Demonstrate recipe conversion, using conversion factors (CFs) and formulas.

Demonstration should include

• explaining that the CF is the number that results from dividing the desired yield by the yield stated in a recipe
• multiplying the amount of an ingredient in a recipe by the CF to get the amount of the ingredient to use in the converted recipe
• performing conversions of recipes to increase or decrease the yield by specified amounts.

Process/Skill Questions:

Thinking

• When must recipes and formulas be converted?
• How might converting a recipe affect the quality of food?

Communication

• What mathematical operations are performed in a recipe or formula conversion?
• Why are correct calculations important when converting recipes?

Leadership

• What resources are available to help with recipe and formula conversions?

Management

• Why would a food service establishment choose to convert standardized recipes?
• What precautions must be taken when converting a small-yield recipe to a large-yield recipe?