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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 07-12-2021, 12:57 AM   #1
TravelingJ
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Join Date: 09-07-12
Location: Independence, MO
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Default Utensils for portion control?

Looking at the catering calculators, it's all based on serving size. How is that handled for meats like pulled pork and shredded chicken? I'm guessing those oddly shaped 1/2 cup spoons aren't used-so is it just tongs and a prayer?

I've had good luck with Vollrath in the past, so for sides do I stock up on their spoodles, tongs and those ice cream like measured dishers?
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Old 07-13-2021, 12:02 PM   #2
ynotfehc
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spoodles and dishers for everything that makes sense: shredded/pulled/chopped meats, mac and cheese, potato salad, beans, slaw, etc. Scale for sliced items: brisket, turkey, pastrami, pork belly, etc...
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Old 07-13-2021, 12:46 PM   #3
cpw
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Quote:
Originally Posted by TravelingJ View Post
Looking at the catering calculators, it's all based on serving size. How is that handled for meats like pulled pork and shredded chicken? I'm guessing those oddly shaped 1/2 cup spoons aren't used-so is it just tongs and a prayer?

I've had good luck with Vollrath in the past, so for sides do I stock up on their spoodles, tongs and those ice cream like measured dishers?

The few times I've mass produced pork sandwiches, I weighed out 1/4 pound of pork once or twice so I knew roughly how much meat it was, and then just eyeballed it from there.
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