"""
Recipe scaling and portion control.
"""

title: str = "Recipe Scaling and Portion Control"

content: str = """
Recipes must scale accurately to maintain consistency. Portion control ensures
cost management and uniform guest experience.

**Scaling Rules**: Scale ingredients by weight when possible; volume measurements
for liquids. Some ingredients do not scale linearly: seasonings, leavening,
and thickeners may need adjustment. Document scaled versions and test before
service.

**Portion Control**: Use portion scoops, scales, and measured ladles for
consistency. Proteins are portioned by weight; sauces by volume. Each menu
item has a specified portion size in the recipe file.

**Yield and Waste**: Track actual yield versus theoretical yield. Trim and
scraps are logged; significant variance indicates a prep or scaling issue.
Over-portioning erodes margins; under-portioning frustrates guests.
"""  # noqa: E501

version: str = "0.0.1"
