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Questions tagged [catering]

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

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5 votes
2 answers
323 views

Stop Hummus from darkening

I want to use hummus in a catering product, but I noticed it changes colors when left out for too long. The problem is that it needs to look appealing for a few hours. Do you have any tips on how to ...
Neuron's user avatar
  • 223
3 votes
1 answer
186 views

How to cook rice outside commercially?

Is there a better alternative to a propane rice cooker for cooking rice outside e.g farmers market, street food environment? I have found very little options for actual machines in the united states, ...
Mixed Rice's user avatar
-2 votes
1 answer
197 views

I am buying fried chicken already made and making pulled pork for 100 people (80 adults and 20 children). How many pieces of chicken should I buy? [duplicate]

How much fried chicken should I buy for 80 adults and 20 children? Pulled pork will be served as well as mac n cheese and green beans.
Melissa Breeden's user avatar
1 vote
1 answer
143 views

What are "cheese Parmentiers"?

From Clarissa Dickson Wright's A History of English Food (2012): [In the 1920s, British] hostesses also started to serve canapés: little cheese Parmentiers, asparagus rolled in thin brown bread and ...
Quuxplusone's user avatar
1 vote
0 answers
384 views

How to keep drop dumplings from soaking up all the liquid while holding to be served

My wife and I have been doing a little catering and want to make our chicken and dumplings but we are not for sure how to keep the dumplings from soaking up all the broth. We use Bisquick to make our ...
Jim Flake's user avatar
6 votes
3 answers
600 views

Are there any cookbooks specifically designed for restaurant-level chefs/cooks?

It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes - even those written by giants in the ...
WackGet's user avatar
  • 914
1 vote
1 answer
158 views

Commercial Kitchens in the UK

How would you find a commercial kitchen to rent in the UK? I cannot seem to find any resources for them, the only ones i've found are attached to store fronts. Would this be a case of renting a ...
Malekai's user avatar
  • 19
2 votes
2 answers
8k views

Can I use both racks at the same time to bake chicken wings?

Can I use my oven's top and bottom racks at the same time to bake chicken wings? I have a large party to cook for.
Danny N Bradley's user avatar
-1 votes
1 answer
994 views

What is the best way to keep the quality of fried food while being delivered? [duplicate]

How does one keep fried food hot while staying crispy for delivery? There are plenty of heating bags but I need one especially for French fries and other fried foods. Are there any techniques that ...
Muze's user avatar
  • 1
1 vote
1 answer
98 views

Is it ok according to established practice to serve a salad in addition to crudités?

I'm going to have a party and I was wondering if it is ok to serve both or if just one or the other should be served.
freethinker36's user avatar
3 votes
2 answers
48k views

How much food to serve 100 people?

I'm catering my own event for 100 people and need to know how much of each meat and side dish I will need. It will be buffet style and there will be a fair mix of men, women, and children. I will be ...
Skrudzie's user avatar
0 votes
2 answers
146 views

Catering our daughter's wedding [duplicate]

My husband and I will be catering our daughters wedding. It's a very simple ceremony with about 120 to 130 people. An afternoon wedding with the reception right after. My question is how do you figure ...
M. Syron's user avatar
0 votes
2 answers
3k views

Catering event for BBQ for 30 people. [duplicate]

Looking for suggestions on how much to serve on meat. They would like pulled pork, ribs, and brisket
user40059's user avatar
3 votes
2 answers
8k views

How can I make and store multiple pizzas before a potluck?

My job is having a potluck soon. I plan on making 2 Buffalo NY style pizzas, 2 Papa Johns clones, and 2 Traditional NY style pizzas. How should I store the pizza once i'm done cooking it? Once ...
iLearnSlow's user avatar
7 votes
7 answers
104k views

How much meat should I serve per person?

Catering a small event tomorrow for twenty people. Serving beef brisket, pulled pork, and veggie lasagna. Question is how much brisket & pork should allow for each person? also serving three ...
Johnny Wayne Mitchell's user avatar
0 votes
1 answer
2k 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 ...
aleks1217's user avatar
2 votes
1 answer
1k 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 ...
user25393's user avatar
2 votes
4 answers
91k 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 ...
user21131's user avatar
2 votes
3 answers
3k 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 ...
Chris Steinbach's user avatar
2 votes
1 answer
28k 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 ...
jumpdart's user avatar
  • 183
6 votes
2 answers
31k 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 ...
Joe's user avatar
  • 80.9k
3 votes
2 answers
2k 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 ...
grillerdude's user avatar
7 votes
4 answers
4k 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 ...
Aaronut's user avatar
  • 55.1k
2 votes
4 answers
9k 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 ...
ted.strauss's user avatar
6 votes
6 answers
19k 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 ...
Sarah's user avatar
  • 61
6 votes
2 answers
21k 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 ...
Avinash Bhat's user avatar
  • 1,772
11 votes
2 answers
10k 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 '...
Cos Callis's user avatar
  • 18.2k
5 votes
1 answer
344 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 ...
sarge_smith's user avatar
  • 9,080
11 votes
2 answers
5k 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 ...
KumikoGoingCrAzY's user avatar
8 votes
3 answers
23k 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 ...
Chris Steinbach's user avatar