Food Shopper’S Guide to Small and Large Group Cooking: From 4 to 50 Servings...How Much Do I Buy?

By Judy Gillis

Have you ever wondered how many tomatoes to buy when fixing tacos for guests? Have you ever discarded produce or meat because it went bad before you could use it? Most of us probably have experienced this on more than one occasion, including this Author.
With the ever-rising cost of food, saving money at the supermarket is something most of us would welcome. The stores scale can be a cost-reducing tool as it takes the guesswork out of buying produce. Recipe books and websites list ingredients but often the end result is too little or too much food. This is because recipes often dont take into account meat shrinkage or produce waste. Also, if the number of servings is provided, we usually dont know how much a serving amount is. For instance, many chili recipes are based on a 1 cup serving size. While this might be enough for some, 1 cup of chili is probably not even going to fill a typical bowl half full. The solutionthis book.
This book is not a cookbook, rather its a simple guide as to how much to buy to prepare 60 common foods for 4-50 servings. The following page titled How to Use This Book will help you navigate through the book.
Whether youre a new cook or have 40 years of cooking under your belt, as this author does, this book will help guide you the next time you wonder, how much food do I need to buy?

• Language: English
• Publisher: AuthorHouse
• Release date: Apr 19, 2012
• ISBN: 9781477203156

Judy Gillis

Judy Gillis grew up in Kansas City, Missouri working in the family grocery store then later worked as a Registered Nurse. Her mother, Julia, a hotel Banquet Captain, taught her daughter how to cook at a young age. But buying the right amount of food didn’t always come so easy. Often, Judy would even overhear family and friends comment that they weren’t sure how much to buy. When Judy retired from her job to help care for her 94 year old mother with Alzheimer’s, she decided to put pen to paper and finally address the question from family and friends, “how much do I need to buy?” Judy lives in Pleasant Hill, Missouri.

Book preview

BRISKET 1

Serving Size: 4 oz.2

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Note: Brisket shrinks about 40-50%. Figures allow for approximately 45% shrinkage. Prepare according to recipe of choice. 7

(25-50 Servings)

Example: To make 8 servings of 4 ounces of cooked brisket, purchase 3 3/4 lb. of brisket.

If a larger serving size is desired, simply increase the number of servings.

1 Name of food (as shown in picture)

2 Serving Size (the amount for one serving as shown in picture)

3 Ingredient(s) (list of suggested ingredients)

4 Unit (the unit of measurement for the ingredient)

5 Servings (choose from 4-50 servings)

6 Ingredient (ingredient suggestion)

7 Note (helpful hints or suggestions)

BACON

Serving Size: 3 strips

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BAKED BEANS

Serving Size: 1/2 cup

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BRISKET

Serving Size: 4 oz.

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CHILI

Serving Size: 1 1/2 cups

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