Title: Perform recipe conversions to meet different yields.
Course: Culinary Arts II (16052-II) > Section: Using Business and Mathematics Skills

Performance should include

- figuring the conversion factors (CFs) for desired yields, using the stated yields in recipes
- converting all measurements, using the CF
- stating all measurements in usable and efficient forms.

Process/Skill Questions:

Thinking

- Why might one need to adjust recipe yields?
- Why is accuracy important in recipe yield adjustment?

Communication

- What is the new-over-old method?
- What skills are needed to adjust a recipe?

Leadership

- How does one adjust recipes to meet the needs of the food service establishment?
- Why might one need to convert to usable measurements?

Management

- What adjustment may need to be made to ingredients after conversion?
- Why might the quantity of certain ingredients, such as herbs and spices, not need to be adjusted when scaling recipes?