This tag is for questions about cooking for larger groups of people. e.g. weddings, parties, and banquets

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1answer
53 views

How much food for a tasting event? How big of samples?

I am participating in my first tasting event. The event coordinator says I need to make enough food for about 400-600 people to sample. How big should a sample be? About 2 tablespoons? 1 ounce? Does ...
2
votes
1answer
49 views

How can I prevent pork from becoming tough while being held at warm temperature?

I work at a nice restaurant and bar. We sometimes make pork loin roasts and gravy for our banquets. The pork is cooked to 145 degrees internally and is very tender and delicious when sliced, but as it ...
4
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5answers
4k views

How to transport several pies?

I want to bring 6 pies to work. Last month, I thought I found a solution - a 3-tiered plastic pie carrier. Now I can't find it online anywhere, though I could swear it was on Target.com. Anyone have ...
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2answers
4k views

How to keep fried fish warm and crispy during transport to venue?

I frequently cook for my choir and I wanted to serve fried fish. The problem is I have to cook the food at home and transport it to the church. How do I keep it warm and crispy for about an hour ...
2
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1answer
4k views

How many people would a bushel of average sized blue crabs feed?

I am getting a bushel of crabs tomorrow morning for football and dont know how many people to invite over. How many people do you think would all be able to have a good amount to eat out of a bushel ...
2
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3answers
582 views

How can you keep a stack of Swedish pancakes fresh?

I make Swedish pancakes for my family every Thursday, as per Swedish tradition. Fresh from the frying pan they are crisp at the edges and very slightly crisp on the surface where the batter has ...
6
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2answers
3k views

Estimating sugar & cream for a coffee service

I'm helping to organize a workshop, and we're planning on providing coffee ... but not being in the catering business (nor a coffee drinker), I really have no idea how to estimate these things. I ...
7
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4answers
1k views

Are electric knives used in foodservice?

After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powerful and durable than the consumer ...
2
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2answers
683 views

How can food cooked 1-2 hours ago be effectively reheated in a microwave?

I cater and cook foods for clients. Recently I have a new client and I deliver the food all precooked and ready to eat. They may not eat for another hour or more after I deliver the food. Example of ...
7
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3answers
5k views

How far in advance of serving can you fry fried eggs?

A recent question asks how to fry eggs on a large scale. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or alternatively kept warm for a prolonged ...
2
votes
4answers
1k views

Scaling up a risotto recipe x4. Things to consider?

I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale, how can I ensure getting good results ...
6
votes
2answers
2k views

Keep Pakoras Crisp

What's the best way to keep pakoras crisp until being served? I am planning to make pakoras for a party and will not have time to make it as the guests arrive, which is why I would like to make it a ...
10
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2answers
2k views

How much Finger Food to make for a 'crowd'

I am helping a friend plan and prepare 'finger foods' for a post-funeral gathering of about 50-75 people. Right now we are thinking in terms of a meat & cheese tray with breads and crackers, a ...
4
votes
1answer
246 views

Are there any differences that need to be accounted for when changing a hamburger from grilled to griddled?

I have a friend that is about to open a food truck and he has asked me to use my burger recipe. I have spent a long time perfecting it, but I have always made it with thick patties meant for the ...
10
votes
1answer
327 views

Catering event for 1st time. How should I prepare?

I'm just starting a catering service for my cooking. I'm not into too fancy style yet, like using metal silverware or china plates, but more casual version like paper plates and plastic-ware. The ...