Applied Math Recipe Conversion.

Applied Math Recipe Conversion

Table of Contents Introduction and overview.
The Recipe Conversion process. Compute the Working Factor. Putting it all together. Using the Recipe Conversion process. Odds and Ends. A sample problem illustrates other things to consider when converting recipes. Final Practice Problem

Introduction

Recipe Conversion: Introduction
Many times you will find that an often-used recipe has a yield that is either too high or too low for your current needs. Yield: 20 cinnamon rolls My current recipe: What I want: Yield: 75 cinnamon rolls

When this happens, you will need to determine the correct amount of each ingredient in order to produce the desired yield. The process of computing these amounts is called recipe conversion.

You have probably converted recipes before. At home for example, it is not uncommon to either double a recipe or cut it in half.

Chances are you multiplied each ingredient by 2 to double the recipe... 2 cups flour 1 package yeast 1 tsp salt 1 c water 1 T sugar 1 T butter Original 2 cups flour x 2 1/2 package yeast x 2 1 tsp salt x 2 1 c water x 2 1 T sugar x 2 1 T butter x 2 Original 4 cups flour 1 package yeast 2 tsp salt 2 c water 2 T sugar 2 T butter Doubled Recipe

…or multiplied by 1/2 to cut it in half. 2 cups flour 1 package yeast 1 tsp salt 1 c water 1 T sugar 1 T butter Original 2 cups flour x 1/2 1/2 package yeast x 1/2 1 tsp salt x 1/2 1 c water x 1/2 1 T sugar x 1/2 1 T butter x 1/2 Original 1 cup flour 1/4 package yeast 1/2 tsp salt 1/2 c water 1/2 T sugar 1/2 T butter Halved Recipe

When you multiply ingredient amounts by numbers such as 2 or 1/2, you are using a working factor to convert the recipe. A working factor indicates how many times larger (or smaller) your new recipe is compared to the original.

Recipe Conversion Determine Working Factor
There are two things you have to do in order to convert recipes: 1.) Determine the working factor. 2.) Multiply each ingredient in the original recipe by the working factor.

Follow along with the next three examples to learn how to calculate the working factor for any situation.

Example 1 Compute the working factor.

Recipes used in commercial kitchens often state the number of portions and the size of each portion. Number of portions... …size of each portion. PESTO 12 portions at 2 oz each Fresh Basil qt Olive Oil cups Pignoli oz Garlic cloves Salt tsp Parmason Cheese 5 oz Romano Cheese oz

Recipe Conversion Determine Working Factor: Sample Problem 1
Original Recipe: 12 6 oz. each New Recipe: 30 6 oz. each Determine the working factor for this problem.

First determine the yield weight (total weight) of each recipe. Original Yield: 12 6 oz. ea. New Yield: 30 6 oz. ea. # of portions x portion size = yield wt. 12 x

First determine the yield weight (total weight) of each recipe. Original Yield: 12 6 oz. ea. New Yield: 30 6 oz. ea. # of portions x portion size = yield wt. 12 x 6 oz. = 72 oz.

First determine the yield weight (total weight) of each recipe. Original Yield: 12 6 oz. ea. New Yield: 30 6 oz. ea. # of portions x portion size = yield wt. 12 x 6 oz. Yield Wt. = 72 oz = 72 oz.

Now determine the yield weight (total weight) of each recipe. Original Yield: 12 6 oz. ea. New Yield: 30 6 oz. ea. # of portions x portion size = yield wt. 30 x Yield Wt. = 72 oz

Now determine the yield weight (total weight) of each recipe. Original Yield: 12 6 oz. ea. New Yield: 30 6 oz. ea. # of portions x portion size = yield wt. 30 x 6 oz. Yield Wt. = 72 oz = 180 oz.

Now determine the yield weight (total weight) of each recipe. Original Yield: 12 6 oz. ea. New Yield: 30 6 oz. ea. # of portions x portion size = yield wt. 30 x 6 oz. Yield Wt. = 72 oz = 180 oz. Yield Wt. = 180 oz

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 12 6 oz. ea. Yield Wt. = 72 oz New Yield: 30 6 oz. ea. Yield Wt. = 180 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 180 oz. ÷

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 12 6 oz. ea. Yield Wt. = 72 oz New Yield: 30 6 oz. ea. Yield Wt. = 180 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 180 oz. ÷ 72 oz. = 2.5

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 12 6 oz. ea. Yield Wt. = 72 oz New Yield: 30 6 oz. ea. Yield Wt. = 180 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 180 oz. ÷ 72 oz. = 2.5 The working factor is The new recipe is 2.5 times larger than the original.

Sample Problem 2 Compute the working factor.

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 12 6 oz. ea. Yield Wt. = 72 oz New Yield: 36 8 oz. ea. Yield Wt. = 288 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 288 oz. ÷

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 12 6 oz. ea. Yield Wt. = 72 oz New Yield: 36 8 oz. ea. Yield Wt. = 288 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 288 oz. ÷ 72 oz. = 4

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 12 6 oz. ea. Yield Wt. = 72 oz New Yield: 36 8 oz. ea. Yield Wt. = 288 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 288 oz. ÷ 72 oz. = 4 The working factor is 4. The new recipe is 4 times larger than the original.

Sample Problem 3 Compute the working factor.

First determine the yield weight (total weight) of each recipe. Original Yield: 30 4 oz. ea. New Yield: 20 5 oz. ea. # of portions x portion size = yield wt. 30 x 4 oz. = 120 oz.

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 30 4 oz. ea. New Yield: 20 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor 100 oz. ÷ Yield Wt. = 120 oz Yield Wt. = 100 oz

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 30 4 oz. ea. New Yield: 20 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor 100 oz. ÷ 120 oz. = 0.833 Yield Wt. = 120 oz Yield Wt. = 100 oz

Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield: 30 4 oz. ea. New Yield: 20 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor 100 oz. ÷ 120 oz. = 0.833 Yield Wt. = 120 oz Yield Wt. = 100 oz The working factor is

Practice Problems

Recipe Conversion Determine Working Factor: Practice Problems
For practice, compute the working factor for these two situations. 1.) Original Recipe: 35 portions at 5 oz each. New Recipe: 20 portions at 5 oz each. 2.) Original Recipe: 40 portions at 6 oz each. New Recipe: 50 portions at 4 oz each. Solve each problem, then click to see the answers.

Original Yield: 35 5 oz. ea. New Yield: 20 5 oz. ea. Yield Wt. = 175 oz The yield weights… Yield Wt. = 100 oz

Original Yield: 35 5 oz. ea. New Yield: 20 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 175 oz 100 oz. ÷ Yield Wt. = 100 oz

Original Yield: 35 5 oz. ea. New Yield: 20 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 175 oz 100 oz. ÷ 175 oz. = 0.57 Yield Wt. = 100 oz

Original Yield: 35 5 oz. ea. New Yield: 20 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 175 oz 100 oz. ÷ 175 oz. = 0.57 Yield Wt. = 100 oz The working factor is 0.57.

Original Yield: 40 6 oz. ea. New Yield: 50 4 oz. ea. Yield Wt. = 240 oz The yield weights… Yield Wt. = 200 oz

Original Yield: 40 6 oz. ea. New Yield: 50 4 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 240 oz 200 oz. ÷ Yield Wt. = 200 oz

Original Yield: 40 6 oz. ea. New Yield: 50 4 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 240 oz 200 oz. ÷ 240 oz. = 0.833 Yield Wt. = 200 oz

Original Yield: 40 6 oz. ea. New Yield: 50 4 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 240 oz 200 oz. ÷ 240 oz. = 0.833 Yield Wt. = 200 oz The working factor is

The Recipe Conversion Process

Sample Problem 1

Recipe Conversion Sample Problem 1
Now that you can compute the working factor for any situation, let’s put it all together and convert a recipe. PESTO 12 portions at 2 oz each Fresh Basil qt Olive Oil cups Pignoli oz Garlic cloves Salt tsp Parmason Cheese 5 oz Romano Cheese oz PESTO 4 portions at 2 oz each Fresh Basil ? qt Olive Oil ? cups Pignoli ? oz Garlic cloves ? Salt ? tsp Parmason Cheese ? oz Romano Cheese ? oz

First, determine the working factor. Original: 12 portions x 2 oz ea. = 24 oz New: 4 portions x 2 oz ea. = 8 oz Working Factor: 8 ÷ 24 = 0.333 PESTO 12 portions at 2 oz each Fresh Basil qt Olive Oil cups Pignoli oz Garlic cloves Salt tsp Parmason Cheese 5 oz Romano Cheese oz PESTO 4 portions at 2 oz each Fresh Basil ? qt Olive Oil ? cups Pignoli ? oz Garlic cloves ? Salt ? tsp Parmason Cheese ? oz Romano Cheese ? oz

Then, multiply each ingredient by the working factor. PESTO 12 portions at 2 oz each Fresh Basil qt x Olive Oil cups x 0.333 Pignoli oz x 0.333 Garlic cloves x Salt tsp x Parmason Cheese 5 oz x Romano Cheese oz x 0.333 PESTO 12 portions at 2 oz each Fresh Basil qt Olive Oil cups Pignoli oz Garlic cloves Salt tsp Parmason Cheese 5 oz Romano Cheese oz PESTO 4 portions at 2 oz each Fresh Basil qt Olive Oil cups Pignoli oz Garlic cloves Salt tsp Parmason Cheese 1.7 oz Romano Cheese oz These answers have been rounded to the nearest tenth.

All of these results are less than the original amounts. This is expected since we are reducing the recipe. PESTO 12 portions at 2 oz each Fresh Basil qt x Olive Oil cups x 0.333 Pignoli oz x 0.333 Garlic cloves x Salt tsp x Parmason Cheese 5 oz x Romano Cheese oz x 0.333 PESTO 12 portions at 2 oz each Fresh Basil qt Olive Oil cups Pignoli oz Garlic cloves Salt tsp Parmason Cheese 5 oz Romano Cheese oz PESTO 4 portions at 2 oz each Fresh Basil qt Olive Oil cups Pignoli oz Garlic cloves Salt tsp Parmason Cheese 1.7 oz Romano Cheese oz

Sample Problem 2

Let’s try another one. Gazpacho 12 portions at 6 oz each Tomatoes 2 1/2 lbs Cucumbers 1 lbs Onions 8 oz Green Peppers 4 oz Crushed Garlic 1/2 tsp Bread Crumbs 2 oz Tomato Juice 1 pt Red Wine Vinegar 3 oz Olive Oil 5 oz Salt to taste Red Pepper Sauce to taste Lemon Juice 3 Tbsp Gazpacho 36 portions at 8 oz each Tomatoes ? lbs Cucumbers ? lbs Onions ? oz Green Peppers ? oz Crushed Garlic ? tsp Bread Crumbs ? oz Tomato Juice ? pt Red Wine Vinegar ? oz Olive Oil ? oz Salt to taste Red Pepper Sauce to taste Lemon Juice ? Tbsp

Determine the working factor. Original: 12 portions x 6 oz ea. = 72 oz New: 36 portions x 8 oz ea. = 288 oz Working Factor: 288 ÷ 72 = 4 Gazpacho 12 portions at 6 oz each Tomatoes 2 1/2 lbs Cucumbers 1 lbs Onions 8 oz Green Peppers 4 oz Crushed Garlic 1/2 tsp Bread Crumbs 2 oz Tomato Juice 1 pt Red Wine Vinegar 3 oz Olive Oil 5 oz Salt to taste Red Pepper Sauce to taste Lemon Juice 3 Tbsp Gazpacho 36 portions at 8 oz each Tomatoes ? lbs Cucumbers ? lbs Onions ? oz Green Peppers ? oz Crushed Garlic ? tsp Bread Crumbs ? oz Tomato Juice ? pt Red Wine Vinegar ? oz Olive Oil ? oz Salt to taste Red Pepper Sauce to taste Lemon Juice ? Tbsp

Multiply each ingredient by the working factor. Since we are increasing this recipe, all of these amounts are larger than the original amounts. Gazpacho 12 portions at 6 oz each Tomatoes 2 1/2 lbs Cucumbers 1 lbs Onions 8 oz Green Peppers 4 oz Crushed Garlic 1/2 tsp Bread Crumbs 2 oz Tomato Juice 1 pt Red Wine Vinegar 3 oz Olive Oil 5 oz Salt to taste Red Pepper Sauce to taste Lemon Juice 3 Tbsp Gazpacho 12 portions at 6 oz each Tomatoes 2 1/2 lbs x 4 Cucumbers 1 lbs x 4 Onions 8 oz x 4 Green Peppers 4 oz x 4 Crushed Garlic 1/2 tsp x 4 Bread Crumbs 2 oz x 4 Tomato Juice 1 pt x 4 Red Wine Vinegar 3 oz x 4 Olive Oil 5 oz x 4 Salt to taste Red Pepper Sauce to taste Lemon Juice 3 Tbsp x 4 Gazpacho 36 portions at 8 oz each Tomatoes 10 lbs Cucumbers 4 lbs Onions 32 oz Green Peppers 16 oz Crushed Garlic 2 tsp Bread Crumbs 8 oz Tomato Juice 4 pt Red Wine Vinegar 12 oz Olive Oil 20 oz Salt to taste Red Pepper Sauce to taste Lemon Juice 12 Tbsp

Practice Problems

Recipe Conversion Practice Problem
Try this one on your own. When you are done, click to see the answers. Hungarian Potatoes 25 portions at 4 oz each Butter 4 oz Onion 8 oz Paprika 2 tsp Tomato Concasse 1 lb Potatoes, pld 5 lb Chicken Stock 1 qt Salt to taste Pepper to taste Chopped Parsley 1/2 cup Hungarian Potatoes 15 portions at 4 oz each Butter ? oz Onion ? oz Paprika ? tsp Tomato Concasse ? lb Potatoes, pld ? lb Chicken Stock ? qt Salt to taste Pepper to taste Chopped Parsley ? cup

Recipe Conversion Practice Problem
The working factor for this problem is 0.6. Hungarian Potatoes 25 portions at 4 oz each Butter 4 oz x 0.6 Onion 8 oz x 0.6 Paprika 2 tsp x 0.6 Tomato Concasse 1 lb x 0.6 Potatoes, pld 5 lb x 0.6 Chicken Stock 1 qt x 0.6 Salt to taste Pepper to taste Chopped Parsley 1/2 cup x 0.6 Hungarian Potatoes 25 portions at 4 oz each Butter 4 oz Onion 8 oz Paprika 2 tsp Tomato Concasse 1 lb Potatoes, pld 5 lb Chicken Stock 1 qt Salt to taste Pepper to taste Chopped Parsley 1/2 cup Hungarian Potatoes 15 portions at 4 oz each Butter 2.4 oz Onion 4.8 oz Paprika 1.2 tsp Tomato Concasse 0.6 lb Potatoes, pld 3 lb Chicken Stock 0.6 qt Salt to taste Pepper to taste Chopped Parsley 0.3 cup

Odds & Ends

Recipe Conversion Odds & Ends
Let’s take a few moments to look at a few issues that can arise when converting recipes.

We will work through one more problem to illustrate these issues. Lemon Pie Yield: 9 pies (Partial List of Ingredients) Water 4 lbs Granulated Sugar 3 lb 6 oz Salt 1/2 oz Lemon Gratings 3 oz Egg Yolks 12 oz Original Recipe Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water ? lbs Granulated Sugar ? lb ? oz Salt ? oz Lemon Gratings ? oz Egg Yolks ? oz New Recipe

Issue #1 Calculate working factor when recipe yields are expressed without portion sizes.

First, let’s compute the working factor. Lemon Pie Yield: 9 pies (Partial List of Ingredients) Water 4 lbs Granulated Sugar 3 lb 6 oz Salt 1/2 oz Lemon Gratings 3 oz Egg Yolks 12 oz Original Recipe Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water ? lbs Granulated Sugar ? lb ? oz Salt ? oz Lemon Gratings ? oz Egg Yolks ? oz New Recipe

While the yields are expressed in a different style, you will still divide new yield by old yield to determine the working factor. Lemon Pie Yield: 9 pies (Partial List of Ingredients) Water 4 lbs Granulated Sugar 3 lb 6 oz Salt 1/2 oz Lemon Gratings 3 oz Egg Yolks 12 oz Original Recipe Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water ? lbs Granulated Sugar ? lb ? oz Salt ? oz Lemon Gratings ? oz Egg Yolks ? oz New Recipe

The working factor: Original: 9 pies New: 6 pies Working Factor: 6 ÷ 9 = 0.667 Lemon Pie Yield: 9 pies (Partial List of Ingredients) Water 4 lbs Granulated Sugar 3 lb 6 oz Salt 1/2 oz Lemon Gratings 3 oz Egg Yolks 12 oz Original Recipe Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water ? lbs Granulated Sugar ? lb ? oz Salt ? oz Lemon Gratings ? oz Egg Yolks ? oz New Recipe

Issue #2 Self-check: “How do I know if I’ve computed the working factor correctly?”

How can you tell if the working factor you have computed looks “reasonable”? Working factors less than 1 occur when you are reducing recipes. Watch what happens to each original quantity when it is multiplied by a working factor smaller than 1. Original Quantity Working Factor Result 5 lbs x = 2 lbs 6 oz x = 5.4 oz 1.5 tsp x = tsp

How can you tell if the working factor you have computed looks “reasonable”? In each example, the result is smaller than the original quantity. This happens when you multiply any quantity by a value less than 1 (one). Original Quantity Working Factor Result 5 lbs x = 2 lbs 6 oz x = 5.4 oz 1.5 tsp x = tsp

The opposite is true when you are increasing a recipe: you should always get a working factor larger than 1 (one). Working factors larger than 1 occur when you are increasing recipes. Watch what happens to each original quantity when it is multiplied by a working factor larger than 1. Original Quantity Working Factor Result 5 lbs x = 7.5 lbs 6 oz x = 21 oz 1.5 tsp x = 3 tsp

The opposite is true when you are increasing a recipe: you should always get a working factor larger than 1 (one). Each result is larger than the original quantity. This is because the working factor is larger than 1. Original Quantity Working Factor Result 5 lbs x = 7.5 lbs 6 oz x = 21 oz 1.5 tsp x = 3 tsp

Issue #3 How to deal with mixed units of measure.

To continue with this problem, you will multiply each ingredient by One solution is to convert 3 lb 6 oz into ounces only: 3 lb x 16 = 48 oz 48 oz + 6 oz = 54 oz Lemon Pie Yield: 9 pies (Partial List of Ingredients) Water 4 lbs x Granulated Sugar 3 lb 6 oz x Salt 1/2 oz x 0.667 Lemon Gratings 3 oz x 0.667 Egg Yolks 12 oz x 0.667 Original Recipe Lemon Pie Yield: 9 pies (Partial List of Ingredients) Water 4 lbs Granulates Sugar 3 lb 6 oz Salt 1/2 oz Lemon Gratings 3 oz Egg Yolks 12 oz Original Recipe Here is a new problem! You cannot multiply mixed units (lbs & oz) with the working factor.

To continue with this problem, you will multiply each ingredient by Lemon Pie Yield: 9 pies (Partial List of Ingredients) Water 4 lbs x Granulated Sugar 54 oz x Salt 1/2 oz x 0.667 Lemon Gratings 3 oz x 0.667 Egg Yolks 12 oz x 0.667 Original Recipe Now you will be able to continue. Just multiply 54 oz by 0.667

Issue #4 Tuning-up your final answers. * Rounding computation results. * Converting decimals to fractional form.

Complete the multiplication process. Lemon Pie Yield: 9 pies (Partial List of Ingredients) Water 4 lbs x Granulated Sugar 54 oz x Salt 1/2 oz x 0.667 Lemon Gratings 3 oz x 0.667 Egg Yolks 12 oz x 0.667 Original Recipe Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water lbs Granulated Sugar oz Salt oz Lemon Gratings oz Egg Yolks oz New Recipe

You may want to consider “cleaning up” your answers. Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water lbs Granulated Sugar oz Salt oz Lemon Gratings oz Egg Yolks oz New Recipe Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water 2.7 lbs Granulated Sugar 36 oz Salt 0.3 oz Lemon Gratings 2 oz Egg Yolks 8 oz New Recipe This answer could be rounded to 2.7 lbs. This answer is pretty close to 36 oz. You could also express this answer as lbs and oz like it was originally: 36 oz = 2 lbs 4 oz This could be written as 0.3 oz. This is close to 2 oz. Round this to 8 oz.

You may wish to convert decimal answers to fractional form. For example, convert each decimal result below to the nearest 8th. Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water 2.7 lbs Granulated Sugar 36 oz Salt 0.3 oz Lemon Gratings 2 oz Egg Yolks 8 oz New Recipe Lemon Pie Yield: 6 pies (Partial List of Ingredients) Water 2 3/4 lbs Granulated Sugar 36 oz Salt 1/4 oz Lemon Gratings 2 oz Egg Yolks 8 oz New Recipe Click on the information button below to review this decimal-to-fraction technique. Otherwise just click anywhere else to continue. 2.7 lbs to the nearest 8th is 2 6/8. If you’d like, you may reduce this to 2 3/4 lbs. 0.3 oz converted to the nearest 8th is 2/8. This reduces to 1/4.

Ultimately, it is up to you to decide when and how much rounding is appropriate. Similarly, you must decide when to convert decimal answers to fractional form. That decision will be based more on the types of measuring equipment you have than anything else.

Final Practice Problem

Convert the following recipe. When you are ready, click to see the answers. White Cream Icing Yield: 5 cakes Emulsified Shortening 1 lb 4 oz Salt 1/4 oz Dry Milk 5 oz Water 14 oz Powdered Sugar 5 lb Original Recipe White Cream Icing Yield: 3 cakes Emulsified Shortening ? lb ? oz Salt ? oz Dry Milk ? oz Water ? oz Powdered Sugar ? lb New Recipe

The working factor is 0.6. Original: 5 cakes New: 3 cakes Working Factor: 3 ÷ 5 = 0.6 White Cream Icing Yield: 5 cakes Emulsified Shortening 1 lb 4 oz Salt 1/4 oz Dry Milk 5 oz Water 14 oz Powdered Sugar 5 lb Original Recipe White Cream Icing Yield: 3 cakes Emulsified Shortening ? lb ? oz Salt ? oz Dry Milk ? oz Water ? oz Powdered Sugar ? lb New Recipe

Multiply each ingredient by the working factor. White Cream Icing Yield: 5 cakes Emulsified Shortening 1 lb 4 oz Salt 1/4 oz Dry Milk 5 oz Water 14 oz Powdered Sugar 5 lb Original Recipe Mixed unit alert! Convert 1 lb 4 oz to 20 oz.

Multiply each ingredient by the working factor. White Cream Icing Yield: 5 cakes Emulsified Shortening 20 oz x 0.6 Salt 1/4 oz x 0.6 Dry Milk 5 oz x 0.6 Water 14 oz x 0.6 Powdered Sugar 5 lb x 0.6 Original Recipe White Cream Icing Yield: 3 cakes Emulsified Shortening 12 oz Salt oz Dry Milk 3 oz Water 8.4 oz Powdered Sugar 3 lb New Recipe

Shown below is the finished recipe conversion. White Cream Icing Yield: 3 cakes Emulsified Shortening 12 oz Salt oz Dry Milk 3 oz Water 8.4 oz Powdered Sugar 3 lb New Recipe

The End Now that you have become familiar with the recipe conversion process, try some of your own recipes. The more you do, the better you will get at this important skill! Press the Escape Key (Esc) to close this presentation.

Convert Decimals It is possible to convert decimal values to a specific fractional form. For example, if you are asked to measure of a length of 3.83” on a ruler how would you do it?

Convert Decimals Since traditional rulers are read in a fractional format, you will need to change the measurement of 3.83” into a fraction. However, simply expressing 3.83” as isn’t helpful because the smallest interval on a ruler is 1/16th inch.

Convert Decimals You will need to change 3.83” into a fraction which has a denominator of 16. The measurement we have is decimal form... Since 3 is whole number it will not change. …we want to end up with a fractional equivalent that has a denominator of 16. 3.83” = We do however, have to convert .83 to a fraction. The final answer is : Next, make it look like a fraction by writing it over 1. To begin, write down the decimal portion. .83 Now multiply both top and bottom by 16. Now round the number on top to the nearest whole amount. Complete the multiplication.

Convert Decimals If you are in a kitchen setting and have a decimal quantity of food to measure, that can be a problem since most measuring instruments used there are calibrated in fractions instead of decimals. The next problem will give you further practice.

Convert Decimals Convert the measurement oz to the nearest 8th oz. 0.655 oz = We are going to change the decimal .655 to a fraction with a denominator of 8. Now round the number on top to the nearest whole amount. Next, make it look like a fraction by writing it over 1. To begin, write down the decimal portion. .655 Now multiply both top and bottom by 8. Complete the multiplication. The final answer is :

Convert Decimals You may have spotted a shortcut to the decimal-to-specified fraction technique. Consider this sample problem: Convert 4.14 lbs to the nearest 16th lb. We already know most of the answer. The only thing to determine is the numerator. 4.14 lbs = This is the final answer. Now round to the nearest whole number: 2 This is the numerator of the fraction. All that is needed to compute the numerator is to multiply the decimal portion by whatever the denominator is supposed to be. In this case, multiply .14 by 16. .14 x 16 = 2.24

Convert Decimals Watch this shortcut method used on the following problems. 0.795 write as a fraction to the nearest 32nd .795 x 32 = 25.44 5.28 write as a fraction to the nearest 4th .28 x 4 = 1.12 10.45 write as a fraction to the nearest 16th .45 x 16 = 7.2

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