Republic of the Philippines

Bohol Island State University

Main Campus, Tagbilaran City

Vision: A premier Science and Technology University for the formation of world-class and virtuous human
resources for sustainable development in Bohol and the Country.

Mission: BISU is committed to provide quality higher education in the arts and sciences, as well as in the
professional and technological fields; undertake research and development and extension services for the
sustainable development of Bohol and the country.

COLLEGE OF ADVANCED STUDIES (CADS)

MASTER OF ARTS IN TEACHING VOCATIONAL EDUCATION (MATVE)

Masterand : Marsha L. Salise

Course : MATVE- Food Tech.
Professor : Dr. Edgar Galendez

CATERING RECIPE QUANTIFICATION

Selecting a menu and Recipes for a quantity food event:
1. Select a menu and recipes
2. Cooking for 150 people is certainly different from cooking for a family of four
Meal Variety

 Plan for contrast in food color, texture, shape, temperature and flavor to provide
variety in the group meal

RECIPE
-  is a set of instructions that describes how to prepare or make something,
especially a dish of prepared food.
- Use standardized quantity recipes when preparing for 25 or more people
- Do you have the right sized equipment for the amount of food you plan to
prepared?

Recipe Yield
- Yield 50-1 cup servings
- 50 people can be served from the recipes if the serving are approximately 1 cup
of each

Equipment and Space Available

- What equipment is available for you to use?

Location
- Outdoor/ indoor
- Are the facilities available for proper washing and sanitizing of cooking utensils
and dishes?

Time and Labor Needed in Preparation

- A few experience people can manage a simple meal but the more complex the
menu
- Extra time before the event start

Occasion and Group

- Kind of event
- Religion
- Age
- Health Conscious

Profit to be made
- Many quantity food events are design to make a profit

QUANTIFYING RECIPES
- It is essential in the food service business to know how to cook for a big number
of people
- One should study the standard measure to be able to estimate the contract
price, purchase ingredients and avoid loss.

The following guidelines are important in quantifying recipe:

1. Do not multiply quantity of ingredient from a standard recipe for 8-10
persons or a family according to the number of diners
2. Use measuring tools such as weighing scale, measuring cup and measuring
spoon in measuring ingredients
3. Use leftover or excess foods to make another dish. Be creative in your dishes
Questions:
1. How important is recipe in catering services? Explain.
2. Why is recipe quantification important in catering services?
3. What are the things that we need to consider in quantifying recipe?
4. Why do we need to use appropriate tool in serving during food quantification?
5. Is recipe quantification necessary in every event to be catered? Why?