# How do you work out quantities of ingredients required for food production on a large scale?

## How do you work out quantities of ingredients required for food production on a large scale?

The very basic recipe conversion goes as follows:

- Write down the quantities of all the different ingredients.
- Divide all the quantities by the number of people the recipe is for. You now have the quantity of each ingredient for a 1 person recipe.
- Multiply these quantities by the number of people you want to cook for.

**What is the recipe scaling formula?**

To do this, multiply each ingredient portion by the conversion factor to get the adjusted amount. If the conversion factor is two and the recipe calls for three tablespoons of an ingredient, then the scaled recipe would use six tablespoons (2 × 3 = 6).

### How do you calculate serving size for a recipe?

Divide the Recipe into Servings. Once you know how much the entire finished dish weighs, divide the weight by the number of servings, which is usually listed in the recipe (“serves six,” or “serves eight,” for example). Round the result to an easy-to-remember number to find the average serving size.

**How do you determine quantities and ratios of ingredients required?**

Known Total Amount

- Determine the total quantity to be made.
- Find the total number of parts in the ratio.
- Find the amount per part by dividing the total quantity to be made by the total number of parts.
- Find the amount of each ingredient by multiplying each ingredient by the amount per part.

## Can all recipes be scaled up or down?

Some recipes are easy to scale up or down. You simply multiply or divide the ingredients to get the new yield; for example, doubling everything to get twice as many servings, or halving everything to get half as many. But not every recipe is so straightforward, and there are some considerations to keep in mind.

**How do you not plagiarize a recipe?**

Recipes Are Not Secrets The food community can address recipe plagiarism, but there isn’t any way of Copyrighting recipes. For recipes, the chefs can show proof of copied recipes, words, or images. For cookbook writers and food bloggers, it is easier to have protection against their content getting copied.

### Is a recipe copyrightable?

Recipes can be protected under copyright law if they are accompanied by “substantial literary expression.” This expression can be an explanation or detailed directions, which is likely why food and recipe bloggers often share stories and personal anecdotes alongside a recipe’s ingredients.

**When scaling a recipe what is the new yield?**

Increasing or decreasing the yield is called “scaling” a recipe. We can do it by multiplying and dividing each ingredient by a scaling factor. The yield of this recipe is two sandwiches. If we want to increase the yield to four sandwiches, we have to double the recipe—in other words, scale it by a factor of two.

## How do you calculate portion sizes?

Use these guidelines when trying to estimate a portion size:

- 2 cups will fit into your hands if they were cupped together.
- 1 cup or 8 oz is equivalent to your fist.
- 1/2 cup or about 4 oz is the size of one cupped palm.
- 3 oz is about the size of your palm.
- 1 tablespoon is the size of the tip of your thumb.

**What does scaling a recipe mean?**

When cooking and baking, we may find it necessary to increase or decrease the yield (the amount of what we are making) of a recipe. Yield may be expressed in quantity, serving, or portion. Increasing or decreasing the yield is called “scaling” a recipe.