INGREDIENTS

INSTRUCTIONS

ALL RECIPES IN THE ARMED FORCES RECIPE SERVICE ARE DESIGNED TO PRODUCE
APPROXIMATELY 100 PORTIONS.  THE PORTION SIZE IS NOTED IN THE UPPER
RIGHT CORNER OF EACH RECIPE.  SINCE FEW DINING FACILITIES SERVE
EXACTLY 100 PERSONS, AND, IN SOME INSTANCES THE ACCEPTABLE SIZE
PORTION MAY BE SMALLER OR LARGER, IT IS OFTEN NECESSARY TO REDUCE OR
INCREASE A RECIPE. YOU MAY ADJUST THE RECIPE TO YIELD THE NUMBER OF
PORTIONS NEEDED, OR TO USE THE AMOUNT OF INGREDIENTS AVAILABLE, OR TO
PRODUCE A SPECIFIC NUMBER OF SMALLER PORTIONS.  YOU MAY PENCIL IN  YOUR
COMPUTATIONS IN THE BLANK COLUMN ON THE RECIPE CARD. IN THE  WEIGHTS
COLUMN ON EACH RECIPE CARD, THE QUANTITIES OF ITEMS NEEDED  ARE LISTED
AS __ LB,__ OZ, OR __ LB __ OZ. WHEN INCREASING OR  DECREASING A
RECIPE, THE DIVISION OR MULTIPLICATION OF POUNDS AND  OUNCES IS
SIMPLIFIED WHEN DECIMALS ARE USED.  TO CONVERT THE QUANTITIES TO
DECIMALS, USE THIS TABLE: WEIGHT IN  OUNCES DECIMAL OF POUND    
WEIGHT IN OUNCES   DECIMAL OF POUND 1  ...................  .06        
9  ...................  .56 2  ...................  .13             10
...................  .63 3  ...................  .19             11
...................  .69 4  (1/4 LB)............  .25             12
(3/4 LB)............  .75 5  ...................  .31             13
...................  .81 6  ...................  .38             14
...................  .88 7  ...................  .44             15
...................  .94 8  (1/2 LB)............  .50             16 (1
LB).............. 1.00  FOR EXAMPLE: 1 LB 4 OZ IS CONVERTED TO 1.25 LB
TO ADJUST THE RECIPE  TO YIELD A SPECIFIC NUMBER OF PORTIONS: FIRST --
OBTAIN A WORKING  FACTOR BY DIVIDING THE NUMBER OF PORTIONS NEEDED BY
FOR EXAMPLE: 348  (PORTIONS NEEDED) DIVIDED BY 100 = 3.48 (WORKING
FACTOR) THEN --  MULTIPLY THE QUANTITY OF EACH INGREDIENT BY THE
WORKING FACTOR. FOR  EXAMPLE:  1.25 LB (RECIPE) TIMES 3.48 (WORKING
FACTOR) = 4.35 LB  (QUANTITY NEEDED). THE PART OF THE POUND IS
CONVERTED TO OUNCES BY  MULTIPLYING THE DECIMAL BY 16. FOR EXAMPLE:
.35 LB TIMES 16 OUNCES =  OUNCES, USE THE FOLLOWING SCALE TO "ROUND
OFF": .00 TO .12 = 0 .63 TO  .87 = 3/4 OUNCE .13 TO .37 = 1/4 OUNCE    
.88 TO .99 = 1 OUNCE .38  TO .62 = 1/2 OUNCE THUS 5.60 OUNCES WILL BE
"ROUNDED OFF" TO 5 1/2  OUNCES, AND 4 LB 5 1/2 OUNCES WILL BE THE
QUANTITY NEEDED (EQUAL TO  FACTOR BY DIVIDING THE NUMBER OF PORTIONS
NEEDED BY 100 AS SHOWN IN  STEP 2 OF A.1, RECIPE CONVERSION FOR
EXAMPLE: 100    DIVIDED BY 333 =  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 DIVIDED BY 100 =
3.33 WORKING FACTOR (W/F) STEPS  W/F X NO. OF GALLONS = GALLON (GL)
3.33 W/F X 6 = 19.98 GL DECIMAL  (OF GAL) X 4 = QUART (QT)         .98
GL X 4 = 3.92 QT DECIMAL (OF  QUART) X 2 = PINT (PT)        .92 QT X 2
= 1.84 PT DECIMAL (OF PINT)  X 2 = CUP (C)           .84 PT X 2 = 1.68
C DECIMAL (OF CUP) X 16 =  TABLESPOON (TBSP) .68 C X 16 = 10.88 TBSP
DECIMAL (OF TBSP) X 3 =  TEASPOON (TSP) .88 TBSP X 3 = 2.64 TSP ROUND
OFF TSP DECIMAL PORTION  .64 TSP IS EQUAL TO 3/4 TSP THE AMOUNT OF
WATER NEEDED FOR 333  PORTIONS IS:  19 GL, 3 QT, 1 PT, 1 C, 10    TBSP
AND 2 3/4 TSP.  NOTE:  4 QT = 1 GL           2 C = 1 PT             3
TSP = 1 TBSP 2  PT = 1 QT           16 TBSP = 1 C  4.  TO ADJUST THE
RECIPE ON THE BASIS OF A QUANTITY OF AN INGREDIENT  TO BE  Recipe
Number: A00100  SERVING SIZE: 100  From the <Army Master Recipe Index
File> (actually used today!).  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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