11. What needs to be considered in terms of seasonings, herbs and spices when adjusting a recipe for a large number of serves? True or False

When you are cooking for large numbers of serves, the amounts may need adjusting, not just multiplication.

For example, if you are cooking a stew for 200 serves, you would need more salt per portion than if you were cooking 4 serves.

The flavours of herbs and spices intensify as you cook larger amounts and the natural salts and meat flavours also intensify. I

t is a good idea to add ~ of the required amount initially, taste it after a while, then