33 True/False questions

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

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

Metric Unit → part per 100

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

Mise En Place → the preparation and assembly of ingredients and equipment needed for a particular dish or for a service period

Dry Measuring Cup Method → cutting a stick if fat and provide them with measuring fats

Balance Beam Scale → a scale is measures resistance electronically

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

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

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

Lowest Common Denominator → the lower part of a fraction

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

Denominator → the lower part of a fraction

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

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

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

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

Percent → part per 100

Stick Method → cutting a stick if fat and provide them with measuring fats

Weight → the measurement of an item's resistance to gravity

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

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

Yield → the measurement of an item's resistance to gravity

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

Numerator → the upper part of a fraction

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

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

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

Measurement → part per 100

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

Ingredient → part per 100

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 onecup level; pours off the water; and then removes the fat

Umami → the number of servings or amount that a recipe makes