RECIPE SCALING: PLANNED AND ACTUAL QUANTITIES Use with the complete original recipe. No universal seasoning percentage or tested cooking result. RECIPE RECORD Recipe and link: Original yield and portion size: Required yield and portion size: Factor (required total yield / original total yield): Measurement system and exact products: Container, batch count, heat and lid arrangement: INGREDIENT RECORD Ingredient | Unit | Original quantity | Calculated baseline | Actually added | Product or preparation note _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ BATCH RECORD Batch | Ingredient share | Starting liquid | Extra liquid | Finishing seasoning | Texture / safe endpoint _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ _____ | _____ | _____ | _____ | _____ | _____ Actual result after cooking: One controlled change for next time: SELECTED ORIGINAL NOODLE FORMULA: TWO TO SIX PORTIONS Arithmetic only; use the full recipe for all ingredients and cooking steps. Dried glass noodles | 100 g | 300 g | Prepare by the package; record the actual cooked texture. Ground pork | 150 g | 450 g | Keep the same meat category and complete safe cooking. Unsalted stock or water | About 250 mL, plus extra as needed | About 750 mL baseline, with extra recorded separately | This is an ingredient baseline, not a prediction of absorption or evaporation. Doubanjiang | 1–2 tsp to start | 3–6 tsp calculated range | Use the same spoon system and bottle; keep optional finishing additions separate. Soy sauce | 1 tsp to start | 3 tsp calculated baseline | Account for the paste and stock before adding optional salt. Scallions | 2 | 6 | Keep the recipe’s preparation and stage; approximate sizes can differ. ILLUSTRATIVE THREE-BATCH RECORD — EXTRA ADDITIONS ARE INVENTED Recipe yield | 2 portions | 6 portions | Factor 3; preserve the intended portion size. Cooking arrangement | One original-size batch | Three separate original-size batches | A proposed allocation, not a tested capacity guarantee. Noodles / pork per batch | 100 g / 150 g | 100 g / 150 g in each of three batches | Totals: 300 g noodles and 450 g pork. Baseline water per batch | About 250 mL | About 250 mL in each batch | Total baseline: about 750 mL. Illustrative extra water | Not specified | Batch 1: 20 mL; batch 2: 0; batch 3: 10 mL | Invented record: 30 mL extra, 780 mL added in total. Final observation | Write after cooking | Texture, liquid remaining, seasoning, safe endpoint | Do not fill these fields with assumed success. EIGHT PRACTICE QUESTIONS Case 1: A recipe makes two portions at your usual portion size. You want six of the same size. What factor applies to its measured ingredient quantities? Your calculation or next check: Case 2: A fictional recipe yields four portions of 200 g each. You need six portions of 150 g each. Is the factor 6 divided by 4? Your calculation or next check: Case 3: You double a familiar recipe, using the same brands and keeping portion sizes the same. Someone says salt must always stay at the original amount. Is that a reliable general rule? Your calculation or next check: Case 4: A fictional label lists 600 mg sodium per 15 mL. The original sauce amount is 15 mL for two equal portions; the doubled amount is 30 mL for four equal portions. If all sauce is retained and distributed evenly, what changes? Your calculation or next check: Case 5: A simplified flat-sided pan contains a 250 mL liquid layer. You put 500 mL into the same pan with the same base area. What does the geometry establish? Your calculation or next check: Case 6: You prepare three original-size batches with about 250 mL baseline water each. Your invented actual record adds another 20 mL, 0 mL and 10 mL. What liquid quantity was added? Your calculation or next check: Case 7: The recipe is tripled. Should its stated six-minute cooking stage automatically become eighteen minutes? Your calculation or next check: Case 8: The larger cooked sauce tastes too salty. Will adding unsalted water erase sodium already added? Your calculation or next check: ANSWERS AND EXPLANATIONS Case 1: Three: 6 divided by 2. Multiply each measured quantity by three to make the planning baseline. This does not make the pan three times larger or establish a cooking time. The original noodle example becomes 300 g dried noodles and 450 g ground pork. Case 2: No. The total-yield factor is 900 divided by 800, or 1.125. The portion sizes change. Original total yield is 4 × 200 = 800 g; required total is 6 × 150 = 900 g. A 100 g measured ingredient has a 112.5 g baseline. This arithmetic assumes those stated yields; it does not predict cooking losses. Case 3: No. Use a quantity baseline and a controlled finishing check. Doubling the food and total portions can justify a proportional seasoning baseline. The practical result can still change with reduction, ingredient moisture, substitutes and optional salt. Keep adjustable finishing seasoning available separately rather than adopting a universal half-salt or 75-percent rule. Case 4: Sauce sodium doubles from 600 to 1,200 mg; its estimated contribution stays 300 mg per portion. The ingredient quantity and portion count both double. This is a hypothetical label calculation for that sauce only, not a real product analysis or a taste prediction. Other salty ingredients and the amount actually eaten matter. The label’s serving unit must match the quantity measured. Case 5: The idealized liquid depth doubles; it does not establish an evaporation rate. For this schematic, volume equals base area times depth. Real cookware can have sloped sides, food displaces liquid, and heat, lid position and cooking time also matter. Do not infer that water should be halved or that cooking time should double from this diagram. Case 6: About 780 mL in total: 750 mL baseline plus 30 mL extra. The separate batch record makes the adjustment visible. It does not say 780 mL remains in the finished food: absorption, released ingredient moisture, evaporation and any discarded liquid are separate questions. The invented additions are an accounting example, not a recommended dose. Case 7: No. Retain the recipe’s sequence and check the actual batch and safe endpoint. Yield conversion is ingredient arithmetic. Equipment, depth and the amount handled at once can change cooking behavior. Three original-size batches take extra session time, but each is not automatically assigned a tripled timer. Use suitable texture checks and a food thermometer for meat safety. Case 8: No. It dilutes the liquid but does not remove the added sodium. A compatible small liquid adjustment can change concentration and texture; it can also make a noodle dish too wet. Protect finished ingredients while adjusting where practical, stop overlapping salty additions, and record a lower starting quantity for the next batch. This is not a guaranteed rescue or a complete nutrition calculation. SOURCE REFERENCES BCcampus: Converting and Adjusting Recipes and Formulas https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/convert-and-adjust-recipes-and-formulas/ FDA: How to Understand and Use the Nutrition Facts Label https://www.fda.gov/food/nutrition-facts-label/how-understand-and-use-nutrition-facts-label Serious Eats: Wok Skills 101 — Stir-Frying https://www.seriouseats.com/wok-skills-101-stir-frying-basics FDA: Safe Food Handling https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling