1. If you have a recipe that makes 20 portions and you need to cater an event for 125 people, what scaling factor would you use to scale your recipe? (SHOW YOUR WORK) 2. A recipe is a recipe that can be easily duplicated by different people and still achieve the same result.

A27 year old female client, who weighs 130 lb, claims to be able to lift 85 lb for 10 repetitions on the bench but only completed 6 repetitions. using the correct response for your client's 1 repetition max for bench press, what would her perceived rating be with regards to bench press strength?