Chef James has salt in his pantry but needs to buy all of the other ingredients. All of the ingredients in his recipe are measured by VOLUME. Chicken and flour are sold by WEIGHT, and butter is sold by the stick. Use the following information to help prepare a shopping list (since they won’t sell you ¼ of a stick of butter or ½ pound of flour, round your answers to the next whole number): 1 stick of butter = ½ cup
1 pound of raw chicken yields 1 ½ cups of cooked, diced chicken
1 pound of flour yields 4 cups
4 quarts = 1 gallon
2 pints = 1 quart
1 ounce = 2 tablespoons

15 sticks butter

3 pounds flour

4 gallons of chicken broth

25 pounds chicken

2 quarts heavy cream

5 ounces of sherry

Step-by-step explanation:

The following information is missing:

Chef James is making his special Cream of Chicken soup for a luncheon. Sixty guests are expected and his recipe serves 4 people.  

Cream of Chicken Soup:

8 tablespoons butter

2/3 cup flour

4 cups chicken broth

2 ½ cups cooked, diced chicken

½ cup heavy cream

2 teaspoons sherry

1 tablespoon salt

He wants to make enough to serve all sixty guests at one time. To decide how much of each ingredient he will need, multiply each of the recipe ingredients by the number of batches of soup Chef James needs to prepare.

Additional information:

All measures have to be multiplied  by 15 (4*15 = 60) in order to satisfied the  60 guest.

-sticks butter : 8*15 = 120 tablespoons, 120/2 = 60 ounce, 60/4 = 15 sticks

-pounds flour : 2/3*15 = 10 cups, 10/4 = 2.5 pounds

-gallons chicken broth : 4*15 = 60 cups, 60/16 = 3 3/4 gallons

-pounds chicken : 2 1/2*15 = 37 1/2 cups, 37 1/2 ÷ 1 1/2 = 25 pounds of raw chicken

-quarts heavy cream : 1/2*15 = 15/2 cups, 15/2 ÷ 16 = 15/32 gallons, 15/32*4 = 15/8 quarts

-ounces sherry: 2*15 = 30 teaspoon, 30/3 = 10 tablespoon, 10/2 =  5 ounces