The following is a recipe for Gazpacho, a cold vegetable soup. Write how much of each item in the recipe you would need to serve 10 people, assuming each would eat one serving.
Gazpacho
Yield: 4 servings
1 ½ lbs of fresh tomatoes
1 c peeled, chopped cucumber
½ c chopped red bell pepper
½ c chopped red onion
1 small jalapeno
1 garlic clove
¼ c olive oil
1 lime, juiced
2 tsp balsamic vinegar
2 tsp Worcestershire sauce
½ tsp cumin
1 tsp salt
¼ tsp black pepper
2 Tsp basil

9514 1404 393

  replace recipe quantities:

  1/4 ⇒ 5/8; 1/2 ⇒ 1 1/4; 1 ⇒ 2 1/2; 1 1/2 ⇒ 3 3/4; 2 ⇒ 5

Step-by-step explanation:

The given recipe serves 4, so must be multiplied by 10/4 = 5/2 to make it make 10 servings.

The numbers in the recipe (ignoring units or ingredients) are ...

  1/4, 1/2, 1, 1 1/2, 2

Each of these numbers needs to be multiplied by 5/2 to get the number for the larger recipe.

  1/4 × 5/2 = 5/8

  1/2 × 5/2 = 5/4 = 1 1/4

  1 × 5/2 = 5/2 = 2 1/2

  (1 1/2) × 5/2 = 3/2 × 5/2 = 15/4 = 3 3/4

  2 × 5/2 = 5

Then, to make the larger recipe, rewrite it with the quantities replaced as follows:

  old value ⇒ new value

  1/4 ⇒ 5/8

  1/2 ⇒ 1 1/4

  1 ⇒ 2 1/2

  1 1/2 ⇒ 3 3/4

  2 ⇒ 5

__

For example, 1 1/2 lbs of fresh tomatoes ⇒ 3 3/4 lbs of fresh tomatoes

Additional comment

If you actually want to create the recipe, you may find it convenient to use a spreadsheet to list quantities, units, and ingredient names. Then you can add a column for the quantities for a different number of servings, and let the spreadsheet figure the new amounts. (A spreadsheet will compute quantities in decimal, so you will need to be familiar with the conversions to fractions--or use metric quantities.)

three-fourths of an hour

36÷48=0.75

0.75=

5.25 ounces

step-by-step explanation:

divided 3/4 and 6