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  1. the preparation and assembly of ingredients and equipment needed for a particular dish or for a service period
  2. pressing fat into a measuring cup to displace air bubbles and then scraping it out
  3. the process of accounting for the weight of the container holding the item to be weighed
  4. the measurement of an item's resistance to gravity
  5. the smallest number that both denominators can be divided into evenly
  6. a written record of ingredients and preparation steps needed to make a particular dish
  7. the whole ingredient, as it is purchased from a purveyor
  8. a recipe written according to an established format that helps the facility maintain consistency of product quality as well as control costs
  9. the upper part of a fraction
  10. determining how much of something is used in a recipe
  11. the lower part of a fraction
  12. the part of an ingredient that is commonly eaten
  13. a process that removes lumps from a dry ingredient, giving it a smoother consistency
  14. 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
  15. a scale is measures resistance electronically
  16. part per 100
  17. one who has studied and continues to study the art of cooking
  18. a list of food items showing the average shrinkage form AP amount to EP amount
  19. the number by which to multiply ingredients when converting a recipe, calculated by dividing the desired yield by the original yield
  20. when the denominators of fractions are added or subtracted are the same, they are known as...
  21. the number of servings or amount that a recipe makes
  22. an item of food needed to make a recipe
  23. the amount of space an ingredient takes up
  24. the number being divided, which is placed inside the long division sign
  25. a unit of measurement based on multiples of 10
  26. 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
  27. all the sensations produced by whatever is in the mouth , but mostly the food's aroma and taste
  28. cutting a stick if fat and provide them with measuring fats
  29. the individual amount that serves a person
  30. the savory, "meaty" taste, commonly identified with tomatoes, shiitake mushrooms, and soybean products
  31. 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
  32. the number dividing the first number, which is placed outside the long division sign
  33. a scale that measures the amount of pressure put out on a spring
  1. a Stick Method
  2. b Volume
  3. c Denominator
  4. d Conversion Factor
  5. e Spring Scale
  6. f Standardized Recipe
  7. g Electronic Scale
  8. h Recipe
  9. i Flavor
  10. j Taring
  11. k Divisor
  12. l Edible Portion (EP)
  13. m Conversion Chart
  14. n Percent
  15. o Lowest Common Denominator
  16. p Weight
  17. q Metric Unit
  18. r As Purchased (AP)
  19. s Mise En Place
  20. t Umami
  21. u Like Fractions
  22. v Dividend
  23. w Water Displacement Method
  24. x Sifting
  25. y Balance Beam Scale
  26. z Portion Size
  27. aa Numerator
  28. ab Yield
  29. ac Ingredient
  30. ad Dry Measuring Cup Method
  31. ae Borrowing
  32. af Measurement
  33. ag Culinarian