1. Your chocolate chip biscuit recipe serves 4 people, but you need to serve 6 people. What scaling factor will you use?

2. If your original recipe calls for 2/3 cup of flour and you're scaling by 3/2, how much flour do you need?

3. Your recipe needs 1¼ cups of sugar, but you're making half the recipe. How much sugar do you measure?

4. Which measuring tools would be most accurate for 3/8 cup of milk? (Select all that apply)

5. Describe one challenge you faced when measuring fractional amounts during your baking. How did you solve it?

6. Your recipe called for 2¾ teaspoons of vanilla, but you only have a 1/2 teaspoon measure. Explain your strategy for measuring the correct amount.

7. Why is precise measurement important in baking? Give two mathematical reasons.

8. If your scaled recipe cost $8.50 to make and serves 6 people, what is the cost per serving? Show your working.

9. You want to make your biscuits for a school fundraiser. If you can sell each biscuit for $2.00 and your recipe makes 24 biscuits, how much profit will you make? (Use your cost from question 8)

10. Reflect on today's baking experience. How did using fractions and scaling help you succeed in the kitchen?