Carrying - When adding numbers, if a column adds to 10 or greater, the 1 moves to the left and is added to that column, Borrowing - If a digit in one column is too large to be subtracted from the digits above it, then 10 is borrowed form the column immediately to the left., Dividend - What is placed inside the long-division sign, what it being divided., Divisor - What is placed outside of the long division sign, what the number is being divided by., Numerators - The upper portion of a fraction., Denominators - The lower portion of a fraction., Like Fractions - When the denominators of two fractions are the same., Lowest Common denominator - The smallest number that both denominators can be divided into evenly., Percent - Part per 100, Recipe - The list of ingredients and preparation steps. , Standardized Recipes - The list of ingredients and preparation steps for institutional use. , Yield - This is the number of servings or the amount the recipe makes., Ingredients - The food items needed to make the recipe. , Portion Size - The individual amount that serves a person., Temperature, Time, and Equipment - This includes size and type of pans and other equipment needed, the oven temperature cooking time, and any preheating instructions., Nutrition Information - May include the amounts of fat, carbohydrates, protein, fiber, sodium, vitamins, and minerals., Conversion Factor - The number you multiply the ingredients by to reach the desired yield., Metric Units - A number system that is based in multiples of 10., Measurement - How much something is being used in a recipe., Volume - The amount of space an ingredient takes up., Weight - The measurement of an item's resistance to gravity. , Taring - Accounting for the weight of the container in which the item being weighed is located in., Spring Scale - This measures the pressure placed on it., Balance Beam/Baker's scale - The weight placed on one end and the product is placed on the other end until the beam balances. , Electronic Scale - THis measures resistance electronically. , Sifiting - A process that removes lumps from an ingredient and gives it a smoother consistency., Edible Portion (EP) - The amount of a food item left to be cooked and eaten after preparation such as trimming and cutting., As Purchased (AP) - The amount of a food item as it was purchased, before any preparation., Conversion Chart - A list of food items showing the expected, or average, shrinkage from AP amount to EP amount. , Yield Test - Helps to determine the amount of product that will be produced after the required processing. ,

Chapter 14 Culinary Math

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