1. Converting Recipes

2. Scaling Recipes Up or Down TO SCALE A RECIPE MEANS YOU CHANGE THE AMOUNT OF INGREDIENTS TO GET THE YIELD (PORTION) YOU NEED. YOU CAN SCALE UP TO INCREASE THE AMOUNT YOU CAN SCALE DOWN TO DECREASE IT. RCF = RECIPE CONVERSION FACTOR

3. SCALING RECIPE UP OR DOWN TO SCALE A RECIPE UP OR DOWN: 1. FIND THE RCF RCF= YIELD YOU WANT = NEW YIELD YIELD OF ORIGINAL RECIPE OLD YIELD 2. MULTIPLY EACH INGREDIENT AMOUNT BY THE RCF

4. SCALING UP WHITE RICE RECIPE PAGE 150 YIELD 20 SERVINGS - YOU NEED 40 SERVINGS 1. FIND THE RCF RCF = NEW YIELD = 40 = 2 OLD YIELD 20 1. MULTIPLY THE AMOUNT OF EACH INGREDEINTS BY THE RCF

5. SCALING UP PROCEDURE : INGREDIENTOLD AMOUNT RCFNEW AMOUNT WHITE RICE5 CUPSX 2= 10 CUPS SALT2 ½ tsp.X 2= 5 tsp. WATER10 CUPSX 2= 20 CUPS

6. SCALING DOWN RCF = NEW YIELD = OLD YIELD USING THE BASIC WHITE RICE RECIPE THAT YIELDS 20 SERVINGS, NOW WE JUST NEED ONLY 6 SERVINGS. HOW MUCH OF EACH INGREDIENT DO YOU NEED? RCF = NEW YIELD = 6 = 0.3 OLD YIELD 20

7. SCALING DOWN INGREDIENTOLD AMOUNTRCFNEW AMOUNT WHITE RICE5 CUPS X 0.3 = 1 ½ CUPS SALT2 ½ tsp. X 0.3 = ¾ tsp. WATER10 CUPS X 0.3 = 3 CUPS