The serving factor
Divide desired servings by the recipe yield. From four to six, multiply quantities by 1.5: 400 g pasta becomes 600 g and 800 g tomatoes becomes 1,200 g. Recipe selectors scale explicit quantities; counted produce still varies in size.
What does not scale
Do not multiply oven temperatures or cooking times. Thickness and cookware matter: make two tortillas instead of one twice as thick. A larger sauce batch can reduce more slowly. For pizza and pancakes, plan extra batches.
Eggs and small amounts
Beat and weigh an egg when a batter needs a fraction. For an egg garnish, choose a useful whole number. Small yeast amounts need a suitable scale; a pinch cannot be divided precisely. Season and taste gradually.