food quantities for 100 people

Food quantities for 100 people - Vegetables for 100

2009-10-30T18:21:00.000-07:00

Food quantities for 100 people

FOOD QUANTITIES FOR 100 PEOPLE : VEGETABLES FOR 100
Frozen French Fries or Tater Tots	57 pounds 1 cup per person; teens eat more
Vegetables, small items (corn, green beans, etc.)	3 gallons, such as: 5 #10 cans OR frozen vegetables, 21 to 28 pounds
Potatoes, fresh	38 pounds to 45 pounds, raw "as purchased" for roasted, new potatoes 1 per person for baked, see the Baked Potato Bar for discussion about counts and sizes
Broccoli, cabbage, chopped cauliflower, chopped carrots	30 pounds, raw "as purchased"
Asparagus, fresh, whole small serving	35 pounds, raw "as purchased"
Sauerkraut	22-40 pounds
Greens, collards, etc.	58 pounds, raw "as purchased"
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"

Food quantities for 100 people

Food quantities for 100 people - Breads for 100

2009-10-30T17:53:00.000-07:00

Food quantities for 100 people

FOOD QUANTITIES FOR 100 PEOPLE : BREADS FOR 100
Dinner breads	About 10 pounds, such as: 9 doz. small soft rolls OR 9-10 garlic bread sliced OR 18 baguettes OR 8 variety breads cut in sm. 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	See Breakfast for 100
Soup crackers	6 pounds
Chips	Potato, with sandwiches, 6 pounds Corn, with sandwiches, 8 pounds You can easily go double this with college or high school students.
Pizza	12” round thin crust, 20 pies 12” round thick crust, 16 pies Note:One and one half to double amounts, approximately, for teens and college students
Cornbread or other pan breads	16 8" rounds OR 6-7 9x13 pans

Food quantities for 100 people

Food quantities for 100 people - Meats and others entrees

2009-10-30T17:40:00.000-07:00

Food quantities for 100 people

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 Quarters: 1 per person Legs: 2 per person Whole wings: 3 per person Buffalo wings or nuggets: 7 to 8 pieces per person Fried Chicken 75 pounds cooked for single entree, 1 piece per person for second entree Handy chicken fact: 1 pound lean boneless skinless chicken makes about 2 cups of meat 1 pound whole chicken makes about 1 cup 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

Food quantities for 100 people

Salad at Dinner for 100

2009-10-30T17:37:00.000-07:00

Food quantities for 100 people

FOOD QUANTITIES FOR 100 PEOPLE : SALADS AT DINNER FOR 100
Option 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 8 pounds dry macaroni or pasta PLUS 2 tablespoons salt 1/2 teaspoon pepper 12 cups diced celery 6 cups green peppers and/or pickles, and/or chopped stuffed olives 2 cups minced onion 1 cup minced parsley 1 1/2 to 3 dozen eggs, hard-cooked, chopped 1 1/2 to 3 quarts salad dressing, may also use mustard or vinegrette Slaw, Mac and Potato Salad Recipes
Option 2: Caesar salad, dressed	15 heads Romaine Parmesan cheese, shredded, 5 pounds small croutons, 3-4 pounds PLUS 2 1/2 quarts Caesar salad dressing
Option 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 4: Assorted made salads, slaw, etc.	Coleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressing OR 3-4 smaller salads such as marinated beans, waldorf salad, gelatin salad, coleslaw, your choice, total 60 pounds
Option 4A: 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 simple selection, use all:	sliced really thinly, 4 cantaloupes, 2 honey dew melons, 1 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 brown and must be dipped in "Fruit Fresh" or an acid juice such as orange or lemon juice as they are cut to stay white!) 3-4 quarts salad dressing or dip: poppyseed, yogurt, caramel etc. are very nice with fruits
Option 6: Chicken, Tuna, Egg Salads	luncheon salad (1 cup serving) 6 gallons allow 1- 1 1/2 more gallon if self serve revised 12-19-04. reception (1/2 cup serving) 3-4 gallons sandwich meal self serve (1 cup for 2 sandwiches) 7 gallons

Food quantities for 100 people

food quantities for 100 people

2009-10-30T17:13:00.001-07:00

food quantities for 100 people

What should I know when buying food quantities for 100 people or more?

Between the opinions that have been given::

First opinion says:

"Go to your local deli and order platters of food you save yourself a lot of time and the money you might spend at the grocery store may be more than if you order platters from the deli. Just be sure to give them enough notice, usually 24hrs. If you do go to the food store buy generic/store brands."

The second opinion says:

"You have to make sure that you keep the food at a certain temperature, out of the sun and if it requires to, be in the fridge or freezer."

The third opinion says:

"You will need to decide what to serve, and then determine the quantity of each type of food you will need to serve 100 people."

The fourth opinion says

"You should look at the portion sizes you'd like one person to have, then multiply it by 120. This will make up for spillage or spoilage."

The fifth opinion says

"Consider the type of meal, time of day, gender and ages of the people invited. If you are planning a large variety of foods, don't plan to serve 100 with each dish. One serving of meat, 2 of bread and 2 of vegetables for each person should suffice."

food quantities for 100 people

Planning Breakfast for 100

2009-10-29T18:33:00.000-07:00

Food quantities for 100 people

FOOD QUANTITIES FOR 100 PEOPLE : BREAKFAST FOR 100
Quiche or frittata	Recipe with 9 dozen eggs- 9 9x13 casseroles
Scrambled eggs	16-18 dozen PLUS 1 dozen hard boiled
Scrambled tofu	4 to 6 ounces soft or silken tofu per person- 24 to 32 pounds
Hash brown potatoes	40 pounds peeled, shredded, ready to cook
Bacon	Thick slice- 2 per person 16 pounds Thin slice- 3 per person 18 pounds
Canadian bacon or ham	3 ounces cooked per person- 20 pounds ready to eat boneless
Fruit salad or fruit cup	4 gallons fresh OR 4 #10 cans
Breakfast breads	Plain toast- 12 pounds bread Large sweet rolls or scones or whole bagels, 1 each- 9 dozen OR doughnuts, biscuits or small sweet rolls/ pastries – 13 dozen OR English muffins- 1 whole per person plus 10% extra OR Large Muffins- 1 per person OR Mini-muffins- 2 to 3 per person
Grill/ griddle breads	Pancakes- 3 5-inch per person (1/2 cup flour) OR Waffles 1 per person OR French Toast 2 slices per person- 12 pounds
PLUS trimmings 3 pounds butter, jam or jelly, nut butter, 1 to 2 gallons syrup and honey, 2 pounds powdered sugar
Hot cereal: Oatmeal, Farina or Grits	6-7 pounds dry cereal, grain or flake
PLUS trimmings: 3 gallons milk or cream, 2 pounds butter, jam or jelly, nut butter, syrup, honey, powdered sugar
Cold cereals	7 to 8 pounds assorted PLUS sugar and 3 1/2 gallons milk or soy milk
Yogurt	Side dish or supplement, 1 gallon 1/2 cup per person, 3 1/2 gallons 1 cup per person, 6 1/2 gallons

BREAKFAST FRUITS FOR	50 servings	75 servings	100 servings	125 servings	150 servings
BANANAS Half Each	25	37 1/2	50	62 1/2	75
PRUNES to stew dried, pitted, small 4 prunes each	3 1/2 pounds	5 1/4 pounds	7 pounds	9 pounds	10 1/2 pounds
PRUNES to stew dried, UNpitted, small 4 prunes each	4 1/4 pounds	6 1/4 pounds	8 1/4 pounds	10 1/2 pounds	12 1/2 pounds
JUICES, 46 OZ. CAN 4 ounce glass	4	6	8	10	12
JUICES, 64 OZ. cartons 4 ounce glass	3 1/4	4 3/4	6 1/4	8	9 1/2
FRUIT, SLICED 1/2 cup	25 cups	37 1/2 cups	50 cups	62 1/2 cups	75 cups

Food quantities for 100 people