recipe scaling using ratios and proportions to adjust recipe size
TRANSCRIPT
Recipe ScalingUsing Ratios and Proportions to adjust recipe size.
Recipe Scaling is all about using your favorite recipe:
For 200 rather than the 4 it was written for:
And still having it turn out!
Like a Champ!
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.
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
entAmtOldIngredi
entAmtNewIngredi
OldYield
NewYield
.
.
entAmtOldIngredi
entAmtNewIngredi
OldYield
NewYield
2
116
25 x
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
OldYield
NewYield
OldYield
NewYield
5.44
18
OldYield
NewYield
Let’s work a recipe:•Recipe yields 4 portions and we want 10:• New Yield/Old Yield =•10/4 = •2.5 = Conversion Factor = CF
5.24
10
OldYield
NewYield
•Ingredients: Old Qty: CF: New Qty:
•Flour 2 cups x 2.5 = ______•Water 8 floz. x 2.5 = ______•Egg 2 each x 2.5 = ______•Baking Powder 1 tsp. x 2.5 = ______•Cinnamon 2 tsp. x 2.5 = ______
It turned out!
Bon Appétit