1. Recipe Adjusting

2. Parts of a recipe:
1. Ingredients Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions cooking temperatures & times

3. Recipes Ingredients are listed in the order in which they are used.
They are usually measured by volume- in CUPS, Table or teaspoons
Yield- amount of servings/items it produces

4. Adjusting Recipes
Sometimes it is necessary to change the amount of food produced by a recipe (yield)
Most likely you will be either reducing the amount of ingredients in 1/2
or doubling the amount of ingredients

5. Examples
Recipe yields 1 doz (12) cupcakes, you are baking for 24 people. You have to gather or buy DOUBLE the amount of ingredients to make 24 cupcakes.
Casserole recipe yields servings for 10 people. You only have 4 dinner guests. You must reduce or divide the amount of ingredients to make a smaller casserole.

6. Equivalencies 1 Cup is 8 ounces, abbreviated “C”
There are 16 TABLESPOONS in a Cup, abbreviated “T” or “Tbsp”
There are 3 teaspoons in 1 Tablespoon, abbreviated “t” or “tsp”
It’s REALLY important you pay attention which T/t is listed!

7. Measuring Equipment
Efficiency is very important in measuring- time & accuracy
don’t use Tbsp 16 x, use 1C (once)
DRY measuring equipment available:
1C, 3/4C, 1/2C, 1/3C, 1/4C ONLY
there is NO 1/8 cup! (not standard)
1T, 1tsp, 1/2tsp, 1/4tsp

8. Efficiency & equipment
4 TBSP should be measured with a 1/4C
1/8 CUP is not standard. It should be measured as 2 Tbsp
1/2Tbsp = 1tsp + 1/2 tsp

9. 1/3
1/3 Cup = 5 Tbsp + 1 tsp
MEMORIZE…
half of 1/3 C= 2 Tbsp + 2 tsp

10. Double (multiply by 2/1) Multiply the amount by 2/1
1/2 C x 2/1= 2/2 simplify = 1
1/4 C x 2/1= 2/4 simplify (divide top into the bottom number = 1/2
1/3 C x 2/1= 2/3 C

11. Double (add top numbers)
Double the amount by adding the same amount: original 1/2 C, add 1/2 C=
Add ONLY the top numbers 1/2 +1/2= 2/2 then simplify 2/2= 1 C
1/3 C + 1/3 C= 2/3C
1/4 C + 1/4 C= 2/4 simplify 1/2 C

12. Half To half an amount, MULTIPLY it by 1/2 1/2 C x 1/2 = 1/4 C
1/4 C x 1/2 = 1/8 C measure it as 2 T
2/3 C x 1/2 = 2/6 C simplify= 1/3C
Difficult to use with 3/4 C: break it down
3/4= 1/2 + 1/4 can multiply both amounts
see above = 1/4 C + 2 Tbsp

14. Common adjustments Half Original Double ¼ C ½ C 1 C 2 T 2T + 2t 1/3 C

15. Cooking Equivalents 1 dash= less than 1/8 tsp 2 Tbsp = 1 oz
8 oz = 1 Cup
1 pint (pt.) = 2 C
2 pts = 1 quart (qt)
1 qt = 4 C
4 qt = 1 gallon
1 pound (lb.) = 16 oz

16. Volume equivalencies G Q P p C c
oooooooo
TTTTTTTTTTTTTTTT

17. Visually adjusting-doubling
Rewrite larger fractions into smaller parts Ex: ¾= ¼ + ¼ + ¼ add 3 more ¼ + ¼ + ¼ FOUR ¼ = 1 whole C you have two ¼ left ¼ + ¼ = ½ Add the two amounts ¾ doubled is 1C and 1/2C

18. Visually adjusting-halving
Rewrite larger fractions into smaller parts Ex: ¾= ¼ + ¼ + ¼ you only need half of these Keep ¼ , remove ¼ and divide the last ¼ Half of ¼= 2Tbsp 3/4C in half = 1/4C + 2 TBSP

19. Math practice