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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 09-10-2013, 07:13 PM   #1
bbqbrad
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I am doing my local "Taste of (your county/ surrounding area)". I have been tild to prepare for 300 samples. I plan on putting in 2oz cups. how much should I plan on making? I was told there would be no math on this......
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Unread 09-10-2013, 07:25 PM   #2
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What are you making? I would put your finished product in a 2 oz cup and weigh it. Multiply that by 300 and divide by 16. That will give you how much finished product you need. If you are making something that shrinks during cooking you will need the shrink factor and divide that by the weight of the finished product.
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Unread 09-10-2013, 07:30 PM   #3
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I am making pulled pork.
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Unread 09-10-2013, 08:40 PM   #4
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2 oz x 300 = 600

600/16 oz= 37.5 lbs finished pork

37.5/ 50% loss = 75 lbs raw pork.

This is just an example. You will not be able to fit 2 oz/wt into a 2 fl oz cup. That is why you need to weigh a cup with pork in it.
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Unread 09-10-2013, 10:46 PM   #5
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You might want to do more of a chop than a pull so it stays in the cup. Season, sauce & fill the cups using a 2 ounce serving scoop.
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