A number being divided by another number.

The upper portion of fractions.

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

Part per 100 (or part per whole).

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.

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

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.

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

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

The measurement of an item's resistance to gravity.

A scale that measures the pressure placed on a spring in order to weigh something. For example...the hanging scales to measure produce at the grocery store.

Another name for a balance beam scale.

A process that removes lumps from a dry ingredient and gives it a smoother consistency; shaking dry ingredients back and forth through a sieve forces clumps to break apart. Adds air to flour, making it lighter (especially important for cakes).

Amount of a food item as it was purchased, BEFORE preparation such as trimming and cutting.

A test that helps to determine the amount of product that will be produced after the required processing.

The trim that is removed from a product but that may be used in a different way than originally intended.

Food that is purchased already trimmed and cut, such as precut fries; the price of the item is higher, but prep time and labor cost may ultimately be lower.

The cost per serving of food; dividing the total cost of a recipe by the yield provides the _____________________.

The trim that is removed from a product and has no use in a restaurant.

Test used to measure the amount of trim loss, or "shrinkage," that occurs during the trimming of a meat product, including deboning and removing fat and gristle.

A list of food items showing the expected, or average, shrinkage from AP amount to EP amount.

Amount of a food item left to be cooked and eaten, after preparation such as trimming and cutting.

This scale measures resistance electronically and provides a digital readout.

With this scale, weights are placed on one end, and the product is placed on the other end until the beam balances.

The process of accounting for the weight of an empty container on a scale until it reads zero, before adding the food or item to be weighed.

The amount of space an ingredient takes up.

Standard measurement system used by most of the world. Based on multiples of ten and include milliliters, liters, milligrams, grams, and kilograms.

Information sometimes included with a recipe that may list the amounts of fat, cabs, protein, fiber, sodium, vitamins, and minerals in a recipe.

The individual amount that serves a person.

The number of servings or the amount a recipe makes.

A written record of the ingredients and preparation steps needed to make a particular dish.

The smallest number that both denominators can be divided into evenly.

The lower portion of fractions.

The number by which another number is being divided.

A technique used when subtracting large numbers; if a digit in one column is too large to be subtracted from the digit above it, then 10 is taken from the column immediately to the left.