# Spec Book
> Cooking for four and cooking for forty are different operations, even when the ingredient list looks familiar.

## Entries
- [How to Scale a Braise from Four Portions to Forty](https://spec-book-17i.pages.dev/scale-braise-four-to-forty/): Scaling a braise from four portions to forty starts with multiplying ingredients by ten, but the cooking method needs separate adjustments.
- [Why Salt, Leavening and Pan Area Resist Linear Recipe Scaling](https://spec-book-17i.pages.dev/salt-leavening-pan-area-scaling/): Salt, leavening and pan area complicate recipe scaling because they respond to concentration, chemistry and physical space rather than ingredient.
- [How to Batch a Cocktail to Two Litres: Dilution, Yield and Chill Time](https://spec-book-17i.pages.dev/two-litre-batch-cocktail-math/): To make a two-litre cocktail batch, calculate the combined volume of the ingredients first, then add an appropriate measured allowance for dilution and account.
- [How to Back-Time a Six-Course Supper: A Printable Run of Show](https://spec-book-17i.pages.dev/back-time-six-course-supper/): A reliable six-course supper starts with the serving time and works backwards, assigning every preparation task a deadline, a location and an available piece.
- [Grams, Cups and Gas Marks: A Practical Guide to Recipe Conversions](https://spec-book-17i.pages.dev/grams-cups-gas-marks-conversion/): Reliable recipe conversion requires identifying the measurement system, ingredient and original cooking instruction before changing any numbers.
- [How to Build a Themed Dinner Menu Around Fictional Characters](https://spec-book-17i.pages.dev/themed-fictional-character-dinner-menu/): A fictional-character dinner menu works when each character contributes a recognisable flavour direction, texture or course role, rather than simply lending.

## About
- [About Spec Book](https://spec-book-17i.pages.dev/about/): what the site covers and how entries are made

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