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Scale recipes accurately for catering. Scaling factor: desired servings ÷ original servings. Multiply all ingredients by factor. Challenges: 1. Spices scale at 50-75% (not linear). 2. Thickeners (flour, cornstarch) at 80%. 3. Leavening agents carefully. 4. Salt to taste. 5. Cooking time: doesn't dou...
Professional catering event planning. Timeline 100-person wedding buffet: Day before: shop, prep vegetables, make sauces, bake desserts. Event day: -4 hours: arrive, set up kitchen. -3 hours: start cooking proteins. -2 hours: finish sides, keep warm. -1 hour: set buffet, chafing dishes. Service: rep...
