| A | B |
|---|
| Conservation | The planned use of a resource to prevent waste. |
| Non-renewable resource | Items that can be replenished but not quickly enough to keep up with demand. (Ex: oil |
| Recycle | Using products that can be reprocessed to make something new |
| Reduce | To cut the amount of waste |
| Renewable resource | Items that can be replenished again quickly (Ex: water) |
| Reuse | To use products over again. |
| Collaboration | To work cooperatively with others to accomplish a goal. |
| Dovetailing | A furniture term meaning to fit different tasks together to make good use of time. |
| Market order | A list of items needed from the store to prepare a recipe or meal |
| Pre-preparation (Mise en place) | Completing tasks before the construction of the reccipe |
| Recipe | Set of directions for making food or beverages |
| Teamwork | Working as a group to perform a task successfully and on time. |
| Timetable | Table that shows the total time needed to complete preparation tasks and when to start others. |
| Work plan | A list of all the tasks it takes to prepare a meal. |
