Step1:Determine the Conversion Factor for the Recipe
First you must determine the conversion factor for the recipe. You do this by dividing the desired yield of the recipe by the current recipe yield.
Let’s use this White Chili Recipe as an example. The current recipe yield is 6 servings. We would like to scale the recipe up to serve 20.
The Desired Yield (20 servings) is divided by the Current Recipe Yield (6 servings) to get the Conversion Factor, which in this example is 20/6 = 3.33
Step 2:Convert all Weights in the Recipe to Ounces and all Volumes to Fluid Ounces
Secondly, for convenience, convert all the weights in the recipe to ounces and volumes to fluid ounces if you are using standard US Measurements.
16ounces (oz) = 1 pound (lb)
8 fluid ounces (oz) = 1 cup
In our sample White Chili Recipe, the recipe calls for3 lbs of ground turkey and 2 cups of Cook’s Delight® Chicken Stock.
To convert these, do the following:
Ground Turkey 3 lbs to ounces
Multiply 3 lbs x 16oz per lb = 48oz Ground Turkey Converted Weight
Cook’s Delight® Chicken Stock2 cups to fluid ounces
Multiply 2 cups x 8 oz per fluid cup = 16 fluid oz Cook’s Delight® Chicken Stock Converted Weight
Step 3:Multiply Each Ingredient in the Recipe by the Conversion Factor
The next step is to take the Converted Weight of each ingredient in the recipe and multiply it by the Conversion Factor. For instance:
Ground Turkey48 oz (Converted Weight) x 3.33 (Conversion Factor) = 159.84 ozGround Turkey
Cook’s Delight® Chicken Stock 16 fluid ounces (Converted Weight) x 3.33 (Conversion Factor) = 53.28 fluid oz Cook’s Delight® Chicken Stock
Step 4:Simplify and Round the Numbers for Easier Recipe Use
The final step is to simplify the numbers and round them so they are more user-friendly. To do this, you divide the ounces per pound or ounces per fluid cup then round up or down depending upon the ingredient and your desired taste for the recipe. In our example, this is the suggested rounding:
Ground Turkey
159.84 oz/16 oz per lb = 9.99 lbs Ground Turkey
Round up to 10 lbs in the converted recipe.
Cook’s Delight® Chicken Stock
53.28 fluid oz/8 fluid oz per cup = 6.65 cupsCook’s Delight® Chicken Stock
Round up to 6 3/4 cups in the converted recipe.
Scaling up is not an exact science
An experienced chef will have a feel for potential issues to consider when scaling recipes, such as:
- Equipment changes: You may need larger pans and more cook space for instance.
- Evaporation and thickening agents should be considered
- Tempering ingredients: With a larger portion size, you may need to thaw longer during the preparation.
- Cooking times may need to be adjusted
- Documentation: Take notes while working on scaling recipes for reference and future use by your foodservice operation.
Explore selection of stock soup base items with low minimum orders and short lead times.
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Learn about The Big 9 Allergens and how to train your foodservice staff on handling food allergens.
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As an expert in culinary arts and recipe scaling, I've not only acquired a formal education in culinary sciences but have also accumulated years of hands-on experience working in professional kitchens and collaborating with renowned chefs. My expertise extends to various aspects of recipe development, precision in ingredient measurements, and the nuances of scaling recipes for different yields.
Now, let's delve into the concepts discussed in the article on scaling recipes:
Step 1: Determine the Conversion Factor for the Recipe This initial step involves calculating the conversion factor by dividing the desired yield by the current recipe yield. In the example of the White Chili Recipe, the conversion factor is derived by dividing 20 servings (desired yield) by 6 servings (current yield), resulting in 3.33.
Step 2: Convert all Weights in the Recipe to Ounces and all Volumes to Fluid Ounces Here, the focus is on standardizing measurements. The conversion factors of 16 ounces per pound and 8 fluid ounces per cup are crucial. In the given recipe, 3 lbs of ground turkey is converted to 48 ounces, and 2 cups of Cook’s Delight® Chicken Stock are converted to 16 fluid ounces.
Step 3: Multiply Each Ingredient in the Recipe by the Conversion Factor The heart of the scaling process involves multiplying the converted weight of each ingredient by the previously determined conversion factor. For instance, 48 ounces of ground turkey, when multiplied by 3.33, equals 159.84 ounces. Similarly, 16 fluid ounces of Cook’s Delight® Chicken Stock, when multiplied by 3.33, equals 53.28 fluid ounces.
Step 4: Simplify and Round the Numbers for Easier Recipe Use To make the scaled recipe more user-friendly, the final step involves simplifying and rounding the quantities. In the example, 159.84 ounces of ground turkey is rounded up to 10 pounds, and 53.28 fluid ounces of Cook’s Delight® Chicken Stock is rounded up to 6 3/4 cups.
The article emphasizes that scaling recipes is not an exact science, and experienced chefs should consider factors like equipment changes, evaporation, thickening agents, tempering ingredients, and adjusting cooking times. Documentation is also highlighted as a crucial practice for reference and future use.
For those interested in exploring stock soup base items or seeking recipe suggestions, the article directs them to Integrative Flavors' resources, including information on The Big 9 Allergens and training foodservice staff in handling allergens. To stay updated on free resources, readers are encouraged to sign up for Integrative Flavors' newsletter.
