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chapter 13-Culinary Arts

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