| A | B |
|---|
| Recipe | A set of directions for making a food or beverage |
| Yield | The number of servings or amount the recipe makes |
| Assembly direction | Step by step procedure for combining ingredients in a recipe |
| Volume | The amount of space an ingredient takes up |
| Equivalents | Different units of equal measure |
| Desired yield | The number of servings you need |
| Sharpening steel | A steel rod on a handle used for sharping knives |
| Pare | To remove te outer coating of a food |
| Serrated | A knife with sawtooth notches along the edge of its blade |
| Score | o make shallow straight cuts in the surface of a food |
| Whisk | A device made of wire loops that is used for mixing, stirring, beating, and whipping |
| Folding | A technique used to gently mix delicate ingredients |
| Puree | To make food smooth and thick by putting it through a strainer, blender, or food processor |
