Using the factor method, how do you scale a recipe to a new yield?

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Multiple Choice

Using the factor method, how do you scale a recipe to a new yield?

Explanation:
The main idea is to scale by a single proportional factor that reflects how many times bigger or smaller the new yield is compared with what you have. The factor you use is the ratio of the desired yield to the base yield. Apply that factor to every ingredient so all quantities grow or shrink by the same amount, keeping the recipe’s balance intact. For example, if the base recipe yields 4 servings and you want 10, the factor is 10 ÷ 4 = 2.5. Multiply every ingredient by 2.5: 1 cup becomes 2.5 cups, 2 eggs become 5 eggs, and so on. If you’re reducing the yield, the factor will be less than 1, producing smaller amounts in the same proportions. Rounding may be necessary for practical measurements. Using the inverse ratio would not scale correctly, and subtracting yields or multiplying yields together doesn’t maintain the proportional relationships that keep the recipe’s flavor and texture consistent.

The main idea is to scale by a single proportional factor that reflects how many times bigger or smaller the new yield is compared with what you have. The factor you use is the ratio of the desired yield to the base yield. Apply that factor to every ingredient so all quantities grow or shrink by the same amount, keeping the recipe’s balance intact.

For example, if the base recipe yields 4 servings and you want 10, the factor is 10 ÷ 4 = 2.5. Multiply every ingredient by 2.5: 1 cup becomes 2.5 cups, 2 eggs become 5 eggs, and so on. If you’re reducing the yield, the factor will be less than 1, producing smaller amounts in the same proportions. Rounding may be necessary for practical measurements.

Using the inverse ratio would not scale correctly, and subtracting yields or multiplying yields together doesn’t maintain the proportional relationships that keep the recipe’s flavor and texture consistent.

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