Converting Recipes

1. Converting Recipes

2. Scaling Recipes Up or Down • TO SCALE A RECIPE MEANS YOU CHANGE THE AMOUNT OF INGREDIENTS TO GET THE YIELD (PORTION) YOU NEED. • YOU CAN SCALE UP TO INCREASE THE AMOUNT • YOU CAN SCALE DOWN TO DECREASE IT. • RCF = RECIPE CONVERSION FACTOR

3. SCALING RECIPE UP OR DOWN • TO SCALE A RECIPE UP OR DOWN: • FIND THE RCF • RCF=YIELD YOU WANT = NEW YIELD YIELD OF ORIGINAL RECIPE OLD YIELD • MULTIPLY EACH INGREDIENT AMOUNT BY THE RCF

4. SCALING UP  • WHITE RICE RECIPE PAGE 150 • YIELD 20 SERVINGS - YOU NEED 40 SERVINGS • FIND THE RCF • RCF = NEW YIELD = 40 = 2 OLD YIELD 20 • MULTIPLY THE AMOUNT OF EACH INGREDEINTS BY THE RCF

5. SCALING UP PROCEDURE :

6. SCALING DOWN  • RCF = NEW YIELD = OLD YIELD • USING THE BASIC WHITE RICE RECIPE THAT YIELDS 20 SERVINGS, NOW WE JUST NEED ONLY 6 SERVINGS. HOW MUCH OF EACH INGREDIENT DO YOU NEED? • RCF = NEW YIELD = 6 = 0.3 OLD YIELD 20

7. SCALING DOWN 