Kitchen Math Conversions

CONVERSION FACTOR: Desired yield 1 ½ doz. = 1

Original yield 3 doz. 2

½ x ¾ c. shortening = 3/8 c. shortening

½ x ¾ c. granulated sugar = 3/8 c. granulated sugar

½ x ¼ c. beaten eggs = 1/8 c. beaten eggs or 1 fl. oz. beaten egg or 2 T. beaten egg or
approx. 1 beaten egg

½ x ½ t. vanilla extract = ¼ t. vanilla extract

½ x ¼ t. butter flavoring = 1/8 t. butter flavoring (measure ¼ t. and remove half of it)

½ x ½ t. salt = ¼ t. salt

½ x ½ t. baking soda = ¼ t. baking soda

½ x 2 c. cake flour = 1 c. cake flour

Food coloring

CONVERSION FACTOR: Desired yield 6 doz. = 2

Original yield 3 doz.

2 x ¾ c. shortening = 6/4 c. shortening = 1 ½ c. shortening

2 x ¾ c. granulated sugar = 6/4 c. granulated sugar = 1 ½ c. granulated sugar

2 x ¼ c. beaten egg = 2/4 c. beaten egg = ½ c. beaten egg or 4 fl. oz. beaten egg or 8 T.
beaten egg or approx. 4 beaten eggs

2 x ½ t. vanilla extract = 1 t. vanilla extract

2 x ¼ t. butter flavoring = 2/4 t. butter flavoring = ½ t. butter flavoring

2 x ½ t. salt = 1 t. salt

2 x ½ t. baking soda = 1 t. baking soda

2 x 2 c. cake flour = 4 c. cake flour

Food coloring

FN41 Food and Nutrition I Summer 2017