Please show how to calculate below.

Name of Ingredient Blueberries Red Cherries All-Purpose Flour Honey Flaxseeds Rolled Oats Chopped Walnuts Brown Sugar Canola Oil Frozen Yogurt Servings: 8 Original Recipe 2 c. 2 c. 2T 1T 2T c. 1/3 c. 2T 2T 2 c. SHOW YOUR WORK BELOW Scaled to 24 Scaled to 32 Scaled to 48 Scaled to 80 Name of Ingredient Frozen peas Garlic clove Lemon (whole) Salt Olive oil Za'atar Tahini Servings: 6 Original Recipe 2 c. 1 clove 1 lemon 1 tsp c. 1T 2T SHOW YOUR WORK BELOW Scaled to 24 Scaled to 30 Scaled to 42 Scaled to 78 To scale recipes, follow 3 general steps: Step 1: Determine Conversion Factor (Desired Servings / Current Recipe Servings = Conversion Factor) Step 2: Convert all weights if using US measurements (so convert pounds to ounces and cups to fluid ounces if necessary) depending on if the ingredient is liquid (which would require a volume measurement) or dry (which would require a weight measurement). Step 3: Multiply each ingredient on the list by the calculated conversion factor. Remember to have the recipe ingredients scaled to the largest unit of measure (so again, don't leave it as 24 tablespoons, it should be 12 oz) I would encourage you to look at the recipes we have used in weeks past in the kitchen. Notice there are decimals used, only fractions. If you have a number that for example is 6.65 cups, you should simply and round the numbers for easier recipe use. So that would be 6 cups in the converted recipe. For some of these conversions I would encourage you to reference the measurement conversion chart located in 'inclass handouts'. The handout does a great job of separating dry measurements from liquid measurement units which will help you as you do these conversions. For our purposes 1 cup of flour weighs 4.5 ounces, 8 T in 1 stick of butter (32 T in a pound), and 1 cup of sugar weighs 7 ounces. Remember, when you are rounding, how might we actually measure this? Name of Ingredients Vanilla jello Original Recipe 2 oz (or 2 packages) 3c 15 oz 1 tsp Fat-free milk Pumpkin (can) Pumpkin pie spice Light cool 1 c. whip This recipe originally served 12 Scaled to 24 Scaled to 36 Scaled to 48 Scaled to 84 4 oz 6 oz 8 oz 14 oz 1 qt 30 oz 2 tsp 2 qt 45 oz 3 tsp 3 qt 60 oz 4 tsp 168 oz 105 oz 7 tsp 1 lb 1 lb 2 lb 3 lb SHOW ALL WORK BELOW Conversion Factor Desired servings / original recipe servings = conversion factor Scaled to 24: 24 / 12 = 2 Scaled to 36: 36 / 12 = 3 Scaled to 48: 48 / 12 = 4 Scaled to 84: 84 / 12 = 7 Vanilla Jell-o Scaled to 24: 2 oz x 2 (the conversion factor) = 4 Scaled to 36: 2 oz x 3 (the conversion factor) = 6 Scaled to 48: 2 oz x 4 (the conversion factor) = 8 Scaled to 84: 2 oz x 7 (the conversion factor) = 14 oz Fat-free milk Scaled to 24: 3 c x 8 oz = 24 oz x 2 (conversion factor) = 48 oz / 32 oz (there are 32 oz in a quart) = 1.5 Scaled to 36: 3 c x 8 oz = 24 oz x 3 (conversion factor) = 72 oz / 32 oz = 2.25 Scaled to 48: 3 c x 8 oz = 24 oz x 4 (conversion factor) = 96 oz / 32 oz = 3 Scaled to 84: 3 c x 8 oz = 24 oz x 7 (conversion factor) = 168 oz (if you try to divide this it won't evenly convert to a pint or quart or gallon, so its fine to leave as ounces!) Pumpkin (can) Scaled to 24: 15 oz x 2 (conversion factor) = 30 oz Scaled to 36: 15 oz x 3 (conversion factor) = 45 oz Scaled to 48: 15 oz x 4 (conversion factor) = 60 oz Scaled to 84: 15 oz x 7 (conversion factor) = 105 oz Pumpkin pie spice Scaled to 24: 1 tsp x 2 (conversion factor) = 2 tsp Scaled to 36: 1 tsp x 3 (conversion factor) = 3 tsp Scaled to 48: 1 tsp x 4 (conversion factor) = 4 tsp Scaled to 84: 1 tsp x 7 (conversion factor) = 7 tsp Light cool whip Scaled to 24: 1 c x 2 (conversion factor) = 2 c x 8 oz (because 8 ounces in 1 c) = 16 oz = 1 lb Scaled to 36: 1 c x 3 (conversion factor) = 3 c x 8 oz = 24 oz / 16 oz (because there are 16 oz in 1 lb) = 1.5 lb Scaled to 48: 1 c x 4 (conversion factor) = 4 c x 8 oz = 32 oz / 16 oz = 2 lb Scaled to 84: 1 c x 7 (conversion factor) = 7 c x 8 oz = 56 oz / 16 oz = 3.5 lb