Being a chef isn't easy.
On top of having to memorize an endless amount of recipes, chefs also have to be pretty darn good at math.
They gotta convert recipes, scale them up and down, and work with both the imperial system and the metric system with ease. ✍🏽
For each question, choose the right answer to see if you have what it takes to cook (and multiply) with the pros. Good luck!
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Correct!Wrong!There are eight fluid ounces in a cup.
Therefore, a fourth-cup is two fluid ounces, a half-cup is four fluid ounces, and three-fourths of a cup is six fluid ounces.
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Correct!Wrong!
There are three teaspoons in a tablespoon.
And each teaspoon is 0.16 fluid ounces (or 4.92892 milliliters to be precise).
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Correct!Wrong!
There are 16 tablespoons in a cup.
AKA eight fluid ounces (or 48 teaspoons).
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Correct!Wrong!
There are two cups in a pint.
AKA 16 fluid ounces.
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Correct!Wrong!
There are four cups in a quart.
AKA 32 fluid ounces (or two pints).
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Correct!Wrong!
There are 16 cups in a gallon.
AKA 128 fluid ounces.
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Correct!Wrong!
There are 16 ounces in a pound.
Which just happens to be four standard sticks of butter.
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Correct!Wrong!
There are 28 grams in an ounce.
28.3495 grams to be exact.
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Correct!Wrong!
There are 34 fluid ounces in a liter.
Which is just two fluid ounces more than a quart.
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Correct!Wrong!
There are 240 milliliters in a cup.
AKA eight fluid ounces.
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