Culinary Measures, Weights, Yields and Ratios

Converting your recipes from metric to imperial measurements, or vice versa, can be tricky. Learn about cooking measurements, conversion and yield, and how to modify recipes depending on how many people you’re serving.
Overview

This course will enable you to

  • Explain measures, weights, yields and ratios
  • Describe the yield percentage calculation
  • Adjust recipes to produce the right number of portions
  • Determine the cost per portion of an ingredient
  • Calculate the food cost percentage

Course contents