Recipe Collection

Whenever you are changing a recipe’s yield by a large amount, the following are a few factors you should consider:

1. The size of the equipment used to prepare the recipe may also have to change to accommodate a much larger or smaller recipe.
   
   
2. Certain ingredients such as seasonings and thickening agents may not always change proportionately as other ingredients do. Therefore, add these ingredients gradually so you can judge when the optimal amount has been added—you can always add more. Be sure to make a note on the recipe for future use.
   
   
3. It is always best to use weight measurements for ingredients whenever possible. Volume measurements of ingredients can vary in the actual amount measured. For example, one cup of unsifted flour will weigh more than one cup of sifted flour, but eight ounces of flour will always weigh eight ounces whether sifted or not. As you increase or decrease a recipe yield, these differences can become a greater problem. If you are using volume measurements for ingredients, proceed slowly and be prepared to make adjustments.
   
   
4. Cooking times may or may not need to be adjusted. This will depend on the product you are preparing and the equipment used to cook it. Two Cornish hens take the same time to roast as one hen. However, 30 gallons of lentil soup may take longer to cook than one gallon.