Class 8 Ratio Case Study Questions with Answers

In a community kitchen, a group of volunteers prepares food packets for people during a festival. On the first day, they prepared food for **120 people** using **15 kilograms of rice**, **8 kilograms of lentils**, and **6 liters of oil**. The kitchen in-charge maintains a ratio chart to ensure consistency in taste and nutrition. The standard ratio of rice, lentils, and oil used per food packet is maintained as **5 : 3 : 2**.

On the second day, the number of people expected increased, and the volunteers needed to scale the recipe accordingly. However, due to increased demand in the market, the price of rice rose, and the shopkeeper agreed to supply only limited quantities. The team now had to decide how to adjust the ingredients proportionally while staying within limits.

One volunteer suggested applying the **unitary method** to calculate how much ingredient is required for one food packet and then scale it up. Another volunteer suggested checking if the quantities used on the first day were in the correct ratio or if adjustments were needed. The task involved understanding **direct proportion**, **inverse proportion**, and proper use of ratios to avoid scarcity or wastage of food during the event.