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40 Cards in this Set
- Front
- Back
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As purchased |
The amount of a product before it has been trimmed and cut before used in recipes |
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Bakers scale |
The weight of an item is placed on one end and the product is placed on the other until it balances |
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Borrowing |
A technique often used when subtracting large numbers |
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Conversion chart |
A list of food items showing the expected or average shrinkage from AP amount to EP amount |
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Conversion factor |
Desired yield ➗ original yield= conversion factor |
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Culinarian |
One who has studied and continues to study the art of cooking |
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Customary units |
The most commonly used system of measurement in the US |
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Denominator |
The bottom of the fraction |
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Desired yield |
The number of servings needed |
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Dividend |
Larger numbers are divided using a combination of division and subtraction |
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Divisor |
The divisor is the number by which another number is divided by |
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Dry measuring cup method |
Used to measure fat by packing the fat down into cup |
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Edible portion |
The amount left after vegetables are trimmed and cut before being used in a recipe |
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Electronic scale |
A scale that measures resistance electronically |
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Equivalent |
The same amount expressed in different ways |
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Flavor |
All sensation caused by what is in mouth |
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Like fractions |
Fractions in which the denominators are the same |
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Measurement |
How much of something is being used in a recipe |
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Metric units |
Based on multiples of 10, grams. Standard outside of the US |
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Mise en place |
French for ‘put in place’ |
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Nutrition information |
My include amounts of fat, carbs, protein, fiber, sodium, vitamins, and minerals |
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Percent |
Part per 100 |
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Personal responsibility |
A term that indicates that a person is responsible for the choice they make |
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Portion size |
The individual amount served to a person |
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Recipe |
A written record of the ingredients and preparation steps |
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Respect |
Having consideration for oneself and others |
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Sifting |
A process that removes lumps from an ingredient and gives it a smoother consistency |
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Spring scale |
A scale that measure the pressure placed on a spring |
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Standardized recipe |
Recipes for institutional use |
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Step by step directions |
How and when to combine ingredients |
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Stick method |
Used to measure fat that comes in quarter pound sticks |
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Taring |
Account the weight of the container in which the item is located |
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Temperature, time, equipment |
Includes size and types of pans and other equipment needed, the over temperature, cooking time, and preheating instructions |
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Umami |
One of the 5 basic tastes |
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Volume |
The amount of space taken up by an ingredient |
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Water displacement method |
Used to measure fat by combing fat with water in a liquid measuring cup |
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Weight |
The measurement of an items resistance to gravity |
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Work section |
A group of work stations using the same or similar equipment for related tasks |
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Work station |
A work area in the kitchen dedicated to one task |
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Yield |
The number of servings or the amount a recipe makes |
