What is the standard method for scaling recipes called?

• A. Multiply all ingredients by 4
• B. Use a fixed 4x multiplier for all recipes
• C. Adjust by taste and estimate
• D. Multiply the ingredient amounts by the factor (new yield/old yield)

Answer: (D)

Scaling recipes uses a proportional method: determine the factor by dividing the new yield by the old yield, and multiply every ingredient by that same factor. This keeps all ingredient ratios consistent, so flavors, textures, and overall balance stay correct when the batch size changes. For example, if a recipe makes 4 servings and you need 16, the factor is 4, so you multiply each ingredient by 4. Using a universal fixed multiplier for all recipes or guessing by taste can distort ratios and lead to an imbalanced dish, which is why the standard method is to multiply the ingredient amounts by the factor (new yield/old yield).