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Cooking6 min read

How do we double the number of guests: from 2 to 10

Guests are most afraid of miscalculating and have access to the benchmark and scale of each person, and the number of people is high.

When you're done with two people, you're blind: how many cups of rice and how many pieces of meat do you make? The trick is to set a "per capita benchmark" and scale it up as a whole. The average adult diet consists of about 100 to 150 grams of rice, 150 to 200 grams of meat and 200 grams of vegetables; The total number of people multiplied by the number of people per person is the total number of purchases and cooking. It is better to make one or two extra dishes, each with a little more preparation, than less, and the rest will be available the next day, which is better than not being embarrassed.

Points for scaling from 2 to 10

  • MI: 2 people about 200 g of rice, 10 people about 1 kg, linearly magnified by the number of people
  • Meatloaf: 150 - 200 g per person, 10 people, 1.5 - 2 kg, two pots more evenly
  • Soup: 250 - 300 ml per person, 10 about 3 litres per person, large enough
  • It's a lot of swirl. It's a bit of salt sugar.
When the scale is increased, the "fire and time" are not magnified: a large boiler is insecurantized and needs to split the pot or to extend the course; Refrigerator loads should be filled with appropriate time cooling, so as not to double the amount.

Spectrum Zoom's real-world version of the Cost per meal is the essence of the Cost per meal, which evaluates the total cost and avoids requesting an over-budget. By measuring it with G and cup conversion or Cost per food, and folding it with a hole in Common conversion errors, you can steadily upgrade from the "two-person stove" to the "ten-person dinners" without getting busy, and instead of being a burden.