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Food Quantity Chart

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Food Quantity Chart Food Quantity Chart Serving Size For 25 For 75 Beverages Cold (milk or punch) 1 C 1 gal 2 gal Juice (orange) ½ C 1 gal 3 gal Coffee 1 C ¾ lbs ground 2 ¼ lbs ground Half & Half 1 ½ Tbsp 1 pt 3 pts Breads, Pancakes, Cereal Sliced Sandwich Breads 2 slices 5 loaves (24 /loaf) 15 loaves (24/loaf) Pancake Mix (2) 4 “cakes 4 lbs 12 lbs French Toast 2 slices 5 loaves (24/loaf) 15 loaves (24/loaf) Cereal Cooked 2/3 C 1 gal cooked 3 gal cooked (1 lb dry) (3 lbs dry) Cold ½ - 1 C 3 boxes 9 boxes Corn Bread 3x2 square 1 pan (12x18) 3 pans (12x18) Garlic Bread 1” thick 3 loaves 9 loaves Rolls/Muffins 1 2 ½ doz 8 doz Biscuits 1 2 ½ doz 8 doz Biscuit Mix 2 ½ lbs 7 ½ lbs Pizza (commercial) 8 large pizzas 25 large pizzas Quick Bread (5x9 loaf) 1 slice 2 loaves (16 slices ea) 6 loaves (16 slices ea) i Serving Size For 25 For 75 Condiments/Sauces/Misc Dressing for salad 1-2 Tbsp ½ qt (2 C) 1 ½ qt (6 C) Gravy 3-4 Tbsp 2 qt 6 qt Ketchup 1 Tbsp 1 (20 oz bottle) 3 (20 oz bottles) Mayonnaise 1-2 Tbsp 30 oz 60 oz Olives ½ qt 1 qt Pickles, sliced ½ qt 1 ½ qt Salsa 2-3 Tbsp ½ qt 1 ½ qt Syrup ¼ C 1 qt 3 qt Toppings for dessert 2 Tbsp ½ qt 1 ½ qt Dairy Butter (for table) ½ lb 1 ½ lbs Cheese (for sandwiches, 1-1 ½ oz 2 lbs 6 lbs cold cuts) Whipping cream 2 Tbsp ¾ pt or 1 can 1 qt or 3 cans Eggs 2 4-5 doz 13 doz Desserts Cake small square/ 1 (13”x9”) 3 (13”x9”) slice 2 (9” layer) 6 (9” layer) 2 loaf pound cakes 6 loaf pound cakes Cake, mix 2 ½ lbs 7 ½ lbs Cookies 2-3 cookies 75 cookies 225 cookies Cupcakes 1 2 ½ doz 7 doz Ice cream ½ C 1 gal 2 gal Pies, 8 or 9 inch 1/6 pie 4 pies 12 pies Serving Size For 25 For 75 Fr uits Fresh fruit cup ½ C 8 pounds 24 pounds Pineapple ½ C 3 pineapples 9 pineapples Watermelon 1 large 3 large Cantaloupe ½ C 2 ½ melons 7-8 melons Grapes ½ C 6-7 lbs 13-15 lbs Meats, Poultry, Seafood Ground beef (sandwiches) 6 oz cooked 10lbs 30 lbs Ground beef (taco, casserole)3-4 oz cooked 8 lbs 24 lbs Steaks, tenderloin 4 oz cooked 7 lbs 21 lbs Steaks, flank 3 oz cooked 9 lbs 27 lbs Meatballs(pre-cooked) 5-6 balls 8 lbs 24 lbs Beef, pork ribs 3 oz cooked 11-12 lbs 33-36 lbs Pork chops 1 chop, ¾ “ 8 lbs 24 lbs Bacon 2 slices 3 lbs 9 lbs Ham, fully cooked 3 oz 7 ½ lbs 22 lbs Sausage 1-2 links or 2-3 oz cooked 5-6 lbs 15-18 lbs Hot dogs 2 50 150 Chicken, bone-in 1-2 pieces 10 lbs 30 lbs Chicken, boneless (cut-up for casserole) 3 oz 9 lbs 27 lbs Turkey, whole 3 oz 25 lbs 75 lbs Turkey, boneless breast 3 oz 10 lbs 30 lbs Fish, fillets 3-4 oz 8 lbs 24 lbs Serving Size For 25 For 75 Lunch meats 1 oz 2 lbs 6 lbs alads S Greens 1 C 4 heads 12 heads Spinach 1 oz 1 ½ lb 4 lbs Tomatoes for salad 8 24 Potato salad ½ C 3 qt 9 qt Dressing for salad 1-2 Tbsp ½ qt (2 C) 1 ½ qt (6 C) Sandwich Fillings, Standard Cold meats 1 oz 2 lbs 6 lbs Cheese 1 oz 2 lbs 6 lbs Tomatoes 2 slices 9 tomatoes 27 tomatoes Lettuce, shredded ½ oz ½ lb 1 ½ lbs Soups ½ to 1 C 1 to 1 ½ gal 3 to 4 ½ gal Starches Baked beans, prepared ½ C ½ gal 1 ½ gal Corn ½ C 5 lbs 15 lbs French fries, hash browns ½ C 6-7 lbs 18 lbs Pasta 4 oz 2 ½ dry 7 ½ lbs Serving Size For 25 For 75 Potatoes, mashed 4 oz 9 lbs 27 lbs Rice ½ C cooked 2 lbs 6 lbs Vegetables, Fresh Asparagus, Green Beans, 3-4 oz 7 lbs 21 lbs Broccoli, Carrots, Cauliflower Platter ¼ C 2 lbs 6 lbs Squash 3-4 oz 5 lbs 15 lbs Tomatoes, for salad 8 24 Tomatoes, cherry for salad 1 ½ lbs 5 lbs Vegetables, Frozen 3-4 oz 4 lbs 12 lbs .
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