Choose one of your favorite food items. Perform online or offline research for a recipe that yields 3 or 4 portions. Compare recipes for this dish from various sites or books. What are the differences—ingredients, quantity, or method? Are these minor or major differences? How do you think they will affect the final product? Why do you think there are differences? Choose any one recipe and create a list of items in your recipe. Then, adjust the recipe to 30 portions by using a formula. Show your work and explain the steps to the adjustment. Follow this example to adjust yield for your recipe:

Mushroom Stroganoff – serves 4 (original yield)

1 oz. butter
2 lbs. mixed mushrooms, cut into bitesize pieces, including 2/3 button (white) mushrooms and 1/3 assorted wild mushrooms
2 fluid oz. white wine sauce
8 fluid oz. sour cream

Adjusting to serve 30 (desirable yield)

Step 1: 30 (desired yield) divided by 4 (original yield) = 7.5 (adjusting factor)
Step 2: Original recipe amount multiply by adjusting factor

Original Recipe
Modified Recipe
1 oz. butter
1 oz. x 7.5 = 7.5 oz.
2 lb. mixed mushrooms
36 oz. x 7.5 = 270 oz. or 15 lb.
12 fluid oz. white wine sauce
12 fluid oz. x 7.5 = 90 fluid oz.
8 fluid oz. sour cream
8 fluid oz. x 7.5 = 60 fluid oz.

Mushroom Stroganoff – serves 30 (desired yield)

7.5 oz. butter
15 lb. mixed mushrooms, cut into bitesize pieces, including 2/3 button (white) mushrooms and 1/3 assorted wild mushrooms
90 fluid oz. white wine sauce
60 fluid oz. sour cream