Use these average serving sizes when trying to plan food for a crowd. Just multiply the average serving size by the number of people to be fed to know how much to prepare. Remember, these are just averages. If you are feeding a football team, you will probably need more. If you are feeding a bunch of 75 year old skinny women you will probably need less.
Appetizers - 3-5 pieces (1/2 c. approx.)
Meat - 2-3 oz.
Side dishes - 1/2 cup
Condiments - 1-2 tsp. (mustard, mayonnaise etc.)
Dips - 1 T.
Ice Cream - 1/2 c.
QUICKIE HELP FOR CROWD COOKING:
- Figure about 3 drinks per guest and be sure to include non-alcoholic drink choices.
- Count on 4 to 6 appetizers per person if you're serving a meal. If you're just serving hors d'oeuvres with cocktails, the amount goes up to 12 pieces per person.
- A portion of meat per person is 1/4 to 1/3 pound.
- A portion of vegetables, rice, pasta, or salad is 1/2 cup.
- A 9-inch pie or tart (after a large meal) will usually serve about 8 to 10 people.
- If you prepare a selection of items that can be served at room temperature you will not have to worry that your hot entree will be getting cold, or your cold dessert will be melting.
| Food |
25 Servings |
50 Servings |
100 Servings |
| Baked Beans | 3/4 gallon | 1 1/4 gallons | 2 1/2 gallons |
| Bread | 50 slices | 100 slices | 200 slices |
| Butter | 1/2 pound | 3/4 to 1 pound | 1 1/2 pounds |
| Cake | 1 10x12" sheet cake | 1 12x20" sheet cake | 2 12x20" sheet cakes |
| 1 1/2 10" layer cakes | 3 10" layer cakes | 6 10" layer cakes |
| Carrots | 6 1/4 pounds | 12 1/2 pounds | 25 pounds |
| Cheese (2 oz.) serving | 3 pounds | 6 pounds | 12 pounds |
| Chicken | 13 pounds | 25 to 35 pounds | 50 to 75 pounds |
| Coffee | 1/2 pound and
1 1/2 gallons water | 1 pound and
3 gallons water | 2 pounds and
6 gallons water |
| Crackers | 1 1/2 pounds | 3 pounds | 6 pounds |
| Fish, fillets or steaks | 7 1/2 pounds | 15 pounds | 30 pounds |
| Fish, large whole | 13 pounds | 25 pounds | 50 pounds |
Fruit Cup
1/2 cup/serving) | 3 quarts | 6 quarts | 12 quarts |
| Hamburger | 9 pounds | 18 pounds | 35 pounds |
| Hot Dogs | 6 1/2 pounds | 13 pounds | 25 pounds |
| Ice Cream, brick | 3 1/4 quarts | 6 1/2 quarts | 12 1/2 quarts |
| Ice Cream, bulk | 2 1/4 quarts | 4 1/2 quarts | 9 quarts |
| Jams and Preserves | 1 1/2 pounds | 3 pounds | 6 pounds |
| Jello Salad | 3/4 gallon | 1 1/4 gallons | 2 1/2 gallons |
| Lemonade | 10 to 15 lemons and
1 1/2 gallons water | 20 to 30 lemons and
3 gallons water | 40 to 60 lemons plus
6 gallons water |
| Lettuce (salads) | 4 heads | 8 heads | 15 heads |
| Mashed Potatoes | 9 pounds | 18 to 20 pounds | 25 to 35 pounds |
| Mayonnaise | 1 cup | 2 to 3 cups | 4 to 6 cups |
| Potato Salad | 4 1/4 quarts | 2 1/4 gallons | 4 1/2 gallons |
| Rolls | 8 dozen | 8 dozen | 16 dozen |
| Salad Dressings | 1 pint | 2 1/2 pints | 1/2 gallon |
Sandwich Filling
(meat, eggs, fish) | 1 1/2 quarts | 2 1/2 to 3 quarts | 5 to 6 quarts |
Sandwich Filling
(sweet - fruit) | 1 quart | 1 3/4 to 2 quarts | 2 1/2 to 4 quarts |
| Scalloped Potatoes | 4 1/2 quarts | 8 1/2 quarts | 17 quarts |
| Soup | 1 1/2 gallons | 3 gallons | 6 gallons |
| Spaghetti | 1 1/4 gallons | 2 1/2 gallons | 5 gallons |
| Tea | 1/12 pounds and
1 1/2 gallons water | 1/6 pound and
3 gallons water | 1/3 pound and
6 gallons water |
| Tomatoes | 3 to 5 pounds | 7 to 10 pounds | 14 to 20 pounds |
| Turkey | 13 pounds | 25 to 35 pounds | 50 to 75 pounds |
| Vegetables, canned | 1 #10 can | 2 1/2 #10 cans | 4 #10 cans |
| Watermelon | 37 1/2 pounds | 75 pounds | 150 pounds |
| Whipping Cream | 3/4 pint | 1 1/2 to 2 pints | 3 pints |
|
Cooking Hints and Tips
