How Many Hors Douevresperson Recipe

Ingredients

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• HOW TO ESTIMATE FOOD QUANTITIES shopping list
• Source: Catering Handbook by Edith Weiss shopping list
• All good quantity cook books will indicate the size of the portions, and all packaged food items indicate the total weight of the package. Ultimately, it is for the caterer to determine if the portions indicated are what he wishes to serve, if not, then he must make the necessary adjustments. The size of the portion should be determined by: shopping list
• 1. the occasion, shopping list
• 2. the time of service, shopping list
• 3. the age and sex of guests (young, old, all men, etc.), shopping list
• 4. the appearance of the portion on the plate (or in the package). shopping list
• For example, very young children eat very little and a small variety of mildly spiced foods. At parties, they eat ice cream, cake, and cookies, and drink milk, punch, and some soft drinks. shopping list
• Teenagers eat more than any other age group. They eat practically anything and everything, and the spicier the better. shopping list
• People from their mid-twenties to mid-fifties have sophisticated tastes. They are apt to eat in moderation and good taste. shopping list
• People past sixty eat much the same as the middle group, except for a lessening of the sharp and spicy foods. shopping list
• When hors d’oeuvres are to be served, the following outline suggests a suitable number, all of which are considered generous servings: shopping list
• 1. At a four-hour reception, regardless of the starting time - 12 per guest. shopping list
• 2. Cocktail hour, to be followed by dinner - four per guest. shopping list
• 3. Wedding reception, from 2:30 to 5:30 - eight per guest. shopping list
• 4. Cocktail reception, from 3:00 to 6:00 - eight to ten per guest. shopping list
• 5. For all other occasions, estimate four per guest per hour for the first two hours, and two per hour after that. shopping list
• These figures include both hot and cold hors d’oeuvres and canapes. shopping list
• They do not include relishes and dips. shopping list
• For an open house, housewarming, or office party that is scheduled for all day or all afternoon, the number of hors d’oeuvres is based on the length of time the average guest will remain. (Although the party may last for six hours, the average guest may remain only one and a half to two hours.) shopping list
• SELF-SERVICE VS. SERVED shopping list
• Sometimes when guests serve themselves they tend to be very generous; at other times they may be very timid. For a self-service buffet allow slightly more than if the same buffet is to be served by waiters. Guests do not al ways take more themselves, but since they do not always know how to serve properly, more food is wasted. shopping list
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• HORS D'OEUVRES shopping list
• When calculating quantities for an hors d’oeuvres only cocktail party, figure approximately 12 pieces per person for the first hour (8 hot, 4 cold) and 6 pieces per person every hour past the first hour. shopping list
• For hors d’oeuvres served before dinner, figure approximately 6–8 hors d’oeuvres per person for one to one and a half hours of hors d’oeuvre service. When shrimp cocktail is served, plan on 3–4 pieces of shrimp per person for the first hour and 1 piece per person for each hour there after. shopping list
• Hors d’oeuvre only cocktail party: number of people x 12 HDV for first hour number of people x 6 HDV for every hour there after. shopping list
• Example: shopping list
• 2 hour cocktail party for 25 guests you will need approximately 450 pieces of hors d’oeuvres shopping list
• 25 guests x 12 hors d’oeuvres = 300 pieces hors d’oeuvres for the first hour shopping list
• 25 guests x 6 hors d’oeuvres = 150 pieces hors d’ oeuvres for the second hour shopping list
• Hors d’oeuvre before dinner: number of people x 6 HDV for one to one and a half hour service shopping list
• Example: shopping list
• 1 hour cocktail service before dinner for 25 guests you will need approximately 150 pieces shopping list
• 25 guests x 6 hors d’oeuvres = 150 pieces hors d’oeuvres for 1–1.5 hours shopping list
• SALADS AND SIDE DISHES: shopping list
• When calculating quantities for salads and side dishes, please figure approximately 5 ounces per person if you are serving multiple salads and / or side dishes. If you are serving only one salad or side dish, please figure approximately 1/2 a pound per person. Use the following chart to figure out quantities. shopping list
• SINGLE SIDE DISH OR SALAD: shopping list
• NUMBER OF GUESTS X .50 = NUMBER OF POUNDS NEEDED shopping list
• Example: 10 guests x .50 = 5 pounds needed shopping list
• Multiple side dishes or salads: number of guests x .30 = number of pounds needed shopping list
• Example: 10 guests x .30 = 3 pounds needed shopping list
• ENTREES AND FIRST COURSES shopping list
• When calculating quantities for a main course, please estimate 6–8 ounces of protein per person. shopping list
• When calculating quantities for a first course, please estimate 2-4 ounces of protein per person. shopping list
• Example: You are serving 10 guests salmon for an entree. shopping list
• 10 x 1/2 pound = 5 pounds salmon needed shopping list
• Example: You are serving 10 guests salmon for a first course. shopping list
• 10 x 1/4 pound = 2.5 pounds salmon needed shopping list
• Source: Cook's Fresh Market shopping list