| FOOD QUANTITES FOR 100 PEOPLE : MEATS AND OTHER ENTREES | |
| General notes: Allow 40-45% 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 chicken pieces or such, allow one piece per person plus 1/3 more, which is 4 pieces for every three people. When serving beef and a second meat, such as chicken or ham, on a buffet, you must allow 5 ounces ready to eat beef PLUS 3 ounces ready to eat second meat for each person, if there is a server for the meats. That is about 2 pounds raw lean boneless beef 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 can be served cold or hot. For safety, keep temperature from cooking through serving at or above 160 or below 40 continuously until served. Discard meats after 2 hours at room temperature. DO NOT refreeze meats that have been served at room temperature. | |
| Roasted Meats- Single item | 50 pounds (raw weight) beef roast, boneless raw to be served sliced hot OR 4 15-18 pounds whole turkeys OR 25 pounds turkey meat (2- 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's about 42 pounds raw lean boneless) NOTE For self-serve on buffet, add about 10 pounds extra, such as sliced deli meats |
| Meatballs, meat loaf, bulk sausage and ground meat in recipes | 5-6 1 inch meatballs OR 2-3 2-inch meatballs per person OR recipe using 32-35 pounds ground meat with fillers OR recipe using 20-24 pounds loose ground meat for sauces, sloppy joes, etc. |
| Hot dogs and sausages | Per person: 2 hot dogs or tofu dogs OR 4 ounces smoked sausages or links= 25 pounds OR 5 ounces fresh sausages=30 pounds "hot dog chili" OR sauerkraut, 1/4 cup per person |
| Chicken and poultry | With bone in single type 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 as pieces. Boneless, skinless thighs, you only need 2 pounds raw for every 5-6 people (depends on what you are using them for). Leg quarters count as quarters- the main reason for the difference in the needed weights is, the quarters usually still have (quite a bit of) the backbone attached and the whole chickens have even more, while the bone in thighs have just the thigh bone itself, which is relatively small. check your numbers by doing a piece count: Whole chickens (2 1/2 to 3 1/2 pounds each) or whole chickens cut up into 8 pieces allow at least 1/2 chicken or 4 pieces of chicken for each 3 persons (1 piece is 1/2 boneless chicken breast or awhole boneless thigh) plus 1/3 total=130 pieces about 90 pounds Halves (use small chickens), 1/2 each, 120-150 pounds raw Individual pieces, you need about Fried Chicken Handy chicken fact: 1 pound lean boneless skinless chicken makes about 2 cups of meat |
| Fish, canned | Canned tuna, 4 pound 14 ounce food service size, 6-7 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 as an appetizer or second entree, allow 3 ounces per person for everyone at the table |
| Shrimp small 3 ounce serving portion | raw, peeled and cleaned: 32 pounds cooked, peeled and cleaned: 20 pounds raw, shell on: 40 pounds |
| Vegetarian, soy | TVP- reconstituted, same as 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: 10-12 9x13 casseroles or equivalent (8-9 gallons) OR, with meats, 7-8 casseroles and about half the meats, meaty or seafood salads indicated |
| Chili, meat or vegetable stews, curries, gumbo, main dish soups 1 1/2 cup serving | 8-9 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 bread, corn bread or rolls, plus butter or spreads |
| Pasta sauce or cheese sauce for 100 for spaghetti or macaroni | 3 1/2 (thinner sauce) to 4 1/2 gallons |
| Tortelini, frozen | 16-18 pounds |
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