Basic definitions

Learn about basic concepts and defined terms in Fillet Origins.

Definitions

These defined terms describe the basic concepts in Fillet Origins. If you are an existing Fillet user, some of these concepts may already be familiar to you.

For best results, you should understand and familiarize yourself with these concepts before using Fillet Origins.

1. component

   A material that is a part or element of a larger whole.

   In Fillet, ingredients and recipes can be components. Menu items are not and cannot be components.

2. elementary

   The characteristic of being unable to be deconstructed into components or constituent parts.

   In Fillet, this describes ingredients only.

3. base material

   An elementary component that cannot be deconstructed into components or constituent parts.

   In Fillet Origins, this describes ingredients only.

   Base materials are the opposite of composites.

4. composite

   A substance that is produced as a result of a process, and is made up of various components.

   In Fillet Origins, these are recipes and menu items, but not ingredients. Composites are the opposite of base materials.

5. intermediate material

   A type of composite that is the result of an intermediate process, and is not intended for sale. Rather, it is designed to be combined with other components or incorporated into a larger whole.

   In Fillet Origins, this describes recipes only. For instance, sub-recipes in recipes or recipes in menu items.

6. item for sale

   A type of composite that is intended for sale, and cannot be incorporated into a larger whole.

   In Fillet, these are menu items only.

   Menu items are “products for sale” or “sale goods”, unlike recipes, which are the results of an intermediate process and are components designed to be combined with other components.

   Menu items are not components, so they cannot be contained inside other objects.

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