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Information for Standardized Recipes 4
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 1(2)
2. To adjust the recipe to yield a specific number of portions:
First -- Obtain a working factor by dividing the number of portions needed by 100. For example:
348 (portions needed) � 100 = 3.48 (Working Factor)
Then -- Multiply the quantity of each ingredient by the working factor. For example:
1.25 lb (recipe) X 3.48 (Working Factor) = 4.35 lb (quantity needed).
The part of the pound is converted to ounces by multiplying the decimal by 16. For example:
.35 lb X 16 ounces = 5.60 ounces
After the part of the pound has been converted to ounces, use the following scale to "round off':
.00 to.12
=
0
.63 to .87
=
3/4 ounce
.13 to .37
=
1/4 ounce
.88 to .99
=
1 ounce
.38 to .62
=
1/2 ounce
Thus 5.60 ounces will be "rounded off' to 5 1/2 ounces, and 4 lb 5 1/2 ounces will be the quantity needed
(equal to 4.35 lb).



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