HOW MUCH FOR HOW MANY?
The easiest way to prepare your shopping list for a party or dinner is to follow the recipe ingredients, but a number of items you will want to serve are not prepared from recipes. It’s difficult to know how much you will need of foods such as potato chips, crackers, dips, tossed salad ingredients, vegetable dippers and ice cream. This table will make it easier for you to decide how much of these non-recipe foods to buy.
Click here to see the easy to use chart
APPETIZERS |
FOR 12 SERVINGS |
FOR 24 SERVINGS |
FOR 48 SERVINGS |
Dips, spreads and Pâtés |
1½ cups |
3 cups |
5 cups |
Nuts |
¾ lb. |
1½ lb. |
3 lb. |
Potato chips |
2 (6 oz.) pkgs. |
4 (6 oz.) pkgs. |
8 (6 oz.) pkgs. |
Corn chips |
2 (9¼ oz.) pkgs. |
4 (9¼ oz.) pkgs. |
8 (9¼ oz.) pkgs. |
Crackers |
½ lb. |
1 lb. |
2 lb. |
Bread rounds |
2 (8 oz.) pkgs. |
4 (8 oz.) pkgs. |
8 (8 oz.) pkgs. |
MAKE YOUR OWN SUNDAES |
FOR 12 SERVINGS |
FOR 24 SERVINGS |
FOR 48 SERVINGS |
Ice cream (1 large scoop per person) |
2 qt. |
1 gal. |
2 gals. |
Fudge or butterscotch sauce (1 oz. per serving) |
12 oz. |
24 oz. |
48 oz. |
Strawberry, pineapple or marshmallow sauce (1 ½ oz. per serving) |
18 oz. |
36 oz. |
72 oz. |
Whipping Cream, whipped (2 tbs. per serving) |
½ pint |
1 pint |
2 pints |
Chopped nuts (2 tsp. per serving) |
½ cup |
1 cup |
2 cups |
TOSSED SALAD OR SALAD BAR |
FOR 12 SERVINGS |
FOR 24 SERVINGS |
FOR 48 SERVINGS |
Iceberg or romaine lettuce |
2 heads (2 lb.) |
4 heads (4 lb.) |
8 heads (8 lb.) |
Boston or red leaf lettuce |
4 heads (3 lb.) |
8 heads (6 lb.) |
16 heads (12 lb.) |
Cherry tomatoes |
1 lb. |
2 lb. |
4 lb. |
Croutons |
1¼ cups |
2½ cups |
5 cups |
Cucumbers, sliced |
2 med. (1½ lb.) |
4 med. (3 lb.) |
8 med. (6 lb.) |
Green onions, diced |
½ lb. |
1 lb. |
2 lb. |
Radishes, sliced |
4 to 5 (¼ lb.) |
1 bunch (½ lb.) |
2 bunches (1 lb.) |
Mushrooms, sliced |
¼ lb. |
½ lb. |
1 lb. |
Bacon, cooked, crumbled |
1 lb. |
2 lb. |
4 lb. |
Hard-cooked eggs |
3 |
5 |
10 |
Salad dressingFor tossed salad (1 oz. per serving)For salad bar (2 oz. per serving) |
1½ cups (12 oz.)3 cups (24 oz.) |
3 cups (24 oz.)6 cups (48 oz.) |
6 cups (48 oz.)12 cups (3 qt.) |
FRESH FRUIT FOR PLATTER OR WATERMELON BASKET |
FOR 12 SERVINGS |
FOR 24 SERVINGS |
FOR 48 SERVINGS |
Watermelon |
1 small (6 lb.) |
1 large (12 lb.) |
2 large (20 lb.) |
Strawberries |
1½ baskets (1 pint) |
3 baskets (3 pints) |
6 baskets (6 pints) |
Pineapple |
1 small |
1½ medium |
3 medium |
Cantaloupe |
1 medium |
2 medium |
3 medium |
Honeydew or casaba melon |
1 medium |
2 medium |
3 medium |
Grapes |
1 lb. |
2 lb. |
4 lb. |
VEGETABLES FOR RELISH TRAY OR BASKET |
FOR 12 SERVINGS |
FOR 24 SERVINGS |
FOR 48 SERVINGS |
Carrots |
1½ lb. |
3 lb. |
6 lb. |
Celery |
1½ lb. |
3 lb. |
6 lb. |
Radishes |
1 bunch (½ lb.) |
2 bunches (1 lb.) |
4 bunches
(1½-2 lb.) |
Cauliflower |
1 med. head
(1½-2 lb.) |
2 med. heads
(3 lb.) |
3 lg. heads
(6 lb.) |
Cherry tomatoes |
1 lb. |
2 lb. |
4 lb. |
Cucumber or zucchini |
2 med. (½ lb.) |
4 med. (3 lb.) |
8 med. (6 lb.) |
Mushrooms |
1 lb. |
2 lb. |
4 lb. |
Green beans |
1½ lb. |
3 lb. |
6 lb. |
MISCELLANEOUS |
FOR 12 SERVINGS |
FOR 24 SERVINGS |
FOR 48 SERVINGS |
Butter for spreading (1 pat per serving) |
¼ lb. |
½ lb. |
1 lb. |
Cream for coffee |
1 cup |
2 cups |
4 cups |
Sugar, granulated |
¼ lb. |
½ lb. |
1 lb. |
Lemons, sliced for tea |
2 |
4 |
8 |
Cookies (3 per serving) |
3 doz. |
6 doz. |
12 doz. |
After dinner mints |
¼ lb. |
½ lb. |
1 lb. |
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This entry was posted on April 20, 2011 at 6:44 pm and is filed under Sac Chef Catering. You can follow any responses to this entry through the RSS 2.0 feed.
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April 25, 2011 at 8:37 am |
This is really helpful, it will save on the leftovers for sure.