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Recipes & Preparing for Production

Horizontales
The panning chart gives the number of ________ per pan and per pan size.
The process of transferring food from the cooking equipment to the pans.
Daily ____ sheets are a tool for controlling food cost and ensuring that there is enough food prepped for a meal period.
When you need to change the yield of a recipe, the __________ factor is the number to multiply ingredients by.
Use measuring ______ to measure small quantities of products, such as spices.
The ____ process helps food service establishments plan, prepare and avoid shortages for future meals.
Use a liquid measuring cup to measure _____ ounces.
Verticales
There are 3 _________ in a tablespoon.
This type of scale measures up to 12 pounds and is used to portion ingredients.
There are 16 ______ in a pound.
This tool is used to measure the weight of an ingredient.
The _____ of a recipe is located on the recipe card and will be listed as “original servings” or “servings.”