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what are the estimated quantities of each recipes?

To determine the quantities for each recipe (for 6, 12, and 24 donuts), let's scale the ingredients from the base recipe to match the specified quantities.

Assuming the provided recipe (for 24 donuts) is as follows:

- **2 cups flour**
- **2/3 cup of sugar**
- **2 tsp of baking powder**
- **1 tsp of salt**
- **3 tbsp of butter**
- **1 egg**
- **1 cup of milk**
- **1 tsp of vanilla extract**

We'll use proportions to adjust the ingredients for 6, 12, and 24 donuts.

### Calculations:

1. **Recipe for 24 donuts (base recipe)** – These amounts remain as listed.
   
2. **Recipe for 12 donuts (half of 24)**
   - Flour: \(2 \, \text{cups} \div 2 = 1 \, \text{cup}\)
   - Sugar: \(\frac{2}{3} \, \text{cup} \div 2 = \frac{1}{3} \, \text{cup}\)
   - Baking powder: \(2 \, \text{tsp} \div 2 = 1 \, \text{tsp}\)
   - Salt: \(1 \, \text{tsp} \div 2 = 0.5 \, \text{tsp}\)
   - Butter: \(3 \, \text{tbsp} \div 2 = 1.5 \, \text{tbsp}\)
   - Egg: \(1 \, \text{egg} \div 2 = 0.5 \, \text{egg} \) (usually use just the yolk or blend egg and use half)
   - Milk: \(1 \, \text{cup} \div 2 = 0.5 \, \text{cup}\)
   - Vanilla extract: \(1 \, \text{tsp} \div 2 = 0.5 \, \text{tsp}\)

3. **Recipe for 6 donuts (one-fourth of 24)**
   - Flour: \(2 \, \text{cups} \div 4 = 0.5 \, \text{cup}\)
   - Sugar: \(\frac{2}{3} \, \text{cup} \div 4 = \frac{1}{6} \, \text{cup}\) (about 2.67 tbsp)
   - Baking powder: \(2 \, \text{tsp} \div 4 = 0.5 \, \text{tsp}\)
   - Salt: \(1 \, \text{tsp} \div 4 = 0.25 \, \text{tsp}\)
   - Butter: \(3 \, \text{tbsp} \div 4 = 0.75 \, \text{tbsp}\) (about 2.25 tsp)
   - Egg: \(1 \, \text{egg} \div 4 = 0.25 \, \text{egg}\) (use a portion or just the yolk)
   - Milk: \(1 \, \text{cup} \div 4 = 0.25 \, \text{cup}\)
   - Vanilla extract: \(1 \, \text{tsp} \div 4 = 0.25 \, \text{tsp}\)

### Summary Table:

| Ingredients           | Recipe for 24 | Recipe for 12 | Recipe for 6    |
|-----------------------|---------------|---------------|-----------------|
| Flour                 | 2 cups        | 1 cup         | 0.5 cup         |
| Sugar                 | 2/3 cup       | 1/3 cup       | 1/6 cup (2.67 tbsp) |
| Baking Powder         | 2 tsp         | 1 tsp         | 0.5 tsp         |
| Salt                  | 1 tsp         | 0.5 tsp       | 0.25 tsp        |
| Butter                | 3 tbsp        | 1.5 tbsp      | 0.75 tbsp (2.25 tsp) |
| Egg                   | 1 egg         | 0.5 egg       | 0.25 egg        |
| Milk                  | 1 cup         | 0.5 cup       | 0.25 cup        |
| Vanilla Extract       | 1 tsp         | 0.5 tsp       | 0.25 tsp        |

Would you like more details or have any questions?

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Here are 5 related questions to consider:

1. How would the cooking time change if baking a smaller batch of donuts?
2. What are possible substitutions for ingredients like eggs or butter?
3. Can these measurements be rounded for easier measurement?
4. How would doubling the base recipe change the ingredient amounts?
5. What adjustments are needed for high-altitude baking?

**Tip:** When scaling down recipes, be cautious with spices and leavening agents (like baking powder) to avoid altering flavor or texture.

What are the estimated quantities of each recipe?

Find the scaled ingredient quantities for a donut recipe to make 6, 12, or 24 servings. This problem demonstrates how to use proportions and scaling to adjust recipes. Suitable for students in Grades 5-8.

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