Recipe Scaling & Kitchen Conversions: Servings, Cups to Grams, Pan Sizes & Yields

What you'll build

What you will be able to do

Each lab ends with a concrete result that you build yourself and the checker confirms, cell by cell.

• Calculate the scaling factor from servings, scale every ingredient of a soup recipe, round the results to amounts you can actually measure with MROUND and find out how many full servings the lentils in the pantry allow.
• Look up how much a cup of each ingredient weighs, turn tablespoons and teaspoons into cups, convert a whole muffin recipe into grams and go the other way, from grams on the scale to the nearest quarter cup.
• Convert eight recipes' oven settings between Celsius and Fahrenheit with IF, apply an illustrative fan-oven reduction rounded to 5 °C and look up the matching gas mark with an approximate-match lookup.
• Calculate the areas of round and rectangular tins, the recipe factor that keeps the cake as deep as the original, the batter depth if you keep one batch, and an adjusted bake time from an illustrative depth rule.
• Turn scaled egg amounts into grams, round them to whole eggs of the size you actually have, correct the recipe's liquid for the difference and work out how many boxes of eggs to buy for six bakes.
• Work back from the edible amounts a lunch needs to the weights you must buy, price them, chain a trim and a cooking yield for spinach, and see what a kilogram of usable herbs really costs.
• Scale the ingredient lines of three recipes, add up each ingredient across all recipes with SUMIFS, round up to whole packs with ROUNDUP and see how much of every pack will be left over.
• Build a complete recipe card for 14 servings: scaled and rounded amounts, the cost of every ingredient, a rounding-drift check cell that proves the practical amounts still match the recipe, and the cost per serving.