Capstone: A Scaled Recipe Card with Check Cells and Cost per Serving
This lesson is part of the course
In this lesson
You 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.
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Lessons in this course
- The Scaling Factor: From 4 to 9 Servings and Rounding to Practical Measures Locked
- Cups and Spoons to Grams: A Density Table with XLOOKUP Locked
- Oven Temperatures: °C and °F, a Fan-Oven Offset and Gas Marks Locked
- Changing the Tin: Areas, Recipe Factors, Batter Depth and Bake Time Locked
- Scaling Eggs: Grams, Whole Eggs of Your Size and Rebalancing the Liquid Locked
- Trim and Cooking Yields: How Much to Buy for the Edible Amount You Need Locked
- One Shopping List from Several Scaled Recipes: SUMIFS, Packs and Leftovers Locked
- Capstone: A Scaled Recipe Card with Check Cells and Cost per Serving Locked