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instution cookin

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Thread Starter 
I am fornally a certified cook for the military. I have just landed a job to cook in private doctor"s lounge in the hospital. I need a quick refresher course on how to decifere serving sizes when cooking for masses. Help!!
post #2 of 2

Every item is different  but entrée averages 4 to 6 ounces pp  veg 2 1/2 oz. pp  starch 3 ounces pp  Hospitals are extremely cost concerned.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
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