What is the formula for converting a recipe?

That is, conversion factor = (required yield)/(recipe yield) or conversion factor = what you NEED ÷ what you HAVE.

What is the formula for scaling recipes up or down?

Calculate the scaling factor by dividing the number of servings (or grams) you want to make by the recipe yield. Example: This recipe yields five servings. If you are making nine servings, the scaling factor is 9 ÷ 5 = 1.8.

How much do you have to change a recipe to make it your own?

Here in the food writing world, many of us follow an informal standard that you need to make at least three changes before you can claim credit for a recipe. Those changes need to be more substantial than changing 1/2 teaspoon salt to 1/4 teaspoon, although the changes don’t have to just be in the ingredients.

What is the yield of a recipe?

Yield in culinary terms refers to how much you will have of a finished or processed product. Professional recipes should always state a yield; for example, a tomato soup recipe may yield 15 L, and a muffin recipe may yield 24 muffins.

How do you give credit to a recipe?

If you’re modifying someone else’s recipe, but it resembles the original, it should be called “Adapted from.” If publishing it online, provide a working link to the original source of the recipe (preferably the author’s website, or the publisher’s website) and as a courtesy, a place on the internet where the book can …

What changes when you double a recipe?

Always multiply by 2 the original amount called for in a recipe to calculate the new amount in the doubled recipe. Increasing salt, pepper, dried herbs, and spices. Multiply by 1.5 the original amount called for in a recipe to calculate the new amount in the doubled recipe.

Is it legal to share a recipe from a cookbook?

Recipes can be protected under copyright law if they are accompanied by “substantial literary expression.” This expression can be an explanation or detailed directions, which is likely why food and recipe bloggers often share stories and personal anecdotes alongside a recipe’s ingredients.

How do you convert a recipe from cups to grams?

To convert cups to grams, multiply your cups figure by 236.588 and again by the ingredient density (in g/ml).

How important is it to convert measurements in baking?

Why is it important to have a variety of tools on hand? Standardized recipe measurements can make it quicker and easier to increase or decrease the amount that a recipe makes when needed. Ingredients are measured by weight (pounds, ounces), volume (cups, teaspoons), or count (2 eggs, 1 ear of corn).

How do you find the percentage of ingredients in a recipe?

To accurately calculate the percentages: Weigh all of your ingredients (column D in the example above). Total the weight (cell D8 in the example). Divide the weight of the individual ingredient by the total weight of all ingredients and multiply by 100 (formula example shown for beeswax in cell E2).

What are the three recipe formats?

There are three commonly used formats for recipes: Standard Format, Active Format, and Narrative Format.

How do you calculate portion cost?

Portion cost – The cost of the serving size for that ingredient, calculated using the following formula: Portion size x unit serving cost.

When scaling a recipe what is the new yield?

Increasing or decreasing the yield is called “scaling” a recipe. We can do it by multiplying and dividing each ingredient by a scaling factor. The yield of this recipe is two sandwiches. If we want to increase the yield to four sandwiches, we have to double the recipe—in other words, scale it by a factor of two.

What is ingredient scaling?

Multiplying or dividing the amount of ingredients to increase or decrease the yield is called scaling, and we all need to do it at some point in our cooking careers. Some recipes are easy to scale up or down. You simply multiply or divide the ingredients to get the new yield.

How do you scale up spices?

Spices and Seasonings: This can be a little tricky, so make sure to start low and taste each time you adjust the seasonings. You’ll likely need to increase the seasonings by an extra 50% in recipes that are doubled. For recipes that are halved, you might need a little less than half.

What does scaling a recipe mean quizlet?

recipe conversion factor (RCF) Amount you multiply a recipe’s ingredients or yield to scale it up or down. scale (a recipe) To change the amount of recipe ingredients to get the yield you need. Scale up to increase the yield or scale down to decrease it.

What part of a recipe is copyrighted?

Similar to ideas, facts and history, there isn’t copyright protection in recipes as mere lists of ingredients. This is clearly stated by the U.S. Copyright Office. Most recipes, however, include content beyond the ingredient list.

Can you copyright the name of a recipe?

In relation to a recipe, copyright can protect a recipe documented in a book in the way it’s written, but not the way it’s made. Therefore copyright does not extend to recipes if they are for the concept of something well known and reproduced (e.g. pasta or blueberry muffins).

When you double a recipe do you increase cooking time?

When you double the batter, you might split it between two pans, or use a much larger pan: either way the cake(s) will take longer to bake than in the original recipe, but probably not twice as long.

Why do some recipes not work when doubled?

Truth is, there’s chemistry involved too, and formulas for baked goods are based on specific measurements; so doubling ingredients can disturb this precision and yield a supersized amount of something you can’t enjoy (via MyRecipes).

How many recipes should a cookbook have?

How Many Recipes Should Be in a Cookbook? According to Morris Press Cookbooks, the average cookbook contains 300–400 recipes, but other sources estimate the average is around 150.

How do you preserve handwritten recipes?

Preserve Those Handwritten Recipes Since paper is so flimsy and prone to tearing, we recommend preserving them in plastic sheets. Archival binders are easy to find. You can tear each recipe page and keep them in archival sheets so that they remain safe from food splatter and tearing.

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