|
To use
this food quantity chart:
This
chart gives amounts for 50 servings. For
25 people, divide amounts indicated by 2. For 100,
multiple by 2.
All serving amounts are approximate.
Please use your best judgment
|
|
|
Food
Type
|
Approximate Amount for 50
Servings |
Serving
Size Per Person |
|
Beverages
|
|
Coffee (regular ground)
|
11/2 lbs. |
1 cup |
| Half & Half,
for
coffee |
2 1/2 pints |
1½ tablespoons |
| Sugar, for coffee |
12 ozs |
11/2 teaspoons |
| Fruit juice,
lemonade,
tea, etc |
|
1 cup |
| Bottles, cartons, cans |
4 32 oz. |
|
| Frozen |
7 12 oz. cans |
|
| Cocoa |
To make 2½ gals. |
¾ cup |
| Instant mix |
2½ lbs. |
"
|
| Unsweetened powder |
8 oz. |
"
|
| Tea, hot or cold (follow package
directions |
2½ gals |
¾ cup |
| Cider, hot or cold |
2 gals |
½ cup |
|
Sodas, Punch
|
6 (32 oz.) bottles or 3
gallons |
8 ozs |
|
Bottled Water
|
as packaged |
1 each |
|
|
|
Breads, Rice, Pasta, Beans
|
| Bread,
sandwiches
or side dish |
4 loaves (22-24 slices per
loaf) |
2 slices |
| Rolls, biscuits, croissants,
small muffins, bagels, etc |
determine by pkg. size |
2 pieces |
| Crackers |
determine by pkg. size |
4 |
| Pancake Mix |
app. 6 lbs, see pkg directions |
2 4-inch cakes |
| French Toast |
4 loaves (22-24 slices per loaf) |
2 slices |
| Cereal |
|
|
| Cooked, oatmeal, grits |
about 2 gals. cooked (app. 2 lbs dry) |
2/3 cup |
| Cold |
app. 5 boxes |
½-1 cup |
| Coffee
Cake |
4 8" bundt cakes |
1 regular slice |
| Pasta, as side dish, spaghetti,
macaroni, noodles |
4-5 16 oz. pkgs. |
1/2 cup,
cooked |
| Rice, uncooked |
3-4 lbs |
1/2 cup, cooked |
| Beans, canned |
8-12 15.5 ounce cans |
1/2 cup |
|
Dairy
|
|
Eggs, scrambled, omelets, frittatas
|
8 1/2 dozen |
2 eggs |
|
Butter, for bread
|
1lb. |
1 pat, 1/2 inch thick |
|
Cheese, cut as appetizer
|
4 lbs. |
2 oz. |
|
Milk
|
3 gals |
1 cup |
| Heavy whipping cream |
11/2 pints |
2 tablespoons whipped
|
|
Meat, Poultry-Quantity Uncooked
|
|
Beef, Lamb, Pork,
boneless
|
16-18 lbs |
3 ounces cooked |
| Beef, Lamb, Pork,
roast,
bone-in |
22-24 lbs |
3 ounces cooked |
| Beef or Pork Ribs |
25-40 lbs |
1 pound cooked |
|
Pork Chops
|
17 lbs |
1 chop 3/4" Thick |
| Chicken, pieces with bone-in |
18-20 lbs |
1-2 pieces |
| Chicken,
boneless, skinless, cut-up for casserole, soup, stew etc. |
16-18 lbs |
3 ounces |
| Turkey, whole, to roast |
40-50 lbs. (2-3 large birds) |
3 ounces |
|
Bacon
|
6 lbs., 12-20 slices per lb |
2 slices |
| Ham, bone-in, to bake |
18-20 lbs. |
3 ounces, cooked |
| Purchased ready to eat |
15 lbs |
3 ounces, cooked |
| Sausage, links i.e.. Pork, Polish, Knockwurst or other variety
sausages |
10-12 lbs. |
1-2 links=2 to 3 ounces,
cooked |
| Hamburgers, ground beef or
mixture of ground meats |
13-15 pounds (app. 25% fat) |
4-8 ounces, cooked |
| Ground Meat, beef, turkey, pork, veal for
meat sauce, lasagna, tacos, casseroles, etc |
12-16 pounds (app. 25% fat) |
1/2 cup cooked |
| Hot Dogs |
12 lbs |
2 hot dogs |
|
Sandwiches
|
| Beef, Ham, Turkey,
deli sliced |
4 lbs, in total |
2 slices (about 1 oz) |
| Cheese,
deli sliced |
3 lbs. |
1
slice |
| Bread |
4 loaves (22-24 slices per
loaf) |
2 slices |
|
Condiments, Relishes and Salad Dressings
|
| Mayonnaise
|
32 ozs |
1 tablespoon |
| Ketchup |
2 20-oz bottles |
1 tablespoon |
| Mustard |
8 ozs. |
1 teaspoon |
| Pickles, whole,
dill or sweet |
2½ qts |
1 pickle |
| Pickle relish |
2 qts |
1 oz. |
| Olives,
ripe, whole or pitted |
1½ qts |
3-5 |
| Salad dressing, self
serve |
1 quart |
1 tablespoon |
| Mixed in salad |
3-4 cups |
|
| Salsa |
2-3 qts. |
2-3 tablespoons |
| Jelly, jam
preserves, |
2 32-oz jars |
1 tablespoon |
|
|
|
Seafood
|
| Lobster, in
shell |
1 lobster per person |
1 1/2 lb |
| Crabs,
whole, steamed, boiled in shell |
4-5 bushels, (medium crabs,
app. 80-90 crabs per bushel; check with your local seafood
market as this varies by region) |
6-8 crabs per person,
depending on how much other food is served |
| Fish, Fillets
and steaks, fresh or frozen |
14-16 lbs uncooked |
3-4 ounces, cooked |
| Whole, cleaned |
40 lbs uncooked |
app. 3 ozs |
| Shrimp,
raw in shell (any size) |
18-20 lbs |
3 ozs. cooked (app. 6-7
medium shrimp) |
| Cooked
(packaged frozen variety) |
10 lbs |
3 ozs. cooked (app. 6-7
medium shrimp) |
| Sea Scallops,
fresh or frozen |
10-12 lbs. |
4 scallops |
| Crabmeat, lobster
meat, squid, cooked, canned or packaged |
12-15 lbs |
app. 1/2 cup |
| Mussels, Oysters,
Clams, in shell |
|
12 each per person |
|
Vegetables and Fruit
|
| Potatoes,
red, white, Yukon gold, Russet or sweet; mashed, scalloped, au gratin,
salads. etc. |
18-22 lbs raw |
1/2 cup, cooked |
| Frozen,
French fries, wedges, hash browns |
12-13 lbs |
1/2 cup |
| Lettuce, romaine,
red leaf, iceberg |
About 6 large bunches |
1 cup |
|
Vegetables,
served as side dish, untrimmed, most varieties: broccoli, cabbage, carrots,
eggplant, green beans, mushrooms, spinach, zucchini; sliced, diced or
whole,
|
Fresh
16-20 lbs
Frozen
Green beans, peas, corn, spinach,
10 lbs
|
1/2 cup cooked |
|
Vegetables served in salad or in vegetable
platter,
untrimmed
|
Fresh
Such as cauliflower, carrots, mushrooms, radishes
4-6 lbs for each vegetable in salad/tray
|
1/4 cup, as ingredient in
salad |
|
Canned
Most varieties
18-20 cups (8-10 14.5-15 oz cans, drained |
1/2 cup cooked |
| Tomatoes, sliced,
for salad |
20-30 medium |
3 slices |
| Fruits, served
as side dish or salad, cut up, most
varieties, apples, grapes, melons, berries, bananas |
Fresh
10-15 lbs
In total
Ex. 2-3 pounds each of 5-6 types of fruit |
1/2 cup |
|
Canned
Most varieties
18-20 cups (8-10 14.5-15 oz cans, drained |
1/2 cup |
|
Desserts
|
| Cakes |
2 13x 9 x 2" sheet cakes
4 9" layer cakes
4 loaf pound cakes |
1 small square or 1 slice |
| Pies,
8-9 inch |
7-8 pies |
1 regular slice |
| Cookies |
determine by pkg. size |
2-3 cookies |
| Ice
Cream, Sherbet |
2 ½ gallons |
1/2 cup |
| Purchased
Desserts |
determine by pkg. size |
1/2 cup or 3-4 |
|
Other
|
| Nuts,
mixed |
2 lbs
|
2 tablespoons (1 good handful)
|
| Potato
Chips, pretzels, tortilla chips, cheese curls etc
|
3-4 lbs (check package size)
|
1-3 ozs
|
| Dip
|
16-20 ozs
|
1 tablespoon
|
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