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Chapter 13 Review

Across
Amount of an individual serving
Recipe used in a bakeshop
Scale used by bakers, two platforms
Set of instructions to produce a known quantity and quality
Number reached when you divide desired by actual yield
Down
To immediately stop the cooking process
Time a vessel needs to regain its cooking temperature
Comparison of ingredients to the weight of flour
When food continues to cook after being pulled from heat source
To change ingredient quantities to produce a new yield.