In article >, Kswck > wrote:
>
>"Charlotte L. Blackmer" > wrote in message
...
>>I seem to be in a place in my life where I am contemplating planning
>> meals in quantity to serve 120.
>>
>> This feeding of the multitudes is a low budget operation (please donate to
>> your food bank. Thanks!) although we do usually have a respectable
>> amount of labor available on the day to make it happen and an industrial
>> kitchen.
>>
>> We have a number of recipes in our file but I am wondering if a cookbook
>> geared towards large-scale production might help some (esp. as we often
>> need to Be Creative with what we get given). A quick look-see through Google
>> popped out "Food for Fifty" (11th ed.) and "Large Quantity Recipes" (4th
>> ed) as well-recommended tomes on the subject.
>>
>> If anyone here with experience in big production cooking has experience
>> with either of those books, or can point me towards other books or
>> websites with Cheap/Filling/Tasty chow, I would appreciate it.

>Many software programs have features that will convert a recipe for say 4
>people to a recipe for 100 or more.

Actually I can do the math myself; what I need from a large quantity
cookbook is more in the lines of logistics and serving-size planning.
Some things I would make for four I would never think of for ten ;-). I
did note that the home-grown recipes do specify our available pans (e.g.
"bake in three of the large trays").


Charlotte


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