Conversions in prep recipes allow you to make a prep recipe by weight but serve it by volume and vice versa.
It's also great for pies, trays of baked goods or breads where you make a whole and then slice it into serving amounts.
Here is an example of a Prep recipe for a vegetable side dish which cooks down to 8 lbs, but is served by the 1/2 cup.
The Yield/Portion is 8 lbs, and below that, in Conversions you'll see that we have calculated and entered 4 cups per lb.
And here we have the conversion of 4 cups per lb.
Now in the serving recipe we can use it by either lb, oz or any volume (tsp, tbl, cup, pint, gallon)
Do you make pies, cakes or breads that you sell by the slice? Here's how to create a Prep recipe for a whole and then use conversions to price your slices.