In the case of a supply shortage, how should ingredient proportions be adjusted?

When confronted with a supply shortage, the goal is to maintain overall balance in the ingredient proportions while adjusting for the limited supply. The correct approach is to proportionally reduce other ingredients. This method ensures that the remaining ingredients' ratios stay consistent with the original recipe, preserving the intended flavor and quality of the final product.

For instance, if a key ingredient is in short supply, adjusting other ingredients in the same proportion prevents overwhelming the dish with flavors from the remaining components. This balanced adjustment allows the product to remain appealing and acceptable to customers, even if the initial ingredients are not available in full amounts. By focusing on proportional reductions rather than favoring one ingredient over another, the integrity of the recipe is upheld while effectively navigating the supply shortage.