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:Basics of Cooking for Large Groups

Source of Recipe

from gatheringsinfo


Recipe Link: www.gatherings.info/eat/size.asp

List of Ingredients

Can you prepare a meal for five? Then you should be able to cook for up to 50, using equipment and utensils in your own kitchen. Simply cook in batches in advance and freeze the food until the day of your gathering.
Once the numbers go over 50, however, you should consider the use of a commercial kitchen or calling a caterer.
Cooking for 50
Try to find recipes that can be made in advance and need very little last-minute preparation.
Think through how each recipe will be prepared and stored. Do you have ample baking/cooking equipment or do you need to rent some items? Is there adequate storage room in your refrigerator or freezer?
Select recipes that have already been formulated for 50 servings if possible. These can often be found in cookbooks, magazines or on the Web. If you must use Aunt Mabel's pasta salad recipe and need to enlarge the amounts, try these suggestions:
Prepare the product in the amount of the original recipe, following the quantities and procedures, exactly noting any procedures that are unclear or any problems that occur during preparation. Prepare until the recipe is satisfactory.
Create a factor by which all ingredients will be multiplied by to determine how much is needed.
For example, to increase a five-serving recipe to 50, divide 50 by 5 for a factor of 10. All ingredients will be multiplied by 10.
The challenge occurs when a factor is not an even number. For example, you may want to convert a recipe serving 12 to 50. Here you would divide 50 by 12 for a factor of 4.2.
In this instance, you may want to change your servings to 48 to give you a factor of 4. Using whole or half numbers will simplify your calculations.
Multiply the amount of each ingredient in the original recipe by the previously determined factor. Round off unnecessary fractions to simplify measures.
For example, your factor is 6.5 and the recipe now calls for 6.5 cans of soup. Decide if you want to round that to 6 or 7 cans.
Most recipes will not change significantly with these types of changes. Only baked goods need as much precision as possible.
If at all possible, season with salt at the end of cooking time and start on the light side. There are instances where the full amount of salt may not be needed.
Remember, additional cooking time may be needed for larger amounts.
When working with highly perishable foods such as meat, fish, poultry or cheese, in large amounts, prepare them in batches and refrigerate the portions not being worked with.
Use a food processor or mixer attachment to help chop, dice, slice and shred as much as possible.
Twelve- to 15-quart plastic storage containers with lids from your local discount store are great for mixing and storing large quantities of food.

Choosing a Caterer
As previously mentioned, a caterer is recommended when serving more than 50 people. To help you pinpoint the type of caterer you need, answer the following questions:
What is your budget?
How many adults and children will be served?
Where will the gathering be held and what facilities are available?
What types of foods do you want served? Entrée only? Ethnic? Kids' food? Diet restrictions?
How much service do you want the caterer to provide? Food only? Setup, serving and cleanup?
Once you've answered the above questions, you can decide what type of caterer will best suit your needs.
If you're on a tight budget and willing to do some of the work yourself, think about using a caterer from a local supermarket or nearby restaurant. You can pick the food up yourself or have them deliver. You may be responsible for the setup, service and cleanup.
If your budget is a little more ample, consider a full service caterer. In addition to the food, they can provide table setup, decorations, servers and cleanup.
If you have no experience with a caterer, try to get a referral from family, friends or other acquaintances. If this is not an option, find one in the Yellow Pages and ask for references. Make sure your caterer is licensed by the state.
Once you select a caterer, confirm the following:
Date and location of the gathering.
Food(s) and beverages they will provide.
Style of service—buffet or sit-down.
Price of food, deposits and cancellation policies.
Decorations, table service and/or centerpieces, if any.
Cleanup and equipment return, if necessary.


Recipe