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.

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 (¼ LB)... ¼ 12 (¾ LB)... ¾ 5 ... .31 13 ... .81 6 ... .38 14 ... .88 7 ... .44 15 ... .94 8 (½ LB)... ½ 16 (1 LB)...

FOR EXAMPLE: 1 LB 4 OZ IS CONVERTED TO 1¼ 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: 1¼ 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 = 5⅗ 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 = ¾ OUNCE .13 TO .37 = ¼ OUNCE .88 TO .99 = 1 OUNCE .38 TO .62 = ½ OUNCE THUS 5⅗ OUNCES WILL BE "ROUNDED OFF" TO 5½ OUNCES, AND 4 LB 5 ½ OUNCES WILL BE THE QUANTITY NEEDED (EQUAL TO 4.35 LB).

TO ADJUST THE RECIPE FOR VOLUME: FIRST--OBTAIN 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 = 3⅓ THEN--MULTIPLY THE QUANTITY OF EACH INGREDIENT BY THE WORKING FACTOR. YOU WILL ROUND OFF TO THE NEAREST ¼ TEASPOON. FOR EXAMPLE, THE RECIPE CALLS FOR 6 GALLONS OF WATER PER 100 PORTIONS. PORTIONS TO PREPARE ARE 333.

DIVIDED BY 100 = 3⅓ WORKING FACTOR (W/F) STEPS 1. W/F X NO. OF GALLONS = GALLON (GL) 3⅓ 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 ¾ TSP THE AMOUNT OF WATER NEEDED FOR 333 PORTIONS IS: 19 GL, 3 QT, 1 PT, 1 C, 10 TBSP AND 2 ¾ 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 (actually used today!). Downloaded from Glen's MM Recipe Archive,