ADJUSTING RECIPES

Increasing or Decreasing
a Recipe Yield
Changing Ingredients

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 Increasing or Decreasing a Recipe
Yield
The YIELD of a recipe tells how many people
you can serve and how much each person will
get.
It may be necessary to increase or decrease a
recipes yield in order to prepare the number of
servings needed or to adjust the serving size.

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Increasing or Decreasing a
Recipe Yield
If more, or larger, servings are needed than the
recipe will yield, it is necessary to increase the
amounts of ingredients used.
If less, or smaller, servings are needed, one can
either decrease the amounts of ingredients used
OR prepare the recipe as indicated and have
leftovers.

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Increasing or Decreasing a Recipe
Yield, contd.
When increasing or decreasing the yield
and ingredients in recipes, it is usually
necessary to make additional changes in:
Equipment size

Equipment shape

Cooking temperature

Cooking time

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Increasing or Decreasing a Recipe
Yield, contd.
The steps for changing a yield are:
1. Divide the desired yield by the recipes
original yield. The result is called the
conversion factor.
2. Multiply all recipe ingredients by the
conversion factor.
3. Convert the measurements into logical,
manageable amounts.

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 Changing Ingredients
Recipe ingredients are often changed for reasons other
than increasing or decreasing the yield.
Adjusting for substitute ingredients:
Ingredients in recipes are often substituted. Some

reasons for changing recipe ingredients include:

Unavailable ingredients

Cost of ingredients

Decreasing/increasing nutritional value

Creativity

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Changing Ingredients, contd.
Some recipes are easier to adjust than others.
Those with NON-ESSENTIAL ingredients are
easily adjusted. Recipes with ESSENTIAL
ingredients are really difficult to change
NON-ESSENTIAL ingredients are those that
act independently of each other.
ESSENTIAL ingredients are those that have
specific functions in a recipe and are so
sensitive to changes that the appearance, taste,
or texture of the product are affected

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Changing Ingredients, contd.
Well-written cookbooks and the Internet are
good sources for common ingredient
substitutions. These ingredient
substitutions can usually be made without
any significant difference in the final
product.

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 Changing Ingredients, contd.
INGREDIENT SUBSTITUTION
1 c. cake flour 1 c. 2 Tbsp. (7/8 c.) all-purpose flour

1 c. self-rising flour 1 c. all-purpose flour + 1 tsp. baking powder + tsp. salt

1 c. buttermilk 1 Tbsp. lemon juice or vinegar + enough milk to equal 1 c.

(Stir and allow mixture to stand several minutes before using.)

1 large egg 2 egg whites

1 Tbsp. cornstarch 2 Tbsp. all-purpose flour

1 c. corn syrup 1 c. sugar + c. liquid used in recipe

1 oz. unsweetened baking chocolate 3 Tbsp. unsweetened cocoa + 1 Tbsp. butter, margarine, or vegetable oil

1 2/3 oz. semisweet chocolate 1 oz. unsweetened chocolate + 4 tsp. sugar OR 1 oz. semisweet chocolate
chips + 1 tsp. shortening

1 tsp. dry mustard 1 Tbsp. prepared mustard

1 clove garlic 1/8 tsp. garlic powder

1 Tbsp. chopped fresh herb 1 tsp. chopped dried herb