Simple rule of thumb: take any recipe, look at the servings, and divide the number of guests by that number. Alternatively, you can look at how much the recipe makes and estimate how much each guest would eat (3/4 cup?). Then, multiply all of the ingredients of your recipe by the quotient of your math problem.
For instance, a common chicken salad recipe:
So:
Incidentally, it takes about 3 pounds of bone in chicken breast to yield 4 cups of cubed cooked chicken. (3 x 25 = 75) So, you'll need about 75 pounds of raw, bone in chicken.
It depends on what else will be served at the meal. Normally it takes 25 pounds of chicken to serve 100 people.
You would need about 1/4 a pound of chicken salad per person. That will be 17.5 pounds of chicken salad for 70 people.
You will need approximately 6 pounds of chicken salad to make 50 mini Croissants. Each process will require approximately 2 ounces of chicken salad.
it all depends on the size of the chicken salad
You will need approximately 6 pounds of chicken salad to make 50 mini croissants. Each process will require approximately 2 ounces of chicken salad.
The amount of lipds in a chicken salad depends on what recipe you use when making it.
I would make 125 pounds of salad.
A very small portion.
116 mg
$4.99 + tax
I would make 10 pounds for 40
5.85 plus tax
7 kgs