Describe the methods of stepping up a recipe with a worked example. Add the precautions.

1. 1 · Open in two lines. Stepping up is increasing a standardised recipe to the yield needed for quantity service. It must keep quality, portion size and cost the same.
2. 2 · Methods.
   • Factor method.
   • Percentage method.
   • Direct-reading tables and recipe software.
3. 3 · Factor method with an example. Factor = desired ÷ original yield; lemon rice 4 → 25 portions, factor 6.25; rice 400 g → 2.5 kg and so on. [Table: ingredient | original | × 6.25 | new]
4. 4 · Percentage method with an example. Each ingredient as % of total weight; total needed = portions × portion size; kosambari 240 × 50 g = 12 kg; carrot 50% = 6 kg.
5. 5 · When portion size changes. Factor = (new portions × new size) ÷ (old portions × old size); 20 × 150 ml → 120 × 100 ml gives factor 4.
6. 6 · Precautions. Use weights; taste-adjust salt, spices and leavening; reduce water for less evaporation; allow for longer heating; step up in stages; check equipment.
7. 7 · In food service. Hostel and wedding caterers scale a small trial to hundreds of portions this way, keeping taste and cost steady.
8. 8 · Close in one line. Accurate stepping up gives the right quantity of the right quality, with no shortage or waste.

Scoring tip: Show the working as a neat table and round consistently; a correct sum with a clear factor earns most of the marks.