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 My children are going to participate in a "Food Challenge" competition this weekend. They have to attempt to determine the serving size of the recipe that they will create. They will be given a list of ingredients, including the amounts of each, a category and one hint. They will then have to try to determine what they are supposed to make and prepare it. They also have to determine how many servings it makes. They will not have any computers or other electronic devices, all they are allowed is a calculator. Do you have any type of formula or method they could use to determine approximate servings for this type of environment?
Answer Weigh the total amount of ingredients, and divide by the number of people being served.
That's your serving size.
In the other direction, if you want a 4 ounce serving size, multiply by the number of people and this is the amount of ingredients you need.
That's the simplest way.
There are other considerations, though. If you're cooking a raw protein product, you can get up to 20% trim loss and cooking loss.
My free video reveals my #1 secret for creating amazing meals at home.
www.webcookingclasses.com
