Any chapter volunteering to purchase, cook and serve either a breakfast or
dinner at a State Meeting or Rally will be paid $7 for breakfast and $10.00
for dinner based on the number of registered members and guests. The
chapter should contact the Treasurer before they purchase food to determine
the number of people they will need to serve.
A Food Coordinator will be appointed by the President. The chapter
preparing the food will send their menus to the coordinator before any food
is purchased. The Food Coordinator will determine if the menus from all
chapters provide a varied menu for each scheduled meal at an outing. The
Coordinator may or may not change each year. The registration form for
meetings and the rally will be asking for any special dietary restrictions such
as diabetics and gluten sensitivities. These will be passed on to the
Chapters making meals, so they can make some adjustments for the entrée for
those specific members.
The 1st Vice President will inform the Food Coordinator what the kitchen
facilities are at the camping venue at least two weeks before the event.
The Food Coordinator will contact the chapters that will be cooking regarding
what is available in the way of refrigerators, stoves, ovens, and freezers,
so they will have that information when selecting their menu.
The chapters preparing meals must bring their own pots, pans, serving trays,
etc. If the Chapter needs any of these items the Food Coordinator or other
Chapters may be able to assist. Several members have roasters, etc.
All Chapters preparing meals must be prepared to clean up the kitchen and
service area they used. Bring dish soap, scrubber, dish towels, paper
towels, measuring cups and serving utensils.
Club members should furnish their own table service for each meal including
a dinner plate, salad plate, a small bowl, flatware and napkins and coffee
cups if the Chapter is providing coffee with breakfast. The Chapter
providing the meal may choose to provide some of these items.
All food prepared and served must be consumed on dining preemies or
meeting room. No food should be taken back to rigs except for
someone who is sick or disabled.
Hot Cakes (4 to 5 inches) 3 to 4 per serving
Waffles – 2 per serving
French toast – 2 half slices or 1 whole slice of bread
(Keep in mind sugar free syrup for diabetics)
Bacon or sausage – 2 to 3 pieces per serving
Ham – ¼ to 3/8 inch thick per serving
Eggs – 2 per serving of boiled or fried, ¾ cup if scrambled
Biscuits & Gravy – 2 biscuits and 6 ounces of gravy. (1 biscuit if served
with eggs and 4oz. gravy)
Juice or fruit – ½ cup or 4 ounces per serving
Toast – one slice with butter or margarine
Coffee – FOR THE YEAR 2018, Paula & Bob Gorges have volunteered
to have coffee available for meals!!
Thank You Paula & Bob!!
Entrée-one of the below
Red meats – 6 ounces (raw weight) per serving
Other meats (Poultry, Fish, etc.) 4 to 6 ounces (raw weight) per serving
Meat Dishes (Casseroles, Pastas, Spaghetti, etc.) 8 ounces per
serving containing minimum amounts of meat as per no. 1 or 2 above with
adequate amounts of sauce.
Soups and Salads
Soups or stews: 8 ounces per serving.
Tossed – 1 cup or more per serving. Six heads of lettuce per 50
Vegetable – ¾ cup per serving
Slaws – ¾ cup per serving
Molded salad – ¾ cup per serving
Fruit – ¾ cup per serving
String beans, corn, peas, beets, zucchini, etc. ¾ cup per serving
Potato – one medium baked or 1 cup per serving
Rice – 1 cup per serving
Bread or rolls
One roll or slice of bread per serving (equivalent butter or
Also consider sugar free with a decent size serving
Pie – cut into 8 slices
Cake or brownie – a decent size serving (can be smaller if served with
Ice cream – at least a ½ cup serving
CONTINENTAL BREAKFAST – Two of the items
Sweet Rolls or Bagels
Large, one per serving
Small, two per serving
Donuts – two per serving
Muffins – Large, ½ per serving (consider cutting them in half)
Small, one per serving
Juice or fruit – ½ cup per serving (4 ounces)
For 2018 the Food Coordinator is Lee Ann Bybee (email email@example.com)
|CALIFORNIA STATE CLUB OF WIT
GUIDELINES FOR FOOD PREP & SERVICE
Revised: October 20, 2017