This document discusses how to increase or decrease recipe yields by providing formulas and examples. It explains that yield refers to the number of servings a recipe makes. To increase the yield, you multiply each ingredient by a conversion factor calculated by dividing the desired yield by the original yield. To decrease the yield, you divide each ingredient by a conversion factor calculated by dividing the original yield by the desired yield. You then convert measurements to logical amounts suitable for measuring equipment.

1. INCREASING OR
DECREASING RECIPE
YIELDS
REMEMBER – YIELD IS THE NUMBER OF SERVINGS A RECIPE MAKES

2. FORMULA - MULTIPLYING
1. Desired Yield / Original Yield = Conversion Factor (DOC)
ex. Your recipe serves 4 and you need to serve 8.
Desired Yield
8
Original Yield
4
Conversion Factor
2

3. FORMULA - MULTIPLYING
2. Multiply each ingredient by the conversion factor (CF).
Ingredient Amount Conversion
Factor
New Recipe
Amount
Ground Beef 2 lb. 2 4 lb.
Macaroni 1 lb. 2 2 lb.
Salt 2 tsp. 2 4 tsp.

4. FORMULA - MULTIPLYING
3. Convert answers to logical measurable amounts.
(Think about what equipment you will use to measure the ingredient.)
Example:
Ingredient Original Yield Conversion Factor Desired Yield
Salt 2 tsp. 2 4 tsp. 1 T + 1
tsp.
OR

5. FORMULA - DIVIDING
1. Desired Yield / Original Yield = Conversion Factor
ex. Your recipe serves 8 and you need to serve 4.
Desired Yield
4
Original Yield
8
Conversion Factor
.5

6. FORMULA - DIVIDING
2. Multiply each ingredient by the conversion factor (CF).
Ingredient Amount Conversion
Factor
New Recipe
Amount
Ground Beef 2 lb. .5 1 lb.
Macaroni 1 lb. .5 1/2 lb.
Salt 2 tsp. .5 1 tsp.

7. FORMULA - DIVIDING
3. Convert answers to logical measurable amounts.
Think about what equipment you will use to measure the
ingredient.
Example:
Ingredient Original Yield Conversion Factor Desired Yield
Salt 1 T .5 .5 T
OR