Cardápio para 50 Pessoas que Fez o Maior Sucesso!

In this video, I'll show you a complete menu for 50 people, with tips on organization, preparation, and presentation of the dishes. This menu was specially prepared for a June festival, but the recipes and organization are suitable for birthdays, get-togethers, family events, and other celebrations. If you work with catering, cook for events, or want to learn how to prepare meals for groups, this video is full of practical tips. #menu #food #buffet 👉 Watch the video until the end so you don't miss any tips! 🔔 Subscribe to the channel and activate the bell to receive a notification whenever a new video comes out here. 💬 And don't forget to leave your comment, it's very important to us! Ingredients: Canjica (Brazilian corn pudding): 800g of corn for canjica 4 liters of milk 2 cans of condensed milk 2 cups of sugar 100g of grated coconut 2 bottles of coconut milk Cinnamon powder --------------- Caldo Verde (Portuguese green soup): 3 kg of potatoes 1 bunch of kale Salt, chimichurri and lemon pepper ----------- Caldo de Mandioca (Cassava soup): 4kg of cassava 200g of bacon 1 link of calabresa sausage 5 liters of water Garlic, onion and salt ---------------- Couscous: 2 large chicken breasts 2 sachets of corn 1 cup of olives 5 tomatoes 1 tablespoon of annatto powder 1 cup of chopped parsley and cilantro 2 sachets of ready-made sauce 4 cloves of garlic 1 onion Cassava flour until desired consistency is reached --------------- Buraco Quente (Brazilian hot pie): 2kg of ground beef 1kg of ready-made sauce 1 onion 1 cup of chopped parsley and cilantro Green 3 cloves of garlic 75 buns ................................................ Hot dog: 2kg of sausage 75 buns 1kg of ready-made sauce Onion, garlic and paprika. ------------------------ 150 chicken croquettes 150 cheese balls 150 esfihas 150 pasties ------------------------ Sardine pie:    • Torta de Sardinha Fácil e Saborosa – Recei...   --------- The Buffet in Practice is a complete course for those who want to work with buffets, events and parties professionally, even starting from scratch. In it, I teach in practice how to create menus, calculate quantities, organize production, execute events, work as a freelancer or set up your own buffet, avoiding waste and losses. You will learn with direct, real and applicable content, based on the routine of those who live from events: cooking tips, planning, pricing, customer service and strategies to turn gastronomy into income. This is the ideal course for those who want to move from theory to practice, gain confidence, professionalism, and win more clients. If you want to make a living from events, increase your income, or professionalize your service, Buffet in Practice was made for you. Click here: - https://hotm.io/buffenapratica --------------------------------------------------------------------------------- 👍 Volume 1 (skewers) of our e-Book "On the Grill: The Barbecue Guide" is now available. This e-Book contains explanations on how to assemble skewers, the best meats for skewers, seasonings used in skewer making, sauces to accompany them, and much more. Click here: https://hotm.art/NaBrasaSF ................................................ SOCIAL MEDIA   / mariarosa.interage     / canalsaborefestas     / saborefestas_mreventos     / mariarosapelegrineli   ................................................. Contact: [email protected] .................................................