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33 True/False questions

  1. Spring Scalea scale that measures the amount of pressure put out on a spring

          

  2. Conversion Charta list of food items showing the average shrinkage form AP amount to EP amount

          

  3. Metric Unitpart per 100

          

  4. As Purchased (AP)the whole ingredient, as it is purchased from a purveyor

          

  5. Mise En Placethe preparation and assembly of ingredients and equipment needed for a particular dish or for a service period

          

  6. Dry Measuring Cup Methodcutting a stick if fat and provide them with measuring fats

          

  7. Balance Beam Scalea scale is measures resistance electronically

          

  8. Portion Sizea scale that measures the amount of pressure put out on a spring

          

  9. Like Fractionswhen the denominators of fractions are added or subtracted are the same, they are known as...

          

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

          

  11. Lowest Common Denominatorthe lower part of a fraction

          

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

          

  13. Denominatorthe lower part of a fraction

          

  14. Edible Portion (EP)the part of an ingredient that is commonly eaten

          

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

          

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

          

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

          

  18. Percentpart per 100

          

  19. Stick Methodcutting a stick if fat and provide them with measuring fats

          

  20. Weightthe measurement of an item's resistance to gravity

          

  21. Culinarianone who has studied and continues to study the art of cooking

          

  22. Electronic Scalea scale that measures the amount of pressure put out on a spring

          

  23. Yieldthe measurement of an item's resistance to gravity

          

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

          

  25. Numeratorthe upper part of a fraction

          

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

          

  27. Flavorthe savory, "meaty" taste, commonly identified with tomatoes, shiitake mushrooms, and soybean products

          

  28. Standardized Recipea scale that measures the amount of pressure put out on a spring

          

  29. Measurementpart per 100

          

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

          

  31. Ingredientpart per 100

          

  32. Water Displacement Methodmeasuring 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

          

  33. Umamithe number of servings or amount that a recipe makes