What is the first step when manually adjusting a recipe yield?

The first step when manually adjusting a recipe yield involves obtaining a working factor by dividing the number of servings needed by 100. This calculation is essential as it establishes the proportionality factor needed to adjust the quantities of ingredients based on the desired yield. By determining this working factor, you can accurately scale each ingredient in the recipe to match the new number of servings required.

For example, if you need to serve 150 portions, you would divide 150 by 100 to get a working factor of 1.5. This factor is then applied to each ingredient in the recipe to calculate the new quantities needed. Understanding this foundational step enables effective recipe modifications to meet different yield requirements while maintaining the balance of flavors and consistency in the dish.

The other actions, such as obtaining a cooking temperature, listing all ingredients, or calculating total preparation time, are important parts of recipe preparation and management but are not the first step in yield adjustment. These actions can come later in the process once you have established the necessary ingredient quantities based on the working factor.