75 how cook 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

lobster (9 to 11 minutes), lobsters (12 to 14 minutes), lobsters (14 to 16 minutes), lobsters (18 to 20 minutes), lobsters (20 to 22 minutes), lobsters (cook an additional 1 minute for every 1/4 lb over 2 lbs)

frozen steak-style french fries, garlic salt, seasoning salt, onion powder, grated sharp cheddar cheese, bacon, enough to make 1/2 cup once cooked, frying oil

cooked spaghetti squash (i microwave, for help see how to cook spaghetti squash, by johnney), extra virgin olive oil, minced garlic clove, favorite red pasta sauce, grated parmesan cheese, fresh basil

onion, coarsely chopped, stalk celery, coarsely chopped, carrot, coarsely chopped, whole turkey , neck and giblets reserved, kosher salt, ground black pepper, cayenne pepper, butter, fresh rosemary, chopped fresh sage

whole turkey (allow 1 lb of uncooked turkey per person from an 8 to 12 lb turkey), salt , to taste, pepper , to taste, spices

red sweet bell peppers, lean ground beef, yellow sweet onion, diced, arborio rice, cooked and fluffed, ketchup, dried oregano, salt and pepper, a 10 3/4 oz. can campbell s tomato soup

spaghetti or 16 oz angel hair pasta, boiling water (for cooking pasta), salt, baking soda

heads iceberg lettuce (or any kind of lettuce you prefer), chopped celery, chopped green onion, frozen green peas or 1 cup frozen peas and corn, thawed, sliced mushrooms, chopped tomatoes, bacon, well cooked, hard-boiled eggs, chopped, grated cheese , your preference (i used a combination of jack and cheddar), green peppers or olives or garbanzo beans, mayonnaise, sour cream, lemon juice, seasoning salt, garlic powder, brown sugar

washed blueberries, sugar, cornstarch, spice like nutmeg or allspice, cheese, egg yolk, melted butter, sugar, plumped up raisins , optional, cheese, cream cheese, chopped herbs such as chives , parsley, mint, basil, egg yolk, salt and pepper, vegetable oil, chopped onions, ground chili or cumin, cooked ground meat or chicken, minced fresh seeded jalapeno peppers, salt, sour cream

cooked cubed chicken (can be from a broiled chicken from sam s club), onion, garlic cloves, pepper of choice, white beans (great northern), chopped green chilis, ground cumin, oregano, salt to taste, lg cans of chicken broth (use according to how thick you like your soups), following ingredients are used for garnishing the soup. use, a handful of crunched corn chips, salsa, sour cream, monterey jack cheese

pasta, water (4 pints to every 8 oz of pasta), salt, olive oil