﻿ Information for Standardized Recipes 4 - Theodora's Recipies
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 Information for Standardized Recipes 4 Source: U.S. Department of Defence
 @import url(https://www.google.com/cse/api/branding.css); Custom Search - - -> Select a Recipe Category <- - - General Information Appetizers Beverages Breads and Sweet Doughs Cereals and Pasta Products Cheese and Eggs Cakes and Frostings Cookies Pastry and Pies Puddings and Other Desserts Desserts (Sauces and Toppings) Meat, Fish and Poultry Salads and Dressings Sandwiches Dressings, Gravies, and Sauces Soups Vegetables Meatless Entrée Alternatives Feedback form 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). Please bookmark this page (add it to your favorites). If you wish to link to this page, you can do so by referring to the URL address below this line. https://theodora.com/recipies/gen_info/information_for_standardized_recipes_4.html Copyright © 1995-2011 ITA all rights reserved.