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How Much to Cook When You Cook for a Crowd
When you're cooking for a crowd, knowing how much to cook is your biggest concern. The following tables help you determine how much food you need to prepare — everything from appetizers through desserts — for your big gatherings:
| Type of Appetizer | Number of Different Appetizer Types | Per Person | Crowd of 25 | Crowd of 50 |
|---|---|---|---|---|
| Appetizers preceding a full meal | At least 4 | 6 to 8 pieces | 150 to 200 total appetizers | 300 to 400 total appetizers |
| Appetizers without a meal | At least 6 | 12 to 15 pieces | 300 to 375 total appetizers | 600 to 750 total appetizers |
| Type of Drink | Per Person |
|---|---|
| Soft drinks | 1 to 2 eight-ounce servings per hour |
| Punch | 1 to 2 four-ounce servings per hour |
| Tea | 1 to 2 eight-ounce servings per hour |
| Coffee | 1 to 2 four-ounce servings per hour |
| Soup or Stew | Per Person | Crowd of 25 | Crowd of 50 |
|---|---|---|---|
| Served as a first course | 1 cup | 5 quarts | 2 1/2 gallons |
| Served as an entree | 1 1/2 to 2 cups | 2 to 2 1/2 gallons | 4 gallons |
| Entree | Per Person | Crowd of 25 | Crowd of 50 |
|---|---|---|---|
| Baby-back ribs, pork spareribs, beef short ribs | 1 pound | 25 pounds | 50 pounds |
| Casserole | N/A | 2 to 3 13-x-9-inch casseroles | 4 to 5 13-x-9-inch casseroles |
| Chicken, turkey, or duck (boneless) | 1/2 pound | 13 pounds | 25 pounds |
| Chicken or turkey (with bones) | 3/4 to 1 pound | 19 pounds | 38 pounds |
| Chili, stew, stroganoff, and other chopped meats | 5 to 6 ounces | 8 pounds | 15 pounds |
| Ground beef | 1/2 pound | 13 pounds | 25 pounds |
| Maine lobster (about 2 pounds each) | 1 | 25 | 50 |
| Oysters, clams, and mussels (medium to large) | 6 to 10 pieces | 100 to 160 pieces | 200 to 260 pieces |
| Pasta | 4 to 5 ounces | 7 pounds | 16 pounds |
| Pork | 14 ounces | 22 pounds | 44 pounds |
| Roast (with bone) | 14 to 16 ounces | 22 to 25 pounds | 47 to 50 pounds |
| Roast cuts (boneless) | 1/2 pound | 13 pounds | 25 pounds |
| Shrimp (large — 16 to 20 per pound) | 5 to 7 shrimp | 7 pounds | 14 pounds |
| Steak cuts (T-bone, porterhouse, rib-eye) | 16 to 24 ounces | 16 to 24 ounces per person | 16 to 24 ounces per person |
| Turkey (whole) | 1 pound | 25 pounds | 50 pounds |
| Side Dish | Per Person | Crowd of 25 | Crowd of 50 |
|---|---|---|---|
| Asparagus, carrots, cauliflower, broccoli, green beans, corn kernels, peas, black-eyed peas, and so on | 3 to 4 ounces | 4 pounds | 8 pounds |
| Corn on the cob (broken in halves when serving buffet-style) | 1 ear | 20 ears | 45 ears |
| Pasta (cooked) | 2 to 3 ounces | 3 1/2 pounds | 7 pounds |
| Potatoes and yams | 1 (medium) | 6 pounds | 12 pounds |
| Rice and grains (cooked) | 1 1/2 ounces | 2 1/2 pounds | 5 pounds |
| Dessert | Per Person | Crowd of 25 | Crowd of 50 |
|---|---|---|---|
| Brownies or bars | 1 to 2 per person | 2 1/2 to 3 dozen | 5 1/2 to 6 dozen |
| Cheesecake | 2-inch wedge | 2 9-inch cheesecakes | 4 9-inch cheesecakes |
| Cobbler | 1 cup | 2 9-x-9-x-2-inch pans | 4 9-x-9-x-2-inch pans |
| Cookies | 2 to 3 | 3 to 4 dozen | 6 to 8 dozen |
| Ice cream or sorbet | 8 ounces | 1 gallon | 2 gallons |
| Layered cake or angel food cake | 1 slice | 2 8-inch cakes | 4 8-inch cakes |
| Pie | 3-inch wedge | 2 to 3 9-inch pies | 4 to 5 9-inch pies |
| Pudding, trifles, and the like | 1 cup | 1 gallon | 2 gallons |
| Sheet cake | 2-x-2-inch piece | 1/4 sheet cake | 1/2 sheet cake |
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Source:http://www.dummies.com/how-to/content/cooking-for-crowds-for-dummies-cheat-sheet.html
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