1. Recipe Adjusting

2. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking temperatures & times

3. Recipes n Ingredients are listed in the order in which they are used. n They are usually measured by volume- in CUPS, Table or teaspoons n Yield- amount of servings/items it produces n Pay attention to pre-preparation in ingredient list n (chopped nuts, melted butter)

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

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

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

8. 16 TBSP in 1 Cup ½ C 1 CUP ¼ C TTTTTTTTTTTTTTTT 1/3 C

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

10. 3 teaspoons in 1 TBSP tsp tsptsp

11. Measuring Equipment n Efficiency is very important in measuring- time & accuracy –don’t measure 16 T, use 1C (once) n 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

12. To Double multiply TOP number by 2 & bottom number by 1 n 1 2 2 n --- X --- = --- or 1 Cup n 2 2 n If top and bottom number is the same=1

13. 1 2 2 --- X --- = --- Cup 3 1 3 1 2 2 --- X --- = --- or 1/2 Cup 4 1 4

14. To Double (add top numbers, leave bottom alone) n Add ONLY the top numbers 1/2 +1/2= 2/2 then simplify 2/2= 1 C n 1/3 C + 1/3 C= 2/3C n 1/4 C + 1/4 C= 2/4 simplify 1/2 C

15. Methods to HALF a recipe… MULTIPLY it by 1/2 n 1/2 C x 1/2 = 1/4 C n 1/4 C x 1/2 = 1/8 C OR 2 T n 2/3 C x 1/2 = 2/6 C simplify= 1/3C n Difficult to use with 3/4 C: break it down n 3/4= 1/2 + 1/4 n Half of ½ is 1/4C + Half of 1/4C=2 Tbsp n Half of 3/4C= 1/4C AND 2Tbsp

16. Common adjustments HalfOriginalDouble ¼ C½ C1 C 2 T¼ C½ C 2T + 2t1/3 C2/3 C 1/3 C2/3 C1C + 1/3C 1/4C + 2T¾ C1C + ½ C

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

18. Volume equivalencies G QQQQ PpPppPpp CCCCCcCCcCCCCCCC oo oo TT TT TT TT

19. Visually adjusting-doubling Rewrite larger fractions into smaller parts Ex: ¾ + ¾ (6/4) ¼ + ¼ + ¼ 4 fourths 4/4= 1c 2 fourths 2/4= ½ C ¾ C doubled is 1c + ½ C ¼ + ¼

20. 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

21. 1/3 C= 5T 1t

22. 1/3 doubled n 1/3 doubled n 1/3 + 1/3= how many 1/3’s? 1/3 1/3 doubled= 2/3

23. Using visuals n 2/3 C doubled- 2/3 + 2/3 n 1/3 + 1/3 + 1/3 + 1/3 n How many 1/3 ‘s are full?

24. 2/3 doubled 1/3 2/3 + 2/3= 4 thirds

25. 3/4 halved n ¼c ¼c ¼c =3/4c n Keep ¼c n Remove ¼c n The last ¼c must be cut in half n ¼c= T T T T …half of these (2T) n ¾ in half = 1/4C AND 2T

26. Volume Equivalencies n 1 oz = 2 Tbsp n 8 oz = 1 C n 16oz = 1 lb n 1 Gallon = 4 Quarts n 1 Quart = 2 Pints (OR 4C) n 1 Pint = 2 C

27. Volume Equivalencies