🧁 Worksheet: Recipe Quantification and
Reduction
Name: ____________________________
Date: _____________________________
Score: _______/20
PART A: Multiple Choice (1 point each)
Choose the best answer.
1. 1. What is the best method to reduce a recipe accurately?
a. Guessing amounts
b. Using ratios or fractions
c. Estimating with a spoon
d. Reducing only liquids
2. 2. If a recipe calls for 1 cup of sugar and you want to make half, how much should you use?
a. 3/4 cup
b. 1/4 cup
c. 1/2 cup
d. 2/3 cup
3. 3. When reducing a recipe to 1/3, 3 cups of flour become:
a. 1 1/2 cups
b. 2 cups
c. 1 cup
d. 1/2 cup
4. 4. Which of the following tools is most accurate for reducing ingredients?
a. Soup spoon
b. Your hands
c. Measuring cups and spoons
d. A dinner plate
5. 5. What should be adjusted when baking smaller recipe batches?
a. Baking time
b. Ingredients only
c. Oven temperature only
d. Number of pans used
PART B: Compute the Reduced Amount (2 points each)
Reduce the following recipes using the given ratio. Show your work.
6. Original: 2 cups milk | Reduce by: 1/2 | Answer: _______________________
7. Original: 3 tsp vanilla | Reduce by: 1/3 | Answer: _______________________
8. Original: 4 cups flour | Reduce by: 1/4 | Answer: _______________________
9. Original: 1 1/2 tbsp salt | Reduce by: 1/2 | Answer: _______________________
10. Original: 6 eggs | Reduce by: 2/3 | Answer: _______________________
PART C: Bonus Challenge (5 points)
Given the full recipe, reduce it to 1/3. Write the new measurements.
Original Recipe:
- 3 cups flour
- 1 1/2 cups sugar
- 3 tsp baking powder
- 1 1/2 cups milk
- 3 eggs
Reduced Recipe (1/3):
- Flour: __________________
- Sugar: __________________
- Baking Powder: __________________
- Milk: __________________
- Eggs: __________________
A. Oven Temperature Conversion – Answer Key
Formula used:
°C = (°F − 32) × 5/9
°F = (°C × 9/5) + 32
No. Problem Answer
1 350°F → °C 176.7°C
2 180°C → °F 356°F
3 375°F → °C 190.6°C
4 160°C → °F 320°F
5 400°F → °C 204.4°C
6 200°C → °F 392°F
7 325°F → °C 162.8°C
8 220°C → °F 428°F
9 275°F → °C 135°C
10 170°C → °F 338°F
B. Recipe Quantification and Reduction – Answer Key
No. Problem Answer
1 6 cups ÷ 2 3 cups
2 8 eggs ÷ 2 4 eggs
3 3 cups × 1/3 1 cup
4 2 tbsp ÷ 2 1 tbsp
5 1½ cups × 2 = 3 cups 3 cups
6 12 cups ÷ 2 6 cups
7 (4 tsp ÷ 2) × 5 = 10 tsp 10 tsp
8 1¾ ÷ 2 = 0.875 cups = ⅞ cup
9 10 eggs ÷ 2 5 eggs
10 (2 L ÷ 5) × 3 = 1.2 L
C. Product Costing – Answer Key
No. Problem Answer
1 ₱50/kg → ₱0.05/g × 250g ₱12.50
2 ₱200/500ml → ₱0.40/ml × 25ml ₱10.00
3 ₱80/2000g = ₱0.04/g × 500g ₱20.00
4 ₱150 + 40% profit → ₱150 × 1.4 ₱210.00
5 ₱15 + ₱10 ₱25.00
6 ₱250/kg = ₱0.25/g × 200g ₱50.00
7 ₱300 ÷ 20 ₱15.00 per cupcake
8 ₱200 + ₱50 ₱250 total cost
9 30% markup: ₱60 × 1.3 ₱78.00
10 ₱180 ÷ 12 ₱15.00 per slice
A. Oven Temperature Conversion (5 items)
Formula:
°C = (°F − 32) × 5/9
°F = (°C × 9/5) + 32
No. Question Summary Answer
1 375°F → °C 190.6°C
2 300°F → °C 148.9°C
3 200°C → °F 392°F
4 160°C → °F 320°F
5 325°F → °C 162.8°C
✅ B. Recipe Quantification and Reduction (5 items)
No. Question Summary Answer
1 10 cups for 5 loaves → for 2 loaves 4 cups (10 ÷ 5 × 2)
2 3 tbsp for 60 cookies → for 20 cookies 1 tbsp (3 ÷ 3)
3 Triple 1½ cups milk 4½ cups (1.5 × 3)
4 ¾ cup for 18 cupcakes → for 6 ¼ cup (¾ ÷ 3)
5 2L for 8 servings → for 4 1 liter (2 ÷ 2)
✅ C. Product Costing (5 items)
No. Question Summary Answer
1 ₱100 for 2kg → 250g ₱12.50 (₱100 ÷ 2000g × 250g)
₱13.50 (₱90 ÷ 1000ml ×
2 ₱90 for 1000ml → 150ml
150ml)
3 ₱180 + 30% markup ₱234.00 (₱180 × 1.3)
4 ₱240 for 24 brownies ₱10.00 per brownie
5 ₱280/kg → 350g ₱98.00 (₱280 ÷ 1000g × 350g)
