Question

A recipe for Black Bean Soup makes fifty 10-fluid ounce servings. If you want to make twenty 8-fluid-ounce servings, what is the RCF? a.32 b.23 c .40 d.45

Answer 1

c. 40

Step-by-step explanation:

To find the Recipe Conversion Factor (RCF), you divide the desired serving size by the original serving size. In this case, the RCF is calculated as follows:
`\( \frac{8 \text{ fluid ounces}}{10 \text{ fluid ounces}} = 0.8 \)`. To determine the amount of each ingredient needed for 20 servings, you multiply the RCF by the original quantity. Therefore, 0.8 multiplied by 50 servings equals 40. Thus, the RCF is 40, and the correct answer is c. 40.

To find the Recipe Conversion Factor (RCF), you use the formula:
`\[ RCF = \frac{\text{Desired Serving Size}}{\text{Original Serving Size}} \].` In this case, the desired serving size is 8 fluid ounces, and the original serving size is 10 fluid ounces. Therefore,
`\( RCF = (8)/(10) = 0.8 \).`The RCF indicates the factor by which you need to adjust the original recipe to achieve the desired serving size.

Once you have the RCF, you multiply it by the original quantity to get the adjusted amount for the new serving size. For 20 servings, you multiply the RCF (0.8) by the original quantity
`(50 servings): \( 0.8 * 50 = 40 \)`. This means you'll need 40 units of each ingredient to make twenty 8-fluid-ounce servings.

Therefore, the correct answer is c. 40, as it represents the Recipe Conversion Factor needed to adapt the original recipe to the desired serving size.