1. Recipe Scaling Using Ratios and Proportions to adjust recipe size.

2. Recipe Scaling is all about using your favorite recipe:

3. For 200 rather than the 4 it was written for:

4. And still having it turn out!

5. Like a Champ!

6. You Already Know How to do this! How would doubling a recipe be done? How would that look on paper? Multiply all of the ingredients by 2. Or if a recipe yielded 4 portions and you needed it for 8 portions: 8/4 = 2 Here the recipe is increasing in size so you need to multiply it by a number bigger than 1.

7. Let’s try it a different direction: How about halving a recipe? And how would this look on paper? Divide ingredients by 2, or multiply by 0.5. If the recipe yields 6 portions and you need 3: 3/6 = ½ or 0.5 Here the recipe is decreasing in size so you need to multiply it by a number smaller than 1. You have just used ratios

12. Arrive at a ratio: Now that you understand what a proportion is let’s arrive at a ratio that will be easier to work with in the kitchen: If you solve, or reduce the fraction: Then you can multiply this result by your old recipe’s ingredients’ quantities To arrive at the new recipe’s ingredients’ quantities. Example: 4/2 = 2 = doubling Or: 3/6 = 0.5 (1/2) = halving

17. Let’s work a recipe: Recipe yields 4 portions and we want 10: New Yield/Old Yield = 10/4 = 2.5 = Conversion Factor = CF Ingredients:Old Qty:CF:New Qty: Flour2 cupsx 2.5 =______ Water8 floz.x 2.5 =______ Egg2 each x 2.5 = ______ Baking Powder1 tsp. x 2.5 = ______ Cinnamon2 tsp. x 2.5 = ______

18. It turned out! Bon Appétit