Your food forum. Random questions that are meant to inspire thought.
Handy Conversion Guide
Ever get a recipe that serves 4 and you are expecting 20? Use this guide to increase or decrease your recipe.This can help for portion size or yield.
We first need to start with the conversion factors.(C.F.)
This will determine the common denominator that will be multiplied by the original ingredients.
New yield/Old yield=C.F.
Old Quantity X C.F=New Quantity
This helps if the portion size stays the same but more food is needed. NOTE: the old quantity is not the serving size but the actual ingredient. Example: feed 20 people(new yield)/feeds 4(old yield)=
So now you have 1 cup flour(Old Quantity)X 5(C.F.)=
5 cups flour (New Quantity)
(This can also be done if you find a great recipe from a restaurant that was designed to feed many people and you need to convert it for a smaller group.)
On the other hand-if you have a recipe that feeds 75 people and you only want to feed 10 people, just plug the numbers in the same as before, remember if you wind up needing 75 tablespoons of sugar for 10 people you probably plugged the numbers into the wrong places!
*Follow this for portion size:
Sometimes a portion size to someone in their recipe is 12oz. of soup but you're having quite a few guests and you are serving other dishes to go with the soup so 8oz would do fine. This will help to eliminate lots of leftovers (unless you don't mind!)