To find the conversion factor needed to adjust a recipe that produces 25 portions to produce 60 portions, these are steps you would take:
- Recipe yield = 25 portions
- Required yield = 60 portions
- Conversion factor = (required yield) ÷ (recipe yield) = 60 portions ÷ 25 portions = 2.4
How do you calculate the yield of a recipe?
Determine the total yield of the recipe by multiplying the number of portions and the size of each portion. Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1).
How do you convert old yield to New yield?
The process is simple. Recall the formula from Chapter 1: ————— = Multiplier or conversion factor Old yield F Sammy's new yield is 17 and his old yield is 8; therefore, the multiplier is Or, Sammy could take the total number or ounces for the new yield divided by the total number of ounces for the old yield:
How do you calculate the yield of a beef stew recipe?
New yield = 17 X 8 (ounce portions) = 136 ounces = 2 125 Old yield = 8 X 8 (ounce portions) 64 ounces Then, Sammy will multiply all of the ingredient quantities by 2.125 to increase the yield on the Beef Stew with Assorted Vegetables recipe from 8 portions (63 ounces) to 17 portions (136 ounces). Now look at the standardized recipe. Yield: 2 qts.
How can we increase or decrease the yield of the recipe?
We can increase or decrease the yield of the recipe by determining the "correct" number to multiply all of the ingredients by. The number is a multiplier and/or a conversion factor. The process is simple. Recall the formula from Chapter 1:
How do you calculate yield in cooking?
The formula is: AP weight – waste = EP weight. Get your yield percentage by converting the edible product weight into a percentage. The formula is EP weight ÷ AP weight × 100 = yield %.
What is converted yield?
In chemical reaction engineering, "yield", "conversion" and "selectivity" are terms used to describe ratios of how much of a reactant was consumed (conversion), how much desired product was formed (yield) in relation to the undesired product (selectivity), represented as X, Y, and S.
How do you convert conversion factor to recipe?
0:051:33How to Convert Recipes Using a Conversion Factor - YouTubeYouTubeStart of suggested clipEnd of suggested clipHere's an easy recipe. We're going to convert this from four servings to ten. So we take each item.MoreHere's an easy recipe. We're going to convert this from four servings to ten. So we take each item. And we multiply it by our conversion factor of 2.5.
What is the desired yield of the recipe?
Yield (Original): The total amount that a recipe produces. Desired Yield: The amount you want to make.
What is conversion formula?
Step-by-step explanation of conversion rate calculation Use this formula as a reference point: Conversion rate = conversions / total visitors x 100. Divide the total number of conversions by the total number of visitors to your site. Multiply this number by 100. The number you get is your conversion rate.
How is yield calculated?
Yield is calculated as: Yield = Net Realized Return / Principal Amount. For example, the gains and return on stock investments can come in two forms. First, it can be in terms of price rise, where an investor purchases a stock at $100 per share and after a year they sell it for $120.
What does conversion mean in cooking?
Definition of food conversion : the rate at which an animal converts food into tissue usually expressed as pounds of food consumed per pound of liveweight gained.
How are conversion formulas and charts with measurement equivalents useful?
Explanation. They allow you to convert between measuring systems. For example, let's say your measuring tools are in customary and you find a recipe in metric that you really like. You can use equivalence charts and formulas to convert from metric to customary.
What does desired yield mean?
desired yield: The number of servings that are needed.
What is the PRN method for reading recipes?
Standardized recipes would include all of the following, except,yield, portions,ingredients,equipment,and method. The "PRN" method is to Preview,read,and note.
Why would you change the portion size and not the total yield quantity in a recipe?
Why would you change the portion size and not the total yield quantity in a recipe? Portion size may be too large or small for customer satisfaction.
Before You Read
Use Diagrams As you read through this section, write down the main idea. Write down any facts, explanations, or examples you find in the text. Start at the main idea and draw arrows to the information that directly supports it. Then, draw arrows from these examples to any information that supports them.
Main Idea
Sometimes, foodservice professionals need to adjust recipes to meet their needs. Adjusted recipes should be tested before preparation, as many factors can affect conversion.
Standardized Recipe Measurements
Recipes are designed and written to yield a certain number of servings each time they are made. Sometimes, it is necessary to convert recipes to make more or less of a dish. To convert a recipe means to adjust ingredient quantities up or down. This can help meet the changing needs of the foodservice establishment.
Weight
In commercial foodservice establishments, most ingredients are measured by weight. Weight is a measurement that tells how heavy a substance is. Measuring by weight is the quickest, easiest, and most accurate way of measuring foods such as flour, sugar, meats, and cheeses. Ounces and pounds are examples of common weight measurements.
Balance Scale
A balance scale, also called a baker's scale, has two platforms. One platform holds the item that is being weighed. The other platform holds weights in predetermined amounts. These weights are added or removed until the two platforms are balanced. Counting the weights shows the weight of the food item.
Portion Scale
A portion, or spring, scale is similar to a bathroom scale. It weighs items by measuring how much the spring is depressed when an item is placed on its platform. A needle on a dial shows the weight of the item. Spring scales are often used as portion scales. For example, you might use a spring scale to measure meats in a deli.
Electronic Scale
An electronic, or digital, scale is similar to a spring scale. It, too, has a spring that is depressed when an item is placed on its platform. The amount that the spring is depressed measures the weight of the item displayed on a digital readout.
