RECIPE – A set of instructions for producing a certain dish.

STANDARIZED RECIPE – A set of instructions describing the way a particular establishment prepares a particular dish.

PORTION CONTROL – The measurement of portions to ensure that the correct amount of an item is served.

GRAM – The basic unit of weight in the metric system; equal to about 1/30 of an ounce.

LITER – The basic unit of volume in the metric system; equal to slightly more than a quart.