Recipe is for 24 pieces, and required quantity is 16.
So the ratio is 16/24 = 2/3 means we need to reduce all ingredients to 2/3 of the given quantities. Not all recipes can be reduced prorata, but we will assume it can be done. A word of caution: the measurement of quantities will become awkward (like 3/8 of a teaspoon of salt, etc). The practical way is to make the full recipe, and invite friends to take home the remainder.
Here's the scaled recipe
Butter 1cup*3/4 = 3/4 cup
unsweetened chocolate = 4*3/4 = 3 squares
white sugar = 2 * 3/4 = 1 1/2 cups
eggs = 4 * 3/4 = 3 eggs
A.P. flour = 1 cup * 3/4 = 3/4 cups
vanilla extract = 1 * 3/4 = 3/4 teaspoons
salt = 1/2 * 3/4 = 3/8 teaspoons
chopped walnuts = 2 * 3/4 = 1 1/2 cups
For this reason, there is a trend to use weights (in grams) than volumes to make scaling recipes easier.
Answer:
Below in bold.
Step-by-step explanation:
The smaller one has side 2 and the corresponding side on the larger one is 5, so the answer is 2/5.
The individual sides and perimeter are one-dimensional, so:
The ratio of their perimeters is the same 2/5.
The ratio of their areas ( which is 2 dimensional) is 2^2/5^2 = 4/25.
She has 1 quarter, 1 dime and 13 nickels. So the probability that one coin at random is a nickel is 13/15.
My work:
1$= 100
1 quarter=25
1 dime=10
1+1+13= 15
25×1= 25
10×1= 10
5×13= 65
65+25+10= 100
