Question

Making Hollandaise Sauce A recipe for 1 cup of hollandaise sauce calls for $\frac{1}{4}$ cup of butter, $\frac{1}{2}$ cup of hot water, 4 egg yolks, and the juice of a medium-sized lemon. How many cups of sauce can be made from a pound ( 2 cups) of butter, a dozen eggs, 4 medium-sized lemons, and an unlimited supply of hot water?

Name: Problem 77, Chapter 7: Chemistry: An Atoms-Focused Approach
Uploaded: 2020-09-17T22:11:10-08:00
Duration: 2 min 38 s
Channel: Reed Mckee
Description: Making Hollandaise Sauce A recipe for 1 cup of hollandaise sauce calls for (1)/(4) cup of butter, (1)/(2) cup of hot water, 4 egg yolks, and the juice of a medium-sized lemon. How many cups of sauce can be made from a pound ( 2 cups) of butter, a dozen eggs, 4 medium-sized lemons, and an unlimited supply of hot water?

   Making Hollandaise Sauce A recipe for 1 cup of hollandaise sauce calls for $\frac{1}{4}$ cup of butter, $\frac{1}{2}$ cup of hot water, 4 egg yolks, and the juice of a medium-sized lemon. How many cups of sauce can be made from a pound ( 2 cups) of butter, a dozen eggs, 4 medium-sized lemons, and an unlimited supply of hot water?

Chemistry: An Atoms-Focused Approach

Thomas R. Gilbert,… 2nd Edition

Chapter 7, Problem 77

Instant Answer

Solved by Expert Reed Mckee

09/17/2020

Step 1

For the butter, we have 2 cups and the recipe calls for $\frac{1}{4}$ cup. So, we divide 2 by $\frac{1}{4}$ to get 8. This means we can make the recipe 8 times with the amount of butter we have. Show more…

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Making Hollandaise Sauce A recipe for 1 cup of hollandaise sauce calls for $\frac{1}{4}$ cup of butter, $\frac{1}{2}$ cup of hot water, 4 egg yolks, and the juice of a medium-sized lemon. How many cups of sauce can be made from a pound ( 2 cups) of butter, a dozen eggs, 4 medium-sized lemons, and an unlimited supply of hot water?

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Key Concepts

Proportional Reasoning

Proportional reasoning involves understanding how ingredients scale relative to one another in a recipe. When the amounts of specific ingredients change, it's important to adjust all others accordingly so that the recipe maintains its intended balance and flavor profile.

Limiting Ingredient

The limiting ingredient is the one available in the smallest amount relative to the recipe's requirements, thereby determining the maximum number of batches that can be produced. In recipe scaling, identifying the limiting ingredient ensures that no portion of the recipe exceeds what can be consistently prepared with the available supplies.

Unit Conversion

Unit conversion is the process of converting measurements from one unit to another, ensuring that all ingredient quantities are expressed in compatible units. This is essential when scaling recipes or when ingredients are provided in different measurement systems.

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