![Page 1: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/1.jpg)
Recipe Adjusting
![Page 2: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/2.jpg)
Parts of a recipe:
1. Ingredients 2. Measurements & pre-prep3. cooking method (oven or stove, grill, no bake)4. directions 5. cooking temperatures & times
![Page 3: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/3.jpg)
Recipes
Ingredients are listed in the order in which they are used.
They are usually measured by volume- in CUPS, Table or teaspoons
Yield- amount of servings/items it produces
![Page 4: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/4.jpg)
Adjusting Recipes
Sometimes it is necessary to change the amount of food produced by a recipe (yield)
Most likely you will be either reducing the amount of ingredients in 1/2
or doubling the amount of ingredients
![Page 5: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/5.jpg)
Examples Recipe yields 1 doz (12) cupcakes, you are
baking for 24 people. You have to gather or buy DOUBLE the amount of ingredients to make 24 cupcakes.
Casserole recipe yields servings for 10 people. You only have 4 dinner guests. You must reduce or divide the amount of ingredients to make a smaller casserole.
![Page 6: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/6.jpg)
Equivalencies
1 Cup is 8 ounces, abbreviated “C” There are 16 TABLESPOONS in a Cup,
abbreviated “T” or “Tbsp” There are 3 teaspoons in 1 Tablespoon,
abbreviated “t” or “tsp” It’s REALLY important you pay attention
which T/t is listed!
![Page 7: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/7.jpg)
Measuring Equipment
Efficiency is very important in measuring- time & accuracy – don’t use Tbsp 16 x, use 1C (once)
DRY measuring equipment available:– 1C, 3/4C, 1/2C, 1/3C, 1/4C ONLY – there is NO 1/8 cup! (not standard)– 1T, 1tsp, 1/2tsp, 1/4tsp
![Page 8: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/8.jpg)
Efficiency & equipment
4 TBSP should be measured with a 1/4C
1/8 CUP is not standard. It should be measured as 2 Tbsp
1/2Tbsp = 1tsp + 1/2 tsp
![Page 9: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/9.jpg)
1/3
1/3 Cup = 5 Tbsp + 1 tsp
MEMORIZE…
– half of 1/3 C= 2 Tbsp + 2 tsp
![Page 10: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/10.jpg)
Double (multiply by 2/1)
Multiply the amount by 2/1 1/2 C x 2/1= 2/2 simplify = 1
1/4 C x 2/1= 2/4 simplify (divide top into the bottom number = 1/2
1/3 C x 2/1= 2/3 C
![Page 11: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/11.jpg)
Double (add top numbers)
Double the amount by adding the same amount: original 1/2 C, add 1/2 C=
Add ONLY the top numbers 1/2 +1/2= 2/2 then simplify 2/2= 1 C
1/3 C + 1/3 C= 2/3C 1/4 C + 1/4 C= 2/4 simplify 1/2 C
![Page 12: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/12.jpg)
Half
To half an amount, MULTIPLY it by 1/2 1/2 C x 1/2 = 1/4 C 1/4 C x 1/2 = 1/8 C measure it as 2 T 2/3 C x 1/2 = 2/6 C simplify= 1/3C Difficult to use with 3/4 C: break it down 3/4= 1/2 + 1/4 can multiply both amounts see above = 1/4 C + 2 Tbsp
![Page 13: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/13.jpg)
Draw a representation, and always be sure to identify the “whole,” by drawing it. For example, to double 2/3 of a candy bar:
23
23
+ +
43
13
13
13
13
131OR
13
13
13
13
13
13
![Page 14: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/14.jpg)
Common adjustments
Half Original Double
¼ C ½ C 1 C
2 T ¼ C ½ C
2T + 2t 1/3 C 2/3 C
1/3 C 2/3 C 1C + 1/3C
1/4C + 2T ¾ C 1C + ½ C
![Page 15: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/15.jpg)
Cooking Equivalents
1 dash= less than 1/8 tsp 2 Tbsp = 1 oz 8 oz = 1 Cup 1 pint (pt.) = 2 C 2 pts = 1 quart (qt) 1 qt = 4 C 4 qt = 1 gallon 1 pound (lb.) = 16 oz
![Page 16: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/16.jpg)
Volume equivalencies
G
Q Q Q Q
P p P p p P p p
C C C C C c C C c C C C C C C C
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
oooooooo
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
TTTTTTTTTTTTTTTT
![Page 17: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/17.jpg)
Visually adjusting-doubling
Rewrite larger fractions into smaller parts
Ex: ¾= ¼ + ¼ + ¼
add 3 more ¼ + ¼ + ¼
FOUR ¼ = 1 whole C
you have two ¼ left ¼ + ¼ = ½
Add the two amounts
¾ doubled is 1C and 1/2C
![Page 18: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/18.jpg)
Visually adjusting-halving
Rewrite larger fractions into smaller parts
Ex: ¾= ¼ + ¼ + ¼
you only need half of these
Keep ¼ , remove ¼ and divide the last ¼
Half of ¼= 2Tbsp
3/4C in half = 1/4C + 2 TBSP
![Page 19: Recipe Adjusting. Parts of a recipe: n 1. Ingredients 2. Measurements & pre-prep 3. cooking method (oven or stove, grill, no bake) 4. directions 5. cooking](https://reader035.vdocuments.us/reader035/viewer/2022070400/56649e265503460f94b154bd/html5/thumbnails/19.jpg)
Math practice
http://eclectichomeschool.org/articles/pages/kitchen_math.asp