Food Quantities for 100- Ellen’s Kitchen area

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
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 likewise utilize mustard, Italian, or vinaigrette
Slaw, Mac and Potato Salad Recipes Choice 2:
Caesar salad, dressed 15 heads Romaine
Parmesan cheese, shredded, 5 pounds
little croutons, 3-4 pounds
PLUS 2 1/2 quarts Caesar salad dressing Alternative 3:
Tossed Salad 12-14 pounds tossed salad mix (2 ounces per individual) 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 Alternative 3B:
Garden Salad (1 cup serving) Lettuce, leaf 8 pounds all set, 12-1/2 pounds entire
Carrots, sliced or shredded, 2 pounds prepared, 1 quart 3-1/8 cups, 2-1/2 pounds entire
Celery, 2 pounds sliced, 1 quart 3-1/2 cups, 2-3/4 pounds entire
Onions, fresh sliced or green, 8 ounces, 1-3/8 cups, whole 8-7/8 ounces
Tomatoes, thin wedges or little 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

Option 4A: Various made salads, slaw, etc. . Coleslaw made with 20 pounds of mixed shredded vegetables amount to, 2 quarts dressing

OR 3-4 smaller sized salads such as marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, overall 50-60 pounds

Alternative 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 simple choice, utilize 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 chopped fruits such as kiwis, apples, berries, oranges or whatever.
(Cut apples, pears and bananas turn brown and need to 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 and so on are very nice with fruits
Much more alternatives and ideas on the Fruit Trays page. Alternative 6:
Chicken, Tuna, Egg Salads luncheon salad (1 cup serving)
6 gallons
permit 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

ELLEN’S COOKING AREA MEATS AND OTHER ENTREES Basic notes: Allow 40-45% waste and shrinking with raw meat weight, purchase 50 pounds raw weight boneless meats to roast for 100 people. Permit a minimum of 1 pound per individual for raw meat with bones.

If cooking pre-formed burgers or chicken pieces or such, allow one piece per individual plus 1/3 more, which is 4 pieces for each 3 individuals.

When serving beef and a second meat, such as chicken or ham, on a buffet, you must permit 5 ounces ready to eat beef PLUS 3 ounces ready to eat 2nd meat for each individual, 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 individuals. When offered an option of meats people take bigger portions and typically a few of each.

Meats can be served cold or hot. For security, keep temperature from cooking through serving at or above 160 or listed below 40 continuously up until served. Dispose of meats after 2 hours at space temperature level. DO NOT refreeze meats that have been served at space temperature level.

Roasted Meats- Single product 50 pounds (raw weight) beef roast, boneless raw to be served sliced up hot
OR 4 15-18 pounds entire turkeys
OR 25 pounds turkey meat (2- 25 pounds turkeys)
OR 2- 25 pounds bone-in hams
OR 30 pounds cooked boneless ham, prepared 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 up deli meats Lamb, with server plating Lambs ribs 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
KEEP IN MIND For self-serve on buffet, include 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 individual
OR recipe using 32-35 pounds ground meat with fillers OR
recipe using 20-24 pounds loose ground meat for sauces, sloppy joes, and so on . Meat for Italian beef sandwiches,
pulled pork, pulled beef 38 pounds raw boneless Hot dogs and sausages
as single meal Per person:
2 hotdogs or tofu canines
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 hotdog or tofu canine
PLUS 1 hamburger patty (4-5 ounces)
PLUS 10 to 30% more of each
“hot dog chili” OR sauerkraut, 1/4 cup per individual does not differ
See Sandwich preparing page for repairings and dressings Chicken and poultry With bone in single type pieces you require about 70 pounds, with quarters about 80 pounds, whole chickens or blended pieces (that include legs, wings breasts and thighs) about 90 pounds; however 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 individuals (depends upon what you are utilizing them for). Leg quarters count as quarters- the main factor for the distinction in the needed weights is, the quarters generally still have (quite a bit of) the backbone connected and the whole chickens have much more, while the bone in thighs have just the thigh bone itself, which is reasonably little.
inspect your numbers by doing a piece count:
Entire chickens (2 1/2 to 3 1/2 pounds each) or entire chickens cut up into 8 pieces
permit a minimum of 1/2 chicken or 4 pieces of chicken for each 3 individuals
(1 piece is 1/2 boneless chicken breast or an entire boneless thigh) plus 1/3 overall=130 pieces
about 90 pounds

Halves (usage small chickens), 1/2 each, 120-150 pounds raw

Person pieces, you require about
Quarters: 1 per person
Legs: 2 per individual
Entire wings: 3 per person
Buffalo wings or nuggets: 7 to 8 pieces per individual

Fried Chicken
75 pounds cooked for single meal, 1 piece per person for 2nd entree

Convenient chicken facts:
1 pound lean boneless skinless chicken makes about 2 cups of meat
1 pound entire chicken makes about 1 cup of meat
2 1/2 pounds of frozen chicken breast or chicken tenders makes about 2 pounds defrosted

Beef PLUS chicken for fajitas 2 pounds lean boneless raw beef for each 5 people
PLUS 1 pound boneless skinless chicken per each 5 individuals (I recommend thighs, they are more tasty and hold much better)
PLUS an equivalent weight of blended peppers and onions
plus rice (raw), beans(dry), sliced lettuce salad (about 12 pounds of each)
to add guacamole, 1/4 to 1/3 cup per individual 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 worked as an appetiser or 2nd entree, allow 3 ounces per individual for everybody at the table Shrimp
little 3 ounce (appetizer type) serving portion raw, peeled and cleaned: 32 pounds
cooked, peeled and cleaned up: 20 pounds
raw, shell on: 40 pounds
You would prepare double or more for complete main dish portions
You would desire 6-7 pounds tiny salad shrimp for contributing to pasta salad or garnishing Caesars. Vegetarian, soy TVP- reconstituted, like ground beef
Tofu, Seitan/ wheatmeat- same as prepared lean roast meat Main dish casseroles, pilafs, baked beans or other bean dishes and main course salads In location of meats:
10-12 9×13 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 veggie 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 VEGETABLES FOR 100 Frozen French Fries or Tater Tots 57 pounds
1 cup per individual; teenagers consume more


Veggies, 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 bought” for roasted, new potatoes

OR 1 per person for baked, see the Baked Potato Bar for conversation 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, prepared to cook
(48 pounds raw as bought gives 3 stems per individual) Cabbage, sliced
cauliflower, sliced, carrots 30 pounds, raw “as purchased” Asparagus, fresh, entire
small serving 35 pounds, raw “as purchased” Sauerkraut 22-40 pounds Greens, collards, etc. 58 pounds, raw “as bought”

OR about 28 pounds frozen, ready to cook

Dried beans 8 pounds plus repairings
OR 3 1/2 gallons prepared plus fixings Winter season Squashes 35 pounds, raw “as bought” Summer season Squashes 41 pounds, raw “as acquired”

Rice and Pasta Quantities



Cooked Quantity or Measure Weight Amount 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 course (biryani, etc) 16 pounds 2 1/2 gallons 135 cups Pasta Type


Prepared Quantity or Step Weight Amount Dry Pasta Shapes
Little 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 Size Bunch 2 Cups 8 ounces 1 1/2 Inch Diameter Lot 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 amounts above are fundamental requirements that can be utilized for approximating the quantity of dry pasta to purchase. You can likewise refer to the table on the backside of the plan, which reveals yields for that specific type of pasta, but pay very close attention to serving sizes -numerous cooks serve a portion about two times the size suggested on the bundle. When using fresh pasta in place of dried pasta, the amount utilized MUST be increased because when cooked, a specific weight of dried pasta will produce
near 60% more than the same weight in fresh pasta. So if you want to use fresh pasta in a dish requiring 16 ounces of dried pasta, you will need approximately 26 ounces of fresh pasta to end up with the very same amount of pasta on the plate. How much potato salad? Beans? Rice? Slaw? For side dishes you can figure an overall of 1 gallon per 10 people. Again, this is for overall quantities of side dishes, not for each side meal. 100 people need 4 to 4 1/2 gallons potato salad to permit plenty for everybody.

As I went over previously, more and heavier side meals, hearty appetisers and other extras do minimize the amount of meat used, while alcohol or self service increases it. Source

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