Chapter 4 Vocabulary

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Across
  1. 3. The divisor is the number by which another number (the dividend) is divided. It is placed outside the long division sign.
  2. 7. How much of something is being used in a recipe.
  3. 9. How and when to combine the ingredients.
  4. 10. Part per 100. Percentages are a particularly important mathematical operation in foodservice operations.
  5. 11. A group of workstations using the same or similar equipment for related tasks.
  6. 12. A scale that measures the pressure placed on the spring.
  7. 16. The most commonly used system of measurement in the United States is based on customary units. Some examples of these customary units are ounces, teaspoons, tablespoons, cups, pints, and gallons.
  8. 20. 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.
  9. 21. A written record of the ingredients and preparation steps needed to make a particular dish.
  10. 23. The lower portion of a fraction.
  11. 24. Desired yield ÷ Original yield = Conversion factor, the number by which to multiply the ingredients.
  12. 26. 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.
  13. 27. A term that indicates that a person is responsible for the choices he or she makes.
  14. 29. The number of servings that are needed.
  15. 32. A process that removes lumps from an ingredient and gives it a smoother consistency.
  16. 38. Recipes for institutional use.
  17. 41. The smallest number that both denominators can be divided into evenly.
Down
  1. 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. 2. Having consideration for oneself and others.
  3. 4. The amount of space an ingredient takes up.
  4. 5. A list of food items showing the expected, or average, shrinkage from AP amount to EP amount.
  5. 6. Used to measure fat by packing the fat down into a cup, pressing firmly to remove air bubbles. Level off the top.
  6. 8. 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.
  7. 13. The amount of a product before it has been trimmed and cut and before being used in recipes.
  8. 14. A 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.
  9. 15. The individual amount that is served to a person.
  10. 16. One who has studied and continues to study the art of cooking.
  11. 17. May include amounts of fat (saturated and unsaturated), carbohydrates, protein, fiber, sodium, vitamins, and minerals.
  12. 18. The measurement of an item’s resistance to gravity. Weight is expressed in ounces and pounds.
  13. 19. A work area in the kitchen dedicated to a particular task, such as broiling or salad making.
  14. 22. The same amount expressed in different ways by using different units of measure.
  15. 25. All the sensations produced by whatever is in the mouth, but mostly food’s aroma and taste.
  16. 28. Accounting for the weight of the container in which the item is located when correctly weighing an item.
  17. 30. 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.
  18. 31. The amount left after vegetables have been trimmed and cut, and before being used in recipes.
  19. 33. A scale that measures resistance electronically.
  20. 34. 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.
  21. 35. Fractions in which the denominators are the same.
  22. 36. 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.
  23. 37. The upper portion of a fraction.
  24. 39. One of the five basic tastes – salt, sour, bitter, sweet, and umami (or savory).
  25. 40. The number of servings or the amount the recipe makes.