Converting Converting MeasurementsMeasurements

CA-ICA-8c: Demonstrate the concept CA-ICA-8c: Demonstrate the concept of recipe conversions by identifying of recipe conversions by identifying and converting recipe formulas to and converting recipe formulas to

increase or decrease yields.increase or decrease yields.

What is Converting?What is Converting?

When the yield of a recipe is not the same When the yield of a recipe is not the same as the amount of product neededas the amount of product needed Ex. A recipe produces 96 portions, but a chef Ex. A recipe produces 96 portions, but a chef

needs 250 portions for a party.needs 250 portions for a party.

Cost Per PortionCost Per Portion

The conversion of a recipe will impact the The conversion of a recipe will impact the cost of the recipecost of the recipe

The cost per portion however remains the The cost per portion however remains the same.same. Ex. If a recipe for 24 costs $5.25 per portion, Ex. If a recipe for 24 costs $5.25 per portion,

the increasing the recipe for 36 would not the increasing the recipe for 36 would not change the price per portion.change the price per portion.

ScalingScaling

The process of calculating new amounts The process of calculating new amounts for each ingredient in a recipe when the for each ingredient in a recipe when the total amount of food the recipe makes is total amount of food the recipe makes is changedchanged

Scaling based on YieldScaling based on Yield

The most straightforward example of The most straightforward example of scaling a recipe is doubling the yieldscaling a recipe is doubling the yield

Simply multiply all ingredients by 2Simply multiply all ingredients by 2 2 cups of milk becomes 4 cups of milk2 cups of milk becomes 4 cups of milk ½ cup flour becomes 1 cup of flour½ cup flour becomes 1 cup of flour

Scaling based on YieldScaling based on Yield

Becomes more difficult when the yield is Becomes more difficult when the yield is changed by a factor that is not doubling or changed by a factor that is not doubling or halving.halving. A recipe that normally yields 3 gallons scaled A recipe that normally yields 3 gallons scaled

to yield 10 gallonsto yield 10 gallons A recipe that makes 12 6-ounce portions may A recipe that makes 12 6-ounce portions may

need to be scaled to make 30 9-ounce need to be scaled to make 30 9-ounce portionsportions

Scaling FactorScaling Factor

The number that each ingredient amount The number that each ingredient amount in a recipe is multiplied by when the recipe in a recipe is multiplied by when the recipe yield is changed.yield is changed.

SF = Desired Yield / Original YieldSF = Desired Yield / Original Yield

PracticePractice

Find the Scaling Factor in each of the Find the Scaling Factor in each of the following. following.

1.1. A recipe makes 24 cookies. You want to A recipe makes 24 cookies. You want to

change the recipe yield to 84 cookies.change the recipe yield to 84 cookies.2.2. A soup recipe makes 8 gallons of soup. A soup recipe makes 8 gallons of soup.

You only need 3 gallons of soup.You only need 3 gallons of soup.3.3. A potato salad recipe makes 4 pounds of A potato salad recipe makes 4 pounds of

potato salad, but you need 80 pounds.potato salad, but you need 80 pounds.

Check your AnswersCheck your Answers

1.1. SF = 84/24SF = 84/241.1. Scaling Factor = 3.5Scaling Factor = 3.5

2.2. SF = 3 gal/8 galSF = 3 gal/8 gal1.1. Scaling Factor = 0.375Scaling Factor = 0.375

3.3. SF = 80 lb / 4 lbSF = 80 lb / 4 lb1.1. Scaling Factor = 20Scaling Factor = 20

Scaling based on Portion SizeScaling based on Portion SizeA fish recipe makes 12 8-oz portions and it A fish recipe makes 12 8-oz portions and it

needs to be scaled to make 30 10-oz needs to be scaled to make 30 10-oz portions….portions….

The yields must first be converted to The yields must first be converted to ouncesounces

Original Yield = 12 x 8-oz. = 96 oz.Original Yield = 12 x 8-oz. = 96 oz.Desired Yield = 30 x 10-oz = 300 oz.Desired Yield = 30 x 10-oz = 300 oz.

Then the original scaling formula can be Then the original scaling formula can be applied.applied.

SF = 300 oz / 96 oz => SF = 3.125SF = 300 oz / 96 oz => SF = 3.125

Scaling based on AvailabilityScaling based on Availability

A recipe may be scaled based on the A recipe may be scaled based on the availability of one ingredientavailability of one ingredient Ex. A recipe may require 20 pounds of Ex. A recipe may require 20 pounds of

ground beef but only 15 pounds of ground ground beef but only 15 pounds of ground beef are available.beef are available.

A foodservice worker needs to know how A foodservice worker needs to know how to adjust all of the other ingredients to to adjust all of the other ingredients to account for the available amount of the account for the available amount of the key ingredient.key ingredient.

Scaling based on Product Scaling based on Product AvailabilityAvailability

SF = Available Amount / Original AmountSF = Available Amount / Original Amount

Beef stew recipe calls for 15 lbs of beef Beef stew recipe calls for 15 lbs of beef but needs to be made with 12 lbs of beef:but needs to be made with 12 lbs of beef:

SF = 12 lbs / 15 lbs => SF = 0.8SF = 12 lbs / 15 lbs => SF = 0.8

Multiplying Scaling FactorsMultiplying Scaling Factors

Regardless of the method used for Regardless of the method used for calculating the SF, the process for scaling calculating the SF, the process for scaling the recipe is ALWAYS the same.the recipe is ALWAYS the same.

Once the SF is known, every ingredient Once the SF is known, every ingredient amount is multiplied by the SF.amount is multiplied by the SF.

New Amount (NA) = Original Amount x SFNew Amount (NA) = Original Amount x SF

PracticePractice

2 cups flour2 cups flour SF=2.5SF=2.5 ½ c. water½ c. water SF=.125SF=.125 1 ½ T vanilla1 ½ T vanilla SF=10SF=10

New AmountsNew Amounts

It may be necessary to convert some of It may be necessary to convert some of the new amounts to different units of the new amounts to different units of measure measure

Makes for more efficient measuringMakes for more efficient measuring Ex. A recipe that once called for 1 tbsp oil, Ex. A recipe that once called for 1 tbsp oil,

now calls for 8 tbsp of oil. now calls for 8 tbsp of oil. Ugh…kind of impractical to measure 1 tbsp of Ugh…kind of impractical to measure 1 tbsp of

oil 8 TIMES!!!oil 8 TIMES!!!

How to Adjust UnitsHow to Adjust Units

Convert to new unitConvert to new unit8 tbsp/1 x 1 fl oz/2 tbsp = 4 fl oz8 tbsp/1 x 1 fl oz/2 tbsp = 4 fl oz

Fl oz can then be converted to cupsFl oz can then be converted to cups

4 fl oz/1 x 1 c/8 fl oz = ½ cup4 fl oz/1 x 1 c/8 fl oz = ½ cup

Additional ConcernsAdditional Concerns

Adjusting MeasurementsAdjusting Measurements Some measurements will not easily adjust such as Some measurements will not easily adjust such as

3.7 cups. Measurement will need to be adjusted to 3 3.7 cups. Measurement will need to be adjusted to 3 ¾ cups (3.75 cups).¾ cups (3.75 cups).

Sizing Cooking EquipmentSizing Cooking Equipment Equipment must accommodate the adjusted amount Equipment must accommodate the adjusted amount

of food…a smaller pan or larger pan.of food…a smaller pan or larger pan. Adjust Cooking TimeAdjust Cooking Time Adjust Cooking TemperatureAdjust Cooking Temperature Adjust Mixing TimeAdjust Mixing Time