MathsFreePrintable

Recipe Scaling Ratios

A free maths worksheet ready for your classroom. Open in Kuraplan to grab the print-ready PDF, customize it for your students, or generate a fresh version in seconds.

Download now

Name:Date:

Recipe Scaling Ratios

Use equivalent ratios to answer each question. Show your working for scaling problems.

Understanding Recipe Ratios

1.A waffle mix uses oats and milk in the ratio 3:2. If you measure 9 cups of oats, how many cups of milk are needed?

3 cups
6 cups
9 cups
12 cups

2.A fruit loaf has dried fruit, flour and butter in the ratio 4:5:2. Which ingredient is used in the greatest amount?

Dried fruit
Flour
Butter
Each amount is equal

3.A scone recipe uses 240 g flour, 120 g yoghurt and 60 g cheese. Write the ratio flour:yoghurt:cheese in its simplest form.

4.A pasta bake recipe serves 5 people. To serve 15 people, what should you do to each ingredient amount?

Add 10
Multiply by 3
Divide by 3
Leave it unchanged

Scaling Recipes

A flapjack recipe below makes 8 portions.

Ingredient

Amount for 8 portions

Rolled oats

360 g

Golden syrup

120 g

Butter

160 g

Raisins

80 g

5.Using the flapjack ingredient table above, calculate how much of each ingredient is needed for 16 portions.

6.Using the same flapjack recipe, find the amount of each ingredient needed for 4 portions.

7.A vegetable stew uses parsnips, carrots and potatoes in the ratio 2:3:4. If 12 carrots are used, how many parsnips and potatoes are needed?

8.Why does a cook need to multiply or divide every ingredient by the same factor when changing the number of portions?

Ratio Problem Solving

9.A savoury pastry filling uses lentils, chopped vegetables and stock in the ratio 5:3:2. If 600 g of stock is used, how many grams of lentils and chopped vegetables are needed?

10.Create a simple recipe with three ingredients and choose a ratio for them. Then write the scaled amounts for 2 portions and for 8 portions.