Recipe Scaling Using Ratios and Proportions to adjust recipe size.

Recipe ScalingUsing Ratios and Proportions to adjust recipe size.

Recipe Scaling is all about using your favorite recipe:

For 200 rather than the 4 it was written for:

And still having it turn out!

Like a Champ!

You Already Know How to do this!•How would doubling a recipe be done? •How would that look on paper?•Multiply all of the ingredients by 2.

•Or if a recipe yielded 4 portions and you needed it for 8 portions: 8/4 = 2

•Here the recipe is increasing in size so you need to multiply it by a number bigger than 1.

Let’s try it a different direction:•How about halving a recipe?•And how would this look on paper?•Divide ingredients by 2, or multiply by 0.5.

• If the recipe yields 6 portions and you need 3: 3/6 = ½ or 0.5

•Here the recipe is decreasing in size so you need to multiply it by a number smaller than 1.

•You have just used ratios

entAmtOldIngredi

entAmtNewIngredi

OldYield

NewYield

.

.

entAmtOldIngredi

entAmtNewIngredi

OldYield

NewYield

2

116

25 x

Arrive at a ratio:•Now that you understand what a

proportion is let’s arrive at a ratio that will be easier to work with in the kitchen:

•If you solve, or reduce the fraction:

•Then you can multiply this result by your old recipe’s ingredients’ quantities

•To arrive at the new recipe’s ingredients’ quantities.

•Example: 4/2 = 2 = doubling•Or: 3/6 = 0.5 (1/2) = halving

OldYield

NewYield

OldYield

NewYield

5.44

18

OldYield

NewYield

Let’s work a recipe:•Recipe yields 4 portions and we want 10:• New Yield/Old Yield =•10/4 = •2.5 = Conversion Factor = CF

5.24

10

OldYield

NewYield

•Ingredients: Old Qty: CF: New Qty:

•Flour 2 cups x 2.5 = ______•Water 8 floz. x 2.5 = ______•Egg 2 each x 2.5 = ______•Baking Powder 1 tsp. x 2.5 = ______•Cinnamon 2 tsp. x 2.5 = ______

It turned out!

Bon Appétit