Girlie I think ratios are what folks are talking about here when they talk about recipes for yorkshire pudding or sponge cakes and they say something like:
For every 1 egg,
add 100g flour
and 100g butter
and that would be a ratio of
1 egg : 100g flour : 100g butter.
(I'm no cook so that's probably not at all the right ratio.)
It's the same in gardening when you buy fertiliser and there is an NPK rating on the back which gives the ratio of Nitrogen to Phosphorus to Potassium. For example tomorite is 4-3-8 which is a ratio of:
4 parts Nitrogen
to 3 parts Phosphorus
to 8 parts Potassium.
It's a lot like fractions, except that fractions are what you get when you cut up a cake and keep some parts of the cake. 1/4 means you cut the cake in 4 and eat one bit.
Hope that helps.