by Jessica Page
Many people are fearful when they are asked to cook for crowd. But it is not an impossible task if you have the right equipments and enough preparation to do so. The main thing you must remember is to be relaxed, safe, prepared and organized while cooking for a crowd, no matter what is the number of the people.
Ensure safety:
The first and most important thing is to be careful about the health risk related with cooking meals for the crowd. If to keep hot foods hot and cold foods cool before serving them. If the food is not cooked or cooled in the exact way there is great chance of growth and reproduction of bacteria. Obviously it is very bad and devastating for health.
What's a cook to do? When you're cooking for a crowd, use instant-read thermometers to monitor the temperatures of your large-scale dishes to make sure no one gets sick. If you're cooking ahead for a crowd, and you need to cool, say, a large pot of soup or broth, ladle the hot liquid into several small containers so each container can cool more quickly, inhibiting bacteria from forming.
Quantities - Rule Of Ten
If you do not cook sufficient food for the crowd it will bear you an embarrassing outcome. On the other hand if you cook more food it may become wastage. So, proper amount of food need to be cooked. For this purpose, plan for the quantities of food very carefully.
During the time of cooking for a crowd measure whether to double, triple or quadruple your recipe. My personal opinion is to follow the rules of ten. While cooking foods for ten adult people serve the following:
Four pounds of meat
Three pounds of potatoes (for potato salad)
One pound of dry pasta (to make pasta salad)
Two to three pounds of pre-cooked, peeled shrimp
Two pounds of clams or mussels
One-half gallon of soup or stew, if served as an appetizer
One gallon of soup or stew if served as a main dish
Two pounds green salad, or 3 large heads of lettuce
Three cups of salad dressing
Twenty cocktails per hour
One gallon of punch
If you are cooking for a crowd of ten that loves cocktails, remember to have on hand ten pounds of ice and a variety of soft drinks. A standard cocktail uses 1.5 ounces of liquor, so plan on getting 16 cocktails from each 750 ml bottle.
Necessary Supplies of Cooking:
Finding pans, bowls, and dishes when you're cooking for a crowd can be a challenge. You can buy large, disposable foil baking pans, but they can be flimsy when loaded with hot, heavy food. Your best bet is to rent professional catering equipment, including large coolers, so you have all the supplies you need and you can concentrate on the food.
Be Organized:
Make a list of the servable items. Check and recheck the list frequently. You will not want to see uneaten salad on the cooler because you forgot about it.
Be prepared and organized to take the guesswork out of cooking for your guests. Congratulate yourself after the party is over for doing a brilliant job.
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New Unique Article!
Title: How to be prepared and organized for Cooking for a Crowd
Author: Jessica Page
Email: judy@swimwearplace.com
Keywords: cooking,party,hobby,advice,tips,home,food,family
Word Count: 530
Category: Hobbies
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