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L-1.2 Chapter 14

Across
The lower portion of a fraction
Units that make up the metric system, which is the standard system used in many parts of the world and also used by scientists and health professionals; metric units are based on multiples of 10 and include milliliters, liters, milligrams, grams, and kilograms.
The measurement of an item’s resistance to gravity.
This scale measures resistance electronically and provides a digital readout.
The number of servings or the amount a recipe makes.
Another name for the balance beam scale.
The amount of space an ingredient (or something else) takes up
The smallest number that both denominators can be divided into evenly; if the denominators to be added or subtracted are different from each other, then the fi rst step is to determine the lowest common denominator.
Recipes for institutional use, which must follow a format that is clear to anyone who uses them; a standardized recipe lists the ingredients fi rst, in the order they are to be used, followed by assembly directions, or the method for putting the ingredients together.
A scale that measures the pressure placed on a spring in order to weigh something. An example would be the hanging scales used in the produce department of grocery stores; weight is added to a “hanging scoop,” which pulls down and measures the pressure placed on the spring.
Part per 100
The food items needed to make a recipe, usually listed in the order in which they are used.
Down
Information sometimes included with a recipe that may list the amounts of fat (saturated and unsaturated), carbohydrates, protein, fiber, sodium, vitamins, and minerals in the recipe.
With this scale, weights are placed on one end, and the product is placed on the other end until the beam balances. Scoops, counterweights, and pound measures are added to the scale, and ingredients are added to bring balance.
The upper portion of a fraction
The process of accounting for the weight of an empty container on a scale by weighing the container and adjusting the scale until it reads zero before adding the food or item to be weighed.
The number by which to multiply the ingredients in a recipe in order to reach the new yield desired.
Fractions in which the denominators to be added or subtracted are the same.
The individual amount that serves a person.
The number by which another number is being divided.
Refers to how much of something is being used in a recipe.
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 of soda to break apart as they pass through and prevents little clumps from remaining whole in the fi nal product. In addition, sifting adds air to fl our, making it lighter and fluffier, which is important for many recipes, especially cakes and light baked goods.
A written record of the ingredients and preparation steps needed to make a particular dish.