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How Much You Should Spend for a Catering Service

January 13, 2010 in Catering by WebAdmin | No comments

How much you should spend for a catering service depends on these two necessary questions: 1) What do you want your catering service to provide for your event and 2) how much are you willing to spend for what you want.

How much should you spend for a catering service depends on how elaborate you want your party or the event to be. In other words, the extent of service you expect the caterer to do for you depends on how much budget you are willing to spend too.

Caterers usually have a set of packages for you to choose from. And high-end caterers are willing to cater on your specific needs from the little details like the colors of your desserts to the motif and theme of your occasion.

How much you should spend for a catering service is often the question many would like to know.

The answer is simply relative.

There are factors to consider though – and I think It would not need a long article to answer the question.

Now – how much do they usually charge for this set of packages. And what will you get from them. It really varies.

The price range you normally get these days is from P175 per head to P190 per head. And the high-end caterers, normally charge P200 per head and up.

You normally get four (4) to five (5) courses with a round of drinks. One or two desserts are inclusive usually cupcakes, pastries, sweets, salads, and fruits. Roasted calf and lechon are add-ons and are not inclusive of the package. However – many caterers offer one lechon if you book for a hundred of people or more. Other offer roasted calf when you book for 150 or more.

There are caterers that are willing to accept a minimum of 30 persons per catering service. But usually they expect you to book for at least 50 persons.

Inclusive are the utensils and plates, tables and chairs, linens and few decorations. The waiters are of course inclusive of the pay. This is one reason why people are getting caterers; for them to enjoy the party too knowing that their guests are well-served by a team of well-trained service provider.

Excellent catering service provider normally the cleaning before leaving. They see to it that they leave not a mess after the celebration. Hosts are usually too tired entertaining guests after the party. Thus for another reason why a caterer can come out handy until the end.


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Food All Around Us and Our Health

July 14, 2009 in Catering by WebAdmin | No comments

With today’s massive cultures in our country, it is almost impossible not to see several ethnic restaurants in today’s towns. Block after block of one ethnic food group after another are choices we have the luxury of today with so many ethnic groups within our country. No matter where we go in our country, we have choices of restaurants, cafes and coffee shops to choose from with most of them ethnic. The immigration policy lately has been eruptive, but we are a wonderful example of being the melting pot of the world. We see this in the small “cities” within the big cities throughout the suburbs of where we live.

Food areas are clearly defined; many of them in the inner suburbs, and many are clearly ethnic, drawing from different cultures. Tables and chairs sit outside in patios as compared to the old world of being inside; we have outdoor food areas that are similar to those in other countries.

When an ethnic restaurant is found, try to avoid fried, high sodium/sugar foods and processed foods because of the high grease content that is high in animal fat, and preservatives. If you must eat flesh, stay with broiled or baked fish. Steamed or baked vegetables, along with tossed salads, are the chosen side items that are considered safe in most ethnic restaurants today. Bring your own dessert (raw chocolate treat), or wait until you get home.

Many large cities have combined sight-seeing tours with walking tours en masse that visit these ethnic food courts. People and tourists visit areas that allow them to enjoy different foods and surroundings. Normally, these tourists or visitors would never venture into some of these areas to eat different food types. But the walking tours have opened up avenues of experimentation and adventures of new countries within the old.

From FMC catering service

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Food to Digest

July 3, 2009 in Catering by WebAdmin | No comments

Even if we are not sick and look healthy, we may not be getting enough adequate nutrition. We can improve our state of health by simply knowing what nutrition we need. Nutrition is about what the food is all about, the amount we need, its function, and the basic materials we need for our body in order for it to continue on with its daily activities. By knowing how to take care of our body through nutrition, we can maintain its high performance levels instead of being unable to because of the low levels.

When we eat meals, it is important to understand that we should not mix raw food with cooked food, as this will produce acid in the stomach. This acid does not mix well with the raw food and will create indigestion. Another thing to think about is when eating raw fruits and vegetables, we should try to stay with organic foods due to the amount of pesticides that are usually on the non-organic foods.

Foods in different categories that are mixed together can cause an imbalance in the body. For example: when we eat a meal high in both fats and simple carbohydrates, we become tired and exhausted while we develop muddled thinking. The reason is our tissue is not receiving enough oxygen. Carbohydrates are simple and complex: simple carbohydrates should be totally eliminated while complex ones are very beneficial for us. Fresh fruits and vegetables produce elimination while vitamin D milk and cheese counter it. When we send mixed messages to our body because of our lack of knowledge about its nutrition, it causes disorder and disease.

When we go for periods of time in-between meals, the body becomes very active and more alert when food is not consumed. It is believed that three hours or more is adequate between meals before another meal should be eaten.

FMC catering service thanks our customers for staying withus for all these years.

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FMC Catering Service on Tips for Amazing Thai Cooking

June 28, 2009 in Catering by WebAdmin | No comments

From FMC Catering Service to our valued customers and readers:

Thai food can give you one of the most exciting adventures in the world of cuisine. It is filled with flavors and sensations that are incomparable to other kinds of food. Surprisingly for some, Thai cooking isn’t a complicated matter as the cooking procedures in this cuisine are simple and quite easy. It also pays to know some tips and tricks that can make Thai cooking amazing.

Here are some useful hints when cooking Thai food:

1. Use only the freshest ingredients you can find What creates the difference between good and bad Thai food is the freshness of the ingredients. Dried lemon grass, for example, can hardly be compared to the real fresh thing. Your best bet, if fresh isn’t available, could probably be frozen ones as they can still hold much of the flavors of intact compared to dried versions.

2. Invest in quality kitchen tools Thai cooking is done best with the right tools. The equipment need not be expensive, but you should use the appropriate tools when cooking. The most important tool you have is a wok with wooden spatulas or spoons. Stir frying is one of the core procedures in Thai cooking and it would be hard to do without a good wok. You will also need a stone or marble mortar and pestle to grind the ingredients. Blenders don’t perform as well in Thai cooking as mortals and pestles do. It also pays to have a rice cooker since most Thai foods will need cooked rice.

3. Use leftover rice for fried rice Newly cooked rice doesn’t really work well for fried rice. You can go best with refrigerated leftover rice for the right texture for your fried rice. The best ones are those that are two days old.

4. Preparation is the key Before actually starting the fire, be sure that you have prepared all the ingredients ahead of time. Thai cooking is rather quick and you’ll need to have everything ready before you actually cook. You also need to give the oil time to heat up before you cook so that the food won’t absorb oil excessively. If the oil has dried up as you stir fry, just add cooking wine or water instead of additional oil.

Thai cooking is an exciting culinary adventure. It is easy and fun if you know these tips. So go ahead and try these things for size.

Simply Ming
Simply Ming makes the excitement and innovation of East-West cooking easily accessible to all home cooks.
simply ming

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FMC Catering Service on Passion is Spanish Cooking

June 28, 2009 in Catering by WebAdmin | No comments

From FMC Catering Service to our valued customers and readers:

1080 Recipes by Simone Ortega
The definitive book on traditional and authentic Spanish home cooking.
1080 Recipes by Simone Ortega

Chefs say that Spanish cooking is peoples cuisine. Who dislikes the popular and exotic tastes of Spanish cuisine? Spanish cooking has been admired by food lovers worldwide. So what is in Spanish cooking after all that makes us crave more? How can you go for such quality cooking?
The thing with Spanish cooking is passion, as what the common ingredients spell. Spanish cooking is actually all about spices and seasonings. It is about olive oil and garlic, the super duo of Spanish cooking.
Spanish cooking calls for a lot of olive oil and at times lard. A tip to having a more luscious taste to your food is using extra virgin olive oil. It will not only give the healthy taste but also the more delicious tang.
You must also make sure to always have garlic in your kitchen. This is the main reason why Spanish cooking is effective and Spanish cuisines delectable. When choosing your garlic check out the ones with firm and solid heads. The hollow and light garlic cloves aren’t advisable.


Other seasonings must also be included on your list like onion, parsley, rosemary, oregano, and thyme. Remember that onions, especially yellow onions, are used in omelets and viands, while red onions are for salads.
Parsley is also a must in Spanish cooking. Never forget to buy the flat ones and not the curly ones. Note that it is better to cut the bottom of the parsley and to put it in a glass of water inside the refrigerator, than to let it dry out.
Rosemary, oregano, and thyme are the common spices introduced by Spanish cookbooks. So to have the flare in Spanish cooking you must also learn to install these in you kitchen. It is actually better to buy fresh spices than dried ones because the second one only lasts for a year.
Spaniards were the ones who started cooking with wines. You may want to keep some bottles of red and white wine to have the Spanish flavor you are craving. The trick in storing wine is keeping it inside the refrigerator. Remember that the wine won’t change its taste until placed in a warm area.
With these seasonings and spices any Spanish cooking recipe you see is easy to prepare. The tip to Spanish cooking is all about regimens. So the next time you go to the grocery store save a lot of that onion and garlic because you’ll need them in cooking your food that will echo Muy Bien!

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FMC Catering Service on Secrets of Southern Cooking Revealed

June 28, 2009 in Catering by WebAdmin | No comments

From FMC Catering Service to our valued customers and readers:

Paula Deen’s Kitchen Classics
A collection of family favorites.
Paula Deen's Kitchen Classics

Good food has incredible history. Can you imagine that the soul foods we enjoy at bistros and at home were introduced by families of the ancient Southern slave states? These meals they share every Sunday have now become most American homes specialties. Even the web has been conquered by different Southern cooking recipes. So learning cooking techniques is easy for every homemakers.
Not every recipe that spells Southern cooking is indeed genuine. You must know how to set Southern cooking apart from other cooking techniques. Note that Southerners are fond of frying so Southern foods are mostly deep fried. If you are avoiding too much fat but love eating Southern foods, then you better use vegetable oils like corn and olive oils.
Another incredible thing with Southern cooking is the use of seasonings. The determining factor is the extensive use of salt, onions, and bacon. Remember, Southern cooking doesn’t usually call for spices but for salty tang. Moreover, even boiled greens are commonly seasoned by bacon, onion, and salt.
On the other hand, what sets Southern cooking style apart from other baking techniques is the frequent use of buttermilk. The special taste of buttermilk has that distinctive Southern flavor. Regular milk won’t give the unique taste of cornbread and cookies.


When it comes to cooking ware Southern cooking wouldn’t be Southern cooking at all if not for cast iron. You can afford it since it is only two to three dollars and can be found at flee markets. Cast irons are good for cooking since they can hold heat for a longer time and cook food easily.
Compared with other cooking styles Southern cooking takes more time to cook especially the greens. Vegetables in Southern cooking aren’t stir fried. They are tender and delicious. However, other recipes like fried okra are just slightly cooked, while green beans take about two hours before becoming tender and dimly colored.
Another pointer to consider is the preparation of food before it is considered a product of Southern cooking. Remember that combining foods is the it thing in Southern cooking. When serving food, meat must always be coupled by greens. So if you are planning to have fried chicken and fried chops always bear in mind that you have to add fried bread, green beans, and cornbread to your recipe.
These are the techniques of having Southern cooking right in your kitchen. What makes Southern cooking addicting is the existence of these components. These are grounded on the history of Southern cooking. Missing one point will immediately make your food Southern cooking wannabes.

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FMC Catering Service on How to Properly Execute Solar Cooking

June 28, 2009 in Catering by WebAdmin | No comments

From FMC Catering Service to our valued customers and readers:

Several conservation techniques produced solar materials. In the food realm mothers can now save electricity and not worry about burning their foods with the advent of the solar cooking technique. This cost efficient and accident free way of cooking has been the interest of food lovers in recent years, but do you know how to properly be involved in solar cooking?
Well, an important tip to consider in solar cooking is that some meat burns faster than greens. Vegetables, bread and red meats take three to four hours before being cooked; while legumes, eggs, fish, chickens and rice take one to two hours of cooking.
To cook your food faster, remember to place the cooker in the direction of the suns angle. This will lessen the cooking time. Also, bear in mind that the cloud covering affects solar cooking. The more clouds there are, the longer you will have to wait before everything is done.
You must also take note that the cooker size, pots size and color, food size and quantity, air temperature, and water content all affect solar cooking. It may be difficult at first to watch all of these things at the same time, but doing so will save you a lot of money.
Know how to make the right cooker. You need to make short and shallow boxes so as to conserve heat. Making a box otherwise will produce a worthless solar cooker. However, if you created the perfect cooker but used a thick, light-colored and huge pot, you can’t continue in doing your solar cooking experience.


Pots must be black to absorb heat. They must also be small and thin so that foods are easily cooked. Yes, the smaller the better! In solar cooking everything must be as small as possible especially the foods. You have to chop the food into small portions because they will cook faster this way.
Remember, although air temperature isn’t considered an important factor in solar cooking you should still consider it. Even if there is sun exposure for you to use in generating heat in your cooker, if the air temperature is so low, food will be uncooked. Lastly, take a closer look at your water content as much as possible boil with small amounts of water.
Perhaps solar cooking to some seems pretty laborious. Well, it is indeed troubling and can only cook food in small amounts but the benefits of cost-efficiency and safety can assure more positive reviews than negative ones. The art of solar cooking is the future of cooking. Next thing we know giant solar cookers will replace ovens.

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FMC Catering Service on Seafood Cooking Made Quick and Easy

June 28, 2009 in Catering by WebAdmin | No comments

From FMC Catering Service to our valued customers and readers:

Seafood Tool Set, 8-Piece
Everything you need to fully enjoy crab, crawfish or lobster
Seafood Tool Set

Seafood is a favorite anywhere in the world because of its taste, variety and the many cooking possibilities it offers. It is also very healthful food if prepared well. If you want to start exploring seafood cooking now, here are tips to help you get started:

Seafood takes less time to cook.
One of the joys of seafood is that it cooks quickly. As long as you have the washing and the cleaning out of the way, any type of seafood will be incredibly easy to cook. Fish, for example, usually takes about 9 to 10 minutes for every inch of thickness, whether you’re frying or steaming. You’ll need to turn the fish halfway through. If you have thinner slices, you can basically leave the fish alone.

Fat-filled fish, such as salmon and tuna are excellent for most cooking methods. Some fish, such as grouper and tilapia, need sauces or at least some basting during cooking when you’re using the baking or broiling methods. Fish only needs to be cooked for about 18 to 20 minutes if it’s been frozen.

If you’re cooking different types of seafood at the same time, arrange them in such a way that those which have similar cooking times are cooked together. When cooking fish, you should also put them in the pan skin side first. If cooking a whole fish, it may be better to use a thermometer. Insert this device into the part of the fish where it is thickest and make sure the temperature has reached 60C or 140F.

Marinating your seafood before cooking
Seafood is one of the simplest foods to cook and may be seasoned during and after cooking. However, if you want a lot of flavor, use marinades. Set aside some marinade to use for basting before putting in the raw seafood. When seafood is soaked, make sure to place it inside the refrigerator. This helps lower the risk of bacterial growth. When done, throw away the marinade. Raw seafood juice often contains bacteria, which makes the marinade unsafe for re-use.

Cooking seafood
Most seafood’s, such as fish, oysters, clams and scallops, turn opaque when cooked. This takes about 3 to 5 minutes of cooking time so you will have to watch out. If you overcook seafood, it will be tough and won’t taste as good. These types of seafood also need to be basted if you’ll be using dry heat for cooking, such as baking and broiling.

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FMC Catering Service on Tips and Tricks for Rotisserie Cooking

June 28, 2009 in Catering by WebAdmin | No comments

From FMC Catering Service to our valued customers and readers:

Rotisserie cooking, or more commonly, spit roasting, is a popular method of cooking big chunks of meat using a barbeque grill. A rotisserie often uses a motorized rod assembly where the meat is skewered, basted and cooked within an enclosed space. The rotisserie allows the meat to cook slowly but evenly and because the unit is constantly turning, meat juices are evenly distributed throughout. The end result is a well done, tender, juicier meat with a crispy crust.

Types of rotisseries
The rotisserie is also called spit roasting because of the metal skewers that make up the device. The spit may be made up of one, two or more bars. There are two types of rotisseries that are commonly used, one is the unit that utilizes a single, long bar to skewer meat. Two prongs are used to attach to both sides of the meat to secure it.
Cuisinart Vertical Rotisserie, CVR-1000
If you enjoy big, healthy, delectable rotisserie chicken then you will cherish this compact countertop appliance.
Cuisinart Vertical Rotisserie, CVR-1000

Another type of spit uses two skewers that are attached to gears located on both sides of the rotisserie. This is also referred to as the spit rod assembly and since it secures the meat in place, there is no need to use prongs.

Both types may use a mechanical or motorized device to rotate the food. The mechanical rotisserie utilizes a hand crank to cook the meat while the newer types use a motor that uses electricity.

Rotisserie cooking
Cooking with a rotisserie uses two methods: direct heat and indirect heat. Direct heat cooking involves placing the meat over the source of heat, perfect for cooking smaller cuts of meat such as poultry, beef and pork. This allows the outside portion of the meat to be cooked at almost the same time as the inside portion.

Indirect heat cooking, the more popular of the two, is the method that most of us are familiar with. This allows meat to be cooked gradually and slowly, perfect for the larger cuts of meat, since the interior has to be cooked first before the exterior.

Tips for using your rotisserie
To successfully cook meat with your rotisserie, it is extremely important to preheat the device first before cooking. If your rotisserie comes with a temperature gauge, allow the heat to reach the desired temperature before using. If not, allow the rotisserie to heat for about 10 or 15 minutes, more if your unit is bigger.

Keep the lid closed. This helps trap heat so it cooks the meat efficiently. The best shape of meats to use for rotisserie cooking is cylindrical because all portions are cooked evenly at the same time. Irregularly shaped meats are best cooked using a rotisserie basket.

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FMC Catering Service on Easy Tips and Tricks for Quick Cooking

June 28, 2009 in Catering by WebAdmin | No comments

From FMC Catering Service to our valued customers and readers:

Allrecipes Tried and True Cookbook – Quick and Easy
Delicious and convenient, this cookbook makes a great addition to anyone’s kitchen – especially your own!
Allrecipes Tried and True Cookbook - Quick and Easy

If an hour’s worth of cooking takes a lot of your energy and gets you frustrated, imagine how your female ancestors felt when they had to spend 6 hours or more each day to prepare meals. These days, though, there is no excuse for heating those store-bought pizzas and microwave meals. There are plenty of tricks you can use for quick cooking. All it takes is a little patience, preparation and creativity. Here’s how:

Prepare ahead of time.
Half of the time you waste when cooking meals is actually spent on preparation including the planning, ingredient selection, washing, cutting and scraping. If you prefer fresh vegetables, cut them in the sizes you will be using and store them in the fridge. Next time you need julienned carrots, for example, you can just open a prepared batch and use for quick cooking.

The same holds true for pre-cooked ingredients, especially meat and chicken. Simply cook some extra pieces, store them and use them later for a different dish.

Another trick is to use convenience products, such as frozen vegetables, preserved fruits, canned or bottled sauces. This is a step above eating microwave meals and you can shave time off from preparing them. Need pesto sauce for your pasta? Don’t bring out your food processor and open a prepared bottle instead. That’s 10 or 15 minutes of cooking time saved.

Review the recipe.
Another quick cooking trick is to learn your recipe beforehand. If you’re unsure about a dish, read the recipe thoroughly to acquaint yourself with the ingredients and cooking process. It’s a lot quicker to cook something if you have envisioned how the process will unfold and what you will need to use. That way, you can have your utensils and ingredients ready.

Cut up in small pieces and use quick cooking techniques.
Foods that are cut in small, bite-sized pieces are easier to cook compared to larger pieces. Even small pieces of beef or pork will work well even when stir-fried. If pieces are larger, grilling will be an excellent quick cooking method, as well as frying and deep-frying.

Cut once, use twice.
Rachael Ray had it right when she urged people to cut up the ingredients they need all at once and use them as needed. For example, if you need garlic for two dishes, chop up the number of cloves once and use accordingly. It saves you time so you can focus on doing something else.

Learn your specialty.
It’s quicker to cook something that you know. When pressed for time, cook a recipe that you are familiar with to save time.

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