Section 4.4 (Use the following information as a "worksheet" to answer questions 5-10 above.) Scale the two recipes below to yield 1 gallon each. Then, calculate the necessary AP quantity of each ingredient. Use information from The Book of Yields as necessary. Baba Ghanoush Makes 3 cups adapted from The Professional Chef [8" ed.)) Ingredient Recipe Scaling Scaled Revised Yield quantity factor recipe AP quantity quantity quantity Eggplants 3 ea (1 ea = 19 oz) 2024 115.368 3.50 # X B.56 Garlic, chopped 3/4 OZ 2029 1.518 10 . 05 68 # 38. 1% 9053 / # Lemon juice, fresh 41/2 fl oz 2.027 9 108 41.4% # Parsley, Italian, 1 oz chopped 2.027 2,024 /0.0625 bu (40, 35% 1-#7570 bu bleis Hummus Makes 32 fl oz (adapted from The Professional Chef [8" ed.]) Ingredient Recipe Scaling Scaled Revised Yield AP quantity quantity factor recipe quantity quantity 4.49 #10 Chickpeas 12 oz 17007 (garbanzo beans) 53892 can 61.559 can Lemon juice, fresh 1.491 22.455 # 41.4% # 5 fl oz Garlic cloves, crushed 3 ea 4.491 13.473 # # # 100% Tahini 41/2 OZ 9.49/ 20.21 p.20 0,28 Parsley, Italian, 1 oz bu 40.35% bu chopped 4:49/ 4.491 4.41/ 13.473 gt 100% qt Olive oil, extra virgin 3 fl oz