Recipe - Recipe Conversion (for Army Recipes)

ALL RECIPES IN THE ARMED FORCES RECIPE SERVICE ARE DESIGNED TO PRODUCE
APPROXIMATELY 100 PORTIONS. THE PORTION SIZE IS NOTED IN THE UPPER RIGHT
CORNER OF EACH RECIPE. SINCE FEW DINING FACILITIES SERVE EXACTLY 100
PERSONS, AND, IN SOME INSTANCES THE ACCEPTABLE SIZE PORTION MAY BE SMALLER
OR LARGER, IT IS OFTEN NECESSARY TO REDUCE OR INCREASE A RECIPE. YOU MAY
ADJUST THE RECIPE TO YIELD THE NUMBER OF PORTIONS NEEDED, OR TO USE THE
AMOUNT OF INGREDIENTS AVAILABLE, OR TO PRODUCE A SPECIFIC NUMBER OF SMALLER
PORTIONS. YOU MAY PENCIL IN YOUR COMPUTATIONS IN THE BLANK COLUMN ON THE
RECIPE CARD.
IN THE WEIGHTS COLUMN ON EACH RECIPE CARD, THE QUANTITIES OF ITEMS
NEEDED ARE LISTED AS __ LB,__ OZ, OR __ LB __ OZ. WHEN INCREASING OR
DECREASING A RECIPE, THE DIVISION OR MULTIPLICATION OF POUNDS AND OUNCES IS
SIMPLIFIED WHEN DECIMALS ARE USED.

1. TO CONVERT THE QUANTITIES TO DECIMALS, USE THIS TABLE:
WEIGHT IN OUNCES DECIMAL OF POUND WEIGHT IN OUNCES DECIMAL OF
POUND
1 ................... .06 9 ................... .56
2 ................... .13 10 ................... .63
3 ................... .19 11 ................... .69
4 (One fourth LB)............ .25 12 (Three fourths LB)............ .75
5 ................... .31 13 ................... .81
6 ................... .38 14 ................... .88
7 ................... .44 15 ................... .94
8 (One half LB)............ .50 16 (1 LB).............. 1.00
FOR EXAMPLE: 1 LB 4 OZ IS CONVERTED TO 1.25 LB

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) DIVIDED
BY 100 = 3.48 (WORKING FACTOR)
THEN MULTIPLY THE QUANTITY OF EACH INGREDIENT BY THE WORKING FACTOR.
FOR EXAMPLE: 1.25 LB (RECIPE) TIMES 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 TIMES 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 = Three fourths OUNCE
.13 TO .37 = One fourth OUNCE .88 TO .99 = 1 OUNCE
.38 TO .62 = One half OUNCE
THUS 5.60 OUNCES WILL BE "ROUNDED OFF" TO 5 One half OUNCES, AND
4 LB 5 One half OUNCES WILL BE THE QUANTITY NEEDED (EQUAL TO
4.35 LB).

3. TO ADJUST THE RECIPE FOR VOLUME:
FIRSTOBTAIN A WORKING FACTOR BY DIVIDING THE NUMBER OF PORTIONS NEEDED
BY 100 AS SHOWN IN STEP 2 OF A.1, RECIPE CONVERSION
FOR EXAMPLE:
100 DIVIDED BY 333 = 3.33
THENMULTIPLY THE QUANTITY OF EACH INGREDIENT BY THE WORKING FACTOR.
YOU WILL ROUND OFF TO THE NEAREST One fourth TEASPOON. FOR EXAMPLE, THE RECIPE
CALLS FOR 6 GALLONS OF WATER PER 100 PORTIONS. PORTIONS TO PREPARE ARE
333.
333 DIVIDED BY 100 = 3.33 WORKING FACTOR (W/F)
STEPS

1. W/F X NO. OF GALLONS = GALLON (GL) 3.33 W/F X 6 = 19.98 GL

2. DECIMAL (OF GAL) X 4 = QUART (QT) .98 GL X 4 = 3.92 QT

3. DECIMAL (OF QUART) X 2 = PINT (PT) .92 QT X 2 = 1.84 PT

4. DECIMAL (OF PINT) X 2 = CUP (C) .84 PT X 2 = 1.68 C

5. DECIMAL (OF CUP) X 16 = TABLESPOON (TBSP) .68 C X 16 = 10.88 TBSP

6. DECIMAL (OF TBSP) X 3 = TEASPOON (TSP) .88 TBSP X 3 = 2.64 TSP

7. ROUND OFF TSP DECIMAL PORTION .64 TSP IS EQUAL TO Three fourths TSP
THE AMOUNT OF WATER NEEDED FOR 333 PORTIONS IS: 19 GL, 3 QT, 1 PT, 1 C,
10 TBSP AND 2 Three fourths TSP.

NOTE: 4 QT = 1 GL 2 C = 1 PT 3 TSP = 1 TBSP
2 PT = 1 QT 16 TBSP = 1 C

4. TO ADJUST THE RECIPE ON THE BASIS OF A QUANTITY OF AN INGREDIENT TO BE

Recipe Number: A00100

SERVING SIZE: 100

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.