Food Tech Math and Measurements

In metric units, which of the following prefixes mean ten times smaller?

Key words which indicate specific mathematical operations. Which of the following specifies the operation of addition?

Which of the following is NOT a benefit of a standardized recipe?

Which organization defines the U.S. Customary measurement system?

The number and size of servings a recipe will make describes which of the following terms?

How many places must a decimal point be moved to the right when converting a decimal to a percentage?

How many pounds of 5 percent milk and 20 percent cream would be needed to make 200 pounds of 8 percent milk?

When viewing a recipe, where should the ingredients needed to prepare the recipe be found?

Which of the following key words does NOT suggest multiplication in a word problem?

Which of the following is NOT included in a Nutrition Facts Label?

What recipe will yields 200 cupcakes. What recipe conversion factor is correct if you need to make only 26 cupcakes.

Which of the following should NOT be done when using measuring cups or spoons?

Quantitative refers to the use of which of the following terms?

The field of study concerned with numbers, quantity, shapes and the relationships among them describes which of the foll

When is it necessary to convert the denominator?

12 bowls of soup originally. Which recipe conversion factor is correct if you need to make 1,500 bowls of soup?

Which of the following is NOT a type of volume measurement?

The relationship between two quantities or amounts describes which of the following terms?

How many liters are in a gallon?

When using the Baker’s Percentage method, which of the following ingredients represents 100 percent in the formula?

According to the segment, which of the following is NOT a necessary step in preparing a recipe?

Which of the following measuring tools is NOT used to measure temperature in food production?

Pearson’s Square, How many parts 3% milk and 40% cream would be needed 500 lbs. of 5% milk?

Which of the following is a consequence of poor measurement in food production and cooking?

Nutrition Fact Labels are based on which of the following?