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Applied Math

Applied Math. Recipe Conversion. Table of Contents. Introduction and overview. The Recipe Conversion process . Compute the Working Factor. Putting it all together. Using the Recipe Conversion process . Odds and Ends.

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Applied Math

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  1. Applied Math Recipe Conversion

  2. Table of Contents • Introduction and overview. • The Recipe Conversion process. • Compute the Working Factor. • Putting it all together. • Using the Recipe Conversion process. • Odds and Ends. • A sample problem illustrates other things to consider when converting recipes. • Final Practice Problem

  3. Introduction

  4. My current recipe: What I want: Yield: 20 cinnamon rolls Yield: 75 cinnamon rolls Recipe Conversion:Introduction • Many times you will find that an often-used recipe has a yield that is either too high or too low for your current needs.

  5. Recipe Conversion:Introduction When this happens, you will need to determine the correct amount of each ingredient in order to produce the desired yield. The process of computing these amounts is called recipe conversion.

  6. Recipe Conversion:Introduction • You have probably converted recipes before. • At home for example, it is not uncommon to either double a recipe or cut it in half.

  7. Original Doubled Recipe Original 2 cups flour x 2 1/2 package yeast x 2 1 tsp salt x 2 1 c water x 2 1 T sugar x 2 1 T butter x 2 4 cups flour 1 package yeast 2 tsp salt 2 c water 2 T sugar 2 T butter 2 cups flour 1 package yeast 1 tsp salt 1 c water 1 T sugar 1 T butter Recipe Conversion:Introduction • Chances are you multiplied each ingredient by 2 to double the recipe...

  8. Original Halved Recipe Original 2 cups flour x 1/2 1/2 package yeast x 1/2 1 tsp salt x 1/2 1 c water x 1/2 1 T sugar x 1/2 1 T butter x 1/2 1 cup flour 1/4 package yeast 1/2 tsp salt 1/2 c water 1/2 T sugar 1/2 T butter 2 cups flour 1 package yeast 1 tsp salt 1 c water 1 T sugar 1 T butter Recipe Conversion:Introduction …or multiplied by 1/2 to cut it in half.

  9. Recipe Conversion:Introduction • When you multiply ingredient amounts by numbers such as 2 or 1/2, you are using a working factor to convert the recipe. • A working factor indicates how many times larger (or smaller) your new recipe is compared to the original.

  10. Recipe ConversionDetermine Working Factor • There are two things you have to do in order to convert recipes: 1.) Determine the working factor. 2.) Multiply each ingredient in the original recipe by the working factor.

  11. Recipe ConversionDetermine Working Factor Follow along with the next three examples to learn how to calculate the working factor for any situation.

  12. Example 1 Compute the working factor.

  13. Recipe ConversionDetermine Working Factor Recipes used in commercial kitchens often state the number of portions and the size of each portion. Number of portions... …size of each portion. PESTO 12 portions at 2 oz each Fresh Basil 2 qtOlive Oil 1.5 cupsPignoli 2 ozGarlic cloves 6Salt 1.5 tspParmason Cheese 5 ozRomano Cheese 1.5 oz

  14. Recipe ConversionDetermine Working Factor:Sample Problem 1 • Original Recipe: 12 portions @ 6 oz. each • New Recipe: 30 portions @ 6 oz. each Determine the working factor for this problem.

  15. Recipe ConversionDetermine Working Factor: Sample Problem 1 First determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:30 portions @ 6 oz. ea. # of portions x portion size = yield wt. x 12

  16. Recipe ConversionDetermine Working Factor: Sample Problem 1 First determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:30 portions @ 6 oz. ea. # of portions x portion size = yield wt. x 12 6 oz. = 72 oz.

  17. Recipe ConversionDetermine Working Factor: Sample Problem 1 First determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:30 portions @ 6 oz. ea. # of portions x portion size = yield wt. x 12 6 oz. = 72 oz. Yield Wt. = 72 oz

  18. Recipe ConversionDetermine Working Factor:Sample Problem 1 Now determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:30 portions @ 6 oz. ea. # of portions x portion size = yield wt. x 30 Yield Wt. = 72 oz

  19. Recipe ConversionDetermine Working Factor:Sample Problem 1 Now determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:30 portions @ 6 oz. ea. # of portions x portion size = yield wt. x 30 6 oz. = 180 oz. Yield Wt. = 72 oz

  20. Recipe ConversionDetermine Working Factor:Sample Problem 1 Now determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:30 portions @ 6 oz. ea. # of portions x portion size = yield wt. x 30 6 oz. = 180 oz. Yield Wt. = 72 oz Yield Wt. = 180 oz

  21. Recipe ConversionDetermine Working Factor:Sample Problem 1 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:12 portions @ 6 oz. ea.Yield Wt. = 72 ozNew Yield:30 portions @ 6 oz. ea.Yield Wt. = 180 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 180 oz. ÷

  22. Recipe ConversionDetermine Working Factor:Sample Problem 1 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:12 portions @ 6 oz. ea.Yield Wt. = 72 ozNew Yield:30 portions @ 6 oz. ea.Yield Wt. = 180 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 180 oz. ÷ = 2.5 72 oz.

  23. Recipe ConversionDetermine Working Factor:Sample Problem 1 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:12 portions @ 6 oz. ea.Yield Wt. = 72 ozNew Yield:30 portions @ 6 oz. ea.Yield Wt. = 180 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 180 oz. ÷ = 2.5 72 oz. The working factor is 2.5. The new recipe is 2.5 times larger than the original.

  24. Sample Problem 2 Compute the working factor.

  25. Recipe ConversionDetermine Working Factor:Sample Problem 2 • Original Recipe: 12 portions @ 6 oz. each • New Recipe: 36 portions @ 8 oz. each Determine the working factor for this problem.

  26. Recipe ConversionDetermine Working Factor: Sample Problem 2 First determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:36 portions @ 8 oz. ea. # of portions x portion size = yield wt. x 12

  27. Recipe ConversionDetermine Working Factor: Sample Problem 2 First determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:36 portions @ 8 oz. ea. # of portions x portion size = yield wt. x 12 6 oz. = 72 oz. Yield Wt. = 72 oz

  28. Recipe ConversionDetermine Working Factor:Sample Problem 2 Now determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:36 portions @ 8 oz. ea. # of portions x portion size = yield wt. x 36 Yield Wt. = 72 oz

  29. Recipe ConversionDetermine Working Factor:Sample Problem 2 Now determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:36 portions @ 8 oz. ea. # of portions x portion size = yield wt. x 36 8 oz. = 288 oz. Yield Wt. = 72 oz

  30. Recipe ConversionDetermine Working Factor:Sample Problem 2 Now determine the yield weight (total weight) of each recipe. Original Yield:12 portions @ 6 oz. ea.New Yield:36 portions @ 8 oz. ea. # of portions x portion size = yield wt. x 36 8 oz. = 288 oz. Yield Wt. = 72 oz Yield Wt. = 288 oz

  31. Recipe ConversionDetermine Working Factor:Sample Problem 2 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:12 portions @ 6 oz. ea.Yield Wt. = 72 ozNew Yield:36 portions @ 8 oz. ea.Yield Wt. = 288 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 288 oz. ÷

  32. Recipe ConversionDetermine Working Factor:Sample Problem 2 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:12 portions @ 6 oz. ea.Yield Wt. = 72 ozNew Yield:36 portions @ 8 oz. ea.Yield Wt. = 288 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 288 oz. ÷ = 4 72 oz.

  33. Recipe ConversionDetermine Working Factor:Sample Problem 2 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:12 portions @ 6 oz. ea.Yield Wt. = 72 ozNew Yield:36 portions @ 8 oz. ea.Yield Wt. = 288 oz New Yield Wt. ÷ Original Yield Wt. = Working Factor 288 oz. ÷ = 4 72 oz. The working factor is 4. The new recipe is 4 times larger than the original.

  34. Sample Problem 3 Compute the working factor.

  35. Recipe ConversionDetermine Working Factor:Sample Problem 3 • Original Recipe: 30 portions @ 4 oz. each • New Recipe: 20 portions @ 5 oz. each Determine the working factor for this problem.

  36. Recipe ConversionDetermine Working Factor: Sample Problem 3 First determine the yield weight (total weight) of each recipe. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. # of portions x portion size = yield wt. x 30

  37. Recipe ConversionDetermine Working Factor: Sample Problem 3 First determine the yield weight (total weight) of each recipe. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. # of portions x portion size = yield wt. x 30 4 oz. = 120 oz.

  38. Recipe ConversionDetermine Working Factor: Sample Problem 3 First determine the yield weight (total weight) of each recipe. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. # of portions x portion size = yield wt. x 30 4 oz. = 120 oz. Yield Wt. = 120 oz

  39. Recipe ConversionDetermine Working Factor:Sample Problem 3 Now determine the yield weight (total weight) of each recipe. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. # of portions x portion size = yield wt. x 20 Yield Wt. = 120 oz

  40. Recipe ConversionDetermine Working Factor:Sample Problem 3 Now determine the yield weight (total weight) of each recipe. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. # of portions x portion size = yield wt. x 20 5 oz. = 100 oz. Yield Wt. = 120 oz

  41. Recipe ConversionDetermine Working Factor:Sample Problem 3 Now determine the yield weight (total weight) of each recipe. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. # of portions x portion size = yield wt. x 20 5 oz. = 100 oz. Yield Wt. = 120 oz Yield Wt. = 100 oz

  42. Recipe ConversionDetermine Working Factor:Sample Problem 3 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor 100 oz. ÷ Yield Wt. = 120 oz Yield Wt. = 100 oz

  43. Recipe ConversionDetermine Working Factor:Sample Problem 3 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor 100 oz. ÷ = 0.833 120 oz. Yield Wt. = 120 oz Yield Wt. = 100 oz

  44. Recipe ConversionDetermine Working Factor:Sample Problem 3 Calculate the working factor by dividing New Yield Wt. by the Old Yield Wt. Original Yield:30 portions @ 4 oz. ea.New Yield:20 portions @ 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor 100 oz. ÷ = 0.833 120 oz. Yield Wt. = 120 oz Yield Wt. = 100 oz The working factor is 0.833.

  45. Practice Problems

  46. Recipe ConversionDetermine Working Factor: Practice Problems • For practice, compute the working factor for these two situations. 1.) Original Recipe: 35 portions at 5 oz each. New Recipe: 20 portions at 5 oz each. 2.) Original Recipe: 40 portions at 6 oz each. New Recipe: 50 portions at 4 oz each. Solve each problem, then click to see the answers.

  47. The yield weights… Recipe ConversionDetermine Working Factor: Practice Problems Practice Problem 1: Original Yield:35 portions @ 5 oz. ea.New Yield:20 portions @ 5 oz. ea. Yield Wt. = 175 oz Yield Wt. = 100 oz

  48. Recipe ConversionDetermine Working Factor: Practice Problems Practice Problem 1: Original Yield:35 portions @ 5 oz. ea.New Yield:20 portions @ 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 175 oz 100 oz. ÷ Yield Wt. = 100 oz

  49. Recipe ConversionDetermine Working Factor: Practice Problems Practice Problem 1: Original Yield:35 portions @ 5 oz. ea.New Yield:20 portions @ 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 175 oz 100 oz. ÷ = 0.57 175 oz. Yield Wt. = 100 oz

  50. Recipe ConversionDetermine Working Factor: Practice Problems Practice Problem 1: Original Yield:35 portions @ 5 oz. ea.New Yield:20 portions @ 5 oz. ea. New Yield Wt. ÷ Original Yield Wt. = Working Factor Yield Wt. = 175 oz 100 oz. ÷ = 0.57 175 oz. Yield Wt. = 100 oz The working factor is 0.57.

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