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Mass Production Cooking/Questions Answered by Expert Chef Todd Mohr
| Subject | Date Asked |
| griddle care & maintenence | 2/2/2012 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 ... | |
| 400 people | 10/9/2010 |
| Q: I am preparing a luncheon for 400 guests at the funeral of a dear young friend. We will be serving ... A: That's really not a food production question, but I'll take a good guess at it. I'd assume 1 ounce ... | |
| Mexican Buffet for 250 | 9/16/2010 |
| Q: I am hosting a carne asada taco bar for a church function. I am not sure how many tortillas, how ... A: There are many variables that go into planning a meal for 250 people. Things like time of day, ... | |
| catering for 400 people | 9/12/2010 |
| Q: I will be catering for a wedding of 400 people.On the menu in the meat stuff is Curried Goat and ... A: Please review some of my previous "Wedding" questions answered. The amount of Goat and Chicken you ... | |
| cook and retherm in a bag | 8/24/2010 |
| Q: I am an operator of a small company which has recently started producing meat items ( namely curried ... A: Quick answer to your question is most probably the cooling and re-heating procedure you're using ... | |
| canning whole cucumbers | 8/21/2010 |
| Q: How can you can whole pickling cucumbers as a bread and butter pickle. Do not want slices or spears ... A: Cucumbers are mostly water. They'll absorb marinade very well without pricking them. For visual ... | |
| canning whole cucumbers | 8/20/2010 |
| Q: How can you can whole pickling cucumbers as a bread and butter pickle. Do not want slices or spears ... A: How you cut the item has no effect on whether you can preserve in with hot water canning. The ... | |
| Chicken | 7/18/2010 |
| Q: Is it okay to grill mark your chicken breast the day before? At work we grill mark our chicken ... A: Yes, it's okay to grill mark things ahead of time, and finish in the oven. Keep the "Temperature ... | |
| Barbeque | 7/7/2010 |
| Q: I'm having a barbeque/b'day party. 85 are invited, so maybe 60-65 will show? How many hot dogs and ... A: It depends where you are in the US and who you're serving, but I'd say the grand average would be ... | |
| portion amount | 5/28/2010 |
| Q: How many hotel pans of beans,rice and enchilada casserole do I need to feed 200 guests. I usually ... A: Hey Denise! I'm not sure what "enchilada casserole" is, but I'm guessing it's a baked dish like ... | |
| hot dog chili | 5/26/2010 |
| Q: I need to purchase enough chili for 300 hot dogs. How much do I need? A: Purchase? Why not make chili? My guess would be about 1 ounce of chili per person to top a hot ... | |
| food for wedding | 5/20/2010 |
| Q: Todd, first thank you for this site. I am making the food for my sons wedding. I have made the ... A: HELP! With what? Sorry, but I'm not available to cook with you that day. There's no question in ... | |
| Serving Spaghetti for a crowd | 5/14/2010 |
| Q: I will be serving Spaghetti with meatballs for 250. I have help. I am planning on serving 3 1oz. ... A: If you need "quick and easy", ditch the spaghetti idea. It's already confusing you. Make Lasagna ... | |
| reheating foods | 5/6/2010 |
| Q: I'm very confused about how much time and at what temperature to reheat previously cooked foods that ... A: Always reheat items to an internal temperature of 140F or above to assure the safety of the item. ... | |
| Fish fillet on buffet | 4/22/2010 |
| Q: Chef Todd, I looking for a fish fillet that will hold its shape (won't fall apart when handled)once ... A: There are two main issues with a delicate fin fish filet on the buffet. The first is holding shape, ... | |
| Wedding Reception for 150 people | 4/19/2010 |
| Q: I am catering a reception for approx. 150 people. I used to do alot of catering, but not in quite a ... A: My first piece of advice is to hire a professional caterer. There is a mistaken thought that you ... | |
| cooking spaghetti for 120 people | 4/15/2010 |
| Q: How much pasta and sauce would I need to feed 120 people? A: You'd be smart to start with a calculator rather than a stove. Proper prior planning prevents poor ... | |
| I need to feed 60 people for 120 days 3 meals | 4/8/2010 |
| Q: i need to feed 60 big burly hungry native fishermen for 120 days during the fishing season. we need ... A: I was Executive Chef at a large hospital and purchasing for large groups is a challenge. It's ... | |
| FOOD AMOUNTS | 3/20/2010 |
| Q: HOW MUCH FOOD DO I NEED TO FEED 120 PEOPLE MENU IS CHICKEN AND BROCCOLI ALFREDO, EGGPLANT PARMESAN, ... A: That seems like a lot of food. Keep in mind, the more choices you offer, the more over-production ... | |
| 125 people reception | 3/14/2010 |
| Q: If having a informal afternoon reception for my son's wedding {2:30} Doing the food ourselves. Need ... A: Rather than incur the labor of making sandwiches for 125 people, I'd suggest a deli-buffet. Display ... | |
| cookie mass production | 3/2/2010 |
| Q: I own a home based cookie business. I am in talks with a major account that would put production ... A: My expertise is more in advising how to cook large amounts of food. I'm sorry, I don't have ... | |
| Cake for 800 guests | 1/22/2010 |
| Q: I have recipe for a kings cake that serves 20 guests but I need to convert the recipe to account for ... A: That's a tough task. Expanding a recipe that much is bound to have inherent flaws. Not all ... | |
| Soup & Fixing Quantities | 1/6/2010 |
| Q: Good Evening Chef, I am in charge of a luncheon at our Church for approximately 60 people (mainly ... A: Laurrie- I don't know how "large" your large pots of soup are. A large pot in your kitchen may be 3 ... | |
| Figs | 12/22/2009 |
| Q: I downloaded a fig cookie recipe that called for chopped figs. I've never purchased figs before and ... A: Again, I'm not sure why you're asking the Mass Production Expert about your figs. I just googled ... | |
| Figs | 12/21/2009 |
| Q: I downloaded a fig cookie recipe that called for chopped figs. I've never purchased figs before and ... A: Perhaps I don't understand your question completely, or you should post it to a Baking expert. My ... | |
| Figs | 12/20/2009 |
| Q: I downloaded a fig cookie recipe that called for chopped figs. I've never purchased figs before and ... A: Yes, you're correct, recipes can be very vague. Most peoples problem isn't in actually cooking, ... | |
| cooking for 150 to 250 people | 11/30/2009 |
| Q: Yes, My questions are how do I know what to charge the host to cater the party? Also how do I know ... A: Please review previous answers about portioning for large production. In general, 4 ounces of ... | |
| Fudge | 10/19/2009 |
| 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 ... | |
| Cooking for 250 people | 10/5/2009 |
| 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 ... | |
| Feeding Football Team | 10/4/2009 |
| 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 ... | |
| Cooking questions | 10/2/2009 |
| 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 ... | |
| Feeding 700 | 10/1/2009 |
| 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 ... | |
| Recipe Servings | 9/24/2009 |
| 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 ... | |
| Reheating Braised Pork | 9/11/2009 |
| 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 ... | |
| Reheating Braised Pork | 9/11/2009 |
| 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, ... | |
| How to mass produce and sell a seafood salad or the recipe | 8/24/2009 |
| 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 ... | |
| large qauntity | 8/17/2009 |
| 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 ... | |
| How many servings in a full chafing pan? | 8/17/2009 |
| 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 ... | |
| # of servings | 8/16/2009 |
| 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 ... | |
| Swiss roll filling | 8/7/2009 |
| 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. ... | |
| Wedding Buffet | 7/22/2009 |
| 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. ... | |
| canning tomatoe sauce | 7/21/2009 |
| 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 ... | |
| need help on how much food to buy. | 7/17/2009 |
| 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, ... | |
| Crock Pot Cooking | 7/11/2009 |
| 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 ... | |
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.
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