Across
- 7. Units that make up the metric system, which is the standard system used in many parts of the world and also used by scientists and health professionals.
- 13. Another name for the balance beam scale
- 14. A list of food items showing the expected, or average, shrinkage from AP amount to EP amount
- 15. A process that removes lumps from a dry ingredient and gives it a smoother consistency
- 18. The measurement of an item's resistance to gravity
- 19. Refers to how much of something is being used in a recipe
- 22. The trim that is removed from a product and has no use in the restaurant
- 25. With this scale, weights are placed on one end, and the product is placed on the other end until the beam balances
- 26. Amount of a food item as it was purchased, before preparation such as trimming and cutting
- 28. Amount of food item left to be cooked and eaten after preparation such as trimming and cutting
- 29. A technique used when adding large numbers
- 32. A number being divided by another number
- 34. In a recipe, this list includes the size and type of pans and other equipment needed, the oven temperature, cooking time, and any preheating instructions
- 35. A test that helps to determine the amount of product that will be produced after the required processing
- 36. A technique used when subtracting large numbers
Down
- 1. recipes for institutional use, which must follow a format that is clear to anyone who uses them
- 2. Test used to measure the amount of trim loss, or "shrinkage", that occurs during the trimming of a meat product, including deboning and removing fat and gristle
- 3. The smallest number that both denominators can be divided into evenly
- 4. This scale measures resistance electronically and provides a digital readout.
- 5. The number by which another number is being divided
- 6. Fractions in which the denominators to be added or subtracted are the same
- 8. The trim that is removed from a product but that may be used in a different way than originally intended
- 9. The number of servings or the amount a recipe makes
- 10. The individual amount that serves a person
- 11. The process of accounting for the weight of an empty container on a scale by weighing the container and adjusting the scale until it reads zero before adding the food or item to be weighed
- 12. The cost per serving of food; dividing the total cost of a recipe by the yield provides this
- 16. Information sometimes included with a recipe that may list the amounts of fat, carbohydrates, protein, fiber, sodium, vitamins, and minerals in the recipe
- 17. A scale that measures the pressure placed on a spring in order to weigh something
- 20. The food items needed to make a recipe, usually listed in the order in which they are used
- 21. The lower portion of fractions
- 23. Food that is purchased already trimmed and cut, such as precut fries
- 24. The upper portion of fractions
- 27. The number by which to multiply the ingredients in a recipe in order to reach the new yield desired
- 30. The amount of space an ingredient (or something else) takes up
- 31. A written record of the ingredients and preparation steps needed to make a particular dish
- 33. Part per 100