How to Cook for a Crowd (And Plan Your Menu)

If you are cooking for a crowd as part of a fundraiser choose food that is popular but inexpensive- such as pasta or pancakes. If you are inexperienced, or will have very little assistance plan a menu that will be very easy to prepare such as chili or loose meat sandwiches. If it is a more formal affair plan a menu should reflect the elegance of the occasion.

When planning your menu, make sure you know what facilities will be available for preparing the meal. If there is not adequate oven space and cooking surfaces, arrange to have parts of you meal cooked off site. When cooking for a crowd it is better to anticipate that need, rather than realize it at the last minute.

Cooking for a Crowd- Recipe Adaptation

If you need to convert a recipe to serve a crowd, you will need to know how many you will be serving. You will also want to realistically consider what portion size each guest is likely to consume. If you are cooking for a crowd at a fundraising event, portions can be controlled. If it is a family or community potluck you will need to estimate on what you know about the people attending.

A pound of turkey per person is a good rule of thumb when choosing your bird for holiday meals. For other occasions ½ pound of beef or pork, and 3-4 pieces of chicken per person will usually be sufficient.

If you have a recipe for a casserole that promises 6 servings, and lists the serving size as ½ cup, consider how much each guest will actually consume. If each person is going to eat 1 cup, the recipe will only serve three, so take this into consideration as you make your recipe adaptation.

As you calculate remember to increase the amount of spices used proportionate to the recipe adaptation. A common complaint heard by people cooking for a crowd is that the food lacks the flavor of home cooked fare.

When you are cooking for a crowd, you will want to plan carefully. The cooking times listed in recipes are for the original quantities, and additional cooking time is often needed.

Cooking for a Crowd-Preventing Food Borne Illness.

There are some basic rules to follow that will greatly reduce the chances of food borne illness. Be especially cautious during warm summer months, as the temperatures make it much easier for bacteria to grow.

Wash your hands frequently with warm soapy water. If you will be serving in an outdoor facility make sure to plan in advance so that you will have adequate water available for cleaning in order to prevent food borne illness. Anti-bacterial hand sanitizer is also effective in outdoor settings if water is not readily available. If at all possible use plastic gloves when handling meat, and change frequently.

When cooking for a crowd be careful that you do not cross contaminate food. Keep raw meat and raw meat juices separate from all other foods during preparation. To prevent food borne illnesses make sure to clean all surfaces, utensils and containers thoroughly that have come in contact with raw meat.

When cooking for a crowd you must use a meat thermometer. Do not risk food borne illness by "eyeballing it". Heat all meat dishes to the proper temperature to kill bacteria. 160° is recommended for beef, pork, and veal, 165° for poultry. Cook all meat completely at the site. Partial cooking prior to the event allows bacteria to multiply and puts food at high risk for contamination.

If you are cooking for a crowd, make sure that you refrigerate leftovers promptly. Food should be refrigerated within two hours in order to prevent food borne illness. In temperatures over 90° only one hour is recommended.

Cooking for a Crowd-Proper Utensils and Cookware

When you are cooking for a crowd, do not overlook the need for larger utensils and cookware to properly prepare the amounts of food you will be dealing with. Larger spoons, whisks, serving pieces and spatulas may be needed.

Also consider carefully the pots and pans that will be needed to cook the main entree and side dishes. It may be necessary rent an industrial size slow cooker for meats and casseroles when you are cooking for a crowd. Sometimes it is possible to borrow these utensils and cookware items from a school or church. The important thing is to plan ahead, know what you will need before the day of the event, and make sure it will be available.

Cooking for a Crowd-Shopping

You want to go through each recipe on your menu before shopping and make sure that you have every item in the quantity you will need. If you are cooking for a crowd it is important to double-check your shopping list. Usually shopping at a Sam's Club, or other food-service wholesaler will not only save you money, but will have items that make preparation easier as well.

Cooking for a Crowd-Cooking times for Meat Dishes

Having an idea of the time you will need for the food to be cooked properly is an important part of cooking for a crowd. Cooking times for meat dishes are the most critical as undercooking may cause food borne illness. A meat thermometer should always be used when cooking for a crowd to determine when meat is actually done, but these estimated cooking times for meat dishes should help you plan your preparation.

Beef:
Roast-

25-35 minutes per pound.
Whole tenderloin-
45-60 minutes per 5 pounds
Short Ribs-

2-2 ½ hours total.

Pork:
Roast-

25-45 minutes per pound
Whole tenderloin
20-30 minutes per pound
Ribs

2-2 ½ hours total

Turkey:
Whole Turkey Stuffed
8-14 pounds

3-4 hours
14-18 pounds

4-4 ¼ hours
18-20 pounds

4 ¼ -4 ¾ hours
20-25 pounds

4 ¾ -5 ¼ hours

Un-stuffed turkey will take approx. 30 minutes less cooking time.

Chicken
Whole Roasting Hen
2 hours per 5 pounds
Breast (Roasted)
30-45 minutes
Legs or Thighs

40-50 minutes