Chapter 14 - Culinary Math Vocabulary

A technique used when adding large numbers; if a column adds to 10 or greater, the 1 is carried to the column immediately to the left and added to that column.

• carry over

• send over

• carrying

• next column method

A number being divided by another number.

• quotient

• multiplier

• dividend

• denominator

The upper portion of fractions.

• top number

• numerator

• denominator

• exponator

Fractions in which the denominators to be added or subtracted are the same.

• like fractions

• similar fraction

• twin fractions

• dissimilar fractions

Part per 100 (or part per whole).

• fraction

• percent

• partial answer

• like fractions

Recipes for institutional use, which must follow a format that is clear to anyone who uses them. Lists ingredients first, in order they are used; followed by directions.

• standardized recipe

• universal format recipe

• institutional recipe

• anonymous recipe

The food items needed to make a recipe, usually listed in the order in which they are used.

• grocery list items

• specialty foods

• mise en place

• ingredients

In a recipe, this list includes the size and type of pans and other equipment needed, the oven temperature, cooking time, and any preheating instructions.

• equipment, temperature, directions

• temperature, utensils, instructions

• time, pans, and cooking directions

• temperature, time, and equipment

The number by which to multiply the ingredients in a recipe in order to reach the new yield desired.

• conversion factor

• converting fraction

• conversion decimal

• converting factor

Refers to how much of something is being used in a recipe.

• volume measures

• dry measures

• measurements

• ingredient amounts