Question

Professional chefs usually measure ingredients by weight

rather than by volume. A recipe calls for 2 ounces of
flour for every 3 ounces of sugar. If you are a chef and
you use 12 ounces of sugar, how many ounces of flour
should
you
use?

Answer 1

The answer is 8.
Reason is because if they used 12 ounces that means they multiplied the ratio 2:3 by 4 so the sugar is 12. By doing that you’d also have to multiply 2 by 4 so that the ratio stays even. So it went from 2:3 to 8:12. Sorry if that doesn’t make sense.