| Subject | Date Asked |
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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 ...
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| 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, ...
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| 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 ...
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| 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 ...
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| 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 ...
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| # 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 ...
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| 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. ...
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| 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. ...
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| 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 ...
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| 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, ...
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| 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 ...
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