| A | B |
|---|
| as purchased | he amount of a product before it has been trimmed and cut and before being used in recipes. |
| baker’s scale | 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 |
| balance beam | Also called a baker’s scale. The weight of the item is placed on one end and the product is placed on the other end until the beam balances |
| borrowing | technique often used when subtracting large numbers. If a digit in one column is too large to be subtracted from the digit above it, then 10 is borrowed from the column immediately to the left |
| conversion chart | A list of food items showing the expected, or average, shrinkage from AP amount to EP amount |
| conversion factor | Desired yield ÷ Original yield = Conversion factor, the number by which to multiply the ingredients. |
| culinarian | One who has studied and continues to study the art of cooking. |
| customary units | The most commonly used system of measurement in the United States. Some examples are ounces, teaspoons, tablespoons, cups, pints, and gallons. |
| denominator | The lower portion of a fraction |
| desired yield | The number of servings that are needed. |
| dividend | 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 |
| divisor | The divisor is the number by which another number (the dividend) is divided. It is placed outside the long division sign |
| dry measuring cup method | Used to measure fat by packing the fat down into a cup, pressing firmly to remove air bubbles. Level off the top |
| edible portion (EP) | The amount left after vegetables have been trimmed and cut, and before being used in recipes. |
| electronic scale | A scale that measures resistance electronically |
| equivalent | The same amount expressed in different ways by using different units of measure. |
| flavor | All the sensations produced by whatever is in the mouth, but mostly food’s aroma and taste. |
| like fractions | Fractions in which the denominators are the same |
| lowest common denominator | The smallest number that both denominators can be divided into evenly. |
| measurement | How much of something is being used in a recipe. |
| metric units | 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 |
| mise en place | 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 |
| numerators | The upper portion of a fraction. |
| nutrition information | May include amounts of fat (saturated and unsaturated), carbohydrates, protein, fiber, sodium, vitamins, and minerals |
| percent | Part per 100. Percentages are a particularly important mathematical operation in foodservice operations |
| personal responsibility | A term that indicates that a person is responsible for the choices he or she makes. |
| portion size | The individual amount that is served to a person. |
| recipe | A written record of the ingredients and preparation steps needed to make a particular dish |
| respect | Having consideration for oneself and others. |
| sifting | A process that removes lumps from an ingredient and gives it a smoother consistency. |
| spring scale | A scale that measures the pressure placed on the spring. |
| standardized recipes | Recipes for institutional use. Written so that anyone who is preparing the dish should be able to use it. |
| step-by-step directions | How and when to combine the ingredients. |
| stick method | 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. |
| taring | Accounting for the weight of the container in which the item is located when correctly weighing an item. |
| temperature, time, and equipment | Includes size and type of pans and other equipment needed, the oven temperature, cooking time, and any preheating instructions. |
| umami | One of the five basic tastes. This one is the savory flavor from mushrooms, meats and salt. |
| volume | The amount of space an ingredient takes up. |
| water displacement method | 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. |
| weight | The measurement of an item’s resistance to gravity. It is expressed in ounces and pounds. |
| work section | A group of workstations using the same or similar equipment for related tasks. |
| workstation | A work area in the kitchen dedicated to a particular task, such as broiling or salad making. |
| yield | The number of servings or the amount the recipe makes. |
