Across
- 3. 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.
- 6. 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.
- 8. purchased (AP) The amount of a product before it has been trimmed and cut and before being used in recipes.
- 10. The ability to focus closely on what another person is saying to summarize the true meaning of a message.
- 11. scale A scale that measures resistance electronically
- 14. The ability of a person to be believed.
- 15. The measurement of an item’s resistance to gravity. Weight is expressed in ounces and pounds.
- 17. communication Any two-way communication that has immediate feedback.
- 18. information May include amounts of fat (saturated and unsaturated), carbohydrates, protein, fiber, sodium, vitamins, and minerals.
- 20. units 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.
- 22. directions How and when to combine the ingredients.
- 25. The process of sending and receiving information by talk, gestures, or writing for some type of response or action.
- 26. A written record of the ingredients and preparation steps needed to make a particular dish.
- 27. 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.
- 31. Accounting for the weight of the container in which the item is located when correctly weighing an item.
- 33. A work area in the kitchen dedicated to a particular task, such as broiling or salad making.
- 35. Communication that helps a person understand how well he or she has done something and how to improve.
- 36. statement Directed both internally and externally; it defines the company's purpose and values to employees.
- 37. 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.
Down
- 1. 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.
- 2. The number of servings or the amount the recipe makes.
- 3. statement Primarily serves an internal function; it describes the company's purpose and key objectives to its team and owners.
- 4. All the sensations produced by whatever is in the mouth, but mostly food’s aroma and taste.
- 5. How much of something is being used in a recipe.
- 7. portion (EP) The amount left after vegetables have been trimmed and cut, and before being used in recipes.
- 9. scale A scale that measures the pressure placed on the spring.
- 12. communication The numerous messages and information that convey operational procedures, policies, and announcements to a wide variety of audiences.
- 13. One of the five basic tastes – salt, sour, bitter, sweet, and umami (or savory).
- 16. chart A list of food items showing the expected, or average, shrinkage from AP amount to EP amount.
- 19. The amount of space an ingredient takes up.
- 21. A process that removes lumps from an ingredient and gives it a smoother consistency.
- 23. recipes Recipes for institutional use.
- 24. The same amount expressed in different ways by using different units of measure.
- 28. The act of identifying with the feelings, thoughts, or attitudes of another person.
- 29. 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.
- 30. 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.
- 32. size The individual amount that is served to a person.
- 34. yield The number of servings that are needed.