Part of the Event and Catering Production track. Lesson 2 of 10.
Prerequisites: Module 3.
The sequence
Scale the base ingredients arithmetically.
Re-derive the seasoning by tasting.
Re-derive the timing by testing.
And produce a full-scale test batch before committing.
The decisions
What does not scale by multiplication. Seasoning, evaporation, cook time, leavening, and equipment capacity, per Module 3.
Which means a formula multiplied by six and executed at six is not the same product — and the cornbread that works at one pan and fails at six is the standard demonstration.
Whether to test at scale. Yes, and it is the step that gets cut when the event is close. A full-scale batch tasted at service condition is the only honest test.
What you are reading
The scaled batch against the small one, tasted side by side.
What goes wrong here
Salt multiplied. A four-gallon bean pot from a one-gallon formula, unsalvageable.
And equipment capacity assumed — six pans in an oven that browns two.
Verification
The full-scale test batch.
The boundary
None specific.