Plan for buffet preparation Task 1.1: Calculate recipe yield  Refer to the standard recipes and case study information provided.  Calculate the conversion factor for each recipe using the existing yield provided in each recipe. Remember your standard yield is 120.  Record your calculations in the table provided.  Round your figures up or down to the nearest whole number, for example, 4.5 or 4.6 to 5, 8.4 to 8.  You can access all recipes for the buffet dishes via the Recipe tab in your Digital Learner Guide or in the Recipe Guide located in Course files.  Note that the per person serve of beurre blanc is 60 ml