This document discusses how to increase or decrease recipe yields by providing formulas and examples. It explains that to increase a yield, you multiply each ingredient by a conversion factor calculated by dividing the desired yield by the original yield. To decrease a yield, you divide each ingredient by a conversion factor calculated by dividing the original yield by the desired yield. The key is to convert measurements to logical amounts that can be accurately measured.

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 t 2 4T

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 t 2 4 t
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 41lb.
Macaroni 1 lb. .5 1/2 lb.
Salt 2 t .5 1 t

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