1. Increasing or Decreasing a Recipe Yield Changing Ingredients
ADJUSTING RECIPES
Increasing or Decreasing
a Recipe Yield
Changing Ingredients

2. Increasing or Decreasing a Recipe Yield
The YIELD of a recipe tells how many people you can serve and how much each person will get.
It may be necessary to increase or decrease a recipe’s yield in order to prepare the number of servings needed or to adjust the serving size.
Example – If a recipe will yield four 8-ounce servings, it will yield a TOTAL of 32 ounces.
(more) If six 8-ounce servings are needed, then the required total yield will be 48 ounces. The yield will need to be increased. (6 x 8 oz. = 48 oz.)
(larger) If four 12-ounce servings are needed, then the required total yield will be 48 ounces. The yield will need to be increased. (4 x 12 oz. = 48 oz.)
(less) If two 8-ounce servings are needed, then the required total yield will be 16 ounces. The yield will need to be decreased. (2 x 8 oz. = 16 oz.)
(smaller) If four 6-ounce servings are needed, then the required total yield will be 24 ounces. The yield will need to be decreased. (4 x 6 oz. = 24 oz.)

3. Increasing or Decreasing a Recipe Yield
If more, or larger, servings are needed than the recipe will yield, it is necessary to increase the amounts of ingredients used.
If less, or smaller, servings are needed, one can either decrease the amounts of ingredients used OR prepare the recipe as indicated and have leftovers.

4. Increasing or Decreasing a Recipe Yield, contd.
When increasing or decreasing the yield and ingredients in recipes, it is usually necessary to make additional changes in:
Equipment size
Equipment shape
Cooking temperature
Cooking time
Examples of the types of changes that may need to occur are:
Equipment size – If a recipe is increased, and originally it was to be prepared in a 2-quart saucepan, it may become necessary to use a 4-quart saucepan instead, so that there is plenty of room for the food to cook without overflowing the saucepan.
Equipment shape – If a recipe is decreased, and originally it was to be baked in a 13 x 9 x 2-inch rectangular pan, it may become necessary to use a 9- or 8-inch square pan instead.
Temperature – As in the example above, one could continue to use the 13 x 9 x 2-inch pan, but would need to reduce the oven temperature to avoid overcooking the food.
Time – If a recipe is increased, but the same size and shape of pan are used for cooking the food, it will be necessary to cook the food for a longer amount of time than for which the recipe indicates. If the cooking time remains the same, the food will be undercooked.

5. Increasing or Decreasing a Recipe Yield, contd.
The steps for changing a yield are:
Divide the desired yield by the recipe’s original yield. The result is called the conversion factor.
Multiply all recipe ingredients by the conversion factor.
Convert the measurements into logical, manageable amounts.
Example for increasing a yield:
A recipe will make 8 servings. The cook needs (desires) 12 servings.
Step servings (desired) = = /8 = ½ or 1.5 (conversion factor)
8 servings (recipe’s original yield)
Step 2. ALL ingredients in the recipe will be multiplied by the conversion factor (1 ½ or1.5)
Step 3. The ingredients will be converted into logical, manageable amounts.
EX. Measure ¼ cup instead of 4 tablespoons of an ingredient
Example for decreasing a yield:
A recipe will make 8 servings. The cook needs (desires) 4 servings.
Step servings (desired) = = 4/8 = ½ or .5 (conversion factor)
8 servings (recipe’s original yield)
Step 2. ALL ingredients in the recipe will be multiplied by the conversion factor (½ or .5)
EX. Measure 1 tablespoon instead of 3 teaspoons of an ingredient

6. Changing Ingredients
Recipe ingredients are often changed for reasons other than increasing or decreasing the yield.
Adjusting for substitute ingredients:
Ingredients in recipes are often substituted. Some reasons for changing recipe ingredients include:
Unavailable ingredients
Cost of ingredients
Decreasing/increasing nutritional value
Creativity
There are several reasons for substituting ingredients in recipes and it is easier to substitute ingredients in some recipes than in others.
One may not have a recipe ingredient in the kitchen or ingredients may be difficult to find in the stores. Similar ingredients may be substituted for these situations.
Some ingredients may cost more than the family food budget may allow, so less expensive ingredients may be substituted. Other ingredients may be so rarely used that they do not justify the expense.
If one is on a special diet to decrease fat, sodium, sugar, calories, etc., then these ingredients may be reduced, omitted, and/or substituted. If one wants to improve the nutritional value of a food – increase fiber, vitamins, minerals, etc., then some ingredients may be added. EX. Whole wheat flour substituted for some of the all-purpose flour; fruit added to a plain muffin recipe
Some enjoy the challenge of creating new recipes. Ingredients may be substituted or added to create different foods.

7. Changing Ingredients, contd.
Some recipes are easier to adjust than others. Those with NON-ESSENTIAL ingredients are easily adjusted. Recipes with ESSENTIAL ingredients are really difficult to change
NON-ESSENTIAL ingredients are those that act independently of each other.
ESSENTIAL ingredients are those that have specific functions in a recipe and are so sensitive to changes that the appearance, taste, or texture of the product are affected
NON-ESSENTIAL ingredients are found in recipes for soups, stews, salads, casseroles, stir-fry, etc. They can be substituted without changing the recipe’s appearance, taste, or texture.
ESSENTIAL ingredients are found in recipes for cakes, cookies, breads, and other baked goods and include flour, salt, sugar, fat, and leavening agents. They work in exact proportion to each other, almost like a chemical formula.

8. Changing Ingredients, contd.
Well-written cookbooks and the Internet are good sources for common ingredient substitutions. These ingredient substitutions can usually be made without any significant difference in the final product.

9. Changing Ingredients, contd.
SUBSTITUTION
1 c. cake flour
1 c. – 2 Tbsp. (7/8 c.) all-purpose flour
1 c. self-rising flour
1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt
1 c. buttermilk
1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c.
(Stir and allow mixture to stand several minutes before using.)
1 large egg
2 egg whites
1 Tbsp. cornstarch
2 Tbsp. all-purpose flour
1 c. corn syrup
1 ¼ c. sugar + ¼ c. liquid used in recipe
1 oz. unsweetened baking chocolate
3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil
1 2/3 oz. semisweet chocolate
1 oz. unsweetened chocolate + 4 tsp. sugar OR 1 oz. semisweet chocolate chips + 1 tsp. shortening
1 tsp. dry mustard
1 Tbsp. prepared mustard
1 clove garlic
1/8 tsp. garlic powder
1 Tbsp. chopped fresh herb
1 tsp. chopped dried herb