NOTE For self-serve on buffet, add about 8 pounds extra OR Boneless lamb roast or stew, 35 pounds NOTE For self-serve on buffet, add about 10 pounds extra, such as sliced deli meats OR 30 pounds cooked boneless ham, cooked pork loin or turkey roll or equivalent lean meat (that's about 42 pounds raw lean boneless) OR 25 pounds turkey meat (2- 25 pounds turkeys) DO NOT refreeze meats that have been served at room temperature.ĥ0 pounds (raw weight) beef roast, boneless raw to be served sliced hot Discard meats after 2 hours at room temperature. For safety, keep temperature from cooking through serving at or above 160 or below 40 continuously until served.
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When offered a choice of meats people take larger portions and usually some of each.
#4 lines for 100$ plus
That is about 2 pounds raw lean boneless beef for each 5 people PLUS 1 pound boneless raw second meat for each 4 people. When serving beef and a second meat, such as chicken or ham, on a buffet, you must allow 5 ounces ready to eat beef PLUS 3 ounces ready to eat second meat for each person, if there is a server for the meats. If cooking pre-formed burgers or chicken pieces or such, allow one piece per person plus 1/3 more, which is 4 pieces for every three people. Allow at least 1 pound per person for raw meat with bones. Sandwich meal self serve (1 cup for 2 sandwiches)Īllow 40-45% waste and shrinkage with raw meat weight, purchase 50 pounds raw weight boneless meats to roast for 100 people. Many more options and ideas on the Fruit Trays page.Īllow 1- 1 1/2 more gallon if self serve revised 12-19-04. (Cut apples, pears and bananas turn brown and must be dipped in "Fruit Fresh" or an acid juice such as orange or lemon juice as they are cut to stay white!)ģ-4 quarts salad dressing or dip: poppy seed, yogurt, caramel etc. Option 4A: Assorted made salads, slaw, etc.Ĭoleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressingģ-4 smaller salads such as marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, total 50-60 poundsġ7 small packages of jello makes the right amount for a jello-based salad for 100Ĭut up fresh fruit platter or fruit saladĤ-6 pounds strawberries OR other cut up sliced fruits such as kiwis, apples, berries, oranges or whatever. Tomatoes, thin wedges or small cherry tomatoes, 4 pounds, 2 quarts 2-1/8 cups, whole 4 1/8 pounds Onions, fresh chopped or green, 8 ounces, 1-3/8 cups, whole 8-7/8 ounces Lettuce,leaf 8 pounds ready, 12-1/2 pounds wholeĬarrots, chopped or shredded, 2 pounds ready, 1 quart 3-1/8 cups, 2-1/2 pounds wholeĬelery, 2 pounds chopped, 1 quart 3-1/2 cups, 2-3/4 pounds whole
PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve
OR Pasta salad made with 6 1/2 to 8 pounds dry macaroni or pastaĦ cups green peppers and/or pickles, and/or chopped stuffed olivesġ 1/2 to 3 dozen eggs, hard-cooked, choppedġ 1/2 to 3 quarts salad dressing, may also use mustard, Italian, or vinaigretteġ2-14 pounds tossed salad mix (2 ounces per person) Think not? Check out the portion distortion articles and slide shows at the National Institutes of Health.ģ5 pounds potatoes (makes 50 pounds, or about 3 1/2 gallons salad) These tables reflect CURRENT (2015) usage. These amounts are calculated to serve 100 on a buffet - they already include appropriate extra to allow for seconds.įAQ: Why do your amounts differ from other tables on the web? In the USA portion sizes have nearly doubled since 1980.
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