Recipe Adjusting

Parts of a recipe:

1. Ingredients 2. Measurements & pre-prep3. cooking method (oven or stove, grill, no bake)4. directions 5. cooking temperatures & times

Recipes

Ingredients are listed in the order in which they are used.

They are usually measured by volume- in CUPS, Table or teaspoons

Yield- amount of servings/items it produces

Adjusting Recipes

Sometimes it is necessary to change the amount of food produced by a recipe (yield)

Most likely you will be either reducing the amount of ingredients in 1/2

or doubling the amount of ingredients

Examples Recipe yields 1 doz (12) cupcakes, you are

baking for 24 people. You have to gather or buy DOUBLE the amount of ingredients to make 24 cupcakes.

Casserole recipe yields servings for 10 people. You only have 4 dinner guests. You must reduce or divide the amount of ingredients to make a smaller casserole.

Equivalencies

1 Cup is 8 ounces, abbreviated “C” There are 16 TABLESPOONS in a Cup,

abbreviated “T” or “Tbsp” There are 3 teaspoons in 1 Tablespoon,

abbreviated “t” or “tsp” It’s REALLY important you pay attention

which T/t is listed!

Measuring Equipment

Efficiency is very important in measuring- time & accuracy – don’t use Tbsp 16 x, use 1C (once)

DRY measuring equipment available:– 1C, 3/4C, 1/2C, 1/3C, 1/4C ONLY – there is NO 1/8 cup! (not standard)– 1T, 1tsp, 1/2tsp, 1/4tsp

Efficiency & equipment

4 TBSP should be measured with a 1/4C

1/8 CUP is not standard. It should be measured as 2 Tbsp

1/2Tbsp = 1tsp + 1/2 tsp

1/3

1/3 Cup = 5 Tbsp + 1 tsp

MEMORIZE…

– half of 1/3 C= 2 Tbsp + 2 tsp

Double (multiply by 2/1)

Multiply the amount by 2/1 1/2 C x 2/1= 2/2 simplify = 1

1/4 C x 2/1= 2/4 simplify (divide top into the bottom number = 1/2

1/3 C x 2/1= 2/3 C

Double (add top numbers)

Double the amount by adding the same amount: original 1/2 C, add 1/2 C=

Add ONLY the top numbers 1/2 +1/2= 2/2 then simplify 2/2= 1 C

1/3 C + 1/3 C= 2/3C 1/4 C + 1/4 C= 2/4 simplify 1/2 C

Half

To half an amount, MULTIPLY it by 1/2 1/2 C x 1/2 = 1/4 C 1/4 C x 1/2 = 1/8 C measure it as 2 T 2/3 C x 1/2 = 2/6 C simplify= 1/3C Difficult to use with 3/4 C: break it down 3/4= 1/2 + 1/4 can multiply both amounts see above = 1/4 C + 2 Tbsp

Draw a representation, and always be sure to identify the “whole,” by drawing it. For example, to double 2/3 of a candy bar:

23

23

+ +

43

13

13

13

13

131OR

13

13

13

13

13

13

Common adjustments

Half Original Double

¼ C ½ C 1 C

2 T ¼ C ½ C

2T + 2t 1/3 C 2/3 C

1/3 C 2/3 C 1C + 1/3C

1/4C + 2T ¾ C 1C + ½ C

Cooking Equivalents

1 dash= less than 1/8 tsp 2 Tbsp = 1 oz 8 oz = 1 Cup 1 pint (pt.) = 2 C 2 pts = 1 quart (qt) 1 qt = 4 C 4 qt = 1 gallon 1 pound (lb.) = 16 oz

Volume equivalencies

G

Q Q Q Q

P p P p p P p p

C C C C C c C C c C C C C C C C

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Visually adjusting-doubling

Rewrite larger fractions into smaller parts

Ex: ¾= ¼ + ¼ + ¼

add 3 more ¼ + ¼ + ¼

FOUR ¼ = 1 whole C

you have two ¼ left ¼ + ¼ = ½

Add the two amounts

¾ doubled is 1C and 1/2C

Visually adjusting-halving

Rewrite larger fractions into smaller parts

Ex: ¾= ¼ + ¼ + ¼

you only need half of these

Keep ¼ , remove ¼ and divide the last ¼

Half of ¼= 2Tbsp

3/4C in half = 1/4C + 2 TBSP

Math practice

http://eclectichomeschool.org/articles/pages/kitchen_math.asp