A restaurant makes three batches of tomato soup using the recipe shown. Each batch contains a different amount of soup.

Drag numbers to show how much of each ingredient should be used in each batch of tomato soup.

18 of the soup is chicken stock.
14 of the soup is cream.
58 of the soup is tomato puree.
CLEAR CHECK
Batch 1
Batch 2
Batch 3
Chicken Stock (quarts)

12
32
Cream (quarts)

1
Tomato Puree (quarts)