Recipe scaling factor
- Conversion factor = desired yield ÷ original yield. Multiply each ingredient by it.
- If portion sizes change too, compare total amounts: (new portions × new size) ÷ (old portions × old size).
- Spices, salt, leaveners and thickeners don't always scale straight. Taste and adjust. Big batches may need different pans and times.
Yield % and EP cost
- Yield % = edible portion (EP) weight ÷ as-purchased (AP) weight × 100
- EP cost per unit = AP cost per unit ÷ yield (as a decimal)
- AP quantity needed = EP needed ÷ yield.
- Run your own yield tests. Trim, grade and supplier all change the number.
°C and °F
- °F = °C × 9/5 + 32; °C = (°F − 32) × 5/9
- Landmarks: 0 °C = 32 °F; 4 °C ≈ 40 °F; 60 °C = 140 °F; 74 °C ≈ 165 °F; 100 °C = 212 °F; 180 °C ≈ 350 °F.
Volume and weight notes
- Water: 1 mL weighs about 1 g, and 1 L about 1 kg.
- US measures: 1 cup = 236.6 mL; 1 tbsp = 14.8 mL; 1 tsp = 4.93 mL; 1 fl oz = 29.6 mL. A Canadian metric cup is 250 mL.
- 1 oz (weight) = 28.35 g; 1 lb = 454 g. Fluid ounces measure volume and ounces measure weight. They match only for water-like liquids.
- Flour, sugar and other dry goods vary a lot by volume, so weigh them.
Baker's percentage
- Baker's % = ingredient weight ÷ total flour weight × 100. Flour is always 100%.
- Example: 1000 g flour, 650 g water, 20 g salt, 10 g yeast gives 100% / 65% / 2% / 1%.
- To scale a formula, pick the flour weight, then multiply it by each percentage.
Danger zone and cooling
- Danger zone: 4 °C to 60 °C (40 °F to 140 °F). Keep cold food at 4 °C or colder and hot food at 60 °C or hotter.
- Two-stage cooling: from 60 °C to 20 °C within 2 hours, then from 20 °C to 4 °C within the next 4 hours (6 hours total). Use shallow pans, ice baths or ice wands, and leave it uncovered until cold.
- Reheat leftovers quickly to at least 74 °C before hot holding.
- Common minimum internal temperatures: whole poultry 82 °C; poultry pieces and ground poultry 74 °C.
- Rules can differ by province and health unit, so follow your local health authority and your kitchen's HACCP plan.
⚠️ Reference only. Always verify against the manufacturer's specs, your jurisdiction's code and your site's procedures.