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Example 1

Appears in
Professional Cooking
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
Ingredient Quantity Times Conversion Factor Equals New Quantity (rounded off)
Butter 60 g × 2.25 = 135 g
Onions 125 g × 2.25 = 275 g
Flour 15 mL × 2.25 = 35 mL
Mushrooms 250 g × 2.25 = 575 g
Beef tenderloin 1250 g × 2.25 = 2800 g
White wine 125 mL × 2.25 = 275 mL
Prepared mustard 10 mL × 2.25 = 23 mL
Brown sauce 750 mL × 2.25 = 1700 mL
Heavy cream 250 mL × 2.25 = 575 mL

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