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Definition
| Set of directions on how to use ingredients, equipment and preparation of a dish. |
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Definition
| The total amount a recipe makes. |
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Definition
| Written instructions to consistently prepare quantity and quality of food. |
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Definition
| System that ensures a foodservice standard's can be met. |
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Definition
| The number of servings or portions. |
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Term
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Definition
| Individual serving or amount. |
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Definition
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Definition
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Term
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Definition
| Items needed to make a dish. |
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Term
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Definition
| Adjust ingredient quantities. |
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Term
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Definition
| Measurement expressed in oz., c., qts., and g. |
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Term
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Definition
| Ingredients that come in standard sizes. |
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Term
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Definition
| To change a recipe for a new yield or amount. |
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Term
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Definition
| Existing Yield/Desired Yield. |
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Term
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Definition
| Amount of loss of food during its storage and preparation. |
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Term
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Definition
| Recipe name consistent with dish on menu. |
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Term
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Definition
| Used in formulas, precise weight measurements. |
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Term
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Definition
| Weights are added or removed until platforms balance. |
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Term
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Definition
| More accurate, similar to to spring scale. |
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Term
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Definition
| Use powers of 10 to measure things. |
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