1. If a kombucha tea recipe yields 60 servings of 8 fluids ounces each, then is the scaling factor needed to scale the recipe to yield 90 servings of 10 fluid ounces each. 2. Instead of discarding 6 pounds of fresh carrots that were accidentally frozen and are no longer crisp, a chef will use them in a vegetable stock. If the stock recipe calls for 12 ounces of carrots to yield 1 gallon, then is the scaling factor used to prepare stock from the 6 pounds of carrots.

3. If the recipe for bolognasie sauce yields 1 gallon and calls for 2.5 pounds of ground chuck. Then gallons of bologanise sauce can be made from 4.75 pounds of ground chuck.