Page:TM-10-412 (2003).pdf/9

INFORMATION FOR STANDARDIZED RECIPES
RECIPE CONVERSION

Since few dining facilities serve exactly 100 persons, and, in some instances, the acceptable size portion may be smaller or larger, it is often necessary to reduce or increase a recipe. You may adjust the recipe to yield the number of portions needed, or to use the amount of ingredients available, or to produce a specific number of smaller portions. When increasing or decreasing a recipe, the division or multiplication of pounds and ounces is simplified when decimals are used.

1. To convert the quantities to decimals, use this table:

Weight in Ounces	Decimal of Pound
1	.06
2	.13
3	.19
4 (1/4 lb)	.25
5	.31
6	.38
7	.44
4 (1/2 lb)	.50

Weight in Ounces	Decimal of Pound
9	.56
10	.63
11	.69
12 (3/4 lb)	.75
13	.81
14	.88
15	.94
16 (1 lb)	1.00

For example: 1 lb 4 oz is converted to 1.25 lb; 2 lb 10 oz is converted to 2.63 lb.