What is the purpose of scaling in baking?

• A. To portion dough/batters by weight for consistent yield and precise cost control.
• B. To adjust the crust color.
• C. To cool dough before baking.
• D. To measure the oven temperature.

Answer: (B)

Scaling is weighing dough or batter portions to a target weight so each piece is the same size. This creates a consistent yield from a batch and helps with precise cost control because ingredient use and pricing depend on exact portions. In practice, you use a scale to tare the bowl, then portion until you reach the chosen weight, which reduces variance from differing scoop sizes or dough densities. The other ideas—adjusting crust color, cooling dough before baking, or measuring oven temperature—are controlled by bake time, temperature, ingredients, and thermometers, not by weighing portions.