Scaling a recipe without breaking it

A recipe that works for four covers does not automatically work for forty.

Ingredients scale. Cooking times do not. A recipe scaled without tracking its yields will come out wrong at the new size, and no one will know why until it is on the line.

Quantities scale, method does not

When you scale a recipe, the ingredient amounts multiply. The method — the timing, the temperature, the order of steps — stays the same and usually needs its own adjustment.

Yields are the missing field

A recipe with a recorded yield knows how many portions it produces. Scale it, and the yield scales with it, so the prep list and the costing still add up.

Without a yield, "scale this recipe" is a guess. With a yield, it is arithmetic.