The conversion factor on the standardized recipe should be which value?

The conversion factor on the standardized recipe should be which value?

• A. 2.5
• B. 4.9
• C. 6.2
• D. 3.1

Answer: (B)

A conversion factor is the multiplier used to adjust a standardized recipe to a new target yield. You determine it by dividing the desired yield by the current yield, and you apply that same factor to every ingredient to scale the recipe up or down while keeping the proportions the same. In this question, the correct option is the one that represents a multiplier large enough to reach the target yield from the standard yield. That factor is the appropriate scale to use across all ingredients, so multiplying each ingredient by this factor will achieve the desired amount of servings. The other options would yield too few or too many portions relative to the target, so they don’t fit the required scaling.

A conversion factor is the multiplier used to adjust a standardized recipe to a new target yield. You determine it by dividing the desired yield by the current yield, and you apply that same factor to every ingredient to scale the recipe up or down while keeping the proportions the same.

In this question, the correct option is the one that represents a multiplier large enough to reach the target yield from the standard yield. That factor is the appropriate scale to use across all ingredients, so multiplying each ingredient by this factor will achieve the desired amount of servings. The other options would yield too few or too many portions relative to the target, so they don’t fit the required scaling.