How To Scale Up A Recipe: 4 Easy Steps | Cook's Delight (2024)

FAQs

What is the 4 step process to adjusting the size of a recipe? ›

The factor method to adjust a recipe has four steps: Step 1: Determine the “multiplying factor.” Step 2: Convert different units to one unit. Step 3: Multiply each ingredient times the “multiplying factor.” Step 4: Change the new quantities to the largest unit of common weights and measures.

The way to scale a recipe by a multiplier is to multiply each ingredient by that multiplier. Sometimes you may be looking for how to quarter or halve a recipe. To do that you will just need to divide every ingredient by the divider. So if you're looking to quarter a recipe, then divide every ingredient amount by 4.

You can scale a recipe by doubling or halving the ingredients to adjust for the number of servings you will need. In Baking, if the recipe calls for a 9 inch round pan and all you have is a 10 inch round pan what do you do? You can convert the recipe to fit the size pan you want to use.

The recipe standardization process can be summarized in three phases: recipe verification, product evaluation, and quantity adjustment. Recipe verification consists of reviewing the recipe in detail, preparing it, verifying its yield, and recording changes.

Major Scale: R, W, W, H, W, W, W, H. Natural Minor Scale: R, W, H, W, W, H, W, W. Harmonic Minor Scale: R, W, H, W, W, H, 1 1/2, H (notice the step and a half) Melodic Minor Scale: going up is: R, W, H, W, W, W, W, H.

Adjusting the number of servings of a recipe is called scaling, and broadly speaking, it involves multiplying (to increase) or dividing (to decrease) the quantities of the individual ingredients in the recipe.

Begin scaling your recipe by modifying and recording ingredient quantities from the original recipe. Then, make sure you have mixing bowls, pots, pans or baking sheets prepared to handle twice the ingredients. Lastly, adjust your baking or cooking times to ensure an even and thorough bake.

You simply multiply or divide the ingredients to get the new yield; for example, doubling everything to get twice as many servings or halving everything to get half as many.

What is the two fold process for scaling a recipe for non multiple servings? ›

Explain the two-fold process for scaling a recipe for non-multiple servings. Divide each ingredient amount by the number of people the original standardised recipe serves and write down what the 'per person' measure is • Multiply the 'per person' measure for each ingredient by the number of people you need to serve.

Divide the desired yield by the original yield of the recipe. This gives you the conversion factor, which tells you how much to increase or decrease each ingredient. You can calculate it by dividing the number of servings you want by the number the recipe currently makes.

What steps should be followed to decrease the size of a recipe. Divide the desired yield, multiples, each ingredient, amount by the result, convert temperature, and make adjustments in equivalent, time.

4th Step: COOKING

Foods should be cooked or reheated to proper internal temperatures, which destroys bacteria to safe levels before eating.

3. Determine serving size. The serving size is 1 cup. Using an 8 fl oz ladle, 1 gal = 16 servings.