| QUALITY
POINTS OF SOUP (4 of 5) |
Hospitality
and Catering |
|
 |
| Soups are usually produced in bulk,
for a large number of covers. |
| The table below suggests the required
volume of metric liquid for a range
of guests: |
|
|
|
|
| 1 |
250 mlts |
| 4 |
1 ltr |
| 10 |
2.5 ltrs |
| 25 |
6.25 ltrs |
| 50 |
12.50 ltrs |
| 75 |
18.75 ltrs |
| 100 |
25 ltrs |
| 125 |
31.25 ltrs |
| 150 |
37.50 ltrs |
| 200 |
50 ltrs |
| 250 |
62.50 ltrs |
| 300 |
75 ltrs |
|
|
|
|
