Culinary Math Vocabulary

Vocabulary

Weight

• force of gravitational pull

Formula

• 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

Distance

• amount of two-dimensional space