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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 02-05-2012, 08:39 PM   #1
HBMTN
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Default Check my numbers please.

I have been off since the fall and got a catering event for next weekend for 250 people. I will be dropping this off for an event planner who gets me some good events so I may be a little high on my numbers and that is ok with me, I just want to make sure there is enough. Let me know what you think, thanks.

Pulled Pork 85lbs cooked weight
Baked Beans 6 full 2 1/2" pans
Mac n Cheese 7 full 2 1/2" pans
Cole Slaw made from 50lbs cabbage

If I'm short or way high I'd like to hear about it. Thanks again!
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Unread 02-09-2012, 12:13 PM   #2
CMALANGA
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I originally thought your cole salw number was a little high. 50 lbs is a lot of cabbabge. The last catering we performed we yielded more than enough slaw from 15 pounds (for 100 people). Carrying that out would be closer to 35 - 40 pounds, but if you have a lot of loss from the heads before cutting / shredding them maybe 50 lbs would be required. I guess it would depend on the quality and type of cabbage being used.
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Unread 02-09-2012, 01:27 PM   #3
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I get pre cut (longcut) from Sysco. 10lbs makes about 1 3/4 gallon of cole slaw. So I am figuring 7 1/2 to 8 1/2 gallons of slaw.
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