Culinary Arts I Chapter 4 Terms flashcards | Quizlet

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  • Culinarian

    one who has studied and continues to study the art of cooking


    all the sensations produced by whatever is in the mouth , but mostly the food's aroma and taste


    the savory, "meaty" taste, commonly identified with tomatoes, shiitake mushrooms, and soybean products


    a subtraction technique in which if a digit in one column is too large to be subtracted form the digit above it, then 10 is borrowed from the column immediately to the left


    the number being divided, which is placed inside the long division sign


    the number dividing the first number, which is placed outside the long division sign


    the upper part of a fraction


    the lower part of a fraction

    Like Fractions

    when the denominators of fractions are added or subtracted are the same, they are known as...

    Lowest Common Denominator

    the smallest number that both denominators can be divided into evenly


    part per 100

    Metric Unit

    a unit of measurement based on multiples of 10


    a written record of ingredients and preparation steps needed to make a particular dish

    Standardized Recipe

    a recipe written according to an established format that helps the facility maintain consistency of product quality as well as control costs


    an item of food needed to make a recipe


    the number of servings or amount that a recipe makes

    Portion Size

    the individual amount that serves a person

    Mise En Place

    the preparation and assembly of ingredients and equipment needed for a particular dish or for a service period

    Conversion Factor

    the number by which to multiply ingredients when converting a recipe, calculated by dividing the desired yield by the original yield


    determining how much of something is used in a recipe


    the amount of space an ingredient takes up


    the measurement of an item's resistance to gravity


    the process of accounting for the weight of the container holding the item to be weighed

    Spring Scale

    a scale that measures the amount of pressure put out on a spring

    Balance Beam Scale

    also known as a baker's scale, the desired weight of an ingredient is placed on one end of the scale and the proper amount of the ingredient is placed on the other end

    Electronic Scale

    a scale is measures resistance electronically

    Stick Method

    cutting a stick if fat and provide them with measuring fats

    Dry Measuring Cup Method

    pressing fat into a measuring cup to displace air bubbles and then scraping it out

    Water Displacement Method

    measuring method where the chef subtracts the amount of fat form one cup and then adds that amount of water to a measuring cup; scoops the fat into the measuring cup, keeping it below the water line, until the water reaches the one-cup level; pours off the water; and then removes the fat


    a process that removes lumps from a dry ingredient, giving it a smoother consistency

    Edible Portion (EP)

    the part of an ingredient that is commonly eaten

    As Purchased (AP)

    the whole ingredient, as it is purchased from a purveyor

    Conversion Chart

    a list of food items showing the average shrinkage form AP amount to EP amount

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