5992 how properly clean 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

mussels (see above description for how many); cleaned and de-bearded, grapeseed oil (it s a good neutral oil that has a high smoke point), serrano or thai chilies, split, garlic , smashed, bay leaf, crumbled, dry white wine (or as needed depending on how many mussels you are making), special equipment : a wok

lean ground beef, onion, diced, carrots, diced, all-purpose flour, ground cinnamon, chopped fresh parsley, beef broth, tomato paste, salt and pepper to taste, potatoes, peeled and diced, butter, softened, milk, salt and pepper to taste, shredded cheddar cheese

heaped tsp fennel seeds, dried red chillies, crumbled, olive oil, good-quality coarse italian or other high-quality sausage, dried oregano, a wineglass of white wine, zest and juice of 1 lemon, good-quality fusilli or penne, sea salt and freshly ground black pepper, a couple of knobs of butter, a handful of freshly grated parmesan cheese, plus extra for serving, a small bunch of fresh flat-leaf parsley , leaves picked and chopped

spaghetti squash, head garlic, salt, pepper, olive oil, vegetable oil, vegetables or meat or cheese

butter (have used vegan margarine with good results), rolled oats, all-purpose white flour, whole wheat pastry flour, sugar (may sub splenda), baking powder, baking soda, salt, raisins (i have subbed these out with dates and dried cranberries in the past), egg, lightly beaten, nonfat plain yogurt (may use soy with good results), canola oil

unsalted butter, eggs, water, coarse salt & freshly ground black pepper

plain flour, egg (preferably room temperature ), cold water, milk, salt, approx fat from meat (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 tsp oil (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole) or 1 tsp melted lard (sufficient to cover the base of each patty tin, but not more than a teaspoonful in each hole)

fennel seeds, dried red chilies, crumbled, raw cumberland sausages, skins removed, dried oregano, white wine, lemon , juice and zest of, organic, good quality fusilli, salt and pepper, butter, fresh grated parmesan cheese, fresh thyme , leaves picked, and chopped

clam , fresh hardshell, cold water, enough to cover your clams, cornmeal , depending on how many clams you have

free-range chicken, cut in 8 portions, stalks lemongrass, pounded, oil, julienned gingerroot, red onion, chopped, garlic cloves, minced, white vinegar, salt & freshly ground black pepper, thick coconut milk (unfortunately light coconut milk doesn tsp work well with this recipe. you can add more coconut milk i), chili (your choice ), papaya, peeled , seeds removed, properly cleaned and sliced to bite-sized pieces (proper cleaning of unripe papaya requires lightly squeezing the slices in salt to remove the bittern)

boneless chicken (i use a mix of thighs & breasts), southwest marinade (or anything else you like), ears corn, shucked & cleaned, butter, salt, pepper, oven cooking bags

egg, white vinegar, saucepan 3/4 filled with water, slotted spoon, ramekin , measuring cup, or small bowl, a little determination

potato , per person choose a floury variety, goose fat or beef drippings or any oil, to hand, salt , to taste