Converting Measurements CA-ICA-8c: Demonstrate the concept of recipe conversions by identifying and converting recipe formulas to increase or decrease yields.

What is Converting? When the yield of a recipe is not the same as the amount of product needed Ex. A recipe produces 96 portions, but a chef needs 250 portions for a party.

Cost Per Portion The conversion of a recipe will impact the cost of the recipe The cost per portion however remains the same. Ex. If a recipe for 24 costs $5.25 per portion, the increasing the recipe for 36 would not change the price per portion.

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

Scaling based on Yield The most straightforward example of scaling a recipe is doubling the yield Simply multiply all ingredients by 2 2 cups of milk becomes 4 cups of milk ½ cup flour becomes 1 cup of flour

Scaling based on Yield Becomes more difficult when the yield is changed by a factor that is not doubling or halving. A recipe that normally yields 3 gallons scaled to yield 10 gallons A recipe that makes 12 6-ounce portions may need to be scaled to make 30 9-ounce portions

SF = Desired Yield / Original Yield Scaling Factor The number that each ingredient amount in a recipe is multiplied by when the recipe yield is changed. SF = Desired Yield / Original Yield

Find the Scaling Factor in each of the following. Practice Find the Scaling Factor in each of the following. A recipe makes 24 cookies. You want to change the recipe yield to 84 cookies. A soup recipe makes 8 gallons of soup. You only need 3 gallons of soup. A potato salad recipe makes 4 pounds of potato salad, but you need 80 pounds.

Check your Answers SF = 84/24 SF = 3 gal/8 gal SF = 80 lb / 4 lb Scaling Factor = 3.5 SF = 3 gal/8 gal Scaling Factor = 0.375 SF = 80 lb / 4 lb Scaling Factor = 20

Scaling based on Portion Size A fish recipe makes 12 8-oz portions and it needs to be scaled to make 30 10-oz portions…. The yields must first be converted to ounces Original Yield = 12 x 8-oz. = 96 oz. Desired Yield = 30 x 10-oz = 300 oz. Then the original scaling formula can be applied. SF = 300 oz / 96 oz => SF = 3.125

Scaling based on Availability A recipe may be scaled based on the availability of one ingredient Ex. A recipe may require 20 pounds of ground beef but only 15 pounds of ground beef are available. A foodservice worker needs to know how to adjust all of the other ingredients to account for the available amount of the key ingredient.

Scaling based on Product Availability SF = Available Amount / Original Amount Beef stew recipe calls for 15 lbs of beef but needs to be made with 12 lbs of beef: SF = 12 lbs / 15 lbs => SF = 0.8

Multiplying Scaling Factors Regardless of the method used for calculating the SF, the process for scaling the recipe is ALWAYS the same. Once the SF is known, every ingredient amount is multiplied by the SF. New Amount (NA) = Original Amount x SF

Practice 2 cups flour SF=2.5 ½ c. water SF=.125 1 ½ T vanilla SF=10

New Amounts It may be necessary to convert some of the new amounts to different units of measure Makes for more efficient measuring Ex. A recipe that once called for 1 tbsp oil, now calls for 8 tbsp of oil. Ugh…kind of impractical to measure 1 tbsp of oil 8 TIMES!!!

How to Adjust Units Convert to new unit 8 tbsp/1 x 1 fl oz/2 tbsp = 4 fl oz Fl oz can then be converted to cups 4 fl oz/1 x 1 c/8 fl oz = ½ cup

Additional Concerns Adjusting Measurements Sizing Cooking Equipment Some measurements will not easily adjust such as 3.7 cups. Measurement will need to be adjusted to 3 ¾ cups (3.75 cups). Sizing Cooking Equipment Equipment must accommodate the adjusted amount of food…a smaller pan or larger pan. Adjust Cooking Time Adjust Cooking Temperature Adjust Mixing Time