Speaker: Well this morning I've got a recipe here from Chef Guy.

It's for tomato sauce. I've got an 8 portion recipe from him but I need to make a 19 portion recipe.

I've got 5 kilograms, or 5000 grams, of chopped tomatoes here for a portion of 8 but I'm making 19.

I can't do that in my head so I think I'll figure out how many tins I need for 1 portion and then I'll multiply it up by 19.

So we need to check the weight here. This one tin weighs 400 grams.

So to figure out how many tins I need for an 8 portion batch I take 5000 grams, which is the amount in the whole recipe and then I divide that by 400 grams which is the amount in 1 tin of tomatoes.

So that comes to 12.5 tins of tomatoes.

So that's an 8 portion. I need to figure out what I need for a 19.

Speaker: I'm going to break it down even further and I'm going to take it down to a single portion.

So if I take that 12.5 divide it by 8 that will give me 1.5, thereabouts.

So for every 1 portion I need to use 1 and a half tins of tomatoes.

So I need to times this now by 19 to give me the correct amount because we've gone down to 1 portion which gives me 29.68, which is roughly about 30 tins.

Speaker 1: So R'chelle what have you been up to today?

Speaker 2: Well I just finished making the tomato sauce recipe that you gave me.

I had a recipe for 8 but you asked me to do for 19 so I needed to count out the tins.

It worked out being closer to 30 than it did to 29 so I used all 30 tins, because it was just over 29.

Speaker 1: Yeah good. It's always better to round up a recipe in that situation so that you have more yield.

So let's have a taste of our sample.

Really nice. Lovely.

Speaker 2: Thank you, Chef.