How do you obtain a converted weight of an ingredient?

The correct method to obtain a converted weight of an ingredient is to multiply the working factor by the weight of each ingredient. This approach is used to adjust ingredient weights based on specific factors that account for changes in the recipe size or scaling ingredients up or down.

In culinary contexts, a working factor is often determined based on the desired yield or a specific recipe requirement. For example, if a recipe needs to be scaled for a larger or smaller batch, the working factor helps in calculating the adjusted quantities necessary to maintain the ratios and proportions of the ingredients.

This method ensures that the ingredient's characteristics, such as moisture content and density, are properly considered when adjusting recipes, leading to more accurate results in cooking or baking. By multiplying, you effectively ensure that the converted weight reflects the scale you are working with in a logical and consistent manner.