1
Used to measure fat by combining fat with water in a liquid measuring cup. First, do some math: subtract the amount of fat to be measured from one cup. The difference is the amount of water to pour into the measuring cup.
2
Used to measure fat by packing the fat down into a cup, pressing firmly to remove air bubbles. Level off the top.
3
How and when to combine the ingredients.
4
May include amounts of fat (saturated and unsaturated), carbohydrates, protein, fiber, sodium, vitamins, and minerals.
5
Recipes for institutional use.
6
Desired yield ÷ Original yield = Conversion factor, the number by which to multiply the ingredients.
7
A list of food items showing the expected, or average, shrinkage from AP amount to EP amount.
8
The amount left after vegetables have been trimmed and cut, and before being used in recipes.
9
A scale that measures resistance electronically.
10
The amount of a product before it has been trimmed and cut and before being used in recipes.
11
Based on multiples of 10 and includes milliliters, liters, milligrams, grams, and kilograms. The metric system is the standard system used in many parts of the word, outside of the United States.
12
The number of servings that are needed.
13
A work area in the kitchen dedicated to a particular task, such as broiling or salad making.
14
French for “to put in place;” the preparation and assembly of ingredients, pans, utensils, and equipment or serving pieces needed for a particular dish or service.
15
A group of workstations using the same or similar equipment for related tasks.
16
Used to measure fat that comes in 1/4-pound sticks, such as butter or margarine. The wrapper is marked in tablespoons and in fractions of a cup.
17
Also called a balance beam. The weight of the item is placed on one end and the product is placed on the other end until the beam balances.
18
The individual amount that is served to a person.
19
A scale that measures the pressure placed on the spring.
20
How much of something is being used in a recipe.
21
The same amount expressed in different ways by using different units of measure.
22
Larger numbers are divided using a combination of division and subtraction. The dividend is the number being divided and is placed inside the long division sign.
23
A process that removes lumps from an ingredient and gives it a smoother consistency.
24
The amount of space an ingredient takes up.
25
All the sensations produced by whatever is in the mouth, but mostly food’s aroma and taste.
26
Accounting for the weight of the container in which the item is located when correctly weighing an item.
27
A written record of the ingredients and preparation steps needed to make a particular dish.
28
The measurement of an item’s resistance to gravity. Weight is expressed in ounces and pounds.
29
One of the five basic tastes – salt, sour, bitter, sweet, and umami (or savory).
30
The number of servings or the amount the recipe makes.
