Again not so Keberoxu.

Many years ago, in previous life, I worked as a chef. I got a job in a hospital where we cooked in bulk for the most part. The catering manager insisted that the food we presented was restaurant standard (he reasoned quite correctly that the only thing the patients had to look forward to were visits from Doctors and mealtimes).

In order that we could cook for large numbers we had a "bible" of receipes for larger amounts of 50, 100, 150, 200, 250, 300 etc.

In fact it was easier in many instances to cook for 200 than it was for two.