Answer:
we can conclude that the gluten-free batch has a stronger butterscotch flavor. This is because the ratio of butterscotch chips to flour in the gluten-free batch (0.375) is higher than the ratio in the regular batch (0.3125).
Step-by-step explanation:
In this scenario, we need to determine which batch of butterscotch treat bars from Butter House Bakery has a stronger butterscotch flavor. To do this, we can compare the ratios of butterscotch chips to flour used in each batch.
For the regular batch, the bakers use 5 cups of butterscotch chips and 16 cups of regular flour. The ratio of butterscotch chips to flour can be calculated by dividing the amount of butterscotch chips by the amount of flour: 5 / 16.
For the gluten-free batch, the bakers use 3 cups of butterscotch chips and 8 cups of gluten-free flour. Again, we calculate the ratio of butterscotch chips to flour: 3 / 8.
To determine which batch has a stronger butterscotch flavor, we compare the ratios. If the ratio of butterscotch chips to flour is higher, it means there is a higher concentration of butterscotch chips relative to the amount of flour used, resulting in a stronger butterscotch flavor.
Comparing the ratios, we find that the ratio for the regular batch is 5 / 16, while the ratio for the gluten-free batch is 3 / 8.
By simplifying the ratios, we can compare them more easily:
Regular batch: 5 / 16 = 0.3125
Gluten-free batch: 3 / 8 = 0.375
Based on these simplified ratios, we can conclude that the gluten-free batch has a stronger butterscotch flavor. This is because the ratio of butterscotch chips to flour in the gluten-free batch (0.375) is higher than the ratio in the regular batch (0.3125).
