456 how Recipes

  • How Many Hors Douevresperson
    how to estimate food quantities and
    48 More
    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
    30 min, 49 ingredients
  • How to Boil Eggs
    eggs , large, cold water
    30 min, 2 ingredients
  • How to Make Pizza
    tomato paste, ham, cheese, olive and
    1 More
    tomato paste, ham, cheese, olive, sausage or 1 cup raw meat
    30 min, 5 ingredients
  • How to Render Lard
    pork fat , from the belly,leaf fat and back fat (do not u... and
    1 More
    pork fat , from the belly,leaf fat and back fat (do not use ruffle fat or fat from internal organs as it is dark and soft, thus inferior), cheesecloth
    3 hour 30 min, 2 ingredients
  • How Now Brown Cow?
    milk, cooked rice, sugar, semi-sweet chocolate chips and
    1 More
    milk, cooked rice, sugar, semi-sweet chocolate chips, vanilla
    25 min, 5 ingredients
  • How to Freeze Eggs
    eggs, ziploc bags
    15 min, 2 ingredients
  • How to Roast Garlic
    head garlic (elephant garlic has many cloves & works well) and
    2 More
    head garlic (elephant garlic has many cloves & works well), olive oil (or more ), salt and pepper
    40 min, 3 ingredients
  • How to Toast Pecans
    pecans, shelled
    6 min, 2 ingredients
  • How to Prepare Ghee
    unsalted butter, cheesecloth
    45 min, 2 ingredients
  • How Now Purple Cow?
    fresh blackberries , rinsed well (or 4 cups frozen blackb... and
    6 More
    fresh blackberries , rinsed well (or 4 cups frozen blackberries that are partially thawed), sugar, fresh orange juice, frozen yogurt or 4 cups tillamook vanilla ice cream, crushed ice, blackberry, fresh mint leaves
    10 min, 7 ingredients
  • How to Roast Garlic
    whole heads garlic, olive oil, coarse sea salt and
    1 More
    whole heads garlic, olive oil, coarse sea salt, fresh rosemary leaf (optional)
    1 hour , 4 ingredients
  • How to Dry Beef How to Dry Beef
    beef (freshly killed, rounds only), salt, saltpeter and
    1 More
    beef (freshly killed, rounds only), salt, saltpeter, brown sugar
    1248 hour , 4 ingredients
  • How to Make Tea How to Make Tea
    water, milk, sugar, tea bag
    10 min, 4 ingredients
  • How to Cure Hams How to Cure Hams
    ham, saltpeter, salt, brown sugar, salt, black pepper
    984 hour , 6 ingredients
  • How to Make Yeast How to Make Yeast
    siftings (or bran ), water, hop, sugar
    15 min, 4 ingredients
  • Making Dashi Soup Making Dashi Soup
    how to make dashi and
    20 More
    how to make dashi, there are several type of dashi , each for it s own use., ichiban dashi (1st brewed); for clear soup or noodle soup., niban dashi (2nd brewed); for general use., konbu dashi ; for nabemono and tofu., niboshi dashi ; for miso soup., ichiban dashi (1st dashi), cm square of konbu (10g dried kelp), dried katsuobushi, water ., niban dashi (2nd dashi), recycled kelp and katsuobushi from 1st dashi, cm square kelp, water, katsuobushi ., konbu dashi, cm square dried kelp, water, niboshi dashi, niboshi (dried baby sardines), water .
    20 min, 21 ingredients
  • How to Clean Clams How to Clean Clams
    clam , fresh hardshell and
    2 More
    clam , fresh hardshell, cold water, enough to cover your clams, cornmeal , depending on how many clams you have
    1 min, 3 ingredients




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