How Many Pounds of Slice Beef and Ham to Feed 100
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Quantities for 100
These amounts are calculated to serve 100 on a buffet - they already include appropriate extra to allow for seconds.
FAQ: Why do your amounts differ from other tables on the web? In the U.s. portion sizes have nigh doubled since 1980. These tables reflect Current (2015) usage. Think not? Check out the portion distortion articles and slide shows at the National Institutes of Health.
| ELLEN'Due south KITCHEN SALADS AT DINNER FOR 100 | ||
| Selection 1: Potato or Pasta Salad | 35 pounds potatoes (makes 50 pounds, or about 3 1/2 gallons salad) OR Pasta salad made with 6 1/2 to viii pounds dry out macaroni or pasta PLUS two tablespoons common salt 1/2 teaspoon pepper 12 cups diced celery half dozen cups green peppers and/or pickles, and/or chopped stuffed olives 2 cups minced onion one cup minced parsley one 1/2 to 3 dozen eggs, hard-cooked, chopped one one/2 to 3 quarts salad dressing, may also use mustard, Italian, or vinaigrette Slaw, Mac and Irish potato Salad Recipes | |
| Selection 2: Caesar salad, dressed | fifteen heads Romaine Parmesan cheese, shredded, 5 pounds small croutons, 3-4 pounds PLUS 2 ane/2 quarts Caesar salad dressing | |
| Pick 3: Tossed Salad | 12-14 pounds tossed salad mix (2 ounces per person) OR 20 12-ounce heads of lettuce PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve | |
| Option 3B: Garden Salad (1 loving cup serving) | Lettuce,leafage eight pounds ready, 12-1/2 pounds whole Carrots, chopped or shredded, 2 pounds ready, i quart 3-1/8 cups, two-1/2 pounds whole Celery, 2 pounds chopped, 1 quart 3-1/2 cups, 2-3/four pounds whole Onions, fresh chopped or green, viii ounces, 1-3/viii cups, whole 8-seven/eight ounces Tomatoes, thin wedges or small cherry tomatoes, iv pounds, ii quarts ii-one/8 cups, whole four 1/8 pounds PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve | |
| Option 4A: Contrasted made salads, slaw, etc. | Coleslaw fabricated with 20 pounds of mixed shredded vegetables total, 2 quarts dressing OR iii-4 smaller salads such as marinated beans, Waldorf salad, gelatin salad, coleslaw, your pick, total fifty-60 pounds | |
| Choice 4B: Molded jello salads | 17 small packages of jello makes the right amount for a jello-based salad for 100 | |
| Option 5: Cut up fresh fruit platter or fruit salad For a elementary pick, utilize all: | sliced really thinly, 4 cantaloupes, 2 honey dew melons, i 12-15 pound watermelon seeded, 3 pounds seedless grapes, 2 fresh pineapples, iv-half-dozen pounds strawberries OR other cutting up sliced fruits such every bit kiwis, apples, berries, oranges or whatsoever. (Cut apples, pears and bananas plough dark-brown and must be dipped in "Fruit Fresh" or an acid juice such as orange or lemon juice every bit they are cut to stay white!) three-4 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 six: Chicken, Tuna, Egg Salads | lunch salad (1 loving cup serving) 6 gallons allow 1- ane 1/2 more gallon if self serve revised 12-19-04. reception (i/2 cup serving) sandwich meal self serve (i cup for 2 sandwiches) | |
| ELLEN'S KITCHEN MEATS AND OTHER ENTREES | |
| Full general notes: Permit twoscore-45% waste and shrinkage with raw meat weight, purchase 50 pounds raw weight boneless meats to roast for 100 people. Allow at least 1 pound per person for raw meat with bones. If cooking pre-formed burgers or craven pieces or such, allow one piece per person plus 1/3 more, which is four pieces for every three people. When serving beef and a second meat, such as chicken or ham, on a buffet, you must allow five ounces gear up to eat beef PLUS 3 ounces ready to eat 2d meat for each person, if there is a server for the meats. That is almost 2 pounds raw lean boneless beef for each five people PLUS one pound boneless raw second meat for each 4 people. When offered a pick of meats people take larger portions and usually some of each. Meats can exist served cold or hot. For safety, continue temperature from cooking through serving at or in a higher place 160 or below xl continuously until served. Discard meats later on 2 hours at room temperature. DO Not refreeze meats that accept been served at room temperature. | |
| Roasted Meats- Unmarried item | 50 pounds (raw weight) beef roast, boneless raw to exist served sliced hot OR iv 15-18 pounds whole turkeys OR 25 pounds turkey meat (ii- 25 pounds turkeys) OR 2- 25 pounds bone-in hams OR 30 pounds cooked boneless ham, cooked pork loin or turkey roll or equivalent lean meat (that'southward about 42 pounds raw lean boneless) Annotation For self-serve on cafe, add together about 10 pounds actress, such as sliced deli meats |
| Lamb, with server plating | Racks of lamb or loin chops, 60 pounds OR Bone-in shoulder chops, 50 pounds OR Bone-in leg of lamb, 45 pounds OR Boneless lamb roast or stew, 35 pounds Annotation For self-serve on cafe, add near viii pounds actress |
| Meatballs, meat loaf, bulk sausage and ground meat in recipes | 5-six 1 inch meatballs OR 2-three 2-inch meatballs per person OR recipe using 32-35 pounds basis meat with fillers OR recipe using 20-24 pounds loose ground meat for sauces, sloppy joes, etc. |
| Meat for Italian beefiness sandwiches, pulled pork, pulled beef | 38 pounds raw boneless |
| Hot dogs and sausages equally single entree | Per person: 2 hot dogs or tofu dogs OR 4 ounces smoked sausages or links= 25 pounds OR v ounces fresh sausages=30 pounds "hot dog chili" OR sauerkraut, i/4 cup per person |
| Hamburgers PLUS Hot dogs | Per person: one hot dog or tofu dog PLUS 1 hamburger patty (iv-v ounces) PLUS ten to 30% more of each "hot dog chili" OR sauerkraut, 1/4 loving cup per person does not vary Encounter Sandwich planning page for fixings and condiments |
| Chicken and poultry | With bone in single blazon pieces you need about 70 pounds, with quarters about 80 pounds, whole chickens or mixed pieces (which include legs, wings breasts and thighs) about 90 pounds; but boneless, skinless, only about 45 pounds. Example: Bone in thighs count every bit pieces. Boneless, skinless thighs, you only need two pounds raw for every five-6 people (depends on what you are using them for). Leg quarters count equally quarters- the chief reason for the divergence in the needed weights is, the quarters commonly notwithstanding have (quite a chip of) the courage attached and the whole chickens accept even more, while the bone in thighs accept just the thigh os itself, which is relatively modest. cheque your numbers past doing a slice count: Whole chickens (ii 1/two to 3 1/2 pounds each) or whole chickens cutting up into 8 pieces allow at least ane/2 craven or 4 pieces of craven for each 3 persons (1 piece is one/2 boneless chicken breast or a whole boneless thigh) plus 1/3 total=130 pieces nearly xc pounds Halves (apply minor chickens), ane/2 each, 120-150 pounds raw Private pieces, y'all demand about Fried Chicken Handy chicken facts: |
| Beef PLUS chicken for fajitas | 2 pounds lean boneless raw beefiness for each 5 people PLUS 1 pound boneless skinless chicken per each 5 people (I recommend thighs, they are more flavorful and concur ameliorate) PLUS an equal weight of mixed peppers and onions plus rice (raw), beans(dry), chopped lettuce salad (about 12 pounds of each) to add together guacamole, 1/iv to 1/three loving cup per person |
| Fish, canned | Canned tuna, iv pound xiv ounce food service size, six-7 cans Each contains 2 1/4 quarts of flaked tuna and makes over 1 gallon tuna salad |
| Fish, fresh | Whole large fresh fish, 50 pounds Fresh or frozen fish steaks or fillets 6 ounces nuggets or fillets per person, about 35 pounds when served equally an appetizer or 2nd entree, allow 3 ounces per person for everyone at the tabular array |
| Shrimp minor iii ounce (titbit type) serving portion | raw, peeled and cleaned: 32 pounds cooked, peeled and cleaned: 20 pounds raw, beat out on: twoscore pounds You lot would plan double or more for full primary dish servings Yous would want six-vii pounds tiny salad shrimp for adding to pasta salad or garnishing Caesars. |
| Vegetarian, soy | TVP- reconstituted, aforementioned every bit ground beef Tofu, Seitan/ wheatmeat- same as cooked lean roast meat |
| Main dish casseroles, pilafs, baked beans or other bean dishes and main dish salads | In place of meats: x-12 9x13 casseroles or equivalent (8-nine gallons) OR, with meats, 7-8 casseroles and near half the meats, meaty or seafood salads indicated |
| Chili, meat or vegetable stews, curries, gumbo, main dish soups 1 1/ii cup serving | 8-ix gallons soup or stew PLUS either 6 1/2 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 bread or rolls, plus butter or spreads |
| Pasta sauce or cheese sauce for 100 for spaghetti or macaroni | 3 1/two (thinner sauce) to 4 1/2 gallons |
| Tortelini, frozen | xvi-eighteen pounds |
| ELLEN'S KITCHEN BREADS FOR 100 | |
| Dinner breads | Nearly 10 pounds, such equally: x dozen small-scale soft rolls OR 9-10 garlic bread sliced OR 18 baguettes OR viii variety breads cut in small slices (rye, tomato, whole grain etc.) Plus 4 pounds of butter |
| Sandwich breads | 1 pound sliced bread for each 6 persons, or 17 loaves 120 full size Kaiser type rolls |
| Breakfast breads | Run across Breakfast for 100 |
| Soup crackers | 6 pounds |
| Chips | Potato, with sandwiches, 6 pounds Corn, with sandwiches, 8 pounds You tin easily go double this with higher or high school students. |
| Pizza | 12" circular thin chaff, 20 pies 12" circular thick crust, sixteen pies Note:One and i half to double amounts, approximately, for teens and higher students |
| Cornbread or other pan breads | sixteen 8" rounds OR half-dozen-vii 9x13 pans |
| ELLEN'S KITCHEN VEGETABLES FOR 100 | |||
| Frozen French Fries or Irish potato Tots | 57 pounds 1 cup per person; teens swallow more | Vegetables, pocket-sized items (corn, light-green beans, etc.) | three gallons, such as: 5 #x 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, run across the Broiled Murphy Bar for discussion about counts and sizes OR 45 pounds plus ii i/ii gallons sauce for scalloped potatoes, broiled 2-ii i/2 hours at 350 | ||
| Broccoli | thirty pounds, ready to cook (48 pounds raw as purchased gives 3 stems per person) | ||
| Cabbage, chopped cauliflower, chopped, carrots | 30 pounds, raw "equally purchased" | ||
| Asparagus, fresh, whole pocket-size serving | 35 pounds, raw "every bit purchased" | ||
| Sauerkraut | 22-xl pounds | ||
| Greens, collards, etc. | 58 pounds, raw "as purchased" OR nearly 28 pounds frozen, set to cook | ||
| Dried beans | 8 pounds plus fixings OR 3 1/two 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 out | ||
| Weight | Quantity | |||
| Rice, side dish | 7-eight ane/ii pounds | 1 gallon 5 cups PLUS 2 gallons water, 2 tablepoons table salt | 75 cups | |
| Rice, under meat or sauce | 12 1/2 pounds | one gallon, 3 two/iii quarts PLUS 2 gallons 3 quarts water, 3 tablespoons salt | 100 cups | |
| Rice, master dish (biryani, etc) | sixteen pounds | 2 1/2 gallons | 135 cups | |
| Pasta Type | Uncooked | Cooked Quantity or Measure | ||
| Weight | Quantity | |||
| Dry Pasta Shapes Pocket-size to medium macaroni, shells, fusilli, penne, farfelle | 2 ounces | 1/ii Cup | 1 Cup | |
| 4 ounces | 1 Cup | 2 Cups | ||
| viii ounces | 2 Cups | 4 Cups | ||
| Long dry out pasta shapes spaghetti, vermicelli, fettuccine | iv ounces | 3/4 Inch Diameter Bunch | ii Cups | |
| 8 ounces | 1 1/2 Inch Diameter Agglomeration | 4 Cups | ||
| Fresh Pasta or Fresh Egg Noodles | 8 ounces | 2 i/two Cups | ||
| Per person Dry Pasta Serving Sizes, Judge | ||||
| Main Grade | 4 ounces | 1 Cup | 2 Cups | |
| Side Dish or 1st Class | two.five ounces | five/eight Cup | 1 1/4 Cups | |
The quantities above are basic standards that tin be used for estimating the amount of dry out pasta to purchase. You lot tin likewise refer to the table on the backside of the parcel, which shows yields for that specific blazon of pasta, but pay close attention to serving sizes- many cooks serve a portion about twice the size indicated on the package.
When using fresh pasta in identify of dried pasta, the amount used MUST be increased because when cooked, a specific weight of dried pasta will produce close to lx% more than the same weight in fresh pasta. So if you lot want to use fresh pasta in a recipe calling for 16 ounces of dried pasta, you will need approximately 26 ounces of fresh pasta to terminate upwards with the same amount of pasta on the plate.
How much murphy salad? Beans? Rice? Slaw?
For side dishes you can effigy a total of 1 gallon per 10 people. Over again, this is for full amounts of side dishes, not for each side dish. 100 people need 4 to 4 1/ii gallons potato salad to allow plenty for anybody. As I discussed before, more and heavier side dishes, hearty appetizers and other extras do reduce the amount of meat used, while liquor or self service increases it.
| Ellen'southward Kitchen Charcoal-broil and Picnic Sides | ||||
| Particular | Number of Servings* | |||
| 25 | l | 100 | ||
| White potato Salad | 4-one/ii quarts | 2-1/2 gallons | 4-1/ii gallons | |
| Cole Slaw | 3-1/2 quarts | i 3/4 gallons | 3-ane/iv gallons | |
| Scalloped Potatoes, side | 1, 12x20x4 pan three, 9x13x2 1/2 pan | 2, 12x20x4 pans 5, 9x13x2 1/2 pan | 4, 12x20x4 pans x, 9x13x2 ane/2 pan | |
| Spaghetti or rice, plainly, side | ane-1/4 gallons | 2-ane/2 gallons | five gallons | |
| Baked Beans | 3 1/2 quarts | 1-i/2 gallons | 3 gallons | |
| Jello Salad | 3/4 gallon | one-i/ii gallons | 2-ane/2 gallons 17 small boxes | |
| *Remember, it takes nigh 120 servings to serve 100 people and for self or cafe service or for all men, yous demand to add an additional x%. For teens merely, add 1/3 more than. Condiments such as pickles, onions, sauce, jalepenos, and bread are extras. Appetizers and desserts are extras. | ||||
Source: http://www.ellenskitchen.com/bigpots/plan/quan100.html
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