[Sca-cooks] newbee cook attempting feast for the first time in december
grm at andrew.cmu.edu
Fri Jun 5 07:37:19 PDT 2009
Find a commercial cookbook (or a textbook about cooking for large numbers
of people) -- there are going to be differences in the proportions of each
ingrediant for 6-8 people than for 100 people, and having the reference for
the conversion is invaluable.
Not to say the test feast isn't an important key (it is), but that you
can't just multiple everything by 15 and have a reasonable recipe.
--On Friday, June 05, 2009 10:25 AM -0400 Johnna Holloway <johnnae at mac.com>
> Welcome to the list and feast cookery.
> Quick answer is to do a test feast for 6-8 people and see what works.
> Adjust amounts per person and recipes at that time. It also helps to
> resolve plating
> and timing issues.
> brooke white wrote:
>> HOW DOES ONE ASSESS THE AMOUNTS OF EACH DISH.
>> Is there any rule of thumb?
>> Yours In service to the dream
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