First obtain a working factor by dividing the number of servings needed by 100 as shown in step 2.

Then multiply the quantity of each ingredient by the working factor. You will round off to the nearest 1/4 teaspoon. For example, the recipe calls for 6 gallons of water per 100 portions. Portions to prepare are 333.

Thus, the amount of water needed for 333 portions is 19 gl, 3 qt, 1 pt, 1 c, 10 tbsp, and 2 3/4 tsp.

CONVERTING AND ROUNDING CALCULATED QUANTITIES.- When a recipe is increased or decreased or ingredient quantities are altered it is usually necessary to convert the amount calculated to another unit of measure because, in most instances, a part of a pound or a partial measure results. To obtain a usable figure, (a) round off the calculated figure given in decimal pounds or measures to a whole figure or (b) convert partial pounds into ounces and the partial measures into smaller units; for example, partial quarts into cups.

CONVERTING FRACTIONAL WEIGHTS.When increasing or decreasing recipes, the division or multiplication of pounds and ounces is expressed as decimals to simplify cumbersome fractions. For example, if the quantity of an ingredient is multiplied by a working factor, the calculation is as follows:

The quantity, 4.35 pounds, could be expressed by converting the fractional part of the pound into ounces.

Another means of converting fractional parts of a pound is to make the calculation instead of consulting the conversion table. The part of the pound is converted to ounces by multiplying the figure by 16 ounces.

ROUNDING OFF WEIGHTS.-After the part of the pound has been converted to ounces (0.60), as indicated in the Recipe Conversion Card A-1(1), decimals may be rounded off to provide whole units of weights or measure. Round off decimal weights as follows:

Using the previous example, the 4.35 pounds (or 4 pounds 5.60 ounces) would be rounded to 4 pounds 5 1/2 ounces.

ROUNDING OFF VOLUME MEASURES.When converting volume measures, rounding off is also necessary. Round off volume measures as follows:

Calculated volume

To convert volume measures from gallons, quarts, cups, tablespoons, and teaspoons, se  i  r  - Measuring Utensils.- Measuring utensils include both measuring spoons and volume measuring pitchers. Measuring spoons  view A) are used for both liquid and dry ingredients and come in four basic sizes. Measuring pitchers f1g' ~-  view B) also come in four basic sizes (gallon, quart, pint, and cup) and are described as follows:

1.  The 1-gallon measure is used mostly for liquids. Markings go completely around the utensil in 1-quart increments.

2.  The 1-quart measure is used mostly for liquids. Markings go completely around the utensil in 1-cup increments.

3. The 1-pint measure is used mostly for liquids. Measurement markings go completely around the utensil in 1/2-cup increments.

4. The 1-cup measure is used for both liquid and dry ingredients. Measurement markings are on both sides.

a One side is marked in 1/4-cup, 1/2-cup, 3/4-cup, and 1-cup increments.

b. The other side is marked in 1/3-cup, 2/3-cup, and 1-cup increments.

Measuring utensils are accurate and easy to use. However, they must be used properly to obtain high-quality products. I Figure 5-71 shows the measurement equivalents for both types of measuring utensils.

Even Balance Scale.- The even balance scale EUI is normally used to weigh solid and dry ingredients before mixing. It may also be used to weigh products shaped or formed during preparation to ensure portion control.

i ure 5-8 also shows the parts of the even balance scale. These parts are explained as follows:

1. The stand (or base) supports the entire mechanism.

2. The weight plate is where the counterweights are placed for weighing ingredients.

3. The location of the slide bar and the scoop plate.

Figure 5-5.-Equivalents of volume measurements.

Figure5-6.-Measuring utensils (views A and B).

4. The scoop holds ingredients being weighed. The scale must be balanced to the scoop (as explained later).

5. The slide bar is divided into 1/4-ounce increments.

6. The basic scale, with scoop, can weigh amounts from 1/4 ounce to 16 ounces.

7. Counterweights placed on the weight plate weighing more than 16 ounces come in 1-, 2-, and 4-pound sizes. Maximum capacity of the scale with counterweights is 8 pounds.

BALANCING THE SCALE.- The procedures used to balance the scale are as follows:

1. Place scale on a level surface; then add scoop.

2. Move the slide bar weight completely to the left.

3. Balance the scale to the scoop. If the scale is badly out of balance, lead pellets should be added beneath the weight plate.

USING THE EVEN BALANCE SCALE.- To use the scale proceed as follows:

1,  Place wax paper in scoop.

2. Add weights, as required, to weight plate of scale.

3. Adjust slide as required.

4. Place ingredients on wax paper until scale balances.

5. Remove wax paper with ingredients from the scoop and set it aside.

CARE OF THE SCALE.- Wipe the scale with a damp cloth or sponge. Never put the entire scale into the deep sink because it will eventually rust.

Figure 5-7.-Equivalents of measures.