Information for Standardized Recipes

Recipe Conversion

Since few dining facilities serve exactly 100 persons, and, in some instances, the acceptable size portion may be smaller or larger, it is often necessary to reduce or increase a recipe. You may adjust the recipe to yield the number of portions needed or to use the amount of ingredients available, or to produce a specific number of smaller portions. You may pencil in your computations in the blank column on the recipe card. In the Weights Column on each recipe card, the quantities of items needed are listed as _ lb, _ oz, or _ lb _ ounce When increasing or decreasing a recipe, the division or multiplication of pounds and ounces is simplified when decimals are used.

To convert the quantities to decimals, use this table:

For example:
1 lb 4 oz is converted to 1.25 lb; 2 lb 10 oz is converted to 2.63 lb.

To adjust the recipe to yield a specific number of portions

First–
Obtain a working factor by dividing the number of portions needed by 100.

For example:
348 (portions needed) + 100=3.48 (Working Factor)

Then–
Multiply the quantity of each ingredient by the working factor.

For example:
1.25 lb (recipe) X 3.48 (Working Factor) = 4.35 lb (quantity needed).

The part of the pound is converted to ounces by multiplying the decimal by 16.

For example:
.35 lb X 16 ounces = 6.60 ounces.

After the part of the pound has been converted to ounces, use the following scale to “round off’:

.00 to .12 = 0
.13 to .37 = 1/4 ounce
.38 to .62 = l/2 ounce
.63 to .87 = 3/4 ounce
.88 to .99 = 1 ounce

Thus 5.60 ounces will be “rounded of” to 5-1/2ounces,and 4 lb 5-1/2ounces will be the quantity
needed (equal to 4.35 lb).

To adjust the recipe for volume:

First–
Obtain a working factor by dividing the number of portions needed by 100.

Then–
Multiply the quantity of each ingredient by the working factor. You will round off to the nearest 1/4
teaspoon. For example, the recipe calls for 6gallons of water per 100 portions. Portions to prepare
are 333.

333 + 100 = 3.33 Working Factor (W/F)

1. W/F X No. of gallons = gallon
3.33 W/F X 6 = 19.98 GL

2. Decimal (of gal) X 4 = quart (QT)
.98 GL X 4 = 3.92 QT

3. Decimal (of quart) X 2 = pint (PT)
.92 QT X 2 = 1.84 PT

4. Decimal (of pint) X 2 = cup (C)
.84 PT X 2 = 1.68 c

5. Decimal (of tbsp) X 16 = tablespoon (TBSP)
.68 C X 16 = 10.88 TBSP

6. Decimal (of tbsp) X 3 = teaspoon (TSP)
.88 TBSP X 3 = 2.64 TSP

7. Round off decimal portion
.64 teaspoon is equal to 3/4 TSP

(see paragraph 2)

The amount of water needed for 333 portions is 19 GL, 3 QT, 1 PT, 1 C, 10 TBSP and 2-3/4 TSP.

NOTE:

4 QT = 1 GL
2 C = 1 PT
3 teaspoon = 1 TBSP

2 PT = 1 QT
16 TBSP = 1 c

To adjust the recipe on the basis of a quantity of an ingredient to be used:

First–
Obtain a Working Factor by dividing the pounds you have to use by the pounds required to yield 100 portions.

For example:
102 lb + 30 (lb per 100 servings) = 3.40 (Working Factor)

Then–
Multiply the quantity of each ingredient in the recipe by the Working Factor.

To adjust the recipe to yield a specific number of portions of a specific size:

First–
Divide the desired portion size by the standard portion of the recipe.
3 oz (desired size) + 4 oz (standard portion) = .75
348 (servings needed) X .75 = 261
261 + 100 = 2.61 (Working Factor)

Then–
Multiply the quantity of each ingredient in the recipe by the Working Factor.

3, To adjust the recipe for volume:

First–
Obtain a working factor by dividing the number of portions needed by 100

Then–
Multiply the quantity of each ingredient by the working factor. You will round off to the nearest 1/4 teaspoon. For example, the recipe calls for 6 gallons of water per 100 portions. Portions to prepare are 333.

333 + 100 = 3.33 Working Factor (W/F)
W/F X No. of gallons = gallon 3.33 W~ X 6 = 19.98 GL
Decimal (of gal) X 4 = quart (QT) .98 GL X 4 = 3.92 QT
Decimal (of quart) X 2 = pint (PT) .92 QT X 2 = 1.84 PT
Decimal (of pint) X 2 = cup (C) .84 PT X 2 = 1.68 c
Decimal (of tbsp) X 16 = tablespoon (TBSP) .68 C X 16 = 10.88 TBSP
Decimal (of tbsp) X 3 = teaspoon (TSP) .88 TBSP X 3 = 2.64 TSP
Round off decimal portion, 64 teaspoon is equal to 3/4 TSP

The amount of water needed for 333 portions is 19 GL, 3 QT, 1 PT, 1 C, 10 TBSP and 2-3/4 TSP.
NOTE: 4 QT = 1 GL 2 C = 1 PT 3 teaspoon = 1 TBSP 2 PT = 1 QT 16 TBSP = 1 c

To adjust the recipe on the basis of a quantity of an ingredient to be used:

First–
Obtain a Working Factor by dividing the pounds you have to use by the pounds required to yield 100 portions.
For example:
102 lb + 30 (lb per 100 servings) = 3.40 (Working Factor)

Then–
Multiply the quantity of each ingredient in the recipe by the Working Factor.

To adjust the recipe to yield a specific number of portions of a specific size:

First–
Divide the desired portion size by the standard portion of the recipe.
3 oz (desired size) + 4 oz (standard portion) = .75
348 (servings needed) X .75 = 261
261 + 100 = 2.61 (Working Factor)

Then–
Multiply the quantity of each ingredient in the recipe by the Working Factor.