SO YOU NEED TO REVIEW RECIPE CONVERSIONS….
You’re here because:
(1) You have a recipe, with all the ingredients, and all the measurements
(2) You have to increase (or decrease) the recipe to serve more (or fewer) people.
You can do recipe conversions for any recipe: soups, sauces, meats, breads, pastries, etc. The critical formula is…
C = N/O
The N represents your new recipe amount (or yield), and O is your original (or old) recipe yield).
The C stands for a conversion factor. Click the videos to the right to see what you do with the conversion factor.
This video will describe the process at its most basic. Check out what you do with the C (conversion factor) once you solve the formula.
Ready to try a couple examples?
Download this Excel document to practice on some real exercises.
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Make sure you compare TOTAL yield or the original recipe to TOTAL yield of the new recipe. If the original recipe makes five 8-oz bowls of soup, and I want ten 4-oz cups of soup, why is the conversion factor not
C = 10/5 = 2???