What are the 4 things that you might need to change when using Scaled Recipes?

Adjusting the number of servings of a recipe is called scaling, and broadly speaking, it involves multiplying (to increase) or dividing (to decrease) the quantities of the individual ingredients in the recipe.

Explanation:

More often, though, you're not making exponentially bigger recipes, you're simply looking to double, or quadruple, or maybe halve, a recipe. And the recipes that best lend themselves to this kind of manipulation are soups, sauces, and stews. With that said, multiplying seasonings can also prove tricky. If you're making a quadruple batch of spaghetti sauce, you might not need four times the salt; start with twice the salt and taste as you go.

Dont know if it helps