Managing food preparation for large gatherings requires considerable calculation; I am continuously acquiring helpful insights for upcoming menu planning and group sizing.
I recognize the necessity of creating a reference guide for these technical mathematical details. This is what I discovered this week:
A single carton of liquid eggs contains 20 eggs.
One carton of liquid eggs serves 8.75 individuals for scrambled eggs. Since that detail is overly complex, I'm approximating it as nearly 10 people, plus an additional carton.
Use 1 cup of basmati rice for every 1.75 cups of boiling water.
For 75 teenagers, I utilized 9 cups of rice and 15.75 cups of boiling water; they completely consumed all the food.
For future estimates, calculate 1/3 to 1/2 cups of dry rice per person, though this math will present a challenge!
One loaf of homemade bread, when cut with our bread slicer, provides 20 slices.
Allocate one slice per person and supplement the serving station with one extra loaf.
We are still determining the ideal size for dessert portions made in hotel pans; they must be smaller than 8 x 3 because the previous pieces were too large.
We are now considering dimensions of 9 x 4 or 9 x 5; I will verify this later.
Furthermore, a standard recipe for a 9 x 13 pan can be scaled up by 2.5 times to fit a hotel pan, a fact I have not yet tested.
Connie informed me that 'proper' cooking incorporates numerous French terminology.
Goodness gracious!
I must improve my French vocabulary.
However, I never actually learned it to begin with! haha…
My French terms for this week include:
- battoneted (Does this mean I should strike the carrots?)
- julienned (not merely a feminine name, but pictured above as peppers),
- and mise on place (I am unsure what this means??)
And our weekly mishap? Look at that fettuccini?
It was precisely measured and cooked to serve 55 people, yet it could have easily accommodated 100—my mistake!
