What is the formula used to increase or decrease a recipe?

Recipe Measurement and Conversion

Reading Guide

Earlier You Read

Use Diagrams As you lot read through this section, write down the principal thought. Write down any facts, explanations, or examples y'all notice in the text. Commencement at the main idea and draw arrows to the information that straight supports it. Then, describe arrows from these examples to whatsoever information that supports them.

Content Vocabulary

• metric system

• balance scale

• electronic calibration

• book measurement

• recipe conversion

• conversion factor j shrinkage

Read to Learn

Key Concepts

• Listing different recipe measurements and when each is used.

• Give examples of the factors that touch recipe conversion.

Main Idea

Sometimes, foodservice professionals demand to adjust recipes to meet their needs. Adjusted recipes should be tested before preparation, equally many factors can affect conversion.

Graphic Organizer

Use a sequence chart similar this i to list the steps in converting the portion size of a recipe. Write one step in each box.

Converting Portion Size

^ English Linguistic communication Arts

NCTE 5 Utilize different writing process elements to communicate effectively.

Bookish Vocabulary precise alter

First:

Adjacent:

Adjacent:

Last:

Graphic Organizer Go to this book'southward Online Learning Center at glencoe.com for a printable graphic organizer.

Mathematics

NCTM Number and Operations Understand numbers, means of representing numbers, relationships among numbers, and number systems.

NCTM Number and Operations Compute fluently and brand reasonable estimates.

Science NSES1 Develop an agreement of change, continuance, and measurement.

NCTE National Quango of Teachers of English

NCTM National Council of Teachers of Mathematics

NSES National Science Education Standards

NCSS National Council for the Social Studies

Standardized Recipe Measurements

Recipes are designed and written to yield a certain number of servings each time they are made. Sometimes, it is necessary to convert recipes to make more or less of a dish. To convert a recipe ways to adjust ingredient quantities up or downward. This can help meet the irresolute needs of the foodservice establishment. If you must alter the yield or portion sizes, you must convert the recipe before y'all begin whatever ingredient training.

No recipe can be successful if you are devil-may-care about measuring ingredients. Careful measuring helps requite you a consistent quantity each time a recipe is prepared and served. For a successful cease production, each ingredient in the recipe must be measured precisely.

Measuring Tools Measuring tools come in many shapes and sizes. Why is it important to accept a multifariousness of tools on paw?

Standardized recipe measurements tin make it quicker and easier to increase or subtract the amount that a recipe makes when needed. Ingredients are measured by weight (pounds, ounces), volume (cups, teaspoons), or count (2 eggs, 1 ear of corn).

Some measurements are done using the metric organization. The metric system is a measurement system that uses powers of 10 to measure things. For instance, i gram = ten decagrams = 100 miligrams = 1,000 kilograms. It is easy to catechumen measurements from one unit to some other by simply moving the decimal identify.

Although the metric organization is not used oftentimes in recipes from the United States, some measurement units, such as grams, may be establish. Metric organization measurements are often used in recipes from other countries where the metric system is the standard organisation for measurement.

Weight

In commercial foodservice establishments, well-nigh ingredients are measured by weight. Weight is a measurement that tells how heavy a substance is. Measuring past weight is the quickest, easiest, and well-nigh accurate manner of measuring foods such as flour, carbohydrate, meats, and cheeses. Ounces and pounds are examples of common weight measurements.

Scales for measuring weight come up in many different types, sizes, and price ranges. The types of scales used in foodservice are balance, portion or jump, and electronic.

Balance Scale

A balance calibration, also chosen a baker's scale, has two platforms. One platform holds the item that is being weighed. The other platform holds weights in predetermined amounts. These weights are added or removed until the two platforms are counterbalanced. Counting the weights shows the weight of the food item. Remainder scales are used when precise, or exact, measurement is important, such every bit in blistering.

On the Calibration Scales come in different types and models. What is this type of calibration, and what is information technology used for?

Portion Scale

A portion, or bound, calibration is similar to a bathroom scale. It weighs items by measuring how much the jump is depressed when an item is placed on its platform. A needle on a dial shows the weight of the item. Spring scales are frequently used as portion scales. For example, yous might utilize a spring scale to measure meats in a deli.

Electronic Calibration

An electronic, or digital, calibration is similar to a bound scale. It, as well, has a spring that is depressed when an item is placed on its platform. The amount that the leap is depressed measures the weight of the item displayed on a digital readout. This readout is more accurate than the readout from a needle guide, but digital scales are more than expensive than spring scales. Electronic scales and leap scales can exist used as a portion calibration.

Volume

The term book refers to the corporeality of space that a substance occupies. Volume measures are used most often to mensurate liquids in a foodservice setting. A volume measurement is a form of measurement that is expressed in cups, quarts, gallons, and fluid ounces.

Effigy 13.1 and Figure xiii.2 prove common cooking abbreviations and equivalents, including volume measurements.

50 Measurement

Abbreviations

Measurement Labels Standardized recipes use abbreviations for common measurements. Why do standardized recipes use abbreviations instead of the full spelling of measurements?

Measurement	Abbreviation
Teaspoon	tsp. or t.
Tablespoon	tbsp. or T.
Ounce	oz.
Fluid ounce	fl. oz.
Pound	lb. or #
Cup	c.
Pint	Pt.
Quart	qt.
Gallon	gal. or G.
Barrel	bbl.
Dozen	doz.
Bunch	bch. or bu.
Case	cs.

[1000 FIGURE 13.ii Measurement Equivalents

Equal Amounts This table shows you equivalents, or measurements that are equal to other measurements. Why would it be of import to know measurement equivalents?

Measurement	Equivalent
3 tsp.	= 1 tbsp. = Half-dozen fluid oz. = fifteen mL
sixteen Tbsp.	= 1 c. = 8 oz. = 237 mL
2 c.	= 1 pt. = sixteen oz. = 473 mL
ii pt.	= 1 qt. = 32 oz. = 946 mL
4 qts.	= one gal. = 128 oz. = 3.viii Fifty
i lb.	= 16 oz. = 454 g

Liquids are added to a recipe after they are measured by book. The volume measure should always be placed on a level surface. If yous hold the measure rather than placing it down on a level surface, you may become a false reading from the measure. This tin bear on the outcome of your recipe. Liquid should be filled to the correct line. Metallic book measures accept measurement lines on both the outside and the inside.

Accurate Measurement It is of import to measure out liquids accurately when using book measurements. Why should volume measures e'er be placed on a level surface?

Count

The number of individual ingredient items that are used in a recipe is called the count. You will mensurate ingredients by count when a particular food ingredient comes in standard sizes.

For example, nearly recipes list eggs by count instead of past weight or past volume. Volume measures for standard egg sizes are given but per dozen eggs. A cake recipe may ask for three large eggs. (Most recipes call for large-size eggs.) A cobb salad might ask for i difficult-cooked egg. The aforementioned cobb salad recipe may also telephone call for one small tomato, quartered, or iii black olives, sliced.

In contrast, shrimp is oft sold by the pound. In this case, the size of the shrimp volition decide the count of the shrimp. The smaller the count per pound, the larger the individual shrimp size volition exist. The larger the count per pound, the smaller the individual shrimp size volition be.

is most accurate: weight, volume, or count measurement?

Recipe Conversion

Sometimes you will need to alter, or change, a standardized recipe to produce more or less of a product. You may take more people coming to a restaurant for a special dinner, and demand more nutrient. Or, you may have fewer people coming to a banquet, and demand less food.

When you change a recipe to produce a new amount or yield, y'all are practicing recipe conversion. You must accept the proper math skills to correctly convert recipes. This is a skill that you lot will utilize a lot during your career as a foodservice worker. If you learn how to properly convert recipes, you tin salve money by preparing exactly the correct corporeality of food. Y'all will not have to waste food, fourth dimension, or supplies to brand the proper dishes.

Gourmet Math

Unit Prices

Unit price is the cost per unit of measure. This may exist per item, per pound, per quart, or whatsoever other unit measure. When you purchase food packaged in two unlike quantities, it is wise to know which is the better buy. To find the meliorate purchase, you need to know the unit of measurement price. Which breadcrumbs parcel is the better buy: V2 pound for 75C, or 3 pounds for $v.65? Which orangish juice is the better buy: 3 quarts for $7.45, or 10 quarts for $20.25?

¿SUISSE Computing Unit Rates A unit rate is a ratio showing how much of ane quantity is needed to match 1 unit of measurement of another quantity. Unit price, a blazon of unit of measurement rate, is calculated by dividing the price by the quantity. Starting Hint To observe which item is the better buy, yous need to calculate the unit cost for each detail. Do so by dividing the detail'southward price by its quantity. The unit price of the get-go breadcrumbs package, for example, equals $0.75 ^ V2, or $1.50. This means that you lot pay $1.50 per pound of breadcrumbs.

NCTM Number and Operations Understand numbers, ways of representing numbers, relationships among numbers, and number systems.

Total Yield Conversion Method

Before you increase or decrease the yield of a standardized recipe, you must determine a conversion gene for all of the ingredients. The conversion factor is the number that comes from dividing the yield you lot want by the existing yield in a recipe:

conversion factor existing yield ) desired yield

For example, if the existing recipe yield is 40 portions, but the yield you need is 80 portions, the formula volition look like this:

c2 (cconvecrsiocn cistron)

(existing yield) 40 )eighty (desired yield) fourscore 0

If you decrease a recipe, the conversion cistron volition exist less than ane. If you increment a recipe, the conversion factor will be more than ane.

You lot volition use the recipe conversion gene to increase or subtract a standardized recipe. To go the new food quantity, multiply each individual ingredient quantity by the conversion cistron.

For example, say your eating place has a recipe for craven teriyaki that has a yield of 10 portions. The recipe calls for iii pounds of boneless chicken and 20 fluid ounces of teriyaki sauce. You lot find that you will need more for this night's dinner service, and then you need to catechumen the yield to 15 portions. Yous would use the following steps to convert the recipe to make more:

1. Determine the conversion cistron.

fifteen (desired yield) -h- ten (existing yield) = one.5 (conversion factor)

two. Multiply the existing quantity by the conversion gene to find the new quantity.

existing quantity X conversion gene desired quantity

iii.0 (pounds of chicken) X one.5 (conversion cistron) 4.five (pounds of chicken)

20.0 (fluid ounces of teriyaki sauce) Ten 1.5 (conversion factor) 30.0 (fluid ounces of teriyaki sauce)

You will probable be asked to convert recipes to different yields and unlike portion sizes. You must be accurate and consistent.

Portion Size Conversion

A foodservice establishment may need to increase or subtract the portion size of a recipe. This is an important skill. Perchance customers are complaining that the portion size of a dish is too modest for the toll. Or, maybe the portion is and so large that it results in footling or no profit left over for the establishment.

i. To find the full existing yield, multiply the number of existing portions by the existing size of each portion.

existing portions 10 existing portion size total existing yield

Using the craven teriyaki recipe case:

10 (portions) 10 5 ounces (portion size) 50 ounces (existing yield)

2. To discover a new yield, multiply the desired portions by the desired portion size.

desired portions X desired portion size new yield

15 (desired portions) Ten 8 ounces (desired portion size) 120 ounces (new yield)

3. Carve up the new yield by the existing yield to get the conversion factor.

ii.4 (conversionfactor) (existing yield) 50 ) 120.00 (new yield)

four. Multiply each ingredient by the conversion factor to become the new ingredient yield.

existing yield X conversion cistron new yield

iii.0 pounds (existing yield, chicken) X ii.four (conversion gene)

7.20 pounds (new yield, chicken) (The new craven quantity can be rounded down or rounded upward, equally desired.)

20.0 fluid ounces (existing yield, teriyaki sauce) X two.4 (conversion factor) 48.9 fluid ounces (new yield, teriyaki sauce)

(Encounter Figure xiii.3 on page 341 for an example.)

Factors that can Impact Conversion

These conversion calculations exercise non take into account problems that may arise when yous alter standardized recipes. These problems could include adjustments to equipment size, cooking times, cooking temperatures, and recipe errors. When yous brand adjustments to deal with these problems, exist certain to write them down on your recipe card. This volition assistance you create the same quality dish every fourth dimension.

Equipment

Recipes normally specify the size of equipment and size and type of cookware that you will demand to use to set up the food. If you increment or decrease a recipe's yield, you may demand to change the size of the equipment. If y'all use the incorrect-size equipment for a recipe, it can affect the outcome of a recipe. The dish may lack the quality that you await.

Mixing and Cooking Fourth dimension

Fourth dimension is another important gene to consider when you convert recipes. In general, the mixing time and cooking fourth dimension do not increase when a recipe is converted. Some changes, nevertheless, will bear on mixing or cooking times. For example, a baking formula that has been decreased could be affected past overmixing. A baking formula that has been increased could be affected by undermixing.

Changes in i part of a recipe volition create changes in other parts of a recipe. Training times may likewise be affected by changes in cookware.

For case, you lot will demand a large stock-pot to set the existing yield of the Southern Vegetable Soup recipe on folio 340. If yous decrease the soup recipe, you will need a smaller pot to cook the new yield of soup. This smaller volume volition likewise likely decrease the cooking fourth dimension. If you increase the recipe, you will need a larger pot to melt the new yield of soup. This volition probable increase the cooking fourth dimension.

MASTER RECIPE

Southern Vegetable Soup

Method of Grooming

1. Place the common salt pork in a large marmite and render the fat, stirring oft until browned. Add the beef and sauté until browned.

2. Add the tomatoes, and sauté for another 2 minutes.

three. Add the boiling stock, and simmer until the meat is slightly business firm in texture.

4. Add all other ingredients, and continue to simmer until the vegetables are tender.

five. Season to gustation and serve immediately in preheated cups, or concord at 135°F (57°C) or above. Reheat to 165°F (74°C) for

15 seconds.

YIELD: 10 SERVINGS SERVING SIZE: 8 OZ.

Cooking Technique

Boil (at sea level)

1. Bring the cooking liquid to a rapid boil.

2. Stir the contents, and cook the food throughout.

3. Serve hot.

International Flavor

Utilise the Internet or library to enquiry these international soup recipes, and write a written report on your findings.

Chef Notes

Season the soup near the end of the cooking time. Flavors get stronger as they melt together.

Substitutions j To lower fat, bleed excess fat from the pork and beefiness before adding other ingredients.

Ingredients

2 oz.	Salt pork, cut into a small dice
ten oz.	Beefiness, lesser round, cut into modest cubes
South oz.	Canned peeled tomatoes, tuckered, seeded, and chopped
3% qts.	Beef stock, heated to a boil
2 oz.	Frozen dark-green beans
two oz.	Cerise beans, cooked
4 oz.	Onions, peeled and diced brunoise
3 oz.	Celery stalks, washed, trimmed, and diced bru-noise
6 oz.	Green cabbage, washed, cored, and chiffonade
three oz.	Carrots, washed, peeled, and diced brunoise
2 oz.	Frozen corn kernels
two oz.	Frozen okra, sliced
two oz.	Zucchini, washed, trimmed, and cut in a M2-in. dice
Salt and freshly ground blackness pepper, to taste

Glossary

Brunoise Ms-inch dice Chiffonade ribbons of leafy greens Marmite stockpot Return to melt fat over low estrus to separate information technology from the meat tissue

HACCP

Concord at 135°F (57°C) or in a higher place Reheat to 165°F (74°C) for 15 seconds

Hazardous Foods

Nutrition

Calories 210 Calories from Fat 90 Total Fat 10g Saturated Fat 4g Trans Fatty 0g Cholesterol 30mg Sodium 910mg Total Carbohydrate 11g Fiber 2g Sugars 4g Poly peptide 17g

: ^figure 13.three | Full Recipe Conversion Method

Increase Recipes Use a recipe conversion formula to ensure that recipes volition taste the same, even when fabricated in larger amounts. What mathematics skills will you use to convert recipes?

Ingredient	Amount	Conversion Factor	New Yield
Salt Pork	ii oz.	3.five	7 oz.
Bottom Round	ten oz.	3.5	35 oz.
Peeled Tomatoes	viii oz.	iii.5	28 oz.
Beefiness Stock	3% qts.	3.5	12.25 qts.
Light-green Beans	ii oz.	3.five	7 oz.
Blood-red Beans	2 oz.	three.5	7 oz.
Onions	4 oz.	3.five	xiv oz.
Celery	3 oz.	three.five	ten.5 oz.
Dark-green Cabbage	6 oz.	three.5	21 oz.
Carrots	3 oz.	3.5	10.5 oz.
Corn	2 oz.	3.5	7 oz.
Okra	ii oz.	3.5	seven oz.
Zucchini	2 oz.	3.5	7 oz.

Southern Vegetable Soup Existing Yield:

x servings

Existing Portion Size:

New Yield: 35 servings New Portion Size: viii oz. Make up one's mind the Conversion Cistron:

Conversion Gene

Existing Yield) New Yield

Cooking Temperatures

Cooking temperatures can also be affected by a change in cooking equipment. For example, imagine that the restaurant where you work has just bought a new convection oven. However, the recipe that you are following was developed using a conventional oven. Considering convection ovens bake foods much more quickly than standard ovens, the cooking time for the recipe must be adjusted.

Shrinkage

Shrinkage is the pct of food that is lost during its storage and preparation. Shrinkage is often caused past moisture loss. The corporeality of shrinkage affects not only the cost of the ingredient, but also the portion sizes that are served to customers. You must know alee of time how much shrinkage volition affect a detail food product. If you do not, you may not purchase the correct amount for your institution's needs.

Corned beefiness, for case, shrinks when y'all cook it. You must consider this shrinkage when y'all purchase the beef. You will accept to start with a larger corporeality to end upward with an adequate portion. Every bit a general rule, corned beef shrinks by nigh fifty%. after it has been cooked. If you need 10 pounds of cooked corned beefiness, you will demand to purchase most 20 pounds of uncooked corned beef.

Recipe Errors

Sometimes, you lot may make an error in measuring an item, or at that place may exist a mistake in a printed recipe. Very oft, recipe errors are then minor that they do not bear on the results of the dishes. Even so, even minor errors can become major problems if the recipe is increased or decreased. To avoid this blazon of problem, recipes that have been increased or decreased demand to be tested before being fabricated for customers.

For example, a recipe may have mistakenly listed 2 ounces of cornstarch instead of 1 ounce. This mistake is and so modest that the actress cornstarch may not impact the gustatory modality or advent of the dish. The mistake may become unnoticed until the recipe is tripled. The amount of cornstarch would then bear on both the advent and sense of taste of the production.

Go familiar with a recipe before yous attempt to recreate it. You lot can oft find an mistake by reading through it carefully

I Describe What issues might ascend when converting recipes?

I Nutrient Loss Remember to consider shrinkage when you purchase food. What causes shrinkage?

section 13.2 .-^imnrnmi

Review Cardinal Concepts

1. Depict the dissimilar instruments used for measuring weight.

two. Explain how shrinkage can touch recipe conversion.

Practice Culinary Academics English language Language Arts

iii. Write a guide on how to convert the total yield of a recipe and the total portion size of a recipe. Include factors that could impact the conversion.

NCTE 5 Utilize unlike writing process elements to communicate finer.

NSES i Develop an agreement of change, continuance, and measurement.

Science

4. Procedure A solid object placed in water will displace an amount of water equal to its volume. Measure out diverse solid objects by placing them in a full container of h2o and so measuring the h2o that spills out in a volume mensurate. Analysis Write downwardly the volumes of the objects yous measured, a summary of displacement, and why your measurements are accurate.

Mathematics

A recipe for potato skins yields 4 portions and requires 6 potatoes, five strips of bacon, and 4 ounces of Cheddar cheese. Using the total yield conversion method, change the recipe to yield 18 portions.

Multiplying with Decimals Perform the multiplication as you would with whole numbers. Add the number of total decimal places in all factors, and motion the decimal indicate a corresponding number of places in the product.

Starting Hint Calculate a conversion cistron by dividing the desired yield (18 portions) by the original yield (four portions). Multiply this conversion gene by each of the original quantities to find the new quantities.

NCTM Number and Operations Compute fluently and brand reasonable estimates.

Check your answers at this book'south Online ^ Learning Center at glencoe.com.

Check your answers at this book's Online ^ Learning Centre at glencoe.com.

Keep reading hither: Review and Applications

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