handout adjusting recipes tx cte
Title : handout adjusting recipes tx cte
PDF summary :
Title : Handout - Adjusting RecipesAuthor : Statewide Instructional Resources Development Center
Subject : Hospitality and Tourism
Keywords : Recipe for Success: Breaking Down Standardized Recipes
Creator : Microsoft® Word 2013
Creationdate : 2015-July-29
Moddate : 2015-July-29
Producer : Microsoft® Word 2013
Preview content in text :
Name________________________________Period__________________________Date____________
Adjusting Recipes
Locate a recipe and increase or decrease the yield. Round conversion to nearest
cooking fraction.
Example: Angel Food Cake (increase) Yield: 12
New Yield: 30
Ingredient
Quantity
New Quantity
Conversion
Factor
Egg whites
1 ½ cups
30 ÷ 12 = 2.5
3 ¾ cups
Cream of tartar
1 teaspoon
30 ÷ 12 = 2.5
2 ½ teaspoons
Sugar
1 ½ cups
30 ÷ 12 = 2.5
3 ¾ cups
Vanilla extract
1 teaspoon
30 ÷ 12 = 2.5
2 ½ teaspoons
Salt
¼ teaspoon
30 ÷ 12 = 2.5
¾ teaspoon
Flour (sifted)
1 cup
30 ÷ 12 = 2.5
2 ½ cups
Example: Angel Food Cake (decrease) Yield: 12
New Yield: 8
Ingredient
Quantity
New Quantity
Conversion
Factor
Egg whites
1 ½ cups
8 ÷ 12 = 0.66
1 cup
Cream of tartar
1 teaspoon
8 ÷ 12 = 0.66
¾ teaspoon
1 ½ cups
8 ÷ 12 = 0.66
1 cup
Vanilla extract
1 teaspoon
8 ÷ 12 = 0.66
¾ teaspoon
¼ teaspoon
8 ÷ 12 = 0.66
1/8 teaspoon
Flour (sifted)
1 cup
8 ÷ 12 = 0.66
¾ cup
snap/angel-food-cake
Sugar
Salt
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
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Name________________________________Period__________________________Date____________
Adjusting Recipes
Locate a recipe and increase or decrease the yield. Round conversion to nearest
cooking fraction.
1. ___________________________ Yield:
New Yield:
Ingredient
Quantity
New Quantity
Conversion
Factor
2. ___________________________ Yield:
New Yield:
Ingredient
Quantity
New Quantity
Conversion
Factor
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
2
e
g
a
P
Name________________________________Period__________________________Date____________
Adjusting Recipes
Locate a recipe and increase or decrease the yield. Round conversion to nearest
cooking fraction.
3. ___________________________ Yield:
New Yield:
Ingredient
Quantity
New Quantity
Conversion
Factor
4. ___________________________ Yield:
New Yield:
Ingredient
Quantity
New Quantity
Conversion
Factor
Recipe for Success: Breaking Down Standardized Recipes
Copyright © Texas Education Agency, 2015. All rights reserved.
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