Catering for Week-end Gathering
Catering for week-end gatherings
/veggies/catering/gathaerings/gathering_catering.doc
1 GENERAL STATS PER 100 PEOPLE x TWO DAYS
Advisory stats from Anarchist Teapot Guide, with some actual figures from some Veggies Gathering Catering
Bread - 10 loaves per 100 people per meal = 60 loaves
50 people x 2 days = 10 loaves
80 people x 2 days = 24 loaves
2
3 Spreads – 3-4 jars (1kg) + 400g peanut butter per 100 per meal = 24jars + 3kg
50 people x 2 days = 3 jam + 0.5kg peanut butter
80 people x 2 days = 6 jam
Margerine – 2kg tub per 200 per whole day = 2 tub
50 people x 2 days = 1.5kg
80 people x 2 days = 2kg
Soya Milk – 0.2 ltr per person per day – 20ltr per 100 people per day = 4c/s
50 people x 2 days = 18 ltr = 18/100/day
80 people x 2 days = 30 ltr = 19/100/day
4 Breakfast cereals – 50% Meusli / 25% cornflakes / 25% crunchy
Eg. Essential delux muesli (og) / Essential crunchy (og) / Doves farm cornflakes (og)
50 people x 2 days = 3kg meusli + a little puffed rice etc
80 people x 2 days = 8kg meusli + 500g rice
1
2 Here is a bulk standard menu cycle for a typical gathering weekend
Vary according to availability of seasonal vegetables and preferences of cooks and attendees.
3 Fri Evening : Vegetable Stew + Bread&Spread
4 Sat Lunch : Tabbouleh + Green Salad + Toasted Seads
5 OR Hot Vegetable Soup & Bread&Spreads
6 Sat Evening : Chick Pea Curry + Cous Cous + chutney + salads
7 Sun Lunch : Spaghetti + Tom Sauce + Green Salad + Seeds + Bread&Spread
8 Drinks
Apple Concentrate – 5ltr for 100 people for whole w/end
Rocks cordials in reserve
Tea
Coffee + decaff
Herb tea – peppermint / rosehip . Loose is cheaper than bags
Water
9
10 Review for Gluten Free options – use no nuts
11 Note: salt delays cooking time – add at end
12 Do not add tomatoes until pulses are cooked, or cook pulses separately
13
14 Equipment
Sharp knives – large & small
Chopping boards
Can opener
Garlic press
Serving bowls / lots tubs & lids
Serving spoons, tongs, ladles
V.large ladles
*Very* large stirrers
Large wire spaghetti scoops / cullender
Food processor with chopping and grater attachments
Large cook pots – 2 x 20ltr + 25ltr or bigger
Large gas burners + regulators, pipe, clips, spanners, t-nozzles, taps
Paving slabs or reflective sheet under gas
23k gas (+ reserve)
Fire extinguishers / fire blankets / first aid kit
Large tea / coffee / herb tea urns with strainers
Or Boiler + giant teapot
Large juice / water jugs
100+ knife / fork / spoon (p.penguin has 60 each – keep sorted)
100+ plates
100+ bowls
100+ mugs
100+ beakers
Account Sheet for ___________________Gathering . ____ people . __ / __ / __
+ crew
Vegetable account ! ! :
Bread account ! ! :
count in & out used price cost
'Margerine' ! ! :
'Jam' / fruit spread ! ! :
Peanut butter / tahini / yeast extract ! ! :
! ! :
Milk ! ! :
Sugar ! ! :
Tea ! ! :
Coffee ! ! :
Fruit Juice ! ! :
Herbals teas etc ! ! :
! ! :
Meusli ! ! :
Cornflakes ! ! :
! ! :
Veg Oil ! ! :
Bouillon ! ! :
Additional Ingredients costed per meal from recipes (ex-veg)
! ! :
! ! :
! ! :
! ! :
! ! :
! ! :
! ! :
! ! :
Venue costs ! ! :
Travel ! ! :
Total Cost :
Cake sales :
Cash Rcvd :
15 Friday Evening Arrivals – make lots – Gluten Free
1 Vegetable Stew
500g veg per person / yielding 300-500ml per person
20 40 80 120 150
5 Oil 200ml 500ml 1ltr 1.5ltr 2ltr
Onion 1k 2kg 2kg 3kg 4k
Garlic (head) 3 5 10 15 20
Potato 4kg 8kg 16kg 24kg 30k
Leeks 2kg 3kg 5kg 8kg 10k
Carrots 0.5kg 1kg 2kg 3kg 4k
Swede 1kg 2kg 4kg 6kg 8k
Kale 0.5kg 1kg 2kg 3kg 4k
Boullion(900g tub) 80g 150g 300g 450g 600g
Red Lentils 1kg 2kg 4kg 6kg 8k
Marjoram
Water 4ltr 8ltr 16ltr 24 30ltr
Fry veg before adding water.
Allow 1 hour cooking to break down.
whizz some solids in food processor and add back in to thicken
Add red lentils if requirted for emergency thickening – allow 20mins
Serve with bread (& spreads) and drinks
1 Lunch - Saturday
2 Tabbouleh 12 20 60 100 150
6 Bulgar 1kg 2kg 5kg 7.5k 12k
Tomato 2kg 3kg 8kg 9kg 20k
Cucumber, diced 2 3 8 12 20
Garlic (minced) 4cloves 1head 2 head 2 3
Parsley (bunch) 0.5 bunch bunch 2 4 5
Mint (bunch) 0.25 bunch 0.5bunch 1 2 3
Lemon juice 16tbl.sp. 200ml 500ml 1ltr 1.5lt
Salt
Black Pepper
(Chick peas)
1 Green salad 20 45 100
lettuces : Oak Leaf / Rollo 2 4 8
Rocket 1 1 2
Watercress (bunch) 1 1 2
Spring onions (bunch) 1 2 3
7 Tomato 1kg 2kg 4
1 Vinegrette
8 Nice Vinegar 40ml 100ml 200ml
Olive Oil 200ml 500ml 1ltr
Basil & Oregano
1 Toasted Seeds 20 50
Sesame & Sunflower seeds 200g each 400g each
Soya Sauce 10ml 25ml
fry on skillet with little oil. Add soy sauce
2 Evening Meal : Saturday : Chick Pea Curry & Cous Cous
9 Curry 20 120 150
10 1.5 serving spoon per person
11 Oil 200ml 1ltr 1.5ltr
12 Onion 1kg 4kg 5kg
13 Garlic 2head 10 head 12
14 (Sweet) Potato 2k 10kg 12
15 Aubergine 1k 4kg 6
16 Courgette 1k 6kg 8
17 Carrots 0.5k 2kg 3
18 Curry Paste (280g) 0.5jar 2 jar 3
19 Cream Coconut (200g) 0.5block 2 - 3 block 4
20 Chick Peas (410g) 2tin 8 tin 10
21 Rosemary
22 Thyme
23 Cumin
24 Salt & Black Pepper
25
26 fry vegetables . Add water a little at a time
Soak & cook some pulses early to add towards end of cooking (or tins chick peas)
Have 3 – 5kg red lentils available for energency thickening – allow 20mins
20 60 120 150
Cous Cous 1.5k 4kg 8kg 10k
Bouillion (900g) 50g 150g 300g 400g
Sultanas 0.3kg 1kg 2kg 2.5k
Boiling wate - cover to 1½ depth
1 Red Salad 20 100 150
Red cabbage 1 6 9
Mayo 1 3 jar 4jar
Orange chunks 2 12 18
Sultanas 0.3k 1kg 1.5k
Cucumber 3 9 6kg box 9k
Spring onion bunch 1 3 6 9
Vegan yoghurt (250ml) 0.5 2 3 4
Sweet mango chutney (L&M stores)
2 Lunch - Sunday
3 Spaghetti 20 50 100 150
4 Topping
5 120g veg/ person
Onion 1kg 2kg 4 6
Garlic (head) 2 5 10 15
Courgette 1kg 2kg 4 6
Carrots 1kg 2kg 4 6
Basil
Oregano
Tin Toms (450g) 2 6 12 18
Spaghetti (500g) 4 9 pack 18 27
Oil 200ml 1ltr 2ltr 3ltr
salt
6
27 Spaghetti – 100g per person . All at once in fast boiling water with lots oil – 2-3 people
Scoop out while still firm, adding some salt & lots more oil – several people
(big wire drainer scoops or carefully tip into large collander)
Sesame seeds & sunflower seeds fry on skillet with oil, adding soy sauce
Green salad – as above (6 oak leaf/lollo roso (or chinese leaf) lettuces + 2 rocket)
Bread & spread.
Options per 100 portions
15-20 roast peppers
3kg puy / green lentils
Alternative Kitchen Inventory (Activist Tat - Summer 2009)
Note: The kitchen does not have its own marquee structure. This needs to be supplied by the event.
Time should be allowed for cleaning cutlery and crockery prior to use.
Items marked are the responsibility of the event organiser not the atc.
Cleaning and water
1 x multi purpose plastic buckets
4 xWashing up bowls
2 x handwash bowls
1 x large box of cleaning stuff-sponges, scourers, handwash soap, spray cleaner, sanitiser gel.
Aprons
Antibacterial hand soap
Tea-towels
Cloths
Washing up racks
* Washing up liquid
* Antibacterial Surface cleaner (preferably spray form)
* Gel hand sterilizer for quick cleansing
Kitchen Supplied – assume hot water, sinks, tables, cookers
Take additional electric water boiler
1x Weighing Scales (to ensure for picnic snack mixes go around)
First Aid Kit (with blue plasters)
Assumed in venue: Fire Extinguisher (Powder type) and Bin liners
Sweeping brush and mop – assumed in venue
Dustpan and brush – assumed in venue
Tea Making and Hot Water
Organisers assumed to be providing drinks
if not 100 mugs + plastic beakers
2 x large flask dispensers
Preparation
brown and green coloured chopping boards.
large and small SHARP knives with Sharpener
Cooking Containers and Utensils
1x Thermometer for Checking Food Temperature
2 BIG Pans with lids
2 medium pans with lid
stirring spoons and paddle
giant colander
General Utensils Prep and Serving
maller colander
Ladles and serving spoons
wooden spoons
Graters
Salad and Mixing Bowls
Multiple TIN OPENERS ( make sure you have spares as well)
1 very good tin opener to be kept safe please
Measuring jugs
3x Trays
3x Tongs
Eating and Serving
TO BE CHECKED
400 Plates ( 100 strong melamine matching pattern, 200 assorted plastic, 100 pot and enamel)
150 Bowls ( 100 plastic, 50 pot and enamel)
150 x Knives
150 x Forks
150 x Spoons
Tea spoons
................
................
In order to avoid copyright disputes, this page is only a partial summary.
To fulfill the demand for quickly locating and searching documents.
It is intelligent file search solution for home and business.
Related download
Related searches
- starbucks catering coffee box
- starbucks catering menu
- healthy catering options
- coffee bean catering baton rouge
- used catering trucks for sale craigslist
- catering manager duties and responsibilities
- catering sales manager job description
- catering event manager job description
- hotel catering manager job description
- catering manager job description sample
- catering manager job description duties
- starbucks coffee catering box