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AMOUNTS OF FOOD TO SERVE FIFTY

AMOUNTS OF FOOD TO SERVE FIFTY

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Published by paceminterris
If you are needing to cook for a large group- this paper will help in making a rough estimate
If you are needing to cook for a large group- this paper will help in making a rough estimate

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Categories:Types, Recipes/Menus
Published by: paceminterris on Oct 05, 2012
Copyright:Attribution Non-commercial

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10/17/2012

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AMOUNTS OF FOOD TO SERVE FIFTY
FoodServing PortionAmount for 50 portions
a
Miscellaneous Information
BEVERAGES 
Cider 
4 oz (1/2cup)2 gal64 4-oz portions
Cocoa
6 oz (3/4 cup)2 1/2 gal50 6-oz portionsUnsweetened powder8 ozInstant mix2 1/2 lb
Lemonade
8 oz (1 cup)3 gal48 8-oz portionsFrozen concentrate3 32-oz cansdilute 1:4 parts wate
Orange juice, see JuicesPunch
4 oz (1/2 cup)2 - 2 1/2 gal1 gal yields 32 4-oz portions2 1/2 gal yields 50 4-oz portions plus 30 refills
BREADS AND CRACKERS 
Biscuits, baking powder 
1 biscuit4 1/2 dozDough ready for baking5 lbMix2 1/2 Ib
Bread
1 1/2-lb loaf1 slice2 1/2 loaves24 slices per loa2-lb pullman1 slice1 1/2 loaves36 slices per loaBreads, quick 5 x 9 x 2 3/4 inch loaves1 slice4 loaves16 slices per loaCoffee cake, 12 x 18 x 2 inch3 x 2 1/4 inch2 pansCut 4 x 8Batter, ready to bake5 - 6 Ib per pan
Crackers
Graham2 crackers1 3/4 - 2 lbSaltines4 crackers1 1/2 lb150-160 per lb
Muffins
1 muffin4 1/2 dozBatter, ready to bake5 lbMix3 1/2 lb
Pancakes
3 1/2 oz7 qt batter2 4-inch cakesMix6 lb
Rolls
Breakfast, 3-oz1 roll4 1/2 dozDinner, 1 1/2-oz1 roll4 1/2 dozFrozen dough10 lbMix5 lb
Toast
French, buttered or cinnamon2 slices7 lb breadWaffles3 oz6 qt batter1 waffle
Cereals
Cooked cereal2/3 cup2 Ib2 gal cookedCold cereal, flakes, crisp1 oz (1/2 - 3/4 cup)3 lbRice1/2 cup3 - 4 Ib
a
 Abbreviations used: AP = as purchased; EP = edibile portion
FoodServing PortionAmount for 50 portions
a
Miscellaneous Information
DAIRY PRODUCTS 
Butter or margarine
1 lbTo butter 100 slicesFor table1 - 2 pats1 - 1 1/2 IbFor vegetables1/2 - 1 tsp4 - 8 oz
Cheese
Cheddar, Monterey Jack, Swiss, Provolone1 - 1 1/2 oz3 - 5 lbFor sandwich or with cold cutsSandwich slices1 oz3 1/4 lbCottage2 oz6 1/2 lbFor salad or side dishCream1/2 oz2 lbFor salad or garnishDessert (cream, Blue, Camembert)1 oz3 Ib
1
 
AMOUNTS OF FOOD TO SERVE FIFTY
Cream
Coffee1 - 1/2 qtWhipping2 Tbsp1 1/2 pt1 1/2 qt whipped
Ice cream or sherbet, bulk
#20 small scoop1 1/4 galDish or sundae#16 medium scoop1 1/2 galWith cake or cookie#12 large scoop2 1/2 galWith a la mode
Milk
Fluid8 oz (1 cup)3 galNonfat dry8 oz (1 cup)3 lb3.5 oz (1 1/3 cups) dry milk per qt of wateVolume may vary with brand
Nondairy creamer 
1 tsp3 oz
Sour cream
1 oz (2 Tbsp)3 lbFor baked potato1 tsp8 ozFor garnish
Whipped topping mix
Dry2 Tbsp5 ozFrozen2 Tbsp18 oz (1 1/2 qt)Liquid2 Tbsp1 1/2 pt1 1/2 qt whipped
 Yogurt
8 oz (1 cup)25 lb
DESSERTS 
Cakes
Angel food1 oz3 - 4 10-inch cakes12 - 14 cuts per cakePound or loaf, 5 x 9 inch3 oz4 loavesSheet, 12 x 18 x 2-inch3 x 2 1/2-inch1 panCut 6x 10Batter, ready to bake8 - 10 Ib
Cake mixes
Angel food4 lbChocolate, white, yellow5 lb
Pies, 8-inch
1/6 pie8 piesCut 6 pieces per pieFillingChiffon3 cups per pie6 qtCream or custard3 cups per pie6 qtFruit3 cups (1 lb 8 oz per pie)6 qt (10 - 12 lb)Meringue4 oz per pie2 lbPastry1 crust5 oz per pie2 Ib 8 oz2 crust9 oz per pie4 lb 8 oz
Pies, 9-inch
1/8 pie7 piesCut 8 pieces per pieFillingChiffon3 3/4 cups per pie6 - 7 qtCream or custard3 3/4 cups per pie6 - 7 qtFruit3 3/4 - 4 cups (1 lb 14 oz)6 - 7 qt (10 - 12 Ib)Meringue5 - 6 oz per pie2 - 2 1/4 lbPastry1 crust9 oz per pie4 Ib2 crust16 oz per pie7 lb
Puddings
1/2 cup (4 oz)6 1/4 qt
Toppings, sauce
2 - 3 Tbsp2 - 3 qt
 
 Abbreviations used: AP = as purchased; EP = edibile portion
2
 
AMOUNTS OF FOOD TO SERVE FIFTY
FoodServing PortionAmount for 50 portions
a
Miscellaneous Information
EGGS 
In shell1 egg4 1/2 dozFresh or frozen, whole1 egg5 lb (2 1/2 qt)
FISH 
Fillets and steaks, 4 per lb3 oz14 - 16 lb1 lb AP = 0.70 Ib cooked fish
FRUITS 
Canned
For pies, see DessertsFor salad or dessert3 - 4 oz (1/2 cup)2 - 2 1/2 No. 10 cansFor fruits such as peach or pear halves andsliced pineapple, depends on count per can.
Fresh
Apples1 apple1/2 boxSize 1138 8-inch pies1/6 pie14 - 16 lb AP1 lb AP - 0.91 lb ready to cook or serve raw w/peels;0.78 Ib pared, cooked7 9-inch pies1/8 pie16 lb APBananas116 lb APSmall, 5-6 inch; 1 lb AP = 0.65 lb ready to serve rawGrapes, seedless4 oz12 - 15 Ib APOranges1 orange1/2 boxSize 113Peaches1 peach (4 - 5 oz)12 - 15 IbPears1 pear (5 - 6 oz)17 - 19 IbMelonCantaloupe1/2 melon25 melonsWatermelon12 - 16 oz38 - 50 lb AP1 Ib AP = 0.57 lb fruit without rindRhubarb8 8-inch pies1/6 pie10 - 12 lb7 9-inch pies1/8 pie12 lb
Salad or dessert
3 - 3 1/2 oz15 lb AP
Fruit cup (mixed fruits)
3 oz (1/3 cup)9 Ib (6 qt)
Fruit cup
5 melons
Sauce
1/2 cup14 Ib
Strawberries
4 oz14 IbGarnish1 berry1 qtShortcake3/4 cup8 - 9 qtSundaes1/2 - 3/4 cup6 - 8 qtFrozen for topping1 1/2 oz5 Ib
JUICES 
Fruit or vegetable
4 oz (1/2 cup)6 1/4 qt
Canned
4 oz4 46-oz cans
Frozen
4 oz4 - 5 12-oz cansDilute 1:3 parts wate2 32-oz cansDilute 1:3 parts wate6 oz7 12-oz cansDilute 1:3 parts wate3 32-oz cansDilute 1:3 parts wate
a
 Abbreviations used: AP = as purchased; EP = edibile portion
3

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