What is the formula for recipe conversion?

The formula that is used for recipe conversion is based on the relationship between the desired yield and the original yield. Specifically, the conversion factor is calculated by dividing the desired yield by the original yield. This ratio helps cooks and bakers adjust the quantities of ingredients according to the number of servings or the size of the dish they specifically want to prepare.

For example, if a recipe yields 4 servings but a cook wants to make 8 servings, they would divide 8 by 4 to find that the conversion factor is 2. Therefore, they would multiply each ingredient in the original recipe by this factor to accurately scale up the recipe.

This formula is essential in culinary contexts, as it directly facilitates the adjustment of ingredient quantities, ensuring consistency and quality in food production across different serving sizes.