How Many Pounds Shredded Beef for 100 People
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Quantities for 100
These amounts are calculated to serve 100 on a buffet - they already include appropriate extra to permit for seconds.
FAQ: Why do your amounts differ from other tables on the web? In the U.s.a. portion sizes have nigh doubled since 1980. These tables reflect CURRENT (2015) usage. Remember not? Cheque out the portion baloney articles and slide shows at the National Institutes of Wellness.
| ELLEN'S KITCHEN SALADS AT DINNER FOR 100 | ||
| Selection ane: Potato or Pasta Salad | 35 pounds potatoes (makes 50 pounds, or about 3 1/2 gallons salad) OR Pasta salad made with half-dozen 1/2 to 8 pounds dry macaroni or pasta PLUS 2 tablespoons salt i/two teaspoon pepper 12 cups diced celery 6 cups green peppers and/or pickles, and/or chopped blimp olives 2 cups minced onion ane loving cup minced parsley one ane/2 to three 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 | |
| Choice 2: Caesar salad, dressed | fifteen heads Romaine Parmesan cheese, shredded, 5 pounds small croutons, 3-iv pounds PLUS 2 1/2 quarts Caesar salad dressing | |
| Choice 3: Tossed Salad | 12-fourteen pounds tossed salad mix (2 ounces per person) OR 20 12-ounce heads of lettuce PLUS 12 8 ounce bottles or 3-four quarts (1 gallon) salad dressing- more if thick and self serve | |
| Pick 3B: Garden Salad (i loving cup serving) | Lettuce,leaf eight pounds gear up, 12-one/two pounds whole Carrots, chopped or shredded, 2 pounds ready, i quart three-1/8 cups, 2-1/two pounds whole Celery, 2 pounds chopped, 1 quart iii-1/two cups, 2-3/four pounds whole Onions, fresh chopped or green, 8 ounces, 1-iii/eight cups, whole 8-7/8 ounces Tomatoes, sparse wedges or small blood-red tomatoes, 4 pounds, 2 quarts 2-1/eight cups, whole four one/eight pounds PLUS 12 viii ounce bottles or 3-4 quarts (one gallon) salad dressing- more if thick and self serve | |
| Option 4A: Assorted fabricated salads, slaw, etc. | Coleslaw made with 20 pounds of mixed shredded vegetables total, ii quarts dressing OR 3-4 smaller salads such equally marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, total 50-sixty pounds | |
| Choice 4B: Molded jello salads | 17 small packages of jello makes the correct amount for a jello-based salad for 100 | |
| Option 5: Cut up fresh fruit platter or fruit salad For a simple option, use all: | sliced really thinly, 4 cantaloupes, two honey dew melons, 1 12-xv pound watermelon seeded, 3 pounds seedless grapes, 2 fresh pineapples, 4-6 pounds strawberries OR other cut upwardly sliced fruits such as kiwis, apples, berries, oranges or whatever. (Cut apples, pears and bananas plough brown and must be dipped in "Fruit Fresh" or an acid juice such as orange or lemon juice as they are cutting to stay white!) three-4 quarts salad dressing or dip: poppy seed, yogurt, caramel etc. are very nice with fruits Many more than options and ideas on the Fruit Trays page. | |
| Option half dozen: Craven, Tuna, Egg Salads | luncheon salad (1 cup serving) 6 gallons permit i- one ane/2 more gallon if self serve revised 12-19-04. reception (1/2 cup serving) sandwich meal self serve (1 cup for 2 sandwiches) | |
| ELLEN'S KITCHEN MEATS AND OTHER ENTREES | |
| General notes: Allow 40-45% waste and shrinkage with raw meat weight, buy 50 pounds raw weight boneless meats to roast for 100 people. Allow at to the lowest degree 1 pound per person for raw meat with basic. If cooking pre-formed burgers or chicken pieces or such, let one piece per person plus 1/3 more, which is 4 pieces for every iii people. When serving beef and a second meat, such as chicken or ham, on a buffet, you must allow v ounces ready to eat beef PLUS 3 ounces fix 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 2d meat for each four people. When offered a option of meats people take larger portions and unremarkably some of each. Meats tin exist served common cold or hot. For condom, proceed temperature from cooking through serving at or above 160 or below 40 continuously until served. Discard meats subsequently 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 iv 15-eighteen 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'southward about 42 pounds raw lean boneless) NOTE For self-serve on buffet, add together well-nigh 10 pounds extra, such as sliced cafeteria meats |
| Lamb, with server plating | Racks of lamb or loin chops, 60 pounds OR Bone-in shoulder chops, l pounds OR Bone-in leg of lamb, 45 pounds OR Boneless lamb roast or stew, 35 pounds Notation For cocky-serve on buffet, add near 8 pounds extra |
| Meatballs, meat loaf, bulk sausage and ground meat in recipes | five-half-dozen 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 basis meat for sauces, sloppy joes, etc. |
| Meat for Italian beef sandwiches, pulled pork, pulled beef | 38 pounds raw boneless |
| Hot dogs and sausages as single entree | Per person: 2 hot dogs or tofu dogs OR iv ounces smoked sausages or links= 25 pounds OR five ounces fresh sausages=xxx pounds "hot dog chili" OR sauerkraut, i/4 cup per person |
| Hamburgers PLUS Hot dogs | Per person: 1 hot canis familiaris or tofu domestic dog PLUS i hamburger patty (4-5 ounces) PLUS 10 to 30% more of each "hot dog chili" OR sauerkraut, 1/four cup per person does not vary See Sandwich planning folio for fixings and condiments |
| Craven and poultry | With bone in single blazon pieces you need about seventy pounds, with quarters nigh fourscore pounds, whole chickens or mixed pieces (which include legs, wings breasts and thighs) about ninety pounds; but boneless, skinless, only about 45 pounds. Example: Bone in thighs count as pieces. Boneless, skinless thighs, you only demand ii pounds raw for every v-6 people (depends on what you lot are using them for). Leg quarters count as quarters- the chief reason for the difference in the needed weights is, the quarters ordinarily yet have (quite a chip of) the backbone attached and the whole chickens have fifty-fifty more, while the bone in thighs take only the thigh bone itself, which is relatively small. check your numbers by doing a slice count: Whole chickens (2 ane/2 to iii 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 iii persons (1 piece is 1/two boneless chicken chest 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, yous need about Fried Craven Handy chicken facts: |
| Beef PLUS craven for fajitas | ii pounds lean boneless raw beef for each 5 people PLUS i 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 (almost 12 pounds of each) to add together 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 ii 1/4 quarts of flaked tuna and makes over one gallon tuna salad |
| Fish, fresh | Whole large fresh fish, 50 pounds Fresh or frozen fish steaks or fillets half-dozen ounces nuggets or fillets per person, about 35 pounds when served as an appetizer or second entree, let 3 ounces per person for everyone at the table |
| Shrimp small iii ounce (appetizer type) serving portion | raw, peeled and cleaned: 32 pounds cooked, peeled and cleaned: 20 pounds raw, shell on: 40 pounds You lot would plan double or more for full main dish servings You would desire vi-7 pounds tiny salad shrimp for adding to pasta salad or garnishing Caesars. |
| Vegetarian, soy | TVP- reconstituted, same as ground beef Tofu, Seitan/ wheatmeat- aforementioned as cooked lean roast meat |
| Principal dish casseroles, pilafs, baked beans or other bean dishes and main dish salads | In place of meats: 10-12 9x13 casseroles or equivalent (8-ix gallons) OR, with meats, 7-eight casseroles and most half the meats, meaty or seafood salads indicated |
| Chili, meat or vegetable stews, curries, gumbo, main dish soups one i/two loving cup serving | 8-9 gallons soup or stew PLUS either six i/2 pounds dry weight rice or grain, cooked Or ten-12 pounds dry weight noodles or pasta, cooked Or 12 -14 pounds bread, corn staff of life or rolls, plus butter or spreads |
| Pasta sauce or cheese sauce for 100 for spaghetti or macaroni | iii 1/two (thinner sauce) to 4 1/2 gallons |
| Tortelini, frozen | 16-18 pounds |
| ELLEN'S KITCHEN BREADS FOR 100 | |
| Dinner breads | About ten pounds, such as: 10 dozen pocket-size soft rolls OR nine-x garlic staff of life sliced OR 18 baguettes OR viii multifariousness breads cut in pocket-size slices (rye, tomato, whole grain etc.) Plus 4 pounds of butter |
| Sandwich breads | ane pound sliced breadstuff for each vi persons, or 17 loaves 120 full size Kaiser blazon rolls |
| Breakfast breads | Encounter Breakfast for 100 |
| Soup crackers | 6 pounds |
| Chips | Potato, with sandwiches, half dozen pounds Corn, with sandwiches, viii pounds You tin easily get double this with higher or high school students. |
| Pizza | 12" round thin chaff, 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 viii" rounds OR vi-seven 9x13 pans |
| ELLEN'Due south KITCHEN VEGETABLES FOR 100 | |||
| Frozen French Fries or Tater Tots | 57 pounds ane cup per person; teens swallow more than | Vegetables, modest items (corn, green beans, etc.) | 3 gallons, such as: v #10 cans OR frozen vegetables, 21 to 28 pounds |
| Potatoes, fresh | 38 pounds to 45 pounds, raw "equally purchased" for roasted, new potatoes OR one per person for baked, encounter the Baked Potato Bar for discussion about counts and sizes OR 45 pounds plus ii 1/ii gallons sauce for scalloped potatoes, broiled 2-2 1/2 hours at 350 | ||
| Broccoli | 30 pounds, ready to cook (48 pounds raw equally 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 "equally purchased" | ||
| Sauerkraut | 22-forty pounds | ||
| Greens, collards, etc. | 58 pounds, raw "as purchased" OR well-nigh 28 pounds frozen, set up to melt | ||
| Dried beans | eight pounds plus fixings OR three 1/two gallons cooked plus fixings | ||
| Winter Squashes | 35 pounds, raw "as purchased" | ||
| Summertime Squashes | 41 pounds, raw "as purchased" | ||
Rice and Pasta Quantities | ||||
| Rice | Uncooked | Cooked Quantity or Measure out | ||
| Weight | Quantity | |||
| Rice, side dish | vii-8 1/2 pounds | 1 gallon 5 cups PLUS 2 gallons h2o, ii tablepoons salt | 75 cups | |
| Rice, under meat or sauce | 12 ane/two pounds | one gallon, 3 two/3 quarts PLUS 2 gallons three quarts h2o, 3 tablespoons salt | 100 cups | |
| Rice, main dish (biryani, etc) | 16 pounds | ii 1/ii gallons | 135 cups | |
| Pasta Blazon | Uncooked | Cooked Quantity or Measure | ||
| Weight | Quantity | |||
| Dry out Pasta Shapes Small to medium macaroni, shells, fusilli, penne, farfelle | 2 ounces | 1/2 Cup | 1 Cup | |
| 4 ounces | ane Cup | 2 Cups | ||
| viii ounces | 2 Cups | 4 Cups | ||
| Long dry out pasta shapes spaghetti, vermicelli, fettuccine | 4 ounces | 3/iv Inch Bore Agglomeration | 2 Cups | |
| 8 ounces | 1 one/2 Inch Diameter Bunch | 4 Cups | ||
| Fresh Pasta or Fresh Egg Noodles | 8 ounces | 2 ane/2 Cups | ||
| Per person Dry out Pasta Serving Sizes, Guess | ||||
| Main Course | 4 ounces | 1 Cup | ii Cups | |
| Side Dish or 1st Grade | ii.five ounces | 5/eight Cup | i ane/four Cups | |
The quantities above are basic standards that can exist used for estimating the amount of dry pasta to purchase. You tin 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 corporeality used MUST be increased because when cooked, a specific weight of dried pasta volition produce close to lx% more than than the same weight in fresh pasta. And then if y'all desire to utilize fresh pasta in a recipe calling for xvi ounces of dried pasta, you will need approximately 26 ounces of fresh pasta to end upward with the same amount of pasta on the plate.
How much murphy 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, non for each side dish. 100 people demand 4 to 4 i/ii gallons tater salad to let plenty for anybody. As I discussed before, more and heavier side dishes, hearty appetizers and other extras practice reduce the amount of meat used, while liquor or cocky service increases it.
| Ellen's Kitchen Barbecue and Picnic Sides | ||||
| Item | Number of Servings* | |||
| 25 | 50 | 100 | ||
| Irish potato Salad | 4-1/2 quarts | 2-1/2 gallons | 4-ane/2 gallons | |
| Cole Slaw | iii-1/2 quarts | i 3/4 gallons | 3-1/4 gallons | |
| Scalloped Potatoes, side | i, 12x20x4 pan iii, 9x13x2 i/2 pan | 2, 12x20x4 pans 5, 9x13x2 1/2 pan | iv, 12x20x4 pans 10, 9x13x2 1/2 pan | |
| Spaghetti or rice, plain, side | one-1/4 gallons | 2-1/two gallons | 5 gallons | |
| Baked Beans | iii 1/two quarts | 1-1/2 gallons | iii gallons | |
| Jello Salad | 3/4 gallon | one-1/2 gallons | two-1/2 gallons 17 modest 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 boosted 10%. For teens only, add 1/three more. 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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