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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