You are here:
- Home
- Food/Drink
- Home Cooking
- Mass Production Cooking
Mass Production Cooking/Questions
| Subject | Date Asked | Expert |
| griddle care & maintenence | 2/2/2012 | Chef Todd Mohr |
| Q: we recently bought a new flat top griddle for our restaurant kitchen, the previous one was old as ... A: I'm sorry it's taken a few days for me to answer, I've just moved to Baltimore to teach at my alma ... | ||
| food portions for catering a wedding | 1/18/2012 | Chef Todd Mohr |
| Q: Important Info. 1. # of guests - max 150 2. location/date - PEI/ late august 3. menu type - heavy ... A: Please read some of my previous answers about portioning for weddings, it may shed some light. 1) ... | ||
| Cooking beef stew for 500 people | 12/13/2011 | Chef Todd Mohr |
| Q: I am cooking beef stew for 500 people for a church function. We are using just a few basic ... A: Good luck with your event. Cooking for 500 people is no easy task. My suggestion would be to find ... | ||
| hotel pan volume | 11/21/2011 | Chef Todd Mohr |
| Q: I would like to step up my shepherd's/cottage pie recipe to fill a 2.5" hotel pan, but, the recipe ... A: Yes Bob, it's a simple science experiment. Fill your 9x13 pan with water. Pour the water into a ... | ||
| Church dinner for 250 people | 11/6/2011 | Chef Todd Mohr |
| Q: Our church is serving a Christmas dinner to approximately 250 low-income people (adults/children) We ... A: I'm back from vacation and immediately left for Baltimore, Maryland. I've accepted a teaching ... | ||
| Church dinner for 250 people | 11/4/2011 | Chef Todd Mohr |
| Q: Our church is serving a Christmas dinner to approximately 250 low-income people (adults/children) We ... A: I'm currently on vacation in Hawaii, so I'm sorry but I don't have much time to answer your ... | ||
| Roasting Potatoes for 400 | 10/20/2011 | Chef Todd Mohr |
| Q: I am catering a wedding for 400, and roasted potatoes are on the menu. I have figured I need 150 ... A: 150 pounds of potatoes sounds about right, they lose a lot of weight and moisture during cooking. I ... | ||
| Cooking 3 meals/day for 70 for 1 week | 9/20/2011 | Chef Todd Mohr |
| Q: I have a mainly vegan menu, and lots of recipes for 4-6 portions. Wondering if there is a general ... A: I'm sorry, but I know of no such formula that can can estimate how many fewer onions to use when ... | ||
| Cooking 3 meals/day for 70 for 1 week | 9/18/2011 | Chef Todd Mohr |
| Q: I have a mainly vegan menu, and lots of recipes for 4-6 portions. Wondering if there is a general ... A: You say you have a ton of questions, but I'm not even sure what you're asking me. "is there a ... | ||
| bulk cooking chicken | 8/23/2011 | Chef Todd Mohr |
| Q: I flame grill chicken that has been prepared by inserting chilli and garli into the meat. I use a ... A: I'm sorry for the delay. I answered your question on Aug 24th, but just received an email that it ... | ||
| Holding fish | 8/11/2011 | Chef Todd Mohr |
| Q: I'm planning to serve 2 types of fish fillets (on 2 different days) to 20 people. One is Chinese ... A: No, I don't think it'll dry out. It sounds like you've got a good plan. Keep those items with a ... | ||
| Beef and bean Enchiladas | 8/3/2011 | Chef Todd Mohr |
| Q: I need help figuring out the amount of ground beef,black beans, diced onion and cumin to use in a ... A: If you're asking me for a recipe, there are plenty of recipe websites on the internet. If you're ... | ||
| Chicken | 7/29/2011 | Chef Todd Mohr |
| Q: I've been cooking for a number of years in a restaurant setting. I've been having a problem with ... A: I answered this question the day you submitted it, but now I find that my answer was not posted. ... | ||
| Is this enough for a banquet of 200 | 7/19/2011 | Chef Todd Mohr |
| Q: I am catering a banquet for 200 and was wondering if the menu below would be enough. I usually ... A: Casseroles are easy to figure out. If you cut each pan into 6x4, you'll have 24 portions per pan. ... | ||
| march wedding | 7/10/2011 | Chef Todd Mohr |
| Q: i want to choose a meat to cook for a wedding reception for 250 people. I have made a cream cheese ... A: The best way to retain temperature and moisture when feeding a lot of people is to sauce the ... | ||
| Rock'n'Roll Evening | 7/5/2011 | Chef Todd Mohr |
| Q: We are hosting a Rock n Roll evening for a church group of about 50. We are looking for something ... A: I'd be glad to help you with proportions and production amounts once you decide on a menu. There ... | ||
| home ec | 6/20/2011 | Chef Todd Mohr |
| Q: what are the safety precautions that need to be considered when mass producing food items A: There are many safety concerns when mass producing foods. Beside the workplace safety issues in a ... | ||
| catering for 105 | 6/11/2011 | Chef Todd Mohr |
| Q: It's great! I'm new to catering and I have a wedding for 105 coming up in a few months. The menu is ... A: Hey Jennie! This seems like a LOT of food for 100 people. Keep in mind that the more variety you ... | ||
| Dessert Wedding Reception for 250 | 6/9/2011 | Chef Todd Mohr |
| Q: For my wedding, we are planning to have a dessert reception to be "catered" by friends. My menu is ... A: Congratulations on your wedding. This is a popular reception style lately. I've catered a ... | ||
| catering | 5/9/2011 | Chef Todd Mohr |
| Q: I have to cater for 250 for a high school graduation party. The menu is: egg salad sandwiches, fruit ... A: Please review previous answers as I've discussed portioning many times. The key to figuring ... | ||
| How much food to make | 5/2/2011 | Chef Todd Mohr |
| Q: How much potato salad and macaroni salad do I need to feed a group of 125. Also serving buns and ... A: From the same question answered prior to yours: My answer; Are you cooking this food or asking me ... | ||
| Mass cooking of pork tenderloin | 4/16/2011 | Chef Todd Mohr |
| Q: I am cooking 40 pork tenderloins, I will brown on a grill first then finishing baking in oven. Is ... A: No. There is no time I can tell you. You should never cook by time. There are too many variables ... | ||
| reception for 450 people | 4/2/2011 | Chef Todd Mohr |
| Q: how much fruit (watermelon, pineapple, cantalope,strawberries, grapes,honeydew)for 450 people? also ... A: I've answered this question before, please review past answers. Always estimate portioning by ... | ||
| Lamb curry for 60 | 2/21/2011 | Chef Todd Mohr |
| Q: I am cooking lamb curry for 60 people. I do have a recipe which I often make for my family. Do I ... A: Yes, multiply the measurements from your original recipe. The only thing I'd be careful about is ... | ||
| food for a reception | 1/22/2011 | Chef Todd Mohr |
| Q: I am going to be preparing all types of finger food for a reception for 200 - 250 people. The types ... A: Please review some of my past answers concerning food portioning. The average adult will eat 10-12 ... | ||
| Wedding buffet for 250 people | 1/13/2011 | Chef Todd Mohr |
| Q: Just wondering if you could help me with the quantity of food that I would need. The menu is: Roast ... A: I've answered this question before. Please review past answered questions. Briefly, I'd prepare 3 ... | ||
| Cooking for the Homeless | 1/9/2011 | Chef Todd Mohr |
| Q: Our church is cooking to serve about 250 homeless adults in a city shelter. We decided to serve ... A: The simple answer would be to take the total yield from the recipe and multiply it to make 250 ... | ||
| Spaghetti dinner | 1/6/2011 | Chef Todd Mohr |
| Q: .. Our organization is holding a spaghetti dinner. I'm wondering how much spaghetti and how much ... A: I have answered this question many times. Please review past answers I've given. Here's one: you ... | ||
| baked chicken | 12/9/2010 | Chef Todd Mohr |
| Q: I am have a church party for about 200 people. I am serving a mediterrean style baked chicken with ... A: Your question is a good one, and the challenge of every caterer. How do you coordinate the limited ... | ||
| Lasagne for 200 | 11/28/2010 | Chef Todd Mohr |
| Q: How many three layer lasagnas will I need to serve 200. I am building them in full size 2" Hotel ... A: This reminds me of the old joke where the pizza maker asks the customer if he'd like his pie cut ... | ||
| Sweet potato pies | 11/26/2010 | Chef Todd Mohr |
| Q: I need to bake 100 to 200 pies a day for 7 days as a trial run for an event, and I am using a gas ... A: You're in deep trouble. Sorry, but I don't think you can accomplish this task as you've described. ... | ||
| Thansgiving for 250 | 11/19/2010 | Chef Todd Mohr |
| Q: I have been asked to calculate how much food is needed to fix a Thanksgiving Dinner for the kids at ... A: I think you've got it pretty good. I'd estimate 1 pound RAW turkey per person. With 60% trim loss ... | ||
| beef cuts/wine reduction cooking | 11/19/2010 | Chef Todd Mohr |
| Q: How are you. Sorry to barge in like this but as a new entrant I need your help. I was a kitchen ... A: Costing is a simple matter of division. First, you must consider the difference between "as ... | ||
| beef cuts/wine reduction cooking | 11/16/2010 | Chef Todd Mohr |
| Q: How are you. Sorry to barge in like this but as a new entrant I need your help. I was a kitchen ... A: For a beef carcass, the chuck contains 5 rib bones, portions of the shoulder blade and arm bones. ... | ||
| Hot Dog Chili Recipe for 300-400 | 11/12/2010 | Chef Todd Mohr |
| Q: I have been asked to cook hot dog chili for a charity event. This is my donation to the cause. What ... A: Sorry, I don't do recipes. There are plenty of great recipe sites on the internet. Find a recipe ... | ||
| mashed potatoes | 11/12/2010 | Chef Todd Mohr |
| Q: How many pounds of potatoes would be needed to feed 60 people? A: It depends on the dish you're making, but the standard would be 4 ounces finished product per ... | ||
| Ch cpsag for 700 | 11/8/2010 | Chef Todd Mohr |
| Q: Fundraiser drive thru dinner for 700 people: Menu is chicken spaghetti, gr beans, garlic bread and ... A: I'm sorry, I can't make any sense of your "recipe". Did you randomly pick these ingredients to have ... | ||
| Ch cpsag for 700 | 11/8/2010 | Chef Todd Mohr |
| Q: Fundraiser drive thru dinner for 700 people: Menu is chicken spaghetti, gr beans, garlic bread and ... A: Is there a question here? "Concerned about pasta amount" - I estimate 3 oz dry pasta per person for ... | ||
| production cooking | 10/30/2010 | Chef Todd Mohr |
| Q: How are you. Sorry to barge in like this but as a new entrant I need your help. I was a kitchen ... A: A la carte and cafeteria production are different, but you should be able to transition without much ... | ||
| cooking time and temperature | 10/17/2010 | Chef Todd Mohr |
| Q: I realize you help with much larger groups than what I'm asking about, but thought you could help me ... A: NEVER cook by time. How can I possibly tell you what goes on in your kitchen? I have no idea how ... | ||
Chef Todd Mohr
Top Expert on this page
Expertise
I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event. Please don't ask me how much to order from the caterer or deli. That's up to them to consult you on. If you are doing the actual cooking, I can help. My expertise is in cooking for more than 100 people. Your questions concerning cooking methods, amount to purchase, portioning, strategies for food service, and food safety for large production are welcomed. There are plenty of recipe websites on the internet. Please don't ask me for recipes. I don't believe in written instructions for cooking anyway. The more information you give while asking your question, the better response I can give. "How do I feed 100 people at my daughter's wedding?" is too broad of a question. "If I plan to offer chicken and beef for 100 people, how much chicken should I purchase?" is a better question. Visit my website at http://www.WebCookingClasses.com
Experience
Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily. General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily.
Publications
Learn to cook like a chef at home in 16 weeks guaranteed. My FREE DVD, "5 Chef Secrets for Creating Amazing Meals at Home" will get you started. Visit http://www.WebCookingClasses.com
Visit my blog at http://www.WebCookingClasses.com/blog
I am a featured author at Ezine Articles (ezinearticles.com, ideamarketers.com, articlecity.com, buzzle.com, selfgrowth.net).
Search YouTube for "ChefToddMohr" for my sillier side.
Education/Credentials
Bachelor of Arts, Long Island University
Associate of Arts, Baltimore International Culinary College
Past/Present Clients
My catering company boasts many of the nations largest companies as clients over the past 8 years.
©2012 About.com, a part of The New York Times Company. All rights reserved.