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Kitchen Math for Food Nutrition I by api-509516948 is a document available to read on EtoBox.

What is Kitchen Math for Food Nutrition I about?

This document provides conversion factors for scaling recipes up or down based on desired yield. It gives the formulas for converting ingredient amounts when the desired yield is 1 1/2 dozen or 6 dozen based on an original recipe that yields 3 dozen. The conversions are provided for shortening, sugar, eggs, extracts, salt, baking soda, cake flour, and food coloring.

Author

api-509516948

Language

EN