The Art of Measuring Recipes: Measures and Conversions 2

For example: Your recipe yields 1 gallon. You want 80 8-ounce servings. You can choose an 8-ounce serving as your unit of measurement and convert 1 gallon into 8-ounce servings thus:

1 gal = 128 oz 128 oz. 8 oz per serving = 16 servings Eighty servings desired = 5 (multiplier) 16 servings given

Alternatively, you can convert 80 8-ounce servings into gallons:

80 8-oz servings = 640 oz

640 oz. 128 oz per gal = 5 gal Five gal desired = five. 1 = 5 (multiplier) 1 gal given

On the other hand, perhaps you have a yield of 20 6-ounce servings and you want 60 8-ounce servings. Here again you use equivalents to convert the yield to a common unit and then proceed as before:

60 servings x 8 oz = 480 oz desired

20 servings x 6 oz = 120 oz given 480 OZ desired = 480. 120 = 4 120 oz given (multiplier)

Converting by multiplying seems simple and straight forward on paper, but in actual cooking problems do occur. Not all recipes increase and decrease well. Recipes that are converted by small amounts usually work all right. When a recipe is converted to very large numbers, problems can arise.

For example, a recipe for four people converted to 500 can run into trouble. Not all ingredients multiply well. Some problem items are eggs, thickening agents, and seasonings. Some foods, such as soufflés and some kinds of sauces do not adapt well to large-quantity production because of mixing, cooking, and equipment limitations. You might have to make a smaller quantity several times.

Experienced cooks are aware of such problems and allow for them in preparation. They make adjustments by feel, and note them on standardized recipes for future use.

Another set of calculations relating to recipes has to do with the cost of one portion. Many operations record these portion costs on their standardized recipe cards. Because raw food prices fluctuate constantly, these costs must be revised frequently to keep them current. In order to do this; you must cost a recipe. Figure 5-6 takes you step-by-step through the entire process. This is something every cook should know.

FIGURE 5-6

1. Find the as purchased cost of each ingredient. 2. Convert the recipe to the ingredient and the As-Purchased amount to the same unit of measure. Usually you would convert the As-Purchased unit of measure (e.g., 1 gallon) to the recipe unit of measure (e.g., 8 pints). Occasionally you would do it the other way around (e.g., numbers of eggs to dozens)

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