also if you could scale up the oringinal recipe from serving 6 to 500 people, serving size would be average(?) And unit price and total cost for each item?
2006-10-15 14:25:48 · 3 answers · asked by willie s 1 in Food & Drink ➔ Cooking & Recipes
Unit price and total cost for each item is going to depend on the starting price of your raw ingredients, and will vary regionally across the country and seasonally for the relative availability of the ingredients.
You need a math reference for quantity cooking. I recommend Culinary Math , link below. The book description says "Culinary math applies basic math concepts (such as addition, subtraction, multiplication, and division) to measuring, costing, and sizing. These skills are essential to the day-to-day work of the professional chef, and this book provides the necessary tools to help them manage business functions with success."
If food is the business that pays your bills, you don't want to learn the math skillset that you need to succeed via trial and error.
Best of luck.
B
2006-10-15 14:40:34 · answer #1 · answered by goicuon 4 · 0⤊ 0⤋
What region did this recipe come from? Asia: India? or was it just another Chef's recipe? What chef? email me, this actually sounds good, i don't mind lookin' it up, and learning this recipe too. lachefderouge@yahoo.com. and if you can't find a recipe, i'm sure we can come up with on. good luck
2006-10-15 14:36:47 · answer #2 · answered by lachefderouge 3 · 0⤊ 0⤋
If you can cook basmati rice the rest is a cinch.Perfect basmati is not easy to do.
2006-10-15 15:12:53 · answer #3 · answered by Daryl C 3 · 0⤊ 0⤋