[Sca-cooks] estimating amounts needed

[upsxdls_osu at us.inter.net]

Lots of hotel & restaurant classes use "Food for Fifty" it give lots of
measurements for feeding groups of 50, and by multiplying or dividing, you can
estimate in-betweens.

Liadan
Let me know what you're looking for, and I'll email an answer this evening
after I get home.


On Thu, 7 Jun 2001 13:50:36 -0500 you wrote:

>
> Greetings!
>
> Is there a reliable method (such as a table or chart or a manual such as the
> Army field cooking manual or some such) for determining the amounts needed
> for large groups?
>
> Specifically, if I'm cooking beef and boneless chicken, how much should I
> prepare per person?  6 oz?  8 oz?  Should I figure that amount for both the
> beef and the chicken (a total of 12 or 16 oz of meat?), or should it be some
> other sort of combination?
>
> A co-worker is going to be feted next week, and the person in charge of
> catering has ordered 18 lbs. of meat, beef and chicken, to serve up to 60
> people.  Several people here have expressed concern that that amount might
> not be sufficient.
>
> Any thoughts?
>
> Madelina de Lyndesaye
> Canton of Loch Ruadh
> Barony of Elfsea
> Kingdom of ANSTEORRA!!
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>