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Question
I need to know approximately how many servings (volume) the large aluminum foil pans hold and also the large steam table warmers hold.
Do you mean full hotel pans? Are they 2inches deep or 4inches deep? Servings of what? Are they chicken breasts shingled in the pan? Then, the servings are the amount of chicken breasts. Is it a lasagna in the pan? Then, cut your lasagna either 6x3 or 8x4 for your servings. If you're asking the liquid volume of the pan, I'd suggest filling the pan with water, then pouring the water into a measuring cup.
Depending on the type of event, time of day, and type of attendees, standard portion sizes should be: 3-4 oz protein, 2-3 oz Vegetable, 4-5 oz starch, 2 cups salad mix, .75 rolls/bread per person. The average person will consume 10-12 ounces of food.
Sorry I couldn't answer more specifically, but your question is too general for a specific answer.
Chef Todd.
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Chef Todd Mohr
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.
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