3
Converting Measurements and Scaling Recipes
Recipes are often changed to produce more or less food to meet the demands of a particular kitchen. Foodservice employees must be able to calculate new ingredient measurements for those changes in recipes. Often, measurements may need to be converted to different units of measure. Factors such as cooking times and temperatures also need to be considered when recipes are changed. By using solid math skills and paying close attention to detail, foodservice employees can make accurate changes to recipes while maintaining the quality of the food prepared. Section 3-1: CONVERTING MEASUREMENTS • Convert measurements within the metric, customary, and imperial measurement systems. • Convert measurements between the metric, customary, and imperial measurement systems. • Convert between volume and weight measurements. • Explain why it is important to estimate answers when using a kitchen calculator.
Section 3-2: SCALING RECIPES • Identify the most common elements of a standardized recipe.
Key Terms • • • • • • • •
converting cancelling conversion factor scaling standardized recipe yield portion size scaling factor
• Calculate scaling factors based on recipe yield. • Calculate scaling factors based on product availability. • Multiply recipe ingredients by scaling factors. • Explain how other scaling considerations of a recipe are affected when the yield is changed.
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