302 hors tray Recipes

how to estimate food quantities, source : catering handbook by edith weiss, all good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. the size of the portion should be determined by, occasion, time of service, age and sex of guests (young, old , all men, etc.), appearance of the portion on the plate (or in the package)., teenagers eat more than any other age group. they eat practically anything and everything, and the spicier the better., people from their mid-twenties to mid-fifties have sophisticated tastes. they are apt to eat in moderation and good taste., people past sixty eat much the same as the middle group , except for a lessening of the sharp and spicy foods., when hors d oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings, at a four-hour reception , regardless of the starting time - 12 per guest., cocktail hour , to be followed by dinner - four per guest., wedding reception , from 2:30 to 5:30 - eight per guest., cocktail reception , from 3:00 to 6:00 - eight to ten per guest., all other occasions , estimate four per guest per hour for the first two hours, and two per hour after that., these figures include both hot and cold hors d oeuvres and canapes., do not include relishes and dips., self-service vs. served, sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. for a self-service buffet allow slightly more than if the same buffet is to be served by waiters. guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted., hors d oeuvres, when calculating quantities for an hors d oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour., hors d oeuvre only cocktail party : number of people x 12 hdv for first hour number of people x 6 hdv for every hour there after., example, hour cocktail party for 25 guests you will need approximately 450 pieces of hors d oeuvres, guests x 12 hors d oeuvres = 300 pieces hors d oeuvres for the first hour, guests x 6 hors d oeuvres = 150 pieces hors d oeuvres for the second hour, hors d oeuvre before dinner : number of people x 6 hdv for 1 to 1 and a half hour service, example, hour cocktail service before dinner for 25 guests you will need approximately 150 pieces, salads and side dishes, when calculating quantities for salads and side dishes, please figure approximately 5 oz per person if you are serving multiple salads and / or side dishes. if you are serving only 1 salad or side dish, please figure approximately 1/2 a lb per person. use the following chart to figure out quantities., side dish or salad, number of guests x .50 = number of lb needed, example : 10 guests x .50 = 5 lb needed, multiple side dishes or salads: number of guests x .30 = number of lb needed, example : 10 guests x .30 = 3 lb needed, entrees and first courses, when calculating quantities for a first course, please estimate 2-4 oz of protein per person., example : you are serving 10 guests salmon for an entree., x 1/2 lb = 5 lb salmon needed, example : you are serving 10 guests salmon for a first course., x 1/4 lb = 2.5 lb salmon needed, source : cook s fresh market

whole pineapples, clusters green seedless grapes and several clusters champagne grapes, oranges, peeled and sliced into wheels, cantaloupe , cut into cubes or balled, honeydew melon , cut into cubes or balled, stemmed strawberries, kiwi, peeled and sliced, blueberries, red leaf lettuce , to line silver tray, french cream , recipe follows, cream cheese, powdered sugar, whipping cream, granulated sugar, lemon , zested and juiced, pineapple juice

tray ice cubes, dried lavender, boiling water, white sugar, lemons, cold water , or as needed

tray ice cubes, jagermeister liqueur, coconut-flavored rum, pineapple juice, orange slice (optional)

egg whites (i prefer organic or free-range eggs), golden caster sugar, sea salt, hazelnuts, skins removed, pears in light syrup, dark chocolate, double cream, icing sugar , sifted, vanilla pod, halved and seeds scraped out, orange , zest of, gingerroot, thinly sliced (optional)

chicken drumsticks (about 1.5k), smoked paprika, chicken stock, garlic cloves (minced ), tomatoes (trussed, joined at the stems), button mushrooms (halved ), sour cream, fresh chives (coarsely chopped )

green beans, trimmed, tomatoes, black olives, pits removed, extra virgin olive oil, kosher salt, fresh ground black pepper, salmon fillets, with or without skin, but with pin bones removed, lemons, quartered, fresh basil, loosely packed, anchovy fillets

chicken legs, red onion, halved, parsnip, cut into large chunks, carrot, in large chunks, potato , skin left on cut into 4 wdges, garlic cloves, minced, olive oil, mixed herbs, sea salt & fresh ground pepper, chili powder, brown chicken stock, plain flour , to thicken, guava jelly, marmite, paprika

cocktail franks, maraschino cherry, pineapple chunk, cheddar cheese, in chunks, mozzarella cheese, in chunks, olive, tomatoes, toothpick

loaves sandwich bread, blue cheese, crumbled, cream cheese, softened, eggs, fresh asparagus spears or 2 (10 oz) packages frozen asparagus spears, unsalted butter, melted

cheddar cheese, grated, yeast, vegetable shortening, swiss cheese, grated, rolled oats, toasted

dom perignon inventor of champagne and sparkling wine,born 1639,died 1715,by experimenting discovered a great secret, bread or cracker,lightly buttered, cover with about 1/16 slice of sharp cheese, sprinkle heavily with celery salt, celery salt does something to the cheese that noting else can.

trays ice cubes, rum, brandy, white zinfandel wine, lemon-lime flavored soda, diced apple, seedless green grapes, halved, seedless red grapes, halved, lemon, sliced and cut into small pieces, lime, sliced and cut into small pieces

tray ground beef, chopped onion, crushed garlic, lemon, tomatoes (sliced ) or 1 medium tomato (sliced), chopped green pepper, coconut milk

white vinegar, water, salt (i use sea ), fresh picked pickling cucumbers (more or less , depending on how many jars you have, the pickles are best if they are right off the vi), whole heads of garlic, peeled, and chopped coarsely, fresh dill (seeds, leaves whatever), sliced hot pepper (i never put peppers in my pickles!! but, some people like em!) (optional)

oil, potatoes, oregano, salmon fillets, asparagus spears, tomatoes, pancetta, lemon

trays ice, tia maria, kahlua, appleton vx rum, milk, simple syrup, over-ripe bananas

tray of frozen coffee cubes, scoops frozen coffee yogurt, chocolate syrup, irish cream, milk