Scale a Real Recipe

Pick a recipe you know — cookies, pasta sauce, banana bread — and scale it for 1.5× the guests by multiplying every ingredient by 1.5. For whole items like eggs or bay leaves, round sensibly: 3 eggs becomes 4, not 4.5. Scale salt and spices more gently, then taste.

Now try a quarter batch (×0.25). Some amounts turn impossible to measure — 0.25 of an egg, a sliver of a teaspoon. Pros fix this by writing master recipes in weight (grams), because weight scales perfectly while spoons don't.