#Macaroni and cheese for 25 people plus

DO NOT refreeze meats that have been served at room temperature.Р вЂќРўС’0 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. When offered a choice of meats people take larger portions and usually some of each.

#Macaroni and cheese for 25 people 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)Р вЂќР вЂћllow 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.Р вЂќР вЂћllow 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!)Р вЂќР в‚¬-4 quarts salad dressing or dip: poppy seed, yogurt, caramel etc. Option 4A: Assorted made salads, slaw, etc.Р вЂќР’В¬oleslaw made with 20 pounds of mixed shredded vegetables total, 2 quarts dressingР вЂќР в‚¬-4 smaller salads such as marinated beans, Waldorf salad, gelatin salad, coleslaw, your choice, total 50-60 poundsР вЂќР Р‹7 small packages of jello makes the right amount for a jello-based salad for 100Р вЂќР’В¬ut up fresh fruit platter or fruit saladР вЂќР’В¤-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 wholeР вЂќР’В¬arrots, chopped or shredded, 2 pounds ready, 1 quart 3-1/8 cups, 2-1/2 pounds wholeР вЂќР’В¬elery, 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 pastaР вЂќР’В¦ cups green peppers and/or pickles, and/or chopped stuffed olivesР вЂќР Р‹ 1/2 to 3 dozen eggs, hard-cooked, choppedР вЂќР Р‹ 1/2 to 3 quarts salad dressing, may also use mustard, Italian, or vinaigretteР вЂќР Р‹2-14 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.Р вЂќР в‚¬5 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.Р вЂќР вЂЎAQ: Why do your amounts differ from other tables on the web? In the USA portion sizes have nearly doubled since 1980.