AboutChef 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.
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.
Publications I am a featured author at Ezine Articles (ezinearticles.com, ideamarketers.com, articlecity.com, buzzle.com, selfgrowth.net)
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.
Question I need to know approximately how many servings (volume) the large aluminum foil pans hold and also the large steam table warmers hold.
Answer 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.
