1. RECIPE YIELDS

2. Increasing (+) and Decreasing (-) Recipe Yields When changes are made to the recipe yield and ingredients, it is usually necessary to make additional changes in: –Equipment size –Equipment shape –Temperature –Time

3. Steps to Changing the Yield of a Recipe Step 1: Divide the desired yield by the recipe’s original yield. The result is called the conversion factor. Step 2: Multiply all recipe ingredients by the conversion factor. Step 3: Change all measurements into the logical, manageable amounts (example: 3 tsp. = 1 Tbsp. and 4/3 c. = 1 1/3 c.)

4. SIMPLE YIELD CONVERSIONS Doubling Recipes: multiply all ingredients by 2 Halving Recipes: divide all ingredients by 2 and multiply by ½

5. CHANGING INGREDIENTS Conventional recipes must be adjusted for high altitude cooking Recipes are usually written for altitudes of 3,000 feet or below

6. If cooking at higher altitudes, recipes should be adjusted… As altitude gets higher, air pressure gets lower and liquids will boil at a temperature below 212 degrees F. (Foods simmering in liquid will take longer to cook and will require more liquid and longer cooking times) Gas bubbles formed by the liquid in baked goods rise more quickly, the batter will rise before set. (To prevent the center of the baked goods from collapsing, one should use less baking powder and sugar than indicated in the recipe and increase the oven temperature)

7. Adjusting Conventional Recipes to Microwave Cooking Decrease the liquid by 1/3 the total amount Eliminate the fats (both solid and liquid) unless they provide flavor Use only half of the seasonings because they intensify when microwaving

8. Adjusting Conventional Recipes to Microwave Cooking continued…. Use HIGH power level unless it is a delicate food, which needs MEDIUM-HIGH power level Decrease the cooking time - look in microwave cookbook for a similar recipe Allow for standing time where food continues to cook

9. NON-ESSENTIAL INGREDIENTS Those ingredients that act independently of each other Found in recipes for soups, stews, salads, casseroles, stir-fry, etc. Can be substituted without changing the recipe’s appearance, taste or texture

10. ESSENTIAL INGREDIENTS Those that have specific functions in a recipe Includes flour, salt, sugar, fat and leavening agents…work in exact proportion to each other, almost like a chemical formula Found in recipes for cakes, cookies, breads and other baked goods Substitutions/changes to these ingredients will alter the appearance, taste or texture of the final product

11. Assessment Questions If a brownie recipe will make 4 dozen squares and you want to make 20 dozen squares, each ingredient will need to be increased 5 times. The best substitute for 1 cup of cake flour is 7/8 cup sifted all-purpose flour. If a recipe yields 4 servings and you need 12 servings, you should multiply ingredient amounts by 3.

12. COMMON INGREDIENT SUBSTITUTIONS IngredientSubstitution 1 c. cake flour1 c. – 2 Tbsp. (7/8) all purpose flour 1 c. self-rising flour1 c. all-purpose flour + 1 tsp. baking powder + ½ tsp. salt 1 c. buttermilk1 Tbsp. Lemon juice or vinegar + enough milk to equal 1 c. (stir and allow mixture to stand several minutes before using) 1 Tbsp. cornstarch2 Tbsp. all-purpose flour 1 large egg2 egg whites 1 c. corn syrup1 ¼ c. sugar + ¼ c. liquid used in recipe 1 oz. unsweetened baking chocolate3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil 1 2/3 oz. semisweet chocolate1 oz. unsweetened chocolate + 4 tsp. sugar OR 1 oz. semisweet chocolate chips + 1 tsp. shortening 1 tsp. dry mustard1 Tbsp. prepared mustard 1 clove garlic1/8 tsp. garlic powder 1 Tbsp. chopped fresh herb1 tsp. chopped dried herb