Keep Your Cool When Cooking for a Crowd

Cooking for a crowd can be daunting, but with the right equipment and adequate preparation, you can pull it off. Whether you are cooking for as few as ten or as many as a hundred people, the key is to be safe, organized, and prepared.

Play It Safe

You should be aware of the health risks associated with cooking meals for a crowd. Hot food not only has to be cooked to a certain temperature, it has to remain at that temperature until it is served. Similarly, cold food has to be kept cold until you serve it. When food is improperly cooked or cooled, bacteria can grow and reproduce, sickening everyone who ate the tainted food.

What’s a cook to do? When you’re cooking for a crowd, use instant-read thermometers to monitor the temperatures of your large-scale dishes to make sure no one gets sick. If you’re cooking ahead for a crowd, and you need to cool, say, a large pot of soup or broth, ladle the hot liquid into several small containers so each container can cool more quickly, inhibiting bacteria from forming.

Quantities – Rule Of Ten

At large dinners and potlucks, it seems like there’s way too much food, or not enough food. Try to have just enough food by planning quantities carefully.

When you’re cooking for a crowd and you need to figure out whether to double, triple, or quadruple you recipe, follow the catering Rule of Ten. When cooking for a crowd of ten adults, serve:

• Four pounds of meat
• Three pounds of potatoes (to make potato salad)One pound of dry pasta (to make pasta salad)
• Two to three pounds of pre-cooked, peeled shrimp
• Two pounds of clams or mussels
• One-half gallon of soup or stew, if served as an appetizer
• One gallon of soup or stew if served as a main dish
• Two pounds green salad, or three large heads of lettuce
• Three cups of salad dressing for all that salad
• Twenty cocktails per hour
• One gallon of punch