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Converting a Recipe A recipe serves five people, but you want to make it for three people instead. How can you successfully convert the recipe? Step 1: Calculate your conversion factor: the number you will use to convert all the quantities. To do this, divide the number of desired servings by the number of original servings. For example, if a recipe serves five and you want to make it for three: desired servings (3) = conversion factor (0.6) original servings (5) Step 2: Multiply each ingredient by your conversion factor, 0.6. Task: Convert the following recipe to serve six people. Show your calculation for your conversion factor. . Rewrite the new amounts for each measurement. You may need to look at the Equivalent Measures chart in the lesson. Make sure you have used the clearest measurement possible. For instance, instead of writing mL of an ingredient, use 3 Tbsp. Precision is best for recipes. Chicken Vegetable Stir-Fry Yield: 4 servings After you convert the recipe, test your work by preparing this delicious stir-fry. Ingredients 500 g (1 lb) boneless, skinless chicken breasts 30 mL (2 tbsp) vegetable oil 5 mL (1 tsp) minced gingerroot 3 cloves garlic, minced Sauce 2 large carrots, thinly sliced 125 mL () c) chicken stock FIGURE 2.35 Chicken I sweet green pepper, thinly sliced vegetable stirfry 30 mL (2 cbsp) soy sauce 500 mL (2 c) thinly sliced mushrooms 15 mL (1 tbsp) rice wine vinegar 1 mL (X tsp) pepper 10 mL (2 tsp) cornstarch 500 mL (2 c) bean sprouts 10 mL (2 tsp) sesame oil 2 green onions, thinly sliced 1 mL (X tsp) hot pepper sauce Method 1. Cut chicken across the grain into thin strips. 2. In a wok or a large, deep skillet, heat half of the oil over high heat. Stir-fry the chicken, in 2 batches, until it is no longer pink inside, about 4 min. Remove chicken from pan and set it aside on a plate. 3. Add remaining oil to the wok. Stir-fry ginger and garlic on medium heat about 1 min. Add carrots, green pepper, mushrooms, and pepper. Stir-fry for 1 min. 4. Add 50 mL (X c) water. Cover and steam until the vegetables are tender-crisp, about 4 min. 5. Meanwhile, prepare the sauce by whisking together chicken stock, soy sauce. vinegar, cornstarch, sesame oil, and hot pepper sauce in a bowl 6. When vegetables are cooked, pour the sauce into the centre of the wok and boil, stirring, until thickened, about 2 min. 7. Return chicken to the pan and stir-fry until the sauce is thickened and glossy. 8. Spread bean sprouts on a platter and top with chicken mixture. Sprinkle with green onions