These amounts are calculated to serve 100- they already include
appropriate extra to allow for seconds.
| 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 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 |
| Option 2: Caesar salad, dressed |
15 heads Romaine Parmesan cheese, shredded, 5 pounds small croutons, 3-4 pounds PLUS 2 1/2 quarts Ceasar 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 | Coleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressing OR 3-4 smaller salads such as marinated beans, |
| Option 5: Cut up fresh fruit platter or fruit salad 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 other cut upsliced fruits such as kiwis, apples, berries, oranges or whatever. (Cut apples, pears and bananas turn brown and must be dipped in orange or lemon juice to stay white!) 3-4 quarts palad dressing or dip: poppyseed, yogurt, caramel etc. |
| Option 6: Chicken, Tuna, Egg Salads |
luncheon salad (1 cup serving) 6 gallons allow 1- 1 1/2 more gallon if self serve. reception (1/2 cup serving) sandwich meal self serve (1 cup for 2 sandwiches) |
| 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, Meats can be served cold or hot. For safety, keep |
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| Roasted Meats | 50 pounds (raw weight) beef roast, boneless 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 NOTE For self-serve/ 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 |
| Hot dogs and sausages | Per person: 2 hotdogs or tofu dogs OR 4 ounces smoked sausages or links= 25 pounds OR 5 ounces fresh sausages=30 pounds |
| Chicken and poultry | Whole chickens or mixed pieces (2 1/2 to 3 1/2 pounds each) cut up into 8 pieces use 4 pieces of chicken for each 3 persons (1 piece is 1/2 boneless chicken breast or 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 |
| Fish, canned | Canned tuna, 4 pound 14 ounce food service size, 6-7 cans Each contains 2 1/4 quarts of flaked tune 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 filets per person, about 35 pounds |
| 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 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 vegetable stews, curries, gumbo, spaghetti sauce, 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 |
| 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 |
| Soup crackers | 6 pounds |
| Chips | Potato, with sandwiches, 6 pounds Corn, with sandwiches, 8 pounds |
| 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 6-7 9×13 pans |