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Mass Production Cooking/Questions

SubjectDate AskedExpert
griddle care & maintenence2/2/2012Chef Todd Mohr
food portions for catering a wedding1/18/2012Chef Todd Mohr
Cooking beef stew for 500 people12/13/2011Chef Todd Mohr
hotel pan volume11/21/2011Chef Todd Mohr
Church dinner for 250 people11/6/2011Chef Todd Mohr
Church dinner for 250 people11/4/2011Chef Todd Mohr
Roasting Potatoes for 40010/20/2011Chef Todd Mohr
Cooking 3 meals/day for 70 for 1 week9/20/2011Chef Todd Mohr
Cooking 3 meals/day for 70 for 1 week9/18/2011Chef Todd Mohr
bulk cooking chicken8/23/2011Chef Todd Mohr
Holding fish8/11/2011Chef Todd Mohr
Beef and bean Enchiladas8/3/2011Chef Todd Mohr
Chicken7/29/2011Chef Todd Mohr
Is this enough for a banquet of 2007/19/2011Chef Todd Mohr
march wedding7/10/2011Chef Todd Mohr
Rock'n'Roll Evening7/5/2011Chef Todd Mohr
home ec6/20/2011Chef Todd Mohr
catering for 1056/11/2011Chef Todd Mohr
Dessert Wedding Reception for 2506/9/2011Chef Todd Mohr
catering5/9/2011Chef Todd Mohr
How much food to make5/2/2011Chef Todd Mohr
Mass cooking of pork tenderloin4/16/2011Chef Todd Mohr
reception for 450 people4/2/2011Chef Todd Mohr
Lamb curry for 602/21/2011Chef Todd Mohr
food for a reception1/22/2011Chef Todd Mohr
Wedding buffet for 250 people1/13/2011Chef Todd Mohr
Cooking for the Homeless1/9/2011Chef Todd Mohr
Spaghetti dinner1/6/2011Chef Todd Mohr
baked chicken12/9/2010Chef Todd Mohr
Lasagne for 20011/28/2010Chef Todd Mohr
Sweet potato pies11/26/2010Chef Todd Mohr
Thansgiving for 25011/19/2010Chef Todd Mohr
beef cuts/wine reduction cooking11/19/2010Chef Todd Mohr
beef cuts/wine reduction cooking11/16/2010Chef Todd Mohr
Hot Dog Chili Recipe for 300-40011/12/2010Chef Todd Mohr
mashed potatoes11/12/2010Chef Todd Mohr
Ch cpsag for 70011/8/2010Chef Todd Mohr
Ch cpsag for 70011/8/2010Chef Todd Mohr
production cooking10/30/2010Chef Todd Mohr
cooking time and temperature10/17/2010Chef Todd Mohr
400 people10/9/2010Chef Todd Mohr
Mexican Buffet for 2509/16/2010Chef Todd Mohr
catering for 400 people9/12/2010Chef Todd Mohr
cook and retherm in a bag8/24/2010Chef Todd Mohr
canning whole cucumbers8/21/2010Chef Todd Mohr
canning whole cucumbers8/20/2010Chef Todd Mohr
Chicken7/18/2010Chef Todd Mohr
Barbeque7/7/2010Chef Todd Mohr
portion amount5/28/2010Chef Todd Mohr
hot dog chili5/26/2010Chef Todd Mohr
food for wedding5/20/2010Chef Todd Mohr
Serving Spaghetti for a crowd5/14/2010Chef Todd Mohr
reheating foods5/6/2010Chef Todd Mohr
Fish fillet on buffet4/22/2010Chef Todd Mohr
Wedding Reception for 150 people4/19/2010Chef Todd Mohr
cooking spaghetti for 120 people4/15/2010Chef Todd Mohr
I need to feed 60 people for 120 days 3 meals4/8/2010Chef Todd Mohr
FOOD AMOUNTS3/20/2010Chef Todd Mohr
125 people reception3/14/2010Chef Todd Mohr
cookie mass production3/2/2010Chef Todd Mohr
Cake for 800 guests1/22/2010Chef Todd Mohr
Soup & Fixing Quantities1/6/2010Chef Todd Mohr
Figs12/22/2009Chef Todd Mohr
Figs12/21/2009Chef Todd Mohr
Figs12/20/2009Chef Todd Mohr
cooking for 150 to 250 people11/30/2009Chef Todd Mohr
Fudge10/19/2009Chef Todd Mohr
Cooking for 250 people10/5/2009Chef Todd Mohr
Feeding Football Team10/4/2009Chef Todd Mohr
Cooking questions10/2/2009Chef Todd Mohr
Feeding 70010/1/2009Chef Todd Mohr
Recipe Servings9/24/2009Chef Todd Mohr
Reheating Braised Pork9/11/2009Chef Todd Mohr
Reheating Braised Pork9/11/2009Chef Todd Mohr
How to mass produce and sell a seafood salad or the recipe8/24/2009Chef Todd Mohr
large qauntity8/17/2009Chef Todd Mohr
How many servings in a full chafing pan?8/17/2009Chef Todd Mohr
# of servings8/16/2009Chef Todd Mohr
Swiss roll filling8/7/2009Chef Todd Mohr
Wedding Buffet7/22/2009Chef Todd Mohr
canning tomatoe sauce7/21/2009Chef Todd Mohr
need help on how much food to buy.7/17/2009Chef Todd Mohr
Crock Pot Cooking7/11/2009Chef Todd Mohr
wedding reception3/21/2009Chef Glen L. Davis II
Cooking for my daughers wedding.3/17/2009Chef Glen L. Davis II
wedding reception3/12/2009Chef Glen L. Davis II
Cooking large quanity of beans3/12/2009Chef Glen L. Davis II
Boneless pork loin1/26/2009Chef Glen L. Davis II
Cooking chicken in large quantities1/19/2009Chef Glen L. Davis II
wedding reception1/17/2009Chef Glen L. Davis II
Recipe Serving Calculator1/9/2009Chef Glen L. Davis II
Mass Production of a Cookie1/8/2009Chef Glen L. Davis II
Slow Cooker Lamb Stew1/7/2009Chef Glen L. Davis II
French Culinary Institute12/27/2008Chef Glen L. Davis II
mason dinner12/21/2008Chef Glen L. Davis II
Mass cooking12/18/2008Chef Glen L. Davis II
cooking for 50-7512/18/2008Chef Glen L. Davis II
Amount of food to purchase12/2/2008Chef Glen L. Davis II
food quantities for taco12/2/2008Chef Glen L. Davis II
Chicken8/8/2008Kate Metzger
turnip varieties8/7/2008Kate Metzger
Proper Marination7/12/2008Kate Metzger
Turnips11/25/2003Tina Addair
Cooking with a crock pot - raw meat10/14/2003Tina Addair
1-CHEF KNIVES 2 SLOW COOKING9/26/2003Tina Addair
serving two main dishes9/9/2003Tina Addair
Estimating Food Quantity For Large Groups7/24/2003Tina Addair
Mass Production Cooking6/10/2003Tina Addair
large group5/20/2003Tina Addair
Chicken5/6/2003Tina Addair
Cooking for large groups.4/23/2003Tina Addair
beans (follow up ?)4/2/2003Tina Addair
cooking beans for 2003/31/2003Tina Addair
Carmelized onions3/29/2003Tina Addair
MASS / COOKING2/26/2003Tina Addair
planning a wedding reception1/15/2003Tina Addair
Cooking software12/2/2002Tina Addair
preserving in olive oil11/8/2002Tina Addair
low acidic spaghetti10/6/2002Tina Addair
home canning and preserving9/23/2002Tina Addair
Cookware Advice7/17/2002Tina Addair
Rubber Rings7/5/2002Tina Addair
American eating habits6/2/2002Tina Addair
Refrigeration Needed?5/13/2002Tina Addair
Quantities Required for 125 People5/10/2002Tina Addair
Griddle care4/20/2002Tina Addair
using both oven racks to double up capacity4/18/2002Tina Addair
cookies4/17/2002Tina Addair
quantity cooking conversion4/8/2002Tina Addair
party planning4/6/2002Tina Addair
Topical Haitrgrowth Formula2/17/2002Tina Addair
Boiling points of oils....1/13/2002Tina Addair
Buffalo Wings bar11/27/2001Tina Addair
cooking for marriage11/17/2001Tina Addair
cooking11/8/2001Tina Addair
Prime Rib9/26/2001Tina Addair
Catering for 72 people11/13/2000Le Cuisinier
About Culinary Arts School5/8/2000Paul Brouse

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Mass Production Cooking

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Chef Todd Mohr

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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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