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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 USA portion sizes have nearly 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'S KITCHEN SALADS AT DINNER FOR 100 | ||
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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, Italian, or vinaigrette Slaw, Mac and Potato Salad Recipes |
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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 |
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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 |
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| Option 3B:
Garden Salad (1 cup serving) |
Lettuce,leaf 8 pounds ready, 12-1/2 pounds whole Carrots, chopped or shredded, 2 pounds ready, 1 quart 3-1/8 cups, 2-1/2 pounds whole Celery, 2 pounds chopped, 1 quart 3-1/2 cups, 2-3/4 pounds whole Onions, fresh chopped or green, 8 ounces, 1-3/8 cups, whole 8-7/8 ounces Tomatoes, thin wedges or small cherry tomatoes, 4 pounds, 2 quarts 2-1/8 cups, whole 4 1/8 pounds PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve |
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| Option 4A: 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 50-60 pounds | |
| Option 4B: Molded jello salads | 17 small packages of jello makes the right amount for a jello-based salad for 100 | |
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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: poppy seed, yogurt, caramel etc. are very nice with fruits Many more options and ideas on the Fruit Trays page. |
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| 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)
sandwich meal self serve (1 cup for 2 sandwiches)
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| ELLEN'S KITCHEN 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. |
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| 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 |
| 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 NOTE For self-serve on buffet, add about 8 pounds extra |
| 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. |
| Meat for Italian beef sandwiches, pulled pork, pulled beef | 38 pounds raw boneless |
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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=30 pounds "hot dog chili" OR sauerkraut, 1/4 cup per person |
| Hamburgers PLUS Hot dogs | Per person:
1 hot dog or tofu dog PLUS 1 hamburger patty (4-5 ounces) PLUS 10 to 30% more of each "hot dog chili" OR sauerkraut, 1/4 cup per person does not vary See Sandwich planning page for fixings and condiments |
| 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 a whole 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 facts:
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| Beef PLUS chicken for fajitas | 2 pounds lean boneless raw beef for each 5 people
PLUS 1 pound boneless skinless chicken per each 5 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), chopped lettuce salad (about 12 pounds of each) to add guacamole, 1/4 to 1/3 cup per person |
| 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 (appetizer type) serving portion |
raw, peeled and cleaned: 32 pounds
cooked, peeled and cleaned: 20 pounds raw, shell on: 40 pounds You would plan double or more for full main dish servings You would want 6-7 pounds tiny salad shrimp for adding to pasta salad or garnishing Caesars. |
| 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 |
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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 |
| ELLEN'S KITCHEN BREADS FOR 100 | |
| Dinner breads |
About 10 pounds, such as:
10 dozen small soft rolls OR 9-10 garlic bread sliced OR 18 baguettes OR 8 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 | 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 |
| ELLEN'S KITCHEN 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 OR 1 per person for baked, see the Baked Potato Bar for discussion about counts and sizes OR 45 pounds plus 2 1/2 gallons sauce for scalloped potatoes, baked 2-2 1/2 hours at 350 | ||
| Broccoli | 30 pounds, ready to cook (48 pounds raw as purchased gives 3 stems per person) |
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| 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" OR about 28 pounds frozen, ready to cook | ||
| 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 | 7-8 1/2 pounds | 1 gallon 5 cups PLUS 2 gallons water, 2 tablepoons salt | 75 cups | |
| Rice, under meat or sauce | 12 1/2 pounds | 1 gallon, 3 2/3 quarts PLUS 2 gallons 3 quarts water, 3 tablespoons salt | 100 cups | |
| Rice, main dish (biryani, etc) | 16 pounds | 2 1/2 gallons | 135 cups | |
| Pasta Type |
Uncooked |
Cooked Quantity or Measure | ||
| Weight | Quantity | |||
| Dry Pasta Shapes Small to medium macaroni, shells, fusilli, penne, farfelle |
2 ounces | 1/2 Cup | 1 Cup | |
| 4 ounces | 1 Cup | 2 Cups | ||
| 8 ounces | 2 Cups | 4 Cups | ||
| Long dry pasta shapes spaghetti, vermicelli, fettuccine |
4 ounces | 3/4 Inch Diameter Bunch | 2 Cups | |
| 8 ounces | 1 1/2 Inch Diameter Bunch | 4 Cups | ||
| Fresh Pasta or Fresh Egg Noodles | 8 ounces | 2 1/2 Cups | ||
| Per person Dry Pasta Serving Sizes, Approximate | ||||
| Main Course | 4 ounces | 1 Cup | 2 Cups | |
| Side Dish or 1st Course | 2.5 ounces | 5/8 Cup | 1 1/4 Cups | |
The quantities above are basic standards that can be used for estimating the amount of dry pasta to buy. You can also refer to the table on the backside of the package, which shows yields for that specific type 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 place of dried pasta, the amount used MUST be increased because when cooked, a specific weight of dried pasta will produce close to 60% more than the same weight in fresh pasta. So if you 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 end up with the same amount of pasta on the plate.
How much potato salad? Beans? Rice? Slaw?
For side dishes you can figure a total of 1 gallon per 10 people. 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 allow plenty for everyone. 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's Kitchen Barbecue and Picnic Sides | ||||
| Item | Number of Servings* | |||
| 25 | 50 | 100 | ||
| Potato Salad | 4-1/2 quarts | 2-1/2 gallons | 4-1/2 gallons | |
| Cole Slaw | 3-1/2 quarts | 1 3/4 gallons | 3-1/4 gallons | |
| Scalloped Potatoes, side | 1, 12x20x4 pan 3, 9x13x2 1/2 pan | 2, 12x20x4 pans 5, 9x13x2 1/2 pan | 4, 12x20x4 pans 10, 9x13x2 1/2 pan | |
| Spaghetti or rice, plain, side | 1-1/4 gallons | 2-1/2 gallons | 5 gallons | |
| Baked Beans | 3 1/2 quarts | 1-1/2 gallons | 3 gallons | |
| Jello Salad | 3/4 gallon | 1-1/2 gallons | 2-1/2 gallons 17 small boxes | |
| *Remember, it takes about 120 servings to serve 100 people and for self or buffet service or for all men, you need to add an additional 10%. For teens only, add 1/3 more. Condiments such as pickles, onions, sauce, jalepenos, and bread are extras. Appetizers and desserts are extras. | ||||