| Subject | Date Asked | Expert |
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| Fudge | 10/19/2009 | Chef Todd Mohr |
Q: I have a 3 part question - a/ how much potassium sorbate should I put in 8.9 pounds of fudge. b/ ...
A: Huh? I'm a chef whose pantry doesn't contain a jar (or tube?) of potassium sorbate. Fudge to me ...
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| Cooking for 250 people | 10/5/2009 | Chef Todd Mohr |
Q: Hey I Have to prepare a 3 coarse meal for 250 people and am struggling with 2 things #1 The ...
A: I'm sorry it took 2 days to respond. I didn't receive an alert from AllExperts. Also, I thought I ...
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| Feeding Football Team | 10/4/2009 | Chef Todd Mohr |
Q: I need to feed about 80 high school football players plus about 80 parents. The menu is Chicken ...
A: The average portion for adults is 4-5 ounces of protein (chicken), 3-4 ounces of starch (pasta), and ...
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| Cooking questions | 10/2/2009 | Chef Todd Mohr |
Q: I was wondering if you can answer the following: 1) Does food have to be cooked for longer if it is ...
A: Lee- You are making cooking WAY too complicated. You don't need a calculator to figure out the time ...
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| Feeding 700 | 10/1/2009 | Chef Todd Mohr |
Q: I have to feed 700 people generous portions of spaghetti with sauce and salad. How much spaghetti, ...
A: I'd estimate 3 ounces of dry pasta per person, probably about a cup of sauce that weighs about 10 ...
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| Recipe Servings | 9/24/2009 | Chef Todd Mohr |
Q: My children are going to participate in a "Food Challenge" competition this weekend. They have to ...
A: Weigh the total amount of ingredients, and divide by the number of people being served. That's your ...
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| Reheating Braised Pork | 9/11/2009 | Chef Todd Mohr |
Q: I'm cooking 40 lbs of braised pork for 150 guests. Because our facility has only one oven, I need ...
A: Reheat to an INTERNAL temperature of 160f. Be sure you have an instant read thermometer and take ...
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| Reheating Braised Pork | 9/11/2009 | Chef Todd Mohr |
Q: I'm cooking 40 lbs of braised pork for 150 guests. Because our facility has only one oven, I need ...
A: Braising is a combination cooking method where you brown an item quickly under direct source heat, ...
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| How to mass produce and sell a seafood salad or the recipe | 8/24/2009 | Chef Todd Mohr |
Q: I am interested in selling a fabulous seafood salad recipe I've created either online or to the big ...
A: Is that a question? You've got a lot of research to do. If you'd like to sell a prepared food item ...
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| large qauntity | 8/17/2009 | Chef Todd Mohr |
Q: For a wedding reception, we plan on serving at least 350 people, could you please tell me how many ...
A: My first bit of advice is to hire a professional caterer. Cooking for and serving 350 people is a ...
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| How many servings in a full chafing pan? | 8/17/2009 | Chef Todd Mohr |
Q: How many servings of a baked pasta does a full chafing pan hold? I will be catering ~170-200, buffet ...
A: There are still many variables that go into answering your question that you don't supply, but I'll ...
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| # of servings | 8/16/2009 | Chef Todd Mohr |
Q: I need to know approximately how many servings (volume) the large aluminum foil pans hold and also ...
A: Do you mean full hotel pans? Are they 2inches deep or 4inches deep? Servings of what? Are they ...
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| Swiss roll filling | 8/7/2009 | Chef Todd Mohr |
Q: Halo Chef Todd, thanks for taking time to answer my Q. I work in one of the confectionery factory ...
A: Vincent - The simplest answer is to get some portion scoops (ice cream scoops)of a certain volume. ...
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| Wedding Buffet | 7/22/2009 | Chef Todd Mohr |
Q: I am planning a wedding buffet for 250 people. Our menu is: Cocktail Meatballs Pasta Salad 3 bean ...
A: What size are the meatballs? I'd suggest 3oz per person. Cocktail meatballs should be 1/2 ounce. ...
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| canning tomatoe sauce | 7/21/2009 | Chef Todd Mohr |
Q: question, i am new at canning and i decided on a whim to can some extra spaghetti sauce i made. i ...
A: Denise- You've got it right, except for the part about turning the jars upside down. The two-part ...
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| need help on how much food to buy. | 7/17/2009 | Chef Todd Mohr |
Q: I am hosting a wedding reception, and doing all the cooking,for 180 guest.The menu is veg.tray,fruit ...
A: Correct portioning is a common problem for home cooks, whether cooking Thanksgiving dinner for 10, ...
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| Crock Pot Cooking | 7/11/2009 | Chef Todd Mohr |
Q: My freezer broke tonight and I am trying to save 2 sirloin and 2 t-bone steaks. I put them all in ...
A: Most items that are cooked in a moist cooking process over a long period of time should be safe to ...
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| wedding reception | 3/21/2009 | Chef Glen L. Davis II |
Q: We are catering for about 120 people at a reception at home. We aim to do a cold finger food country ...
A: I will write up a few ideas for you, it may take just a couple days because I am taking full time ...
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| Cooking for my daughers wedding. | 3/17/2009 | Chef Glen L. Davis II |
Q: I will be cooking the food for my daughters up coming wedding. I'm thinking about smoked pulled ...
A: I would HIGHLY discourage serving 2 smoked meats like this. Because of the amount of smoke flavor ...
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| wedding reception | 3/12/2009 | Chef Glen L. Davis II |
Q: We are catering for about 120 people at a reception at home. We aim to do a cold finger food country ...
A: Sorry for the "endless" questions, but- What time of year will this event be taking place? Do you ...
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| Cooking large quanity of beans | 3/12/2009 | Chef Glen L. Davis II |
Q: I am cooking beans for a non profit organization. They will serve 1/2 cup beans per plate. So far ...
A: I don't quite understand what you are asking, do you need to know how many 1/2 c servings of beans ...
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| Boneless pork loin | 1/26/2009 | Chef Glen L. Davis II |
Q: I will be preparing boneless pork loin for approximately 150-200 people. Do you have any suggestions ...
A: I would find a recipe for "braised" pork loin that sounds good to you and run with it. With large ...
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| Cooking chicken in large quantities | 1/19/2009 | Chef Glen L. Davis II |
Q: I need to bake about l00 boneless, skinless, chicken breasts. I am using a bisquick coating. I ...
A: I am unable to give you a "time & temperature" estimation, because I do not have enough information ...
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| wedding reception | 1/17/2009 | Chef Glen L. Davis II |
Q: I am getting married 4th of july and i want to do a big bbq for about 175 people this is my menu.... ...
A: The best advice I can give you is to invest in a "recipe development program" such as Master Cook. ...
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| Recipe Serving Calculator | 1/9/2009 | Chef Glen L. Davis II |
Q: I am looking for a free recipe conversion calculator online as I have a recipe that I need to ...
A: I am not familiar with any that I would recommend. However if you write the recipe and send it to me ...
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| Mass Production of a Cookie | 1/8/2009 | Chef Glen L. Davis II |
Q: I'm looking for information on who I speak to regarding the machines I need to mass produce a ...
A: I am not familiar with this type of equipment. All I can recommend is looking on the internet for ...
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| Slow Cooker Lamb Stew | 1/7/2009 | Chef Glen L. Davis II |
Q: I made Lamb Stew in the slow cooker (cooked on low for 8 hours). I marinated it last night with ...
A: The only way I know of to "cover up" the vinegar flavor would be to use the same method as "sour ...
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| French Culinary Institute | 12/27/2008 | Chef Glen L. Davis II |
Q: I am 19 years old and would like to pursue a career in culinary arts. I have been looking into an ...
A: First off, let me say that the best schools, in my experience, produce lazy and unprofessional ...
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| mason dinner | 12/21/2008 | Chef Glen L. Davis II |
Q: I offered to help a friend cook for her dinner. I have cooked for large amounts of poeple before. ...
A: Down home cooking is my favorite style! I have never had much taste for the "snooty" fancy cooking ...
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| Mass cooking | 12/18/2008 | Chef Glen L. Davis II |
Q: Where can I ger information on mass cooking of Pickles, fried snacks?
A: I have never had to cook (in volume), fried pickles. However I have made them in small batches. This ...
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| cooking for 50-75 | 12/18/2008 | Chef Glen L. Davis II |
Q: I recently volunteered to help find new recipes to feed 50-75 people in our small community's ...
A: Well now that's a pretty tough question. I bet out there somewhere, one of my friends might be ...
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| Amount of food to purchase | 12/2/2008 | Chef Glen L. Davis II |
Q: I need to make salads for 200 people using only Compari tomatoes marinated, romaine lettuce with a ...
A: While I am unfamiliar with the variety of tomatoes you are trying to use I might still be able to ...
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| food quantities for taco | 12/2/2008 | Chef Glen L. Davis II |
Q: How much food do you need for 90 people for tacos. Hamburger, shells, sour cream, salsa, tomatoes, ...
A: The big question is who are you cooking it for? I say this because I have cooked for church groups ...
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| Chicken | 8/8/2008 | Kate Metzger |
Q: I would like to make fried chicken for a group of 55. I would use drum sticks, thighs and boneless ...
A: Unfortunately I am unable to answer your question. In order to answer accurately, I'll need more ...
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| turnip varieties | 8/7/2008 | Kate Metzger |
Q: My mother used to cook turnips, as did my grandmother, and I loved them. I learned how from my ...
A: I have encountered the same issue before. The best way I have found to cook turnips for mashing is ...
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| Proper Marination | 7/12/2008 | Kate Metzger |
Q: I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar ...
A: A lot of the answers to your questions depend on the amount of time you would like to store your ...
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| Turnips | 11/25/2003 | Tina Addair |
Q: do you have a good mashed turnip recipe that you can share? I am preparing Thanksgiving dinner for ...
A: Here are 2 recipes. You can pick the one that sounds best to you. Both of them make 12-13 servings. ...
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| Cooking with a crock pot - raw meat | 10/14/2003 | Tina Addair |
Q: I work and decided to make some spaghetti sauce in the crock pot when I went home for lunch. I ...
A: Yes, the meat will cook (there is no problem with putting meat into a crockpot from a raw state as ...
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| 1-CHEF KNIVES 2 SLOW COOKING | 9/26/2003 | Tina Addair |
Q: I AM spending more time cooking & enjoying it. i think i might enjoy it more if I added some good ...
A: As far as the knife size to go with, your hand size IS a big consideration. You want the knife to ...
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| serving two main dishes | 9/9/2003 | Tina Addair |
Q: I've been in the catering business for nearly two years. The one subject that still has me guessing ...
A: When doing a plated banquet or catering, the average rule is 4 ounces of beef with 3 ounces of ...
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