How to Scale a Recipe to Adjust for Different Portions (2024)

FAQs

What is the formula for scaling down a recipe? ›

Example. Scaling a 10-portion recipe down to six portions involves two steps: Divide 6 by 10, which gives you a conversion factor of 0.6. Multiply each ingredient amount by 0.6.

Determine the required yield of the recipe by multiplying the new number of portions and the new size of each portion. Find the conversion factor by dividing the required yield (Step 2) by the recipe yield (Step 1). That is, conversion factor = (required yield)/(recipe yield).

The way to scale a recipe by number of servings is to multiply the original amount by the desired serving size and then divide by the original serving size. We are essentially doing the same thing as scaling a recipe by a multiplier.

How do you calculate servings for a recipe? To calculate the serving size of a recipe, ingredient quantities are divided by the number of servings.

Portion/serving size - How much of each ingredient goes into a dish you serve customers (e.g. 1 tablespoon of butter or 5 oz of beef.) Portion cost - The cost of the serving size for that ingredient, calculated using the following formula: Portion size x unit serving cost.

The basic formula that is used for calculating the scale factor is, Scale factor = Dimension of the new shape ÷ Dimension of the original shape. In case, if the original figure is scaled up, the formula is written as, Scale factor = Larger figure dimensions ÷ Smaller figure dimensions.

Scaling equations are often developed to generalize results from limited data sets. The form of the equations is usually based on physical intuition about hydraulics, guided by the techniques of dimensional analysis and statistical model fitting (eg, O'Connor et al., 2006).

Scaling methods are divided into two main categories, open questions and closed question. Scaling is the process of generating the continuum, a continuous sequence of values, upon which the measured objects are placed. An open question is one in which the respondent does not have to indicate a specific response.

Keep It Simple. The easiest way to modify a recipe is to double it or halve it. Keep your eye out for recipes that serve either twice or half as many people as you're cooking for.

Weight is usually the preferred measure

It is important to use weight (pounds and ounces) and not volume (quarts, gallons, fluid ounces) when measuring most ingredients. Volume measure is used for liquids, such as water, milk and juice. Weighing ingredients is a precise way to get consistent results in the kitchen.

What does it mean to scale a recipe? ›

Scaling means to measure out the ingredients of a recipe for the quantity you need. You can scale a recipe by doubling or halving the ingredients to adjust for the number of servings you will need.

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.

Making a measurement smaller or larger, known as scale conversion, requires a common scale factor, which you can use to multiply or divide all measurements. To scale a measurement down to a smaller value, for instance, when making a blueprint, simply divide the real measurement by the scale factor.

A formula is your recipe, but converted to exact weights. These weights are then converted into percentages, to make sure you have the exact amount of each ingredient every time you (or your co-packer, or your employees) manufacture your product. It is often based on pounds, grams or other weight measurements.

The general rule [...] is that three major [emphasis added] changes are required to make a recipe "yours." However, even if you make such changes, it is a professional courtesy to acknowledge the source of or inspiration for the recipe.