Problems in Converting Recipes

For the most part, these conversion procedures work well. But when you make some very large conversions—from 10 to 400 portions, for example, or from 500 to 6—you may encounter problems.

For example, you may have to make major equipment changes, like from a 2-quart saucepot to a large steam kettle. Consequently, you have to adjust your techniques and, sometimes, even ingredients. Evaporation rates may be different, thickening agents may need increasing or decreasing, seasonings and spices may have to be cut back. Sometimes quantities are too large or too small to mix properly.