 
Example:
2 lb cornstarch (quantity in recipe) x 2.61 (working
factor) = 5.22 lb cornstarch (quantity to use).
Volume Adjustment
First obtain a working factor by dividing the number
of servings needed by 100 as shown in step 2.
333 ÷ 100= 3.33.
Then multiply the quantity of each ingredient by the
working factor. You will round off to the nearest 1/4
teaspoon. For example, the recipe calls for 6 gallons of
water per 100 portions. Portions to prepare are 333.
333 ÷ 100= 3.33 working factor (w/f).
Step 1. w/f x gallons (recipe)= gallons to use 3.33 w/f
x6 gl
19.98 gl
Step 2. Decimal (of gal) x 4 = quart
.98 gl
x4 qt
3.92 qt
Step 3. Decimal (of quart) x 2 = pint
.92 qt
x2 pt
1.84 pt
Step 4. Decimal (of pint) x 2 = cup
.84 pt
x2 c
1.68 c
Step 5. Decimal (of cup) x 16= tablespoon .68 c
x16 tbsp
10.88 tbsp
Step 6. Decimal (of tbsp) x 3 = teaspoon
.88 tbsp
x3 tsp
2.64 tsp
Step 7. Round off tsp decimal portion
.64 tsp is
equal to 3/4 tsp
Thus, the amount of water needed for 333 portions is 19
gl, 3 qt, 1 pt, 1 c, 10 tbsp, and 2 3/4 tsp.
CONVERTING AND ROUNDING CALCU
LATED QUANTITIES.— When a recipe is increased
or decreased or ingredient quantities are altered it is
usually necessary to convert the amount calculated to
another unit of measure because, in most instances, a
part of a pound or a partial measure results. To obtain a
usable figure, (a) round off the calculated figure given
in decimal pounds or measures to a whole figure or
(b) convert partial pounds into ounces and the partial
measures into smaller units; for example, partial quarts
into cups.
CONVERTING FRACTIONAL WEIGHTS.—
When increasing or decreasing recipes, the division or
multiplication of pounds and ounces is expressed as
decimals to simplify cumbersome fractions. For
example, if the quantity of an ingredient is multiplied by
a working factor, the calculation is as follows:
1.25 lb x 3.48 (working factor)= 4.35 lb.
The quantity, 4.35 pounds, could be expressed by
converting the fractional part of the pound into ounces.
Another means of converting fractional parts of a
pound is to make the calculation instead of consulting
the conversion table. The part of the pound is converted
to ounces by multiplying the figure by 16 ounces.
For example: 0.35 x 16 oz = 5.60 oz.
ROUNDING OFF WEIGHTS.— After the part of
the pound has been converted to ounces (0.60), as
indicated in the Recipe Conversion Card A1(1),
decimals may be rounded off to provide whole units of
weights or measure.
Round off decimal weights as
follows:
Decimal
Round to
0.01 to 0.12. . . . . . . . . . . . . . . . . . . . . . .0.00 or oz
0.13 to 0.37. . . . . . . . . . . . . . . . . . . . . . 0.25 or 1/4 oz
0.38 to 0.62. . . . . . . . . . . . . . . . . . . . . . . 0.50 or 1/2 oz
0.63 to 0.87
. . . . . . . . . . . . . . . . . . . . . . . 0.75 or 3/4 oz
0.88 to 0.99. . . . . . . . . . . . . . . . . . . . . . .1.00 or 1 oz
Using the previous example, the 4.35 pounds (or 4
pounds 5.60 ounces) would be rounded to 4 pounds 5
1/2 ounces.
ROUNDING OFF VOLUME MEASURES.—
When converting volume measures, rounding off is also
necessary. Round off volume measures as follows:
Calculated volume
Measure
Round to
5 gal or more. . . . . . . . . . . . . . . .Closest full qt
5 1/4 qt to 4 3/4 gal . . . . . . . . . . . . . Closest full cup
58
