Recipe Scaling & Kitchen Conversions: Servings, Cups to Grams, Pan Sizes & Yields
Scale any recipe up or down, convert cups to grams and change pan sizes without ruining the result: servings, densities, oven temperatures, tin areas, eggs, yields, shopping packs and a costed recipe card, with every cell checked as you go.
One-time payment · lifetime access · lessons, labs, exam and certificate included · no subscription.
About this course
In this course you do kitchen maths in a spreadsheet, using fictional recipes and illustrative values. You calculate a scaling factor from servings and round scaled amounts to practical measures with MROUND. You convert cups, tablespoons and teaspoons to grams with a density table and XLOOKUP, switch oven temperatures between °C and °F, apply a fan-oven offset and look up gas marks. You resize recipes for round and rectangular tins by area, estimate batter depth and bake time, turn scaled eggs into whole eggs with a liquid correction, work from edible portions back to what to buy, combine several recipes into one shopping list with packs and leftovers, and finish with a costed recipe card.
Lessons
- The Scaling Factor: From 4 to 9 Servings and Rounding to Practical Measures Pro
- Cups and Spoons to Grams: A Density Table with XLOOKUP Pro
- Oven Temperatures: °C and °F, a Fan-Oven Offset and Gas Marks Pro
- Changing the Tin: Areas, Recipe Factors, Batter Depth and Bake Time Pro
- Scaling Eggs: Grams, Whole Eggs of Your Size and Rebalancing the Liquid Pro
- Trim and Cooking Yields: How Much to Buy for the Edible Amount You Need Pro
- One Shopping List from Several Scaled Recipes: SUMIFS, Packs and Leftovers Pro
- Capstone: A Scaled Recipe Card with Check Cells and Cost per Serving Pro