![]() or imperial recipes, often you must change the quantities of the original recipe into smaller units. Once you have all ingredients in weight, you can then multiply by the conversion factor to adjust the recipe. However, a major exception is measuring liquids with a high sugar content, such as honey and syrup these should always be measured by weight, not volume.Ĭonverting from volume to weight can be a bit tricky and may require the use of tables that provide the approximate weight of different volume measures of commonly used recipe ingredients. Liquid ingredients also are sometimes left as volume measures because it is easier to measure a litre of liquid than it is to weigh it. If the amounts of some ingredients are too small to weigh (such as spices and seasonings), they may be left as volume measures. Most recipes in commercial kitchens express the ingredients by weight, while most recipes intended for home cooks express the ingredients by volume. Before you begin, there is an important first step:īefore converting a recipe, express the original ingredients by weight whenever possible.Ĭonverting to weight is particularly important for dry ingredients. The procedure is to multiply the amount of each ingredient in the original recipe by the conversion factor. Now that you have the conversion factor, you can use it to adjust all the ingredients in the recipe. ![]() Adjusting Recipes Using Conversion Factors If you are reducing your amounts, the factor will be less than 1. To ensure you are finding the conversion factor properly, remember that if you are increasing your amounts, the conversion factor will be greater than 1. That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what you HAVE. Obtain the conversion factor by dividing the required yield (from Step 2) by the old yield (from Step 1).The number of portions is usually included at the top of the recipe (or formulation) or at the bottom of the recipe. Note the yield of the recipe that is to be adjusted.To find the appropriate conversion factor to adjust a recipe, follow these steps: This requires only two steps: finding a conversion factor and multiplying the ingredients in the original recipe by that factor. The most common way to adjust recipes is to use the conversion factor method. Other reasons to adjust recipes include changing portion sizes (which may mean changing the batch size of the recipe) and better utilizing available preparation equipment (for example, you need to divide a recipe to make two half batches due to a lack of oven space). If a situation arises where 60 portions of the item are needed, the recipe must be properly adjusted. For example, a standard recipe might be written to prepare 25 portions. The most common reason to adjust recipes is to change the number of individual portions that the recipe produces. Recipes often need to be adjusted to meet the needs of different situations. ![]() Trade Math 6 Converting and Adjusting Recipes and Formulas ![]()
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