose flour known quantity / 1 cup part size = 4.5
cups flour
4. 1 qt large eggs x (4 cup/1 qt) = 4 cups large eggs
1. 4 cups known quantity / 1 cup part size = 4 cups
5. 1.5 pt butter x (2 cup/ 1 pt) = 3 cup butter
1. 3 cups known quantity/ 1 cup part size = 3 cups
6. 6 parts milk: 4.5 parts flour: 4 parts eggs: 3 parts butter
21. One pound is equivalent to
1. ____16___ ounces
2. ____453.6___ grams
3. ____.45___ kg
1. 1 lb x (1 kg / 2.205 lb) = .4535
22. Determine the food cost per meal using the following information:
1. Beginning inventory – $4,556
2. Ending inventory – $4,050
3. Purchases – $16,500
4. Number of meals – 7,360
1. Beginning inventory + purchases = cost of food available
2. Cost of food available – ending inventory = cost of food used
3. Cost of food used / number of meals = cost per meal
4. 4556 + 16500 = $21056 cost of food available
5. 21056 – 4050 = $17006 cost of food used
6. 17006 / 7300 = $2.31 cost per meal
23. A case of kiwi contains 12 fruits and weights 4 pounds. If the case yields 1540
grams of peeled and sliced kiwi, what percent of the original weight does this
represent?
1. 4 lbs x (453.6 g / 1 lb) = 1814.4 g of kiwi in the case
2. (edible portion / as purchased) x 100 = percent yield
3. (1540 g / 1814.4 g ) x 100 = 85% of the original weight
24. What part size is required to convert the following recipe into a three ingredient
weight ratio (flour : fat : liquid) of 3:1:2?
1. 2# cake flour
2. 2# all-purpose flour
3. 1# butter
4. 1/3# shortening
5. 2 2/3# buttermilk
1. Part size = known quantity / corresponding number of parts
2. Flour = 4 lbs
3. Fat = 1 1/3 lbs
4. Liquid = 2 2/3 lbs
5. 4 lbs flour / 3 part = 1.33 part size
6. 1 1/3 lbs fat / 1 part = 1.33 part size
7. 2 2/3 lbs buttermilk / 2 part = 1.33 part size
8. A 4/3 pound part size would be needed
25. If ground beef is known to have a cooking yield of 45%, how much ground beef
would need to be purchased to provide 10# EP?
1. Edible portion / yield = as purchased
2. 10 lb / .45 = 22.2 lb as purchased