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TLE 8 AFA W8D2: Recipe scaling and conversions

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Recipe scaling and converstions

🎯 Learning Goals

  1. Perform unit conversions (grams, liters, cups, tablespoons, etc.) with at least 80% accuracy in practice exercises.
  2. Apply the Factor Method in solving at least 3 recipe scaling problems correctly.
  3. Construct a simple recipe quantification table for one dish, adjusting the ingredients proportionally to the desired yield.

🧩 Key Ideas & Terms

  • Measurement Conversion - changing an amount from one unit to another (e.g., cups to grams).
  • Conversion Factor - the number used to multiply or divide each ingredient when scaling recipes.
  • Factor Method - recipe scaling by multiplying each ingredient by a conversion factor.
  • Recipe Scaling - adjusting recipe quantities to serve more or fewer portions.
  • Recipe Quantification Table - a structured chart showing original yield, desired yield, conversion factor, and new ingredient amounts.
  • Yield - the number of servings or amount of food produced from a recipe.
  • Portion Size - the quantity of food served to one person.
  • Accuracy in Conversion - ensuring measurements are correctly calculated and consistent.
  • Standard Units of Measure - metric (grams, liters, kilograms) and US customary (cups, ounces, pounds).
  • Ingredient Proportion - maintaining the correct balance between ingredients when scaling.

🔄 Quick Recall / Prior Knowledge

Quick Recall 📝

  1. Convert 2 kilograms into grams.
    Show Answer 2,000 g
  2. How many tablespoons are in 1 cup?
    Show Answer 16 Tbsp
  3. A recipe calls for 500 mL of milk. How many liters is this?
    Show Answer 0.5 L

Prior Knowledge 🔍

  1. Recall a time when you increased the amount of rice you cooked for more guests. What did you do to adjust the water?
    Show Answer Learners may say they added water in proportion to the extra rice.
  2. Why is it important to keep ingredient proportions balanced when scaling recipes?
    Show Answer To maintain flavor, texture, and consistency.

📖 Explore the Lesson

Introduction
In Day 1, we learned the basics of recipe quantification and the two main methods: the Factor Method and the Percentage Method. Today, we focus on measurement conversions and recipe scaling practice, leading into the construction of recipe quantification tables. These skills are essential for making accurate adjustments to recipes, whether in the home kitchen or professional food service.

Scaling recipes is more than just multiplying ingredients. It requires a clear understanding of measurement systems, conversion factors, and how to apply them systematically. By the end of this lesson, learners will be comfortable performing unit conversions, calculating factors, and organizing their work in structured tables.

System Weight Volume Temperature
Metric System gram (g), kilogram (kg) milliliter (mL), liter (L) degrees Celsius (°C)
U.S. Customary System ounce (oz), pound (lb) teaspoon (tsp), tablespoon (Tbsp), cup, pint (pt), quart (qt), gallon (gal) degrees Fahrenheit (°F)

Conversion between the two systems is important when using international cookbooks or adapting recipes.

Conversion Equivalent
1 tablespoon (Tbsp) 3 teaspoons (tsp)
1 cup 16 tablespoons ≈ 240 mL
1 liter 1,000 milliliters
1 kilogram 1,000 grams
1 pound (lb) 16 ounces (oz) = 454 grams
1 gallon 4 quarts = 16 cups

Conversion Factor in Recipe Scaling
The conversion factor is the multiplier used to adjust ingredient quantities when scaling recipes. It is calculated as:

Conversion Factor in Recipe Scaling
Conversion Factor = Desired Yield/Original Yield

Example: 

Original recipe = 10 servings.
Desired recipe = 25 servings.
Conversion Factor = 25 ÷ 10 = 2.5.
Each ingredient is multiplied by 2.5.
If the recipe calls for 400 g of flour: 400 g × 2.5 = 1,000 g of flour.

The Factor Method in Practice

The Factor Method is the most widely used technique in daily kitchen operations.

Steps:

  1. Write down the original recipe yield.
  2. Write the desired yield.
  3. Calculate the conversion factor.
  4. Multiply each ingredient by the factor.

Worked Example: A stew recipe for 8 uses: 

1 kg beef,
2 L broth,
5 carrots.
If you want 24 servings:
Factor = 24 ÷ 8 = 3.
 Multiply each ingredient:
1 kg × 3 = 3 kg beef;
2 L × 3 = 6 L broth;
5 × 3 = 15 carrots.
This method keeps proportions balanced.

Recipe Quantification Tables

Ingredient Original Quantity Factor New Quantity
Rice 500 g 5 2,500 g
Water 1 L 5 5 L
Salt 10 g 5 50 g

Practice with Conversion Tables

Ingredient Original Quantity Factor New Quantity
Flour 300 g 3 900 g
Sugar 150 g 3 450 g
Butter 100 g 3 300 g
Eggs 2 3 6 eggs

Summary of Day 2 Key Points

  • Measurement conversions are essential for scaling recipes.
  • The conversion factor = Desired Yield ÷ Original Yield.
  • The Factor Method is used to multiply each ingredient.
  • Recipe Quantification Tables organize ingredient adjustments clearly.
  • Accuracy in calculations ensures consistency and prevents waste.

References

  • National Restaurant Association. ManageFirst: Food Production Principles. Pearson, 2017.
  • Culinary Institute of America. The Professional Chef. 9th Edition, Wiley, 2011.
  • ServSafe. Essentials for Food Safety and Preparation. 7th Edition, 2018.
  • Philippine Department of Education (DepEd). TLE 8 Learner’s Module – Agricultural Food Arts.

💡 Example in Action

Worked Example

A recipe for champorado serves 10 people. It requires:

Ingredient Quantity
Glutinous rice 2 cups
Water 8 cups
Cocoa powder 1 cup
Sugar 1 cup

Desired yield = 40 servings; Factor = 40 ÷ 10 = 4

Ingredient Original Quantity Factor New Quantity
Glutinous rice 2 cups 4 8 cups
Water 8 cups 4 32 cups
Cocoa powder 1 cup 4 4 cups
Sugar 1 cup 4 4 cups
Show Answer 8 cups glutinous rice, 32 cups water, 4 cups cocoa powder, 4 cups sugar

Now You Try – Mini-Tasks (5 items)

  1. A salad recipe serves 5 and uses 250 g lettuce. How much lettuce is needed for 20 servings?
    Show Answer 1,000 g lettuce
  2. A soup recipe serves 12 using 3 L broth. How much broth is required for 36 servings?
    Show Answer 9 L broth
  3. A cookie recipe yields 24 cookies with 2 eggs. How many eggs are needed for 72 cookies?
    Show Answer 6 eggs
  4. A rice dish for 8 servings uses 400 g rice. How much rice is needed for 32 servings?
    Show Answer 1,600 g rice
  5. A stew recipe for 10 requires 2 kg pork. How much pork is required for 25 servings?
    Show Answer 5 kg pork

📝 Try It Out

  1. A pasta recipe for 4 servings uses 200 g noodles. How many grams are needed for 12 servings?
    Show Answer 600 g noodles
  2. A bread recipe yields 20 rolls using 500 g flour. How much flour is needed for 80 rolls?
    Show Answer 2,000 g flour
  3. A soup recipe serves 6 using 1.5 L broth. How much broth is required for 24 servings?
    Show Answer 6 L broth
  4. A cookie recipe yields 36 cookies with 300 g sugar. How much sugar is needed for 108 cookies?
    Show Answer 900 g sugar
  5. A salad recipe serves 10 using 2 kg vegetables. How much is needed for 50 servings?
    Show Answer 10 kg vegetables
  6. A cake recipe for 12 uses 6 eggs. How many eggs are required for 48 servings?
    Show Answer 24 eggs
  7. A rice porridge recipe serves 5 using 1 L water. How much water is needed for 25 servings?
    Show Answer 5 L water
  8. A stew recipe serves 15 using 3 kg beef. How much beef is required for 45 servings?
    Show Answer 9 kg beef
  9. A bread recipe yields 2 loaves with 400 g flour. How much flour is needed for 10 loaves?
    Show Answer 2,000 g flour
  10. A soup recipe for 8 uses 2 L broth. How much broth is needed for 40 servings?
    Show Answer 10 L broth

✅ Check Yourself

Multiple Choice (MCQ)

  1. Which formula is used to find the conversion factor?
    a) Original Yield ÷ Desired Yield
    b) Desired Yield ÷ Original Yield
    c) New Quantity × Old Quantity
    d) Ingredient ÷ Portion Size
    Show Answer b) Desired Yield ÷ Original Yield
  2. A recipe serves 10 and uses 400 g flour. For 25 servings, how much flour is required?
    a) 600 g
    b) 800 g
    c) 1,000 g
    d) 1,200 g
    Show Answer c) 1,000 g
  3. In a recipe quantification table, the column labeled “Factor” is used to:
    a) Show ingredient substitutions
    b) List cooking times
    c) Multiply ingredient quantities
    d) Identify portion sizes
    Show Answer c) Multiply ingredient quantities
  4. 1 kilogram equals how many grams?
    a) 10
    b) 100
    c) 1,000
    d) 10,000
    Show Answer c) 1,000
  5. Which system uses cups, ounces, and pounds?
    a) Metric
    b) U.S. Customary
    c) Imperial only
    d) Metric and Customary combined
    Show Answer b) U.S. Customary

True or False (T/F)

  1. The factor method is based on multiplying all ingredients by the same conversion factor.
    Show Answer True
  2. A conversion factor smaller than 1 means you are reducing the recipe yield.
    Show Answer True
  3. When scaling recipes, spices always scale proportionally with the factor.
    Show Answer False
  4. A recipe quantification table is unnecessary when scaling recipes for large groups.
    Show Answer False
  5. 1 liter equals 100 milliliters.
    Show Answer False (1 liter = 1,000 mL)

Short Answer

  1. What is the conversion factor if a recipe serves 12 and you want to adjust it for 36 servings?
    Show Answer Factor = 3
  2. Why should ingredients be converted into the same unit before multiplying by the conversion factor?
    Show Answer To avoid incorrect calculations and ensure consistency.
  3. If a bread recipe yields 2 loaves with 20 g yeast, how much yeast is needed for 8 loaves?
    Show Answer 80 g yeast

Problem Solving

  1. A soup recipe for 5 uses 1 L broth. Prepare a quantification table for 20 servings.
    Show Answer Factor = 4; New broth quantity = 4 L.
  2. A cake recipe serves 8 using 320 g flour. How much flour is needed for 24 servings?
    Show Answer 960 g flour

🚀 Go Further

1. Enrichment - Conversion Race
Students compete in pairs to solve unit conversions quickly.

  • Convert 2.5 kg to g
  • Convert 3 L to mL
  • Convert 48 Tbsp to cups
  • Convert 500 mL to L
  • Convert 2 pounds to g
Show Answer 2,500 g; 3,000 mL; 3 cups; 0.5 L; 908 g

2. Remediation - Guided Scaling
Teacher provides a simple recipe for 4 servings and guides learners to scale step by step. Recipe: 200 g flour, 100 g sugar, 2 eggs. Scale to 8 servings.

  • Flour: ____ g
  • Sugar: ____ g
  • Eggs: ____
  • Factor: ____
  • Final Yield: ____
Show Answer 400 g flour, 200 g sugar, 4 eggs, Factor = 2, Yield = 8 servings

3. Enrichment - Quantification Table Creation
Learners create a table from this recipe which serves 6: Rice 600 g, Water 1.5 L, Salt 12 g. Scale to 24 servings. Complete 5 rows: Ingredient, Original, Factor, New, Yield.

Show Answer Factor = 4; Rice 2,400 g; Water 6 L; Salt 48 g; Yield = 24 servings

4. Remediation - Fill in the Blanks
Students complete missing values. Original yield = 10; Desired yield = 30. Factor = ___

  • Sugar: 200 g → ___ g
  • Butter: 100 g → ___ g
  • Eggs: 3 → ___
  • Milk: 500 mL → ___ mL
Show Answer Factor = 3; Sugar = 600 g; Butter = 300 g; Eggs = 9; Milk = 1,500 mL

5. Enrichment - Real Life Catering Simulation
Scenario: You are hired to prepare spaghetti for a school event. Recipe serves 8: 400 g pasta, 1 L sauce, 200 g meat, 50 g cheese, 2 Tbsp oil. Task: Scale to serve 40 people.

Show Answer Factor = 5; Pasta = 2,000 g; Sauce = 5 L; Meat = 1,000 g; Cheese = 250 g; Oil = 10 Tbsp

🔗 My Reflection

Instruction: Answer in your notebook.

Write 3–5 Sentences ✍️

Write a short reflection about today’s lesson. Include what you learned about measurement conversions and recipe quantification tables, how they can help in real-life cooking, and why accuracy is important when scaling recipes.

Guiding Questions ❓

  1. What was the most important skill you practiced today?
  2. How can recipe quantification tables help you in preparing food for many people?
  3. Why is it important to use the correct conversion factor?
  4. What challenges did you face in converting units or scaling recipes?
  5. How can you apply today’s lesson at home or in a future food business?
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