equation used to understand the relationships between variables; rule for solving math problems
Accuracy
how close the measurement is to the true value
Fraction
part of a whole number expressed as a numerator over a line or slash with a denominator below
Proportion
expression stating two ratios are equal
Denominator
bottom number in a fraction; represents how many parts the whole is divided into
Temperature
amount of heat
Modern Metric System of Measurement
official system of measurement in most countries; also known as the International System of Units (SI); defined and governed by the International Bureau of Weights and Measures (BIPM)
Ratio
comparison of numbers; expression showing the relationship between two quantities
Pearson's Square
method for solving a two variable simultaneous equation
Yield
number of servings a recipe will make
Baker's Percentage
formula used for baked goods when flour is the primary ingredient
Precision
how reproducible the measurement is
Division
splitting numbers into equal parts; expressed by '+' or '/' symbol
Tare
process of subtracting the weight of an empty container so the container's contents can be accurately weighed (usually done with a scale's "tare" button)
Conversion
process of changing from one form to another
Recipe Conversion Factor
number by which a recipe is adjusted in order to change the yield
Level
horizontally straight
Percentage
part of a whole number expressed in hundredths and followed by a percent symbol (%)
Multiplication
increasing numbers through repeated addition; expressed by 'x', or '.' symbol
Subtraction
deducting numbers; expressed by '-' symbol
Decimal
part of a whole number expressed as digits placed to the right of a decimal point
Measurement
process of determining the quantitative size or amount of an item
Volume
amount of three-dimensional space
U.S. Customary System of Measurement
most commonly used system of measurement in the United States; defined and governed by the National Institute of Standards and Technology (NIST)
Mathematics
field of study concerned with numbers, quantity, shapes and the relationships among them
Standardized Recipe
set of instructions used to consistently prepare a known quantity and quality of a certain food
Food Formulation
combination of raw materials in specific proportions to create a food product
Numerator
top number in a fraction; represents how many parts there are
Addition
combining numbers; expressed by '+' symbol
Calibrate
process of making fine adjustments to ensure a device is providing accurate measurements
Lowest Common Denominator (LCD)
smallest number which is a multiple of all of a set of fractions' denominators