Respond to the questions about the first recipe: This recipe serves 10, but you need to serve 30. What number will you need to multiply the amount of each ingredient by to adjust the recipe? How did you determine this number?

How much vegetable oil do you need for 30 cupcakes?

How much flour do you need for 30 cupcakes?

What is the difference in the amount of vanilla extract you would need for 30 cupcakes?

What is the difference in the amount of salt you would need for 30 cupcakes?

In the real world, even though you make adjustments to a recipe to accommodate the number of people you need to serve, you sometimes round the amount of an ingredient instead of using an exact amount. Which ingredient would it make more sense to round rather than coming up with the exact amount? Why?