Question

Recipe 3: Chicken Stir Fry

Original Yield: 4 servings

New Yield: 12 servings

Conversion Factor:

Original Ingredients

Converted Ingredients

1 lb Boneless skinless chicken breasts

lb Boneless skinless chicken breasts

3 tbsp Cornstarch

tbsp Cornstarch

2 tbsp Reduced sodium soy sauce

tbsp Reduced sodium soy sauce

½ tsp Ginger, ground

tsp Ginger, ground

3 tbsp Vegetable oil

tbsp Vegetable oil

2 cups Broccoli florets

cups Broccoli florets

1 cup Celery, sliced

cups Celery, sliced

1 cup Carrots, thinly sliced

cups Carrots, thinly sliced

1 Onion, small and cut into wedges

Onions, small and cut into wedges

1 cup Reduced sodium chicken stock

cups Reduced sodium chicken stock

or broth

or broth



Recipe 3: Chicken Stir Fry

Original Yield: 4 servings

New Yield: 12 servings

Serving Size: 8 ounces

Conversion Factor:

Original Ingredients

Converted Ingredients

1 lb Boneless skinless chicken breasts

lb Boneless skinless chicken breasts

3 tbsp Cornstarch

tbsp Cornstarch

2 tbsp Reduced sodium soy sauce

tbsp Reduced sodium soy sauce

½ tsp Ginger, ground

tsp Ginger, ground

3 tbsp Vegetable oil

tbsp Vegetable oil

2 cups Broccoli florets

cups Broccoli florets

1 cup Celery, sliced

cups Celery, sliced

1 cup Carrots, thinly sliced

cups Carrots, thinly sliced

1 Onion, small and cut into wedges

Onions, small and cut into wedges

1 cup Reduced sodium chicken stock

cups Reduced sodium chicken stock

or broth

or broth



Equivalent Measures

1 cup = ounces

16 cups = quarts

144 ounces = pounds

Answer 1

To convert the recipe for Chicken Stir Fry from 4 servings to 12 servings, multiply each ingredient by the conversion factor of 3. The boneless skinless chicken breasts, cornstarch, soy sauce, ginger, vegetable oil, broccoli florets, celery, carrots, onion, and reduced sodium chicken stock or broth should all be increased by a factor of 3.

Step-by-step explanation:

To convert the recipe for Chicken Stir Fry from 4 servings to 12 servings, we multiply the quantities of each ingredient by the conversion factor. The conversion factor is calculated by dividing the new yield (12 servings) by the original yield (4 servings). In this case, the conversion factor is 12 / 4 = 3. To convert the amounts for each ingredient:

1. For the boneless skinless chicken breasts, multiply 1 lb by 3 to get 3 lb.
2. For the cornstarch, soy sauce, ginger, and vegetable oil, multiply each amount by 3.
3. For the broccoli florets, celery, carrots, and onion, multiply each amount by 3.
4. For the reduced sodium chicken stock or broth, multiply 1 cup by 3 to get 3 cups.

The recipe is now converted for 12 servings, with the appropriate amounts of each ingredient.

Answer 2

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