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Information for Standardized Recipes 6
Source: U.S. Department of Defence

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A. GENERAL INFORMATION No. 1(3)
The amount of water needed for 333 portions is: 19 GL, 3 QT, 1 PT, 1 C, 10 TBSP and 2 3/4 TSP.
NOTE: 4 QT
= 1 GL
2C
= 1PT
3 TSP = 1 TBSP
2 PT
= 1 QT
16 TBSP
= 1C
4. To adjust the recipe on the basis of a quantity of an ingredient to be used:
First -- Obtain a Working Factor by dividing the pounds you have to use by the pounds required to yield 100 portions.
For example:
102 lb � 30 (lb per 100 servings) = 3.40 (Working Factor)
Then -- Multiply the quantity of each ingredient in the recipe by the Working Factor.
5. To adjust the recipe to yield a specific number of portions of a specific size:
First -- Divide the desired portion size by the standard portion of the recipe.
3 oz (desired size) � 4 oz (standard portion) = .75
348 (servings needed) x .75 = 261
261 � 100 = 2.61 (Working Factor)
Then -- Multiply the quantity of each ingredient in the recipe by the Working Factor.



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