2012年10月18日 · change the spaghetti to another type of pasta i.e. penne or gemelli, or rigatoni or combo with tri color tortellini and serve it in a meat sauce or even a marinara, or as a primavera with either a creamy basil or a sun dried tomato pesto sauce...shorter thicker pasta will hold up better than spaghetti noodles.....meatballs on the side, sausage ...

2018年7月12日 · As a professional caterer, we know the logistics of placing any pasta on a buffet. We direct the course of menu planning. We explain to the client that the quality of the product will suffer due to the logistics of time and travel. I am amazed at some of the things that people ask for without any idea of what it takes to create it for them.

2009年11月11日 · If it's pastas only and 5 hours figure 1 Pound for 5 people. Try to stay away from fettucinni or spaghetti it will get gummy . Use rigatonni or any wide large pasta. Try a tomato vodka sauce and rigatonni. What Jim says is right 5 hours under fire is a long time. eace:

2013年2月27日 · Lol, I work the pasta station at a very busy little high end italian restaurant. Like, the kind of place where they pay 1-2 people a day to do nothing but make house made pastas.

2010年5月12日 · In about a week and a half, we are having a spaghetti dinner for around 70 that I have been asked to prepare and serve. Our menu is spaghetti with meat sauce, garlic bread, salad bar and a dessert. My biggest concern is knowing how much spaghetti and meat sauce to prepare and how to prepare it so it will be edible after our church service.

2012年11月23日 · I initially cooked my pasta to barely al dente. But that was often spaghetti or fettuccini; penne I've found holds up a little better. Secondly this type of service, like buffet service, isnt high end dining, so those eating are likely to be....less discerning about pasta doneness. Its the sauce that tends to get the most criticism.

2016年7月15日 · Quckily rinse the pasta in running cold water to lower the temperature and prevent sticking. Also collect some of the pasta water and add to the egg/parmesan mix/cream mix before tossing the pasta.

2012年2月1日 · Hi. I am cooking pasta with sauce and meatballs for a school dinner. We are planning to put the sauce, meatballs and pasta (penne) together in roasters for buffet serving. I need to make about 10 to 12 pounds of the pasta. How would I cook the pasta ahead and store so that I can just add to the warm sauce before we serve?

2001年6月12日 · The names of equipment meant to keep food at serving temperatures would be chaffers (the pans with sternos under them that you would see at a buffet) and cook and hold ovens, sometimes referred to as alto shaams (the brand …

2006年3月6日 · Quiche for a buffet. cammianne; May 1, 2024; 5 ... how to cook delicious spaghetti? paytakhtfanavri; ...