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Scale a recipe from 4 to 50 servings (serves), double or halve it, with head chef Cristopher's verified rules. Each line says why: straight maths, fixed ratio (garlic, onion, ginger, thickeners) or start low and taste up (salt in a soup), plus scaling-up tips: roasting, frying, stir-fry, braises, cakes, bread. Units: g, kg, ml, l, tsp, tbsp, lb, oz, cups. Refused, never guessed: allergen-free, curing, pickling, preserving and fermenting recipes. Only a 200 answer is charged; refusals are free.