Applied Math

1
Applied Math

• Recipe Conversion

2
Table of Contents

• Introduction and overview.
• The Recipe Conversion process.
• Compute the Working Factor.
• Putting it all together.
• Using the Recipe Conversion process.
• Odds and Ends.
• A sample problem illustrates other things to
  consider when converting recipes.
• Final Practice Problem

3
Introduction
4
Recipe ConversionIntroduction

• Many times you will find that an often-used
  recipe has a yield that is either too high or too
  low for your current needs.

5
Recipe ConversionIntroduction
When this happens, you will need to determine the
correct amount of each ingredient in order to
produce the desired yield.
The process of computing these amounts is called
recipe conversion.
6
Recipe ConversionIntroduction

• You have probably converted recipes before.
• At home for example, it is not uncommon to either
  double a recipe or cut it in half.

7
Recipe ConversionIntroduction

• Chances are you multiplied each ingredient by 2
  to double the recipe...

8
Recipe ConversionIntroduction
or multiplied by 1/2 to cut it in half.
9
Recipe ConversionIntroduction

• When you multiply ingredient amounts by numbers
  such as 2 or 1/2, you are using a working factor
  to convert the recipe.
• A working factor indicates how many times larger
  (or smaller) your new recipe is compared to the
  original.

10
Recipe ConversionDetermine Working Factor

• There are two things you have to do in order to
  convert recipes

1.) Determine the working factor.
2.) Multiply each ingredient in the original
recipe by the working factor.
11
Recipe ConversionDetermine Working Factor
Follow along with the next three examples to
learn how to calculate the working factor for any
situation.
12
Example 1
Compute the working factor.
13
Recipe ConversionDetermine Working Factor
Recipes used in commercial kitchens often state
the number of portions and the size of each
portion.
Number of portions...
size of each portion.
PESTO 12 portions at 2 oz each Fresh Basil
2 qtOlive Oil 1.5
cupsPignoli 2 ozGarlic cloves
6Salt 1.5
tspParmason Cheese 5 ozRomano Cheese 1.5 oz
14
Recipe ConversionDetermine Working Factor
Sample Problem 1

• Original Recipe

12 portions _at_ 6 oz. each

• New Recipe

30 portions _at_ 6 oz. each
Determine the working factor for this problem.
15
Recipe ConversionDetermine Working Factor
Sample Problem 1
First determine the yield weight (total weight)
of each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield30 portions _at_ 6 oz. ea.
of portions x portion size yield wt.
x
12
16
Recipe ConversionDetermine Working Factor
Sample Problem 1
First determine the yield weight (total weight)
of each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield30 portions _at_ 6 oz. ea.
of portions x portion size yield wt.
x
12
6 oz.
72 oz.
17
Recipe ConversionDetermine Working Factor
Sample Problem 1
First determine the yield weight (total weight)
of each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield30 portions _at_ 6 oz. ea.
of portions x portion size yield wt.
x
12
6 oz.
72 oz.
Yield Wt. 72 oz
18
Recipe ConversionDetermine Working Factor
Sample Problem 1
Now determine the yield weight (total weight) of
each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield30 portions _at_ 6 oz. ea.
of portions x portion size yield wt.
x
30
Yield Wt. 72 oz
19
Recipe ConversionDetermine Working Factor
Sample Problem 1
Now determine the yield weight (total weight) of
each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield30 portions _at_ 6 oz. ea.
of portions x portion size yield wt.
x
30
6 oz.
180 oz.
Yield Wt. 72 oz
20
Recipe ConversionDetermine Working Factor
Sample Problem 1
Now determine the yield weight (total weight) of
each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield30 portions _at_ 6 oz. ea.
of portions x portion size yield wt.
x
30
6 oz.
180 oz.
Yield Wt. 72 oz
Yield Wt. 180 oz
21
Recipe ConversionDetermine Working Factor
Sample Problem 1
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield12 portions _at_ 6 oz. ea.Yield Wt.
72 ozNew Yield30 portions _at_ 6 oz. ea.Yield
Wt. 180 oz
New Yield Wt. Original Yield Wt. Working
Factor
180 oz.

22
Recipe ConversionDetermine Working Factor
Sample Problem 1
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield12 portions _at_ 6 oz. ea.Yield Wt.
72 ozNew Yield30 portions _at_ 6 oz. ea.Yield
Wt. 180 oz
New Yield Wt. Original Yield Wt. Working
Factor
180 oz.

72 oz.
2.5
23
Recipe ConversionDetermine Working Factor
Sample Problem 1
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield12 portions _at_ 6 oz. ea.Yield Wt.
72 ozNew Yield30 portions _at_ 6 oz. ea.Yield
Wt. 180 oz
New Yield Wt. Original Yield Wt. Working
Factor
180 oz.

72 oz.
2.5
The working factor is 2.5. The new recipe is 2.5
times larger than the original.
24
Sample Problem 2
Compute the working factor.
25
Recipe ConversionDetermine Working Factor
Sample Problem 2

• Original Recipe

12 portions _at_ 6 oz. each

• New Recipe

36 portions _at_ 8 oz. each
Determine the working factor for this problem.
26
Recipe ConversionDetermine Working Factor
Sample Problem 2
First determine the yield weight (total weight)
of each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield36 portions _at_ 8 oz. ea.
of portions x portion size yield wt.
x
12
27
Recipe ConversionDetermine Working Factor
Sample Problem 2
First determine the yield weight (total weight)
of each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield36 portions _at_ 8 oz. ea.
of portions x portion size yield wt.
x
12
6 oz.
72 oz.
Yield Wt. 72 oz
28
Recipe ConversionDetermine Working Factor
Sample Problem 2
Now determine the yield weight (total weight) of
each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield36 portions _at_ 8 oz. ea.
of portions x portion size yield wt.
x
36
Yield Wt. 72 oz
29
Recipe ConversionDetermine Working Factor
Sample Problem 2
Now determine the yield weight (total weight) of
each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield36 portions _at_ 8 oz. ea.
of portions x portion size yield wt.
x
36
8 oz.
288 oz.
Yield Wt. 72 oz
30
Recipe ConversionDetermine Working Factor
Sample Problem 2
Now determine the yield weight (total weight) of
each recipe.
Original Yield12 portions _at_ 6 oz. ea.New
Yield36 portions _at_ 8 oz. ea.
of portions x portion size yield wt.
x
36
8 oz.
288 oz.
Yield Wt. 72 oz
Yield Wt. 288 oz
31
Recipe ConversionDetermine Working Factor
Sample Problem 2
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield12 portions _at_ 6 oz. ea.Yield Wt.
72 ozNew Yield36 portions _at_ 8 oz. ea.Yield
Wt. 288 oz
New Yield Wt. Original Yield Wt. Working
Factor
288 oz.

32
Recipe ConversionDetermine Working Factor
Sample Problem 2
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield12 portions _at_ 6 oz. ea.Yield Wt.
72 ozNew Yield36 portions _at_ 8 oz. ea.Yield
Wt. 288 oz
New Yield Wt. Original Yield Wt. Working
Factor
288 oz.

72 oz.
4
33
Recipe ConversionDetermine Working Factor
Sample Problem 2
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield12 portions _at_ 6 oz. ea.Yield Wt.
72 ozNew Yield36 portions _at_ 8 oz. ea.Yield
Wt. 288 oz
New Yield Wt. Original Yield Wt. Working
Factor
288 oz.

72 oz.
4
The working factor is 4. The new recipe is 4
times larger than the original.
34
Sample Problem 3
Compute the working factor.
35
Recipe ConversionDetermine Working Factor
Sample Problem 3

• Original Recipe

30 portions _at_ 4 oz. each

• New Recipe

20 portions _at_ 5 oz. each
Determine the working factor for this problem.
36
Recipe ConversionDetermine Working Factor
Sample Problem 3
First determine the yield weight (total weight)
of each recipe.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
of portions x portion size yield wt.
x
30
37
Recipe ConversionDetermine Working Factor
Sample Problem 3
First determine the yield weight (total weight)
of each recipe.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
of portions x portion size yield wt.
x
30
4 oz.
120 oz.
38
Recipe ConversionDetermine Working Factor
Sample Problem 3
First determine the yield weight (total weight)
of each recipe.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
of portions x portion size yield wt.
x
30
4 oz.
120 oz.
Yield Wt. 120 oz
39
Recipe ConversionDetermine Working Factor
Sample Problem 3
Now determine the yield weight (total weight) of
each recipe.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
of portions x portion size yield wt.
x
20
Yield Wt. 120 oz
40
Recipe ConversionDetermine Working Factor
Sample Problem 3
Now determine the yield weight (total weight) of
each recipe.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
of portions x portion size yield wt.
x
20
5 oz.
100 oz.
Yield Wt. 120 oz
41
Recipe ConversionDetermine Working Factor
Sample Problem 3
Now determine the yield weight (total weight) of
each recipe.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
of portions x portion size yield wt.
x
20
5 oz.
100 oz.
Yield Wt. 120 oz
Yield Wt. 100 oz
42
Recipe ConversionDetermine Working Factor
Sample Problem 3
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
100 oz.

Yield Wt. 120 oz
Yield Wt. 100 oz
43
Recipe ConversionDetermine Working Factor
Sample Problem 3
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
100 oz.

120 oz.
0.833
Yield Wt. 120 oz
Yield Wt. 100 oz
44
Recipe ConversionDetermine Working Factor
Sample Problem 3
Calculate the working factor by dividing New
Yield Wt. by the Old Yield Wt.
Original Yield30 portions _at_ 4 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
100 oz.

120 oz.
0.833
Yield Wt. 120 oz
Yield Wt. 100 oz
The working factor is 0.833.
45
Practice Problems
46
Recipe ConversionDetermine Working Factor
Practice Problems

• For practice, compute the working factor for
  these two situations.

1.) Original Recipe 35 portions at 5 oz
each. New Recipe 20 portions at 5 oz each.
2.) Original Recipe 40 portions at 6 oz
each. New Recipe 50 portions at 4 oz each.
Solve each problem, then click to see the answers.
47
Recipe ConversionDetermine Working Factor
Practice Problems
Practice Problem 1
Original Yield35 portions _at_ 5 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
Yield Wt. 175 oz
Yield Wt. 100 oz
48
Recipe ConversionDetermine Working Factor
Practice Problems
Practice Problem 1
Original Yield35 portions _at_ 5 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
Yield Wt. 175 oz
100 oz.

Yield Wt. 100 oz
49
Recipe ConversionDetermine Working Factor
Practice Problems
Practice Problem 1
Original Yield35 portions _at_ 5 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
Yield Wt. 175 oz
100 oz.

175 oz.
0.57
Yield Wt. 100 oz
50
Recipe ConversionDetermine Working Factor
Practice Problems
Practice Problem 1
Original Yield35 portions _at_ 5 oz. ea.New
Yield20 portions _at_ 5 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
Yield Wt. 175 oz
100 oz.

175 oz.
0.57
Yield Wt. 100 oz
The working factor is 0.57.
51
Recipe ConversionDetermine Working Factor
Practice Problems
Practice Problem 2
Original Yield40 portions _at_ 6 oz. ea.New
Yield50 portions _at_ 4 oz. ea.
Yield Wt. 240 oz
Yield Wt. 200 oz
52
Recipe ConversionDetermine Working Factor
Practice Problems
Practice Problem 2
Original Yield40 portions _at_ 6 oz. ea.New
Yield50 portions _at_ 4 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
Yield Wt. 240 oz
200 oz.

Yield Wt. 200 oz
53
Recipe ConversionDetermine Working Factor
Practice Problems
Practice Problem 2
Original Yield40 portions _at_ 6 oz. ea.New
Yield50 portions _at_ 4 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
Yield Wt. 240 oz
200 oz.

240 oz.
0.833
Yield Wt. 200 oz
54
Recipe ConversionDetermine Working Factor
Practice Problems
Practice Problem 2
Original Yield40 portions _at_ 6 oz. ea.New
Yield50 portions _at_ 4 oz. ea.
New Yield Wt. Original Yield Wt. Working
Factor
Yield Wt. 240 oz
200 oz.

240 oz.
0.833
Yield Wt. 200 oz
The working factor is 0.833.
55
The Recipe Conversion Process
56
Sample Problem 1
57
Recipe ConversionSample Problem 1

• Now that you can compute the working factor for
  any situation, lets put it all together and
  convert a recipe.

PESTO 12 portions at 2 oz each Fresh Basil
2 qtOlive Oil 1.5
cupsPignoli 2 ozGarlic cloves
6Salt 1.5
tspParmason Cheese 5 ozRomano Cheese 1.5 oz
PESTO 4 portions at 2 oz each Fresh Basil
? qtOlive Oil ? cupsPignoli
? ozGarlic cloves ?Salt
? tspParmason Cheese ?
ozRomano Cheese ? oz
58
Recipe ConversionSample Problem 1
First, determine the working factor.
Original 12 portions x 2 oz ea. 24 ozNew 4
portions x 2 oz ea. 8 oz
Working Factor 8 24 0.333
PESTO 12 portions at 2 oz each Fresh Basil
2 qtOlive Oil 1.5
cupsPignoli 2 ozGarlic cloves
6Salt 1.5
tspParmason Cheese 5 ozRomano Cheese 1.5 oz
PESTO 4 portions at 2 oz each Fresh Basil
? qtOlive Oil ? cupsPignoli
? ozGarlic cloves ?Salt
? tspParmason Cheese ?
ozRomano Cheese ? oz
59
Recipe ConversionSample Problem 1
Then, multiply each ingredient by the working
factor.
PESTO 4 portions at 2 oz each Fresh Basil
0.7 qtOlive Oil 0.5
cupsPignoli 0.7 ozGarlic
cloves 2Salt 0.5
tspParmason Cheese 1.7 ozRomano Cheese 0.5
oz
PESTO 12 portions at 2 oz each Fresh Basil
2 qtOlive Oil 1.5
cupsPignoli 2 ozGarlic cloves
6Salt 1.5
tspParmason Cheese 5 ozRomano Cheese 1.5 oz
PESTO 12 portions at 2 oz each Fresh Basil
2 qt x 0.333Olive Oil 1.5
cups x 0.333 Pignoli 2 oz x
0.333 Garlic cloves 6 x 0.333 Salt
1.5 tsp x 0.333 Parmason Cheese
5 oz x 0.333 Romano Cheese 1.5 oz x 0.333
These answers have been rounded to the nearest
tenth.
60
Recipe ConversionSample Problem 1
All of these results are less than the original
amounts. This is expected since we are reducing
the recipe.
PESTO 4 portions at 2 oz each Fresh Basil
0.7 qtOlive Oil 0.5
cupsPignoli 0.7 ozGarlic
cloves 2Salt 0.5
tspParmason Cheese 1.7 ozRomano Cheese 0.5
oz
PESTO 12 portions at 2 oz each Fresh Basil
2 qtOlive Oil 1.5
cupsPignoli 2 ozGarlic cloves
6Salt 1.5
tspParmason Cheese 5 ozRomano Cheese 1.5 oz
PESTO 12 portions at 2 oz each Fresh Basil
2 qt x 0.333Olive Oil 1.5
cups x 0.333 Pignoli 2 oz x
0.333 Garlic cloves 6 x 0.333 Salt
1.5 tsp x 0.333 Parmason Cheese
5 oz x 0.333 Romano Cheese 1.5 oz x 0.333
61
Sample Problem 2
62
Recipe ConversionSample Problem 2
Lets try another one.
Gazpacho 12 portions at 6 oz each Tomatoes 2
1/2 lbsCucumbers 1 lbsOnions 8 ozGreen
Peppers 4 oz Crushed Garlic 1/2 tspBread
Crumbs 2 ozTomato Juice 1 pt Red Wine Vinegar 3
oz Olive Oil 5 oz Salt to taste Red Pepper
Sauce to taste Lemon Juice 3 Tbsp
Gazpacho 36 portions at 8 oz each Tomatoes ?
lbsCucumbers ? lbsOnions ? ozGreen Peppers ?
oz Crushed Garlic ? tspBread Crumbs ? ozTomato
Juice ? pt Red Wine Vinegar ? oz Olive Oil ?
oz Salt to taste Red Pepper Sauce to taste Lemon
Juice ? Tbsp
63
Recipe ConversionSample Problem 2
Determine the working factor.
Original 12 portions x 6 oz ea. 72 ozNew
36 portions x 8 oz ea. 288 oz
Working Factor 288 72 4
Gazpacho 12 portions at 6 oz each Tomatoes 2
1/2 lbsCucumbers 1 lbsOnions 8 ozGreen
Peppers 4 oz Crushed Garlic 1/2 tspBread
Crumbs 2 ozTomato Juice 1 pt Red Wine Vinegar 3
oz Olive Oil 5 oz Salt to taste Red Pepper
Sauce to taste Lemon Juice 3 Tbsp
Gazpacho 36 portions at 8 oz each Tomatoes ?
lbsCucumbers ? lbsOnions ? ozGreen Peppers ?
oz Crushed Garlic ? tspBread Crumbs ? ozTomato
Juice ? pt Red Wine Vinegar ? oz Olive Oil ?
oz Salt to taste Red Pepper Sauce to taste Lemon
Juice ? Tbsp
64
Recipe ConversionSample Problem 2
Multiply each ingredient by the working factor.
Since we are increasing this recipe, all of these
amounts are larger than the original amounts.
Gazpacho 12 portions at 6 oz each Tomatoes 2
1/2 lbsCucumbers 1 lbsOnions 8 ozGreen
Peppers 4 oz Crushed Garlic 1/2 tspBread
Crumbs 2 ozTomato Juice 1 pt Red Wine Vinegar 3
oz Olive Oil 5 oz Salt to taste Red Pepper
Sauce to taste Lemon Juice 3 Tbsp
Gazpacho 36 portions at 8 oz each Tomatoes 10
lbsCucumbers 4 lbsOnions 32 ozGreen
Peppers 16 oz Crushed Garlic 2 tspBread Crumbs 8
ozTomato Juice 4 pt Red Wine Vinegar 12
oz Olive Oil 20 oz Salt to taste Red Pepper
Sauce to taste Lemon Juice 12 Tbsp
Gazpacho 12 portions at 6 oz each Tomatoes 2
1/2 lbs x 4Cucumbers 1 lbs x 4Onions 8 oz x
4Green Peppers 4 oz x 4 Crushed Garlic 1/2 tsp x
4 Bread Crumbs 2 oz x 4 Tomato Juice 1 pt x
4 Red Wine Vinegar 3 oz x 4 Olive Oil 5 oz x
4 Salt to taste Red Pepper Sauce to taste Lemon
Juice 3 Tbsp x 4
65
Practice Problems
66
Recipe ConversionPractice Problem

• Try this one on your own. When you are done,
  click to see the answers.

Hungarian Potatoes 25 portions at 4 oz
each Butter 4 ozOnion 8 ozPaprika 2 tsp
Tomato Concasse 1 lb Potatoes, pld 5 lb Chicken
Stock 1 qt Salt to taste Pepper to
taste Chopped Parsley 1/2 cup
Hungarian Potatoes 15 portions at 4 oz
each Butter ? ozOnion ? ozPaprika ? tsp
Tomato Concasse ? lb Potatoes, pld ? lb Chicken
Stock ? qt Salt to taste Pepper to
taste Chopped Parsley ? cup
67
Recipe ConversionPractice Problem
The working factor for this problem is 0.6.
Hungarian Potatoes 15 portions at 4 oz
each Butter 2.4 ozOnion 4.8 ozPaprika 1.2
tsp Tomato Concasse 0.6 lb Potatoes, pld 3
lb Chicken Stock 0.6 qt Salt to taste Pepper to
taste Chopped Parsley 0.3 cup
Hungarian Potatoes 25 portions at 4 oz
each Butter 4 ozOnion 8 ozPaprika 2 tsp
Tomato Concasse 1 lb Potatoes, pld 5 lb Chicken
Stock 1 qt Salt to taste Pepper to
taste Chopped Parsley 1/2 cup
Hungarian Potatoes 25 portions at 4 oz
each Butter 4 oz x 0.6Onion 8 oz x 0.6
Paprika 2 tsp x 0.6 Tomato Concasse 1 lb x
0.6 Potatoes, pld 5 lb x 0.6 Chicken Stock 1 qt x
0.6 Salt to taste Pepper to taste Chopped
Parsley 1/2 cup x 0.6
68
Odds Ends
69
Recipe ConversionOdds Ends

• Lets take a few moments to look at a few issues
  that can arise when converting recipes.

70
Recipe ConversionOdds Ends
We will work through one more problem to
illustrate these issues.
71
Issue 1
Calculate working factor when recipe yields are
expressed without portion sizes.
72
Recipe ConversionOdds Ends
First, lets compute the working factor.
73
Recipe ConversionOdds Ends
While the yields are expressed in a different
style, you will still divide new yield by old
yield to determine the working factor.
74
Recipe ConversionOdds Ends
The working factor
Original 9 piesNew 6 pies
Working Factor 6 9 0.667
75
Issue 2
Self-check How do I know if Ive computed the
working factor correctly?
76
Recipe ConversionOdds Ends
How can you tell if the working factor you have
computed looks reasonable?
Working factors less than 1 occur when you are
reducing recipes.
Watch what happens to each original quantity when
it is multiplied by a working factor smaller than
1.
Original Quantity Working Factor Result
5 lbs x 0.4 2 lbs
6 oz x 0.9
5.4 oz
1.5 tsp x 0.25 0.375
tsp
77
Recipe ConversionOdds Ends
How can you tell if the working factor you have
computed looks reasonable?
In each example, the result is smaller than the
original quantity. This happens when you
multiply any quantity by a value less than 1
(one).
Original Quantity Working Factor Result
5 lbs x 0.4 2 lbs
6 oz x 0.9
5.4 oz
1.5 tsp x 0.25 0.375
tsp
78
Recipe ConversionOdds Ends
The opposite is true when you are increasing a
recipe you should always get a working factor
larger than 1 (one).
Working factors larger than 1 occur when you are
increasing recipes.
Watch what happens to each original quantity when
it is multiplied by a working factor larger than
1.
Original Quantity Working Factor Result
5 lbs x 1.5 7.5
lbs
6 oz x 3.5
21 oz
1.5 tsp x 2 3 tsp
79
Recipe ConversionOdds Ends
The opposite is true when you are increasing a
recipe you should always get a working factor
larger than 1 (one).
Each result is larger than the original quantity.
This is because the working factor is larger
than 1.
Original Quantity Working Factor Result
5 lbs x 1.5 7.5
lbs
6 oz x 3.5
21 oz
1.5 tsp x 2 3 tsp
80
Issue 3
How to deal with mixed units of measure.
81
Recipe ConversionOdds Ends
To continue with this problem, you will multiply
each ingredient by 0.667.
One solution is to convert 3 lb 6 oz into ounces
only 3 lb x 16 48 oz 48 oz 6 oz 54 oz
Here is a new problem! You cannot multiply mixed
units (lbs oz) with the working factor.
82
Recipe ConversionOdds Ends
To continue with this problem, you will multiply
each ingredient by 0.667.
Now you will be able to continue. Just multiply
54 oz by 0.667
83
Issue 4
Tuning-up your final answers. Rounding
computation results. Converting decimals to
fractional form.
84
Recipe ConversionOdds Ends
Complete the multiplication process.
85
Recipe ConversionOdds Ends
You may want to consider cleaning up your
answers.
This answer could be rounded to 2.7 lbs.
This answer is pretty close to 36 oz.
You could also express this answer as lbs and oz
like it was originally 36 oz 2 lbs 4 oz
This could be written as 0.3 oz.
This is close to 2 oz.
Round this to 8 oz.
86
Recipe ConversionOdds Ends
You may wish to convert decimal answers to
fractional form. For example, convert each
decimal result below to the nearest 8th.
Click on the information button below to review
this decimal-to-fraction technique. Otherwise
just click anywhere else to continue.
0.3 oz converted to the nearest 8th is 2/8. This
reduces to 1/4.
2.7 lbs to the nearest 8th is 2 6/8. If youd
like, you may reduce this to 2 3/4 lbs.
87
Recipe ConversionOdds Ends

• Ultimately, it is up to you to decide when and
  how much rounding is appropriate.
• Similarly, you must decide when to convert
  decimal answers to fractional form.
• That decision will be based more on the types of
  measuring equipment you have than anything else.

88
Final Practice Problem
89
Final Practice Problem

• Convert the following recipe.
• When you are ready, click to see the answers.

90
Final Practice Problem
The working factor is 0.6.
Original 5 cakesNew 3 cakes
Working Factor 3 5 0.6
91
Final Practice Problem
Multiply each ingredient by the working factor.
Mixed unit alert! Convert 1 lb 4 oz to 20 oz.
92
Final Practice Problem
Multiply each ingredient by the working factor.
93
Final Practice Problem
Shown below is the finished recipe conversion.
94
The End

• Now that you have become familiar with the recipe
  conversion process, try some of your own recipes.
  The more you do, the better you will get at this
  important skill!

Press the Escape Key (Esc) to close this
presentation.
95
(No Transcript)
96
Convert Decimals

• It is possible to convert decimal values to a
  specific fractional form.
• For example, if you are asked to measure of a
  length of 3.83 on a ruler how would you do it?

97
Convert Decimals

• Since traditional rulers are read in a fractional
  format, you will need to change the measurement
  of 3.83 into a fraction.
• However, simply expressing 3.83 as isnt
  helpful because the smallest interval on a ruler
  is 1/16th inch.

98
Convert Decimals

• You will need to change 3.83 into a fraction
  which has a denominator of 16.

The measurement we have is decimal form...
Since 3 is whole number it will not change.
we want to end up with a fractional equivalent
that has a denominator of 16.
3.83
We do however, have to convert .83 to a fraction.
99
Convert Decimals

• If you are in a kitchen setting and have a
  decimal quantity of food to measure, that can be
  a problem since most measuring instruments used
  there are calibrated in fractions instead of
  decimals.
• The next problem will give you further practice.

100
Convert Decimals

• Convert the measurement 0.655 oz to the nearest
  8th oz.

0.655 oz
We are going to change the decimal .655 to a
fraction with a denominator of 8.
101
Convert Decimals

• You may have spotted a shortcut to the
  decimal-to-specified fraction technique.

Consider this sample problem Convert 4.14 lbs to
the nearest 16th lb.
We already know most of the answer. The only
thing to determine is the numerator.
This is the final answer.
Now round 2.24 to the nearest whole number
2 This is the numerator of the fraction.
All that is needed to compute the numerator is to
multiply the decimal portion by whatever the
denominator is supposed to be.
In this case, multiply .14 by 16. .14 x 16 2.24
102
Convert Decimals

• Watch this shortcut method used on the following
  problems.

0.795 write as a fraction to the nearest 32nd
.795 x 32 25.44
5.28 write as a fraction to the nearest 4th
.28 x 4 1.12
10.45 write as a fraction to the nearest 16th
.45 x 16 7.2
103
Convert Decimals

• Click on the button below to return to Recipe
  Conversion presentation.