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Quantity
Quantity is a generic term used when referring to the measurement (count, amount) of a scalar, vector, number of items or to some other way of denominating the value of a collection or group of items.
It is usually represented as a number (numeric value) of units together with the type of those units (if required) and a referent defining the nature of the collection. Both parts are required.
Examples are
- one apple, two apples, three apples, where the number is an integer so does not require a type
- 1.76 litres (liters) of milk
- 500 people
A number by itself is not a quantity, nor is a simple measurement. Where the unit count is one then the indefinite article may be used (eg. a car) and similar alternatives exist for other particular counts (eg. a brace of pheasant, a dozen eggs)
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Healthwise Quantity Cookbook
Recipes for sides, soups, entrees, and baking in quantity.
http://www.canolainfo.org/html/quantity.html
Link Culinaire Recipes
A large index of chef recipes designed for restaurant use and large crowds.
http://www.flash.net/%7Echefr/hotline.htm
Dayle's Growlies for Groups
Large quantity recipes for groups, parties, freezing ahead, buffet table, food amounts to serve 100.
http://members.tripod.com/%7Elotsofinfo/index.html
Foodservice Recipes
Recipes utilizing soyfoods for foodservice professionals. Includes preparation instructions and nutritional information. From The United Soybean Board.
http://www.talksoy.com/FoodIndustry/FoodserviceRecps.htm
Apricot Foodservice Size Recipes
A handfull of recipes designed for large groups or crowds.
http://www.apricotproducers.com/html/fdserrcpbx.htm
Recipes and Cooking
A selection of foodservice recipes using potatoes.
http://www.potatoes.com/recipes.cfm?Query=I
UniChef.com
Recipes for professional chefs. Yields are for foodservice applications.
http://www.unichef.com/recipes.htm
Seafood Gumbo
Full recipe makes three gallons.
http://www.customcatering.net/Rec_soup/sfgumbo.html
Serves 100
A chart to calculate how much food is needed to serve 100 people; from RecipeSource.com.
http://www.recipesource.com/misc/hints/serves-1001.html
Freezing Prepared Foods
This factsheet from Clemson University provides information on safe preparation, thawing and serving, storage times and information on foods that do not freeze well.
http://hgic.clemson.edu/factsheets/HGIC3065.htm
Glazed Carrots
Serves 45.
http://members.tripod.com/~lotsofinfo/V7Glazedcarrots.htm
Buttered Carrots
Two recipes included, one for feeding 6-8 people and one for feeding 250 people. Other ingredients include white wine, currants, and dates.
http://www.godecookery.com/friends/frec49.htm
Alaska Seafood
Recipes for quantity seafood preparation.
http://www.alaskaseafood.org/flavor/recipes/large.htm
Food Service Resource List Meal Planning & Preparation
United States Department of Agriculture listing of some available publications.
http://www.nal.usda.gov/fnic/service/foodmp1.htm
Recipes for 50 Persons or More
Includes spareribs and barbecue sauce, spaghetti and hamburger sauce, potato salad, and meat loaf and tomato sauce.
http://recipehut.homestead.com/Bulk.html
Food Service
Provides food service recipes in download formats.
http://www.allencanning.com/pages/foodservice.php
Recipes from Challenge
Recipes from a competition to develop recipes for schools.
http://schoolmeals.nal.usda.gov/Chef/recipechallenges.html
Head Start Recipes
A small collection of dishes meeting their specific cost and nutrition standards.
http://www.head-start.lane.or.us/administration/kitchen/recipes/
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