3. How I got the answers for half the recipe
For all of the fractions, I would divide the fraction.
For example, the first fraction, I did was 1 ¾.
STEPS:
1) I had to make it into a improper fraction. 1 ¾ = 7/4
2) Now, 7/4 divided by 2, would look like this. 7/4 divided by 2/1
3) Now, you make a reciprocal, and when you do that, it changes to
multiplication.
4/7 * ½ = 7/8
4) 7/8 is half of 1 ¾
5) I did the same for the following fractions too.
4. The recipe for half as many people
The recipe serves 30 people,
and half of that is 15.
7/8 cup of cake flour ( not self rising )
5/8 cups of unbleached all-purpose flour
1 cup of sugar
½ tablespoon of baking powder
3/8 teaspoon of salt
1 sticks of unsalted butter, cut into cubs
2 large eggs
½ cup whole milk
½ teaspoon of pure vanilla extract
5. How I got the answers when I doubled
the recipe.
So, for any fraction, if you are doubling it, you are multiplying it by 2.
Now when you are multiplying a fraction, you can’t just have 4/5 * 2. You have to
make 2, 2/1.
So in my first problem, I have to double 1 ¾
Steps:
1) 1 ¾ = 7/4
2) 7/4 * 2/1 = 14/4
3) 14/4 = 3 ½
4) 3 ½ is the fraction. 1 ¾ doubled equals 3 ½
5) I did the same thing for all of the other fractions.
6. The recipe doubled. Which would be
for 60 people, that is 60 cupcakes.
3 ½ cups of cake flour ( not self rising )
2½
4 cups of sugar
2 tablespoons of baking powder
1 ½ teaspoons of salt
4 sticks of butter, cut into squares
8 large eggs
2 cups of whole milk
2 teaspoons of pure vanilla extract
7. Serve my class and teacher
Well, this recipe makes 30 cupcakes, and there is
23 students ( including myself ), and 1 teacher.
That is 24 people.
If everyone gets 1 cupcake, that would leave 6
extra, unless someone drops theirs or
something. I wouldn’t need to adjust the recipe
for the class.