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# Kitchen Math

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by

## Cara Jackson

on 23 February 2016

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#### Transcript of Kitchen Math

KITCHEN MATH CONTINUED...
The RECIPE CONVERSION FACTOR
(used to convert each ingredient's quantity in the original recipe so that the new recipe yields the new desired amount)
Recipes are written to produce a specific yield
The three NOs in calculating RCF:
Calculating the Recipe Conversion Factor
The most critical part of the calculation is making sure that the UNITS for the new recipe and the old recipe are the same before you divide
But what if we need to increase or decrease the yield of a given recipe...
For Example:

Original Recipe Yield
1 cup of sauce

New Recipe Yield
1 qt of sauce
N-ew recipe yield
O-ld recipe yield
=
N
O
=
Recipe Conversion Factor
NO rounding of the recipe conversion factor
NO units -- the recipe conversion factor carries no unit
Don't Forget to Make the New Recipe PRACTICAL
to Measure
and then there were 2
#1
Multiply
ALL ingredients
by the conversion factor
#2
#3
6 TBS
5 1/3 TBS
HAlf an Egg
32 TBS
1/8 cup
Might also have to adjust:
Equipment size
Equipment shape
Cooking Time
Cooking Temperature
Yields 3 dozen.
2 1/4 cup flour 3/4 cup brown sugar
1 teaspoon baking soda 1 teaspoon vanilla extract
1/4 teaspoon salt 2 eggs
1 cup margarine 2 cup chocolate chips
3/4 cup sugar
This recipe for Chocolate Chip Cookies yields 3 dozen. You need to make 6 dozen.
Write down the measurements you would use to double this recipe. Use correct abbreviations.
How Do You Measure Up?
Chocolate Cake
2 cups sugar 2 teaspoons baking soda
1/2 cup butter 2 chocolate squares
2 eggs 1/2 teaspoon salt
1 cup buttermilk 2/3 cup warm water
2 1/2 cups cake flour 1 teaspoon vanilla extract
Your Grandma’s recipe for Chocolate Cake makes a large cake so you want to make only half of a cake. Write down the new measurements you would need to make half this recipe. Use correct abbreviations.
How Do You Measure Up?
In baked goods, gas bubbles formed by the boiling liquid rise more quickly and cause the batter to rise before it “sets.” Without making adjustments to ingredients, the centers would collapse.

To prevent the centers of baked goods from collapsing, use less baking powder and sugar, and increase the oven temperature.
Adjusting for high-altitude cooking:
Changing Ingredients, contd.
Changing Ingredients, contd.
Some recipes are easier to adjust than others. Those with NON-ESSENTIAL ingredients are easily adjusted. Recipes with ESSENTIAL ingredients are really difficult to change

NON-ESSENTIAL
ingredients are those that act independently of each other.

ESSENTIAL
ingredients are those that have specific functions in a recipe and are so sensitive to changes that the appearance, taste, or texture of the product are affected

Ingredients in recipes are often substituted. Some reasons for changing recipe ingredients include:
Unavailable ingredients
Cost of ingredients
Decreasing/increasing nutritional value
Creativity
Health considerations
Changing Ingredients for Substitutions
Adjusting for microwave cooking:
Decrease the liquid by 1/3 the total amount

Use ½ of the seasonings

Use HIGH power level unless food is “delicate,” then use MEDIUM-HIGH power level

Decrease cooking time – look for a similar recipe in a cookbook designed for the microwave

Changing Ingredients for Microwave Cooking
Adjusting for HIGH ALTITUDE cooking:
As altitude increases, air pressure decreases and liquids will boil at a temperature below 212 ˚F.
When liquid boils below 212 ˚F., foods simmering in the liquid take longer to cook.
They require more liquid (to replace that which evaporates) and longer cooking times.

Recipe ingredients are often changed for reasons other than increasing or decreasing the yield. Reasons for changing ingredients are to:
Adjust for high-altitude cooking
Adjust for microwave cooking
Substitute ingredients
Changing Ingredients

Tell me all about adjusting a recipe. What? Why? How?
You’re the Appetizer Expert
Ingredient substitutions can usually be made without any significant difference in the final product.

Changing Ingredients, contd.
2 cups sugar
4 T Cocoa
1/2 cup milk
1 stick butter
2 1/2 cup dry oatmeal
1/2 cup peanut butter
1 tsp vanilla
http://allrecipes.com/video/1129/high-altitude-baking/detail.aspx
1/4 cup + 2 T
1/3 cup
2 Tbs
2 Tbs
2 cups
1 cup = _____ TBS

1 TBS = _____ tsp

1/2 cup = ____ TBS

1 lb = _____ oz

1 gal = _____ cups

1 egg = 4 Tbs
so 1/2 egg = ? and how?
1 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp garlic powder
2 TBS + 2 tsp butter
1 TBS oil
1/2 cup grated cheese
1/4 - 1/3 cup milk (~ a little more)

Describe the three steps you must take in order to adjust a recipe's yield.
Full transcript