1. Scaling Recipes Using RCF
Recipe conversion factor is used when you need to scale a recipe up or down by a specific amount.

2. Scenario: You have a recipe that makes 10 servings of rice
Scenario: You have a recipe that makes 10 servings of rice. You need to make 6 servings. You are scaling down.
Step 1: Determine RCF:
𝑅𝐶𝐹=𝑁𝑒𝑤 𝑌𝑖𝑒𝑙𝑑÷𝑂𝑙𝑑 𝑌𝑖𝑒𝑙𝑑 𝑜𝑟 6 10 = 3 5 =.6
Step 2: Make sure all your ingredients are in the same unit. (ounces, pounds, etc.) (1.10# isn’t the same as 1# 10oz.!)
Step3: Multiply all ingredients by the RCF, (.6).
Step 4: Round to tenths place.

3. Example:
Boiled White Rice: Ingredient Old Amount RCF New Amount Rice 2.5 cups x cups Salt 1 tsp x.6 .6tsp Water 64 fl. oz. x oz.

4. Now you try it:
We need 72 blueberry muffins, our recipe makes 50. Flour 2 # 8oz Sugar 12 oz Baking Powder 2.5 oz Salt .5 oz Eggs 8 oz Milk 2 # Melted butter 12 oz Blueberries 16 oz. Stumped?

5. Blueberry Muffins for 72.
RCF= 72÷50= 1.44
Flour: 2# 8 oz. = 40 oz x 1.44 = 57.6 oz (58)
Sugar 12oz x 1.44 =17.28 oz (17)
Baking Powder 2.5 oz x 1.44 = 3.6 oz (3.5)
Salt .5 oz x 1.44 = .72 oz (.75)
Eggs oz x 1.44= oz. (11.5)
Milk 2# =32 fl oz x1.44= oz. (46)
Melted butter 12oz x 1.44= 17.28oz (17)
Blueberries oz x1.44= (24), because you can never have too many blueberries!

6. Putting it in real terms…..
Flour 58 oz ÷16 =3.625#or 3# 10 oz. (1#=3⅓ cups)
Sugar 17 oz # 1oz (1#=2¼ cups)
Baking Powder 3.5x2= T (1 oz. B.P.=2T)
Salt ozx5t= 3.75t ¾t (1oz.salt=5t)
Eggs ozx ea. (Yikes! Round up to 7)
Milk 46oz÷8 (oz/cup) ¾ cups (you could just use volume!)
Melted Butter 17oz # 1oz.
Blueberries 1# =3-3.5 cups 3.5cups (because blueberries are tasty)
Name one advantage to using weight measurements instead of home measures (cups and tablespoons).

7. Some questions for reflection:
How would you scale a recipe for different portion size?
How would you scale a recipe based on how much you have on hand of a certain ingredient?
If you have a liquid measurement for eggs in ounces how do you know how many eggs you need?

8. Costing!! Which is 67%! Or .67 AP= As Purchased EP= Edible Portion
Yield: Percentage amount of fruit or vegetable you can use after preparing. That is the:
Without the
Which is 67%! Or .67

9. How could this knowledge affect your work when you are cooking?
Take the AP cost $2.99/#, divide by .67 and you have the EP cost of 1 # of bananas or $ So, if I am making a recipe for banana bread that calls for 2# of bananas, I multiply 2# by $4.46 to get $ Wow, that’s a lot! No wonder everyone loves my banana bread!
Can you name a fruit or vegetable which has almost the same cost AP as EP? That would mean there was little if any waste.
How could this knowledge affect your work when you are cooking?
Remember! Yield % only applies to ingredients where you loose something in the preparation! There is no Yield % on milk!
Zucchini, English cuke, strawberries.