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Culinary Arts-chapter 13

Across
The amount or size of an individual serving.
A special type of recipe used in the bakeshop.
A set of written instructions used to consistently prepare a known quantity and quality of a certain food.
Changing a recipe to produce a new amount or yield.
A system that ensures that everything meets the foodservice establishment's standards.
A measurement that tells how heavy something is.
The number of servings or portions that a recipe produces.
Down
The number that results from dividing the desired yield by the existing yield in a recipe.
Used most often to measure liquids in food service.
A precise set of directions for using ingredients, procedures and cooking instructions for a certain dish
The percentage of food lost during its storage and preparation.
Precise weight measurements are used in preparing food products from formulas.
The amount of space that a substance occupies.
The number of individual items.