Estimating sugar & cream for a coffee service

Question

I'm helping to organize a workshop, and we're planning on providing coffee ... but not being in the catering business (nor a coffee drinker), I really have no idea how to estimate these things.

I found on Giant Food's catering tips page, the following recommendations:

• Plan on guests consuming a cup of coffee every 1.3 hours (3 drinks over 4 hours).
• Coffee consumption peaks in the morning, late afternoons and after meals; coffee drinkers will usually consume 1½ cups each.
• Don't forget cream and sugar and sugar substitutes!

I've also found an estimate of breakdown of caff/decaf/tea if male or female groups, and I've misplaced the link, but I had previously found a site talking about how the length of the breaks can affect how much coffee people consume (if they have 30 min, they have time to drink & get a refill).

... but I've been unable to find any recommendations on how much cream & sugar to plan for ... obviously, it's going to vary depending on how many people are watching their weight and possibly regional, but do any of you have rough guidelines? (or better advice for the coffee estimates in general?)

Asked by Joe

Answer

My company runs several coffee events per month. Here are some of my formulations that are a result of doing coffee tastings and events around Seattle:

3-oz of coffee by weight, brewed with 62oz water will yield and aiprot or a standard 12-cup pot of coffee (60-oz brewed coffee or 7 servings if you are using 8-oz hot cups). For coffee gigs I bring 1-pound of regular and 3-oz of decaf coffee per 25 guests. So for 50 guests you will need 2-pounds of regular and decaf is never more than 20% (even after dinner). So for 50 guests you will only need a half pound of decaf. And will probably not use more that one pot of decaf coffee.

Cream: 1-pint half & half per 25 guests. We just put the carton of half & half in a small bowl of ice. We use Organic Valley half & half with the little plastic cap/spout. It works well and is one less thing to clean up after the gig.

Sugar: 5 packets per 25 guests.

If you are worried about getting hit hard with coffee drinkers just double all of the above.

Answered by Darryl

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Are electric knives used in foodservice?

Question

After learning several months ago that immersion blenders and many other kitchen gadgets/appliances have foodservice equivalents that are usually much more powerful and durable than the consumer equivalents, I've been on the lookout for a "foodservice-grade" electric knife.

However, after scouring several of my usual physical and online restaurant supply sources, it would appear that I'm chasing a ghost. "Electric [carving] knife" is a foreign concept. It's possible that they just go by another name (e.g. foodservice immersion blenders are often called "power mixers" or just "mixers") but I don't think so.

So for those who've worked at one: Are electric knives ever seen in professional kitchens? If so, do they just use the cheap consumer products or is there a commercial equivalent? And if not, then why not - is it deemed impractical over a good-quality "manual" carving knife or is there some other reason why they seem to be shunned?

Asked by Aaronut

Answer

I would consider the professional equivalent of the electric carving knife to be the meat slicer, i.e. the rotating blade device most often seen behind the deli counter.

At home, to break down a roast bird, take the meat off of a lamb-leg, etc., a good manual knife is most likely the proper tool.

If, on the other hand, I have a large ham (cooked or cold), or some other chunk of boneless meat that I want to slice more-or-less uniformly, then I will break out my electric knife. For the home user, it is a fairly practical device, not taking up too much space, etc.

But its uniformity and speed cannot compare to the slicer. As to a professional kitchen, you may or may not find one there. Certainly in deli-type restaurants you would have them. In a more traditional restaurant they are not as concerned with quick production of sliced meat, so any slicing is probably done by hand.

Answered by sdg

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How far in advance of serving can you fry fried eggs?

Question

A recent question asks how to fry eggs on a large scale. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or alternatively kept warm for a prolonged period? If the latter case is an option, what is the ideal temperature to keep them at?

Asked by Chris Steinbach

Answer

Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.

I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.

I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated

Answered by dassouki

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Scaling up a risotto recipe x4. Things to consider?

Question

I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale, how can I ensure getting good results when multiplying the recipe?

Answer

If you haven't done it before don't do this for Xmas day, it's not worth the risk. Always practise on less important occasions

You need a wider, rather than taller pot. Nearly a paella style pan. And a strong arm

Ingredients wise, I don't know of any magic scaling tricks for risotto

The hardest part is stirring enough, but not too much, and doing an even job of it

Probably easier to have two pots going at the same time, rather the one large pot. Then you can have two different flavours going!

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How much Finger Food to make for a 'crowd'

Question

I am helping a friend plan and prepare 'finger foods' for a post-funeral gathering of about 50-75 people. Right now we are thinking in terms of a meat & cheese tray with breads and crackers, a 'typical' veggie tray with ranch, etc., little smokies...

What I would like to ask is "how much" should we make?

Any great suggestions for what to include beyond the basics will be greatly appreciated.

Thanks to all who contribute.

ps.. I tried a lot of things for tags, finger-foods, quantity, snack-foods, snacks that don't currently exist. If anybody has a suggestion the right 'tags' for this question I will appreciate the input.

Answer

This is the rule we use for kids parties in Brazil, where pretty much all that is eaten is finger food (besides the birthday cake), you can use it as a starting point for other regions as well (since portions are typically larger in the US I'd increase it a little):

• 6-8 snacks (savory) items per adult, 4-6 per child
• 4-6 sweet items per adult, ~4 per child (who will eat most of the cake)
• Lots of drinks (soda, juice, alcohol for adults), which I don't remember the amount

A savory item is roughly the size of a 1" / 2.5cm diameter ball, while the sweet ones are a little smaller (1/2" / 1cm diameter).

With those quantities nobody ends up completely stuffed, and there isn't much leftover either. For kinds of food which I can reuse later I tend to get a little more than the "recommended" amounts, since I'm able to use the leftovers the following day.

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