Scaling the ingredients in a recipe

Speaker 1: New order. After starter. One cannelloni main with winter salad and a main Caesar salad.

Speaker 2: (TO AUDIENCE) Today I'm making chocolate brownies.

They go down really well as a dessert or as petit fours with coffee.

Chef gave me a recipe for 10 portions but I need to make it into 30.

So the recipe is for 10 units but I need to make 30.

30 is 10 times 3 so I need to scale all my ingredients up by 3.

Speaker: So for 10 portions the recipe requires 260 grams of butter which when multiplied by 3 becomes 780 grams.

Next is 150 grams of flour. 150 grams becomes 450 grams.

Next is chocolate. 320 grams becomes 960 grams.

Now I just need to follow the same method with the rest of my recipe and it should turn out OK.

So 230 grams of caster sugar when multiplied by 3 becomes 690 grams.

5 eggs become 15 eggs. And 13 grams of vanilla essence becomes 39 grams, which we'll round up to 40.

So the recipe was for 10 brownies but I multiplied it by 3 so my new scaled up recipe looks like this.

Speaker 1: So Daisy, how did you get on this morning?

Speaker 2: Really well thanks, Chef.

I took your original recipe of 10 and just multiplied it by 3 so I could make the right amount.

Speaker 1: And if I'd asked you to come up with 5 portions of the recipe, rather than 10, what would you have done?

Speaker 2: Well 10 divided by 2 is 5.

So I would have just halved the recipe.

Speaker 1: It's important to remember Daisy, that with this recipe I've asked you to scale it up and down, which is something that we do as chefs on a daily basis depending on how many customers are coming to eat in the restaurant.

So you've done a very good job today. Well done.

Speaker 2: Thank you, Chef.