Recipe Scaling for a Bakery

Problem Description

A bakery is updating its recipe cards for a new batch size. The head baker works in fractional measurements and needs to combine, scale, and verify ingredient quantities before printing the new cards. She has asked you to help her work through the arithmetic for a few conversions so she can check the results are correct.

The problems involve adding and subtracting fractional amounts, which need to be worked through carefully to avoid errors in the recipes.

Calculations to Solve

Work through each of the following ingredient calculations:

1. A bread recipe calls for 3/4 cup of oil and 1/2 cup of water as liquids. The baker wants to know the total liquid volume.
2. A spice blend requires 2/3 tablespoon of cinnamon, 1/4 tablespoon of nutmeg, and 1/6 tablespoon of cardamom. What is the total amount of spice?
3. A cake calls for 5/8 cup of sugar. The baker wants to reduce this by 1/4 cup. How much sugar does the adjusted recipe use?

Output Specification

Write the solutions to recipe_calculations.md. For each calculation, show how you arrived at the answer, and state the result clearly — both as a fraction and, where helpful, as a decimal.