How Many Pounds of Beef for 100 People25108616sevconhandsetmanualpackmuleelectricvehicles
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Quantities for 100
These amounts are calculated to serve 100 on a buffet - they already include appropriate actress to permit for seconds.
FAQ: Why do your amounts differ from other tables on the web? In the USA portion sizes have virtually doubled since 1980. These tables reverberate Electric current (2015) usage. Think not? Check out the portion distortion manufactures and slide shows at the National Institutes of Wellness.
| ELLEN'S KITCHEN SALADS AT DINNER FOR 100 | ||
| Option 1: Potato or Pasta Salad | 35 pounds potatoes (makes 50 pounds, or nearly 3 1/two gallons salad) OR Pasta salad made with 6 1/2 to viii pounds dry macaroni or pasta PLUS 2 tablespoons common salt 1/2 teaspoon pepper 12 cups diced celery half-dozen cups green peppers and/or pickles, and/or chopped blimp olives 2 cups minced onion ane cup minced parsley 1 one/two to 3 dozen eggs, hard-cooked, chopped ane 1/2 to 3 quarts salad dressing, may also use mustard, Italian, or vinaigrette Slaw, Mac and Potato Salad Recipes | |
| Option 2: Caesar salad, dressed | 15 heads Romaine Parmesan cheese, shredded, 5 pounds small croutons, 3-four pounds PLUS 2 1/2 quarts Caesar salad dressing | |
| Option iii: Tossed Salad | 12-14 pounds tossed salad mix (ii ounces per person) OR 20 12-ounce heads of lettuce PLUS 12 8 ounce bottles or iii-iv quarts (i gallon) salad dressing- more if thick and cocky serve | |
| Selection 3B: Garden Salad (1 loving cup serving) | Lettuce,leaf eight pounds set up, 12-one/2 pounds whole Carrots, chopped or shredded, 2 pounds set, 1 quart three-1/viii cups, 2-one/2 pounds whole Celery, 2 pounds chopped, i quart 3-ane/2 cups, 2-3/4 pounds whole Onions, fresh chopped or green, 8 ounces, one-three/viii cups, whole 8-7/eight ounces Tomatoes, thin wedges or modest ruby tomatoes, 4 pounds, 2 quarts two-1/8 cups, whole four 1/8 pounds PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and cocky serve | |
| Option 4A: Contrasted made salads, slaw, etc. | Coleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressing OR iii-four smaller salads such equally marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, total 50-threescore pounds | |
| Option 4B: Molded jello salads | 17 minor packages of jello makes the right amount for a jello-based salad for 100 | |
| Option v: Cut up fresh fruit platter or fruit salad For a simple selection, use all: | sliced really thinly, 4 cantaloupes, ii honey dew melons, ane 12-15 pound watermelon seeded, 3 pounds seedless grapes, 2 fresh pineapples, 4-6 pounds strawberries OR other cut up sliced fruits such as kiwis, apples, berries, oranges or whatever. (Cut apples, pears and bananas turn chocolate-brown and must be dipped in "Fruit Fresh" or an acid juice such every bit orange or lemon juice as they are cut to stay white!) 3-four quarts salad dressing or dip: poppy seed, yogurt, caramel etc. are very nice with fruits Many more options and ideas on the Fruit Trays page. | |
| Option half-dozen: Chicken, Tuna, Egg Salads | tiffin salad (ane cup serving) half dozen gallons let 1- 1 i/two more than gallon if self serve revised 12-19-04. reception (1/two loving cup serving) sandwich meal self serve (i cup for 2 sandwiches) | |
| ELLEN'S KITCHEN MEATS AND OTHER ENTREES | |
| General notes: Allow xl-45% waste product and shrinkage with raw meat weight, purchase fifty pounds raw weight boneless meats to roast for 100 people. Allow at least one pound per person for raw meat with basic. If cooking pre-formed burgers or chicken pieces or such, allow ane piece per person plus 1/3 more, which is 4 pieces for every three people. When serving beef and a 2nd meat, such as craven or ham, on a cafe, you must allow v ounces ready to eat beef PLUS iii ounces fix to eat 2nd meat for each person, if there is a server for the meats. That is about 2 pounds raw lean boneless beefiness for each 5 people PLUS 1 pound boneless raw second meat for each 4 people. When offered a choice of meats people take larger portions and usually some of each. Meats tin can be served cold or hot. For safety, keep temperature from cooking through serving at or above 160 or below forty continuously until served. Discard meats subsequently 2 hours at room temperature. Do Not refreeze meats that accept been served at room temperature. | |
| Roasted Meats- Unmarried particular | 50 pounds (raw weight) beefiness roast, boneless raw to exist served sliced hot OR 4 15-eighteen pounds whole turkeys OR 25 pounds turkey meat (ii- 25 pounds turkeys) OR two- 25 pounds os-in hams OR 30 pounds cooked boneless ham, cooked pork loin or turkey roll or equivalent lean meat (that's near 42 pounds raw lean boneless) NOTE For self-serve on cafe, add about 10 pounds extra, such every bit sliced deli meats |
| Lamb, with server plating | Racks of lamb or loin chops, 60 pounds OR Bone-in shoulder chops, 50 pounds OR Os-in leg of lamb, 45 pounds OR Boneless lamb roast or stew, 35 pounds Note For self-serve on buffet, add together about eight pounds actress |
| Meatballs, meat loaf, bulk sausage and ground meat in recipes | 5-half dozen one inch meatballs OR ii-three 2-inch meatballs per person OR recipe using 32-35 pounds footing meat with fillers OR recipe using 20-24 pounds loose ground meat for sauces, sloppy joes, etc. |
| Meat for Italian beef sandwiches, pulled pork, pulled beef | 38 pounds raw boneless |
| Hot dogs and sausages as single entree | Per person: 2 hot dogs or tofu dogs OR 4 ounces smoked sausages or links= 25 pounds OR 5 ounces fresh sausages=thirty pounds "hot dog chili" OR sauerkraut, 1/four loving cup per person |
| Hamburgers PLUS Hot dogs | Per person: 1 hot dog or tofu canis familiaris PLUS 1 hamburger patty (4-5 ounces) PLUS 10 to 30% more of each "hot dog chili" OR sauerkraut, i/4 cup per person does not vary See Sandwich planning page for fixings and condiments |
| Chicken and poultry | With os in single type pieces you need nearly 70 pounds, with quarters about 80 pounds, whole chickens or mixed pieces (which include legs, wings breasts and thighs) about ninety pounds; simply boneless, skinless, just most 45 pounds. Example: Os in thighs count every bit pieces. Boneless, skinless thighs, yous just need two pounds raw for every 5-6 people (depends on what y'all are using them for). Leg quarters count as quarters- the main reason for the difference in the needed weights is, the quarters commonly still have (quite a bit of) the backbone attached and the whole chickens have fifty-fifty more, while the bone in thighs take just the thigh os itself, which is relatively pocket-sized. check your numbers by doing a piece count: Whole chickens (2 1/2 to three 1/two pounds each) or whole chickens cutting upwards into 8 pieces allow at least i/2 craven or 4 pieces of chicken for each 3 persons (i piece is 1/2 boneless chicken chest or a whole boneless thigh) plus ane/3 total=130 pieces about ninety pounds Halves (use small chickens), ane/2 each, 120-150 pounds raw Individual pieces, you need about Fried Craven Handy craven facts: |
| Beef PLUS chicken for fajitas | ii pounds lean boneless raw beef for each five people PLUS 1 pound boneless skinless chicken per each v people (I recommend thighs, they are more flavorful and hold better) PLUS an equal weight of mixed peppers and onions plus rice (raw), beans(dry out), chopped lettuce salad (about 12 pounds of each) to add guacamole, 1/four to 1/3 loving cup per person |
| Fish, canned | Canned tuna, 4 pound xiv ounce nutrient service size, vi-7 cans Each contains 2 1/4 quarts of flaked tuna and makes over ane gallon tuna salad |
| Fish, fresh | Whole large fresh fish, 50 pounds Fresh or frozen fish steaks or fillets half dozen ounces nuggets or fillets per person, about 35 pounds when served as an appetizer or second entree, allow three ounces per person for everyone at the tabular array |
| Shrimp small 3 ounce (appetizer blazon) serving portion | raw, peeled and cleaned: 32 pounds cooked, peeled and cleaned: 20 pounds raw, vanquish on: 40 pounds You would plan double or more for full principal dish servings Y'all would want vi-7 pounds tiny salad shrimp for calculation to pasta salad or garnishing Caesars. |
| Vegetarian, soy | TVP- reconstituted, same as ground beef Tofu, Seitan/ wheatmeat- aforementioned as cooked lean roast meat |
| Principal dish casseroles, pilafs, baked beans or other edible bean dishes and chief dish salads | In place of meats: 10-12 9x13 casseroles or equivalent (8-nine gallons) OR, with meats, 7-8 casseroles and about half the meats, compact or seafood salads indicated |
| Chili, meat or vegetable stews, curries, gumbo, main dish soups 1 1/2 loving cup serving | 8-9 gallons soup or stew PLUS either 6 ane/2 pounds dry weight rice or grain, cooked Or 10-12 pounds dry weight noodles or pasta, cooked Or 12 -14 pounds staff of life, corn breadstuff or rolls, plus butter or spreads |
| Pasta sauce or cheese sauce for 100 for spaghetti or macaroni | 3 ane/2 (thinner sauce) to 4 one/ii gallons |
| Tortelini, frozen | 16-18 pounds |
| ELLEN'S KITCHEN BREADS FOR 100 | |
| Dinner breads | Almost 10 pounds, such as: 10 dozen small-scale soft rolls OR nine-x garlic bread sliced OR xviii baguettes OR 8 diversity breads cut in pocket-sized slices (rye, tomato plant, whole grain etc.) Plus four pounds of butter |
| Sandwich breads | one pound sliced bread for each half dozen persons, or 17 loaves 120 full size Kaiser type rolls |
| Breakfast breads | Run across Breakfast for 100 |
| Soup crackers | half dozen pounds |
| Chips | Irish potato, with sandwiches, 6 pounds Corn, with sandwiches, viii pounds You lot tin can easily become double this with college or high school students. |
| Pizza | 12" round thin crust, 20 pies 12" round thick chaff, sixteen pies Note:1 and i half to double amounts, approximately, for teens and college students |
| Cornbread or other pan breads | 16 8" rounds OR half dozen-7 9x13 pans |
| ELLEN'Southward KITCHEN VEGETABLES FOR 100 | |||
| Frozen French Fries or Tater Tots | 57 pounds one cup per person; teens consume more | Vegetables, minor items (corn, green beans, etc.) | 3 gallons, such as: 5 #ten cans OR frozen vegetables, 21 to 28 pounds |
| Potatoes, fresh | 38 pounds to 45 pounds, raw "as purchased" for roasted, new potatoes OR 1 per person for broiled, see the Broiled Potato Bar for discussion about counts and sizes OR 45 pounds plus ii ane/ii gallons sauce for scalloped potatoes, broiled 2-2 1/2 hours at 350 | ||
| Broccoli | 30 pounds, ready to melt (48 pounds raw as purchased gives 3 stems per person) | ||
| Cabbage, chopped cauliflower, chopped, carrots | xxx pounds, raw "as purchased" | ||
| Asparagus, fresh, whole small serving | 35 pounds, raw "as purchased" | ||
| Sauerkraut | 22-40 pounds | ||
| Greens, collards, etc. | 58 pounds, raw "equally purchased" OR about 28 pounds frozen, ready to melt | ||
| Dried beans | 8 pounds plus fixings OR 3 1/2 gallons cooked plus fixings | ||
| Winter Squashes | 35 pounds, raw "as purchased" | ||
| Summer Squashes | 41 pounds, raw "as purchased" | ||
Rice and Pasta Quantities | ||||
| Rice | Uncooked | Cooked Quantity or Measure | ||
| Weight | Quantity | |||
| Rice, side dish | 7-eight 1/ii pounds | one gallon 5 cups PLUS 2 gallons water, 2 tablepoons salt | 75 cups | |
| Rice, under meat or sauce | 12 1/2 pounds | ane gallon, three two/three quarts PLUS 2 gallons iii quarts h2o, 3 tablespoons salt | 100 cups | |
| Rice, main dish (biryani, etc) | 16 pounds | two 1/two gallons | 135 cups | |
| Pasta Type | Uncooked | Cooked Quantity or Measure | ||
| Weight | Quantity | |||
| Dry out Pasta Shapes Modest to medium macaroni, shells, fusilli, penne, farfelle | 2 ounces | one/ii Cup | 1 Cup | |
| 4 ounces | 1 Cup | 2 Cups | ||
| 8 ounces | 2 Cups | four Cups | ||
| Long dry pasta shapes spaghetti, vermicelli, fettuccine | 4 ounces | 3/four Inch Diameter Agglomeration | ii Cups | |
| eight ounces | 1 1/2 Inch Diameter Bunch | 4 Cups | ||
| Fresh Pasta or Fresh Egg Noodles | viii ounces | 2 1/two Cups | ||
| Per person Dry Pasta Serving Sizes, Judge | ||||
| Principal Class | 4 ounces | 1 Cup | 2 Cups | |
| Side Dish or 1st Course | 2.v ounces | v/viii Cup | one i/4 Cups | |
The quantities to a higher place are basic standards that can be used for estimating the corporeality of dry pasta to purchase. Y'all tin can also refer to the tabular array on the backside of the parcel, which shows yields for that specific type of pasta, but pay shut attention to serving sizes- many cooks serve a portion near twice the size indicated on the packet.
When using fresh pasta in place of dried pasta, the corporeality used MUST be increased because when cooked, a specific weight of dried pasta will produce close to sixty% more than than the same weight in fresh pasta. So if you desire to use fresh pasta in a recipe calling for xvi ounces of dried pasta, you will need approximately 26 ounces of fresh pasta to terminate up with the same amount of pasta on the plate.
How much tater salad? Beans? Rice? Slaw?
For side dishes yous can figure a total of 1 gallon per x people. Once again, this is for total amounts of side dishes, not for each side dish. 100 people need 4 to 4 1/2 gallons potato salad to permit plenty for everyone. As I discussed before, more and heavier side dishes, hearty appetizers and other extras practice reduce the amount of meat used, while liquor or self service increases it.
| Ellen'southward Kitchen Barbecue and Picnic Sides | ||||
| Particular | Number of Servings* | |||
| 25 | 50 | 100 | ||
| Spud Salad | 4-1/2 quarts | 2-1/two gallons | four-1/2 gallons | |
| Cole Slaw | 3-1/2 quarts | 1 iii/4 gallons | iii-i/four gallons | |
| Scalloped Potatoes, side | 1, 12x20x4 pan 3, 9x13x2 1/two pan | two, 12x20x4 pans 5, 9x13x2 1/2 pan | 4, 12x20x4 pans 10, 9x13x2 1/2 pan | |
| Spaghetti or rice, plain, side | 1-1/iv gallons | ii-1/2 gallons | 5 gallons | |
| Baked Beans | 3 1/2 quarts | 1-1/2 gallons | 3 gallons | |
| Jello Salad | 3/4 gallon | 1-one/2 gallons | 2-1/2 gallons 17 pocket-sized boxes | |
| *Think, it takes about 120 servings to serve 100 people and for self or cafe service or for all men, you lot need to add an additional x%. For teens only, add i/3 more. Condiments such as pickles, onions, sauce, jalepenos, and staff of life are extras. Appetizers and desserts are extras. | ||||
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Source: http://www.ellenskitchen.com/bigpots/plan/quan100.html
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