PAA 9: Increasing and decreasing yield amounts

How to half or double a recipe

1. Increasing or Decreasing Recipe Yields Remember – Yield is the number of servings a recipe makes

2. FORMULA - Multiplying Desired Yield / Original Yield = Conversion Factor (DOC) ex. Your recipe serves 4 and you need to serve 8. Desired Yield 8 Original Yield 4 Conversion Factor 2

3. Formula - Multiplying Multiply each ingredient by the conversion factor (CF). Ingredient Amount Conversion Factor New Recipe Amount Ground Beef 2 lb. 2 4 lb. Macaroni 1 lb. 2 2 lb. Salt 2 tsp. 2 4 tsp.

4. Formula - Multiplying 3. Convert answers to logical measurable amounts. (Think about what equipment you will use to measure the ingredient.) Example: Ingredient Original Yield Conversion Factor Desired Yield Salt 2 tsp. 2 4 tsp. 1 T + 1 tsp. OR

5. FORMULA - Dividing Desired Yield / Original Yield = Conversion Factor ex. Your recipe serves 8 and you need to serve 4. Desired Yield 4 Original Yield 8 Conversion Factor .5

6. Formula - Dividing Multiply each ingredient by the conversion factor (CF). Ingredient Amount Conversion Factor New Recipe Amount Ground Beef 2 lb. .5 1 lb. Macaroni 1 lb. .5 1/2 lb. Salt 2 tsp. .5 1 tsp.

7. Formula - Dividing 3. Convert answers to logical measurable amounts. Think about what equipment you will use to measure the ingredient. Example: Ingredient Original Yield Conversion Factor Desired Yield Salt 1 T .5 .5 T OR