recipe scaling using ratios and proportions to adjust recipe size
TRANSCRIPT
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Recipe ScalingUsing Ratios and Proportions to adjust recipe size.
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Recipe Scaling is all about using your favorite recipe:
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For 200 rather than the 4 it was written for:
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And still having it turn out!
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Like a Champ!
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You Already Know How to do this!•How would doubling a recipe be done? •How would that look on paper?•Multiply all of the ingredients by 2.
•Or if a recipe yielded 4 portions and you needed it for 8 portions: 8/4 = 2
•Here the recipe is increasing in size so you need to multiply it by a number bigger than 1.
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Let’s try it a different direction:•How about halving a recipe?•And how would this look on paper?•Divide ingredients by 2, or multiply by 0.5.
• If the recipe yields 6 portions and you need 3: 3/6 = ½ or 0.5
•Here the recipe is decreasing in size so you need to multiply it by a number smaller than 1.
•You have just used ratios
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entAmtOldIngredi
entAmtNewIngredi
OldYield
NewYield
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.
.
entAmtOldIngredi
entAmtNewIngredi
OldYield
NewYield
2
116
25 x
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Arrive at a ratio:•Now that you understand what a
proportion is let’s arrive at a ratio that will be easier to work with in the kitchen:
•If you solve, or reduce the fraction:
•Then you can multiply this result by your old recipe’s ingredients’ quantities
•To arrive at the new recipe’s ingredients’ quantities.
•Example: 4/2 = 2 = doubling•Or: 3/6 = 0.5 (1/2) = halving
OldYield
NewYield
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OldYield
NewYield
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5.44
18
OldYield
NewYield
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Let’s work a recipe:•Recipe yields 4 portions and we want 10:• New Yield/Old Yield =•10/4 = •2.5 = Conversion Factor = CF
5.24
10
OldYield
NewYield
•Ingredients: Old Qty: CF: New Qty:
•Flour 2 cups x 2.5 = ______•Water 8 floz. x 2.5 = ______•Egg 2 each x 2.5 = ______•Baking Powder 1 tsp. x 2.5 = ______•Cinnamon 2 tsp. x 2.5 = ______
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It turned out!
Bon Appétit