[Sca-cooks] Intro and Newbie question - estimating meat portions
Antonia Calvo
ladyadele at paradise.net.nz
Wed Mar 12 13:35:57 PDT 2008
Tasha Derrett wrote:
>I recently helped out in the kitchen at a college event which was a
>good experience and everyone enjoyed the feast. One thing that did
>happen is that we overestimated the amount of beef that would been
>needed for a roast and have ended up with a lot of leftover meat. My
>question is what is a good way of estimating the amount of red meat/
>poultry/fish that is needed for a feast? Is there a standard kind of
>portion per person? Is it affected by how many other meat dishes might
>be in a course/at the feast?
>
>
It depends :-)
The least total meat/fish/poultry I've bought for a feast was probably
200g (excluding bone) per head, and the most around 400g.
--
Antonia Calvo
(formerly known as Adele de Maisieres)
-----------------------------
Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
-----------------------------
More information about the Sca-cooks
mailing list