{"appState":{"pageLoadApiCallsStatus":true},"articleState":{"article":{"headers":{"creationTime":"2016-03-26T21:07:45+00:00","modifiedTime":"2016-03-26T21:07:45+00:00","timestamp":"2022-09-14T18:09:43+00:00"},"data":{"breadcrumbs":[{"name":"Home, Auto, & Hobbies","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33809"},"slug":"home-auto-hobbies","categoryId":33809},{"name":"Food & Drink","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33839"},"slug":"food-drink","categoryId":33839},{"name":"Holiday Meals & Entertaining","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33851"},"slug":"holiday-meals-entertaining","categoryId":33851},{"name":"Parties & Celebrations","_links":{"self":"https://dummies-api.dummies.com/v2/categories/33855"},"slug":"parties-celebrations","categoryId":33855}],"title":"How Much to Cook When You Cook for a Crowd","strippedTitle":"how much to cook when you cook for a crowd","slug":"how-much-to-cook-when-you-cook-for-a-crowd","canonicalUrl":"","seo":{"metaDescription":"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 — e","noIndex":0,"noFollow":0},"content":"<p>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:</p>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nAppetizers\n</caption>\n<tr>\n<th>Type of Appetizer</th>\n<th width=\"100\">Number of Different Appetizer Types</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Appetizers preceding a full meal</td>\n<td>At least 4</td>\n<td>6 to 8 pieces</td>\n<td>150 to 200 total appetizers</td>\n<td>300 to 400 total appetizers</td>\n</tr>\n<tr>\n<td>Appetizers without a meal</td>\n<td>At least 6</td>\n<td>12 to 15 pieces</td>\n<td>300 to 375 total appetizers</td>\n<td>600 to 750 total appetizers</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nDrinks\n</caption>\n<tr>\n<th>Type of Drink</th>\n<th>Per Person</th>\n</tr>\n<tr>\n<td>Soft drinks</td>\n<td>1 to 2 eight-ounce servings per hour</td>\n</tr>\n<tr>\n<td>Punch</td>\n<td>1 to 2 four-ounce servings per hour</td>\n</tr>\n<tr>\n<td>Tea</td>\n<td>1 to 2 eight-ounce servings per hour</td>\n</tr>\n<tr>\n<td>Coffee</td>\n<td>1 to 2 four-ounce servings per hour</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nSoups and Stews\n</caption>\n<tr>\n<th>Soup or Stew</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Served as a first course</td>\n<td>1 cup</td>\n<td>5 quarts</td>\n<td>2 1/2 gallons</td>\n</tr>\n<tr>\n<td>Served as an entree</td>\n<td>1 1/2 to 2 cups</td>\n<td>2 to 2 1/2 gallons</td>\n<td>4 gallons</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nMain Courses\n</caption>\n<tr>\n<th width=\"200\">Entree</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Baby-back ribs, pork spareribs, beef short ribs</td>\n<td>1 pound</td>\n<td>25 pounds</td>\n<td>50 pounds</td>\n</tr>\n<tr>\n<td>Casserole</td>\n<td>N/A</td>\n<td>2 to 3 13-x-9-inch casseroles</td>\n<td>4 to 5 13-x-9-inch casseroles</td>\n</tr>\n<tr>\n<td>Chicken, turkey, or duck (boneless)</td>\n<td>1/2 pound</td>\n<td>13 pounds</td>\n<td>25 pounds</td>\n</tr>\n<tr>\n<td>Chicken or turkey (with bones)</td>\n<td>3/4 to 1 pound</td>\n<td>19 pounds</td>\n<td>38 pounds</td>\n</tr>\n<tr>\n<td>Chili, stew, stroganoff, and other chopped meats</td>\n<td>5 to 6 ounces</td>\n<td>8 pounds</td>\n<td>15 pounds</td>\n</tr>\n<tr>\n<td>Ground beef</td>\n<td>1/2 pound</td>\n<td>13 pounds</td>\n<td>25 pounds</td>\n</tr>\n<tr>\n<td>Maine lobster (about 2 pounds each)</td>\n<td>1</td>\n<td>25</td>\n<td>50</td>\n</tr>\n<tr>\n<td>Oysters, clams, and mussels (medium to large)</td>\n<td>6 to 10 pieces</td>\n<td>100 to 160 pieces</td>\n<td>200 to 260 pieces</td>\n</tr>\n<tr>\n<td>Pasta</td>\n<td>4 to 5 ounces</td>\n<td>7 pounds</td>\n<td>16 pounds</td>\n</tr>\n<tr>\n<td>Pork</td>\n<td>14 ounces</td>\n<td>22 pounds</td>\n<td>44 pounds</td>\n</tr>\n<tr>\n<td>Roast (with bone)</td>\n<td>14 to 16 ounces</td>\n<td>22 to 25 pounds</td>\n<td>47 to 50 pounds</td>\n</tr>\n<tr>\n<td>Roast cuts (boneless)</td>\n<td>1/2 pound</td>\n<td>13 pounds</td>\n<td>25 pounds</td>\n</tr>\n<tr>\n<td>Shrimp (large — 16 to 20 per pound)</td>\n<td>5 to 7 shrimp</td>\n<td>7 pounds</td>\n<td>14 pounds</td>\n</tr>\n<tr>\n<td>Steak cuts (T-bone, porterhouse, rib-eye)</td>\n<td>16 to 24 ounces</td>\n<td>16 to 24 ounces per person</td>\n<td>16 to 24 ounces per person</td>\n</tr>\n<tr>\n<td>Turkey (whole)</td>\n<td>1 pound</td>\n<td>25 pounds</td>\n<td>50 pounds</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nSide Dishes\n</caption>\n<tr>\n<th width=\"200\">Side Dish</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on</td>\n<td>3 to 4 ounces</td>\n<td>4 pounds</td>\n<td>8 pounds</td>\n</tr>\n<tr>\n<td>Corn on the cob (broken in halves when serving\nbuffet-style)</td>\n<td>1 ear</td>\n<td>20 ears</td>\n<td>45 ears</td>\n</tr>\n<tr>\n<td>Pasta (cooked)</td>\n<td>2 to 3 ounces</td>\n<td>3 1/2 pounds</td>\n<td>7 pounds</td>\n</tr>\n<tr>\n<td>Potatoes and yams</td>\n<td>1 (medium)</td>\n<td>6 pounds</td>\n<td>12 pounds</td>\n</tr>\n<tr>\n<td>Rice and grains (cooked)</td>\n<td>1 1/2 ounces</td>\n<td>2 1/2 pounds</td>\n<td>5 pounds</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nDesserts\n</caption>\n<tr>\n<th>Dessert</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Brownies or bars</td>\n<td>1 to 2 per person</td>\n<td>2 1/2 to 3 dozen</td>\n<td>5 1/2 to 6 dozen</td>\n</tr>\n<tr>\n<td>Cheesecake</td>\n<td>2-inch wedge</td>\n<td>2 9-inch cheesecakes</td>\n<td>4 9-inch cheesecakes</td>\n</tr>\n<tr>\n<td>Cobbler</td>\n<td>1 cup</td>\n<td>2 9-x-9-x-2-inch pans</td>\n<td>4 9-x-9-x-2-inch pans</td>\n</tr>\n<tr>\n<td>Cookies</td>\n<td>2 to 3</td>\n<td>3 to 4 dozen</td>\n<td>6 to 8 dozen</td>\n</tr>\n<tr>\n<td>Ice cream or sorbet</td>\n<td>8 ounces</td>\n<td>1 gallon</td>\n<td>2 gallons</td>\n</tr>\n<tr>\n<td>Layered cake or angel food cake</td>\n<td>1 slice</td>\n<td>2 8-inch cakes</td>\n<td>4 8-inch cakes</td>\n</tr>\n<tr>\n<td>Pie</td>\n<td>3-inch wedge</td>\n<td>2 to 3 9-inch pies</td>\n<td>4 to 5 9-inch pies</td>\n</tr>\n<tr>\n<td>Pudding, trifles, and the like</td>\n<td>1 cup</td>\n<td>1 gallon</td>\n<td>2 gallons</td>\n</tr>\n<tr>\n<td>Sheet cake</td>\n<td>2-x-2-inch piece</td>\n<td>1/4 sheet cake</td>\n<td>1/2 sheet cake</td>\n</tr>\n</table>","description":"<p>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:</p>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nAppetizers\n</caption>\n<tr>\n<th>Type of Appetizer</th>\n<th width=\"100\">Number of Different Appetizer Types</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Appetizers preceding a full meal</td>\n<td>At least 4</td>\n<td>6 to 8 pieces</td>\n<td>150 to 200 total appetizers</td>\n<td>300 to 400 total appetizers</td>\n</tr>\n<tr>\n<td>Appetizers without a meal</td>\n<td>At least 6</td>\n<td>12 to 15 pieces</td>\n<td>300 to 375 total appetizers</td>\n<td>600 to 750 total appetizers</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nDrinks\n</caption>\n<tr>\n<th>Type of Drink</th>\n<th>Per Person</th>\n</tr>\n<tr>\n<td>Soft drinks</td>\n<td>1 to 2 eight-ounce servings per hour</td>\n</tr>\n<tr>\n<td>Punch</td>\n<td>1 to 2 four-ounce servings per hour</td>\n</tr>\n<tr>\n<td>Tea</td>\n<td>1 to 2 eight-ounce servings per hour</td>\n</tr>\n<tr>\n<td>Coffee</td>\n<td>1 to 2 four-ounce servings per hour</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nSoups and Stews\n</caption>\n<tr>\n<th>Soup or Stew</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Served as a first course</td>\n<td>1 cup</td>\n<td>5 quarts</td>\n<td>2 1/2 gallons</td>\n</tr>\n<tr>\n<td>Served as an entree</td>\n<td>1 1/2 to 2 cups</td>\n<td>2 to 2 1/2 gallons</td>\n<td>4 gallons</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nMain Courses\n</caption>\n<tr>\n<th width=\"200\">Entree</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Baby-back ribs, pork spareribs, beef short ribs</td>\n<td>1 pound</td>\n<td>25 pounds</td>\n<td>50 pounds</td>\n</tr>\n<tr>\n<td>Casserole</td>\n<td>N/A</td>\n<td>2 to 3 13-x-9-inch casseroles</td>\n<td>4 to 5 13-x-9-inch casseroles</td>\n</tr>\n<tr>\n<td>Chicken, turkey, or duck (boneless)</td>\n<td>1/2 pound</td>\n<td>13 pounds</td>\n<td>25 pounds</td>\n</tr>\n<tr>\n<td>Chicken or turkey (with bones)</td>\n<td>3/4 to 1 pound</td>\n<td>19 pounds</td>\n<td>38 pounds</td>\n</tr>\n<tr>\n<td>Chili, stew, stroganoff, and other chopped meats</td>\n<td>5 to 6 ounces</td>\n<td>8 pounds</td>\n<td>15 pounds</td>\n</tr>\n<tr>\n<td>Ground beef</td>\n<td>1/2 pound</td>\n<td>13 pounds</td>\n<td>25 pounds</td>\n</tr>\n<tr>\n<td>Maine lobster (about 2 pounds each)</td>\n<td>1</td>\n<td>25</td>\n<td>50</td>\n</tr>\n<tr>\n<td>Oysters, clams, and mussels (medium to large)</td>\n<td>6 to 10 pieces</td>\n<td>100 to 160 pieces</td>\n<td>200 to 260 pieces</td>\n</tr>\n<tr>\n<td>Pasta</td>\n<td>4 to 5 ounces</td>\n<td>7 pounds</td>\n<td>16 pounds</td>\n</tr>\n<tr>\n<td>Pork</td>\n<td>14 ounces</td>\n<td>22 pounds</td>\n<td>44 pounds</td>\n</tr>\n<tr>\n<td>Roast (with bone)</td>\n<td>14 to 16 ounces</td>\n<td>22 to 25 pounds</td>\n<td>47 to 50 pounds</td>\n</tr>\n<tr>\n<td>Roast cuts (boneless)</td>\n<td>1/2 pound</td>\n<td>13 pounds</td>\n<td>25 pounds</td>\n</tr>\n<tr>\n<td>Shrimp (large — 16 to 20 per pound)</td>\n<td>5 to 7 shrimp</td>\n<td>7 pounds</td>\n<td>14 pounds</td>\n</tr>\n<tr>\n<td>Steak cuts (T-bone, porterhouse, rib-eye)</td>\n<td>16 to 24 ounces</td>\n<td>16 to 24 ounces per person</td>\n<td>16 to 24 ounces per person</td>\n</tr>\n<tr>\n<td>Turkey (whole)</td>\n<td>1 pound</td>\n<td>25 pounds</td>\n<td>50 pounds</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nSide Dishes\n</caption>\n<tr>\n<th width=\"200\">Side Dish</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on</td>\n<td>3 to 4 ounces</td>\n<td>4 pounds</td>\n<td>8 pounds</td>\n</tr>\n<tr>\n<td>Corn on the cob (broken in halves when serving\nbuffet-style)</td>\n<td>1 ear</td>\n<td>20 ears</td>\n<td>45 ears</td>\n</tr>\n<tr>\n<td>Pasta (cooked)</td>\n<td>2 to 3 ounces</td>\n<td>3 1/2 pounds</td>\n<td>7 pounds</td>\n</tr>\n<tr>\n<td>Potatoes and yams</td>\n<td>1 (medium)</td>\n<td>6 pounds</td>\n<td>12 pounds</td>\n</tr>\n<tr>\n<td>Rice and grains (cooked)</td>\n<td>1 1/2 ounces</td>\n<td>2 1/2 pounds</td>\n<td>5 pounds</td>\n</tr>\n</table>\n<table border=\"1\" cellpadding=\"0\" cellspacing=\"0\">\n<caption>\nDesserts\n</caption>\n<tr>\n<th>Dessert</th>\n<th>Per Person</th>\n<th>Crowd of 25</th>\n<th>Crowd of 50</th>\n</tr>\n<tr>\n<td>Brownies or bars</td>\n<td>1 to 2 per person</td>\n<td>2 1/2 to 3 dozen</td>\n<td>5 1/2 to 6 dozen</td>\n</tr>\n<tr>\n<td>Cheesecake</td>\n<td>2-inch wedge</td>\n<td>2 9-inch cheesecakes</td>\n<td>4 9-inch cheesecakes</td>\n</tr>\n<tr>\n<td>Cobbler</td>\n<td>1 cup</td>\n<td>2 9-x-9-x-2-inch pans</td>\n<td>4 9-x-9-x-2-inch pans</td>\n</tr>\n<tr>\n<td>Cookies</td>\n<td>2 to 3</td>\n<td>3 to 4 dozen</td>\n<td>6 to 8 dozen</td>\n</tr>\n<tr>\n<td>Ice cream or sorbet</td>\n<td>8 ounces</td>\n<td>1 gallon</td>\n<td>2 gallons</td>\n</tr>\n<tr>\n<td>Layered cake or angel food cake</td>\n<td>1 slice</td>\n<td>2 8-inch cakes</td>\n<td>4 8-inch cakes</td>\n</tr>\n<tr>\n<td>Pie</td>\n<td>3-inch wedge</td>\n<td>2 to 3 9-inch pies</td>\n<td>4 to 5 9-inch pies</td>\n</tr>\n<tr>\n<td>Pudding, trifles, and the like</td>\n<td>1 cup</td>\n<td>1 gallon</td>\n<td>2 gallons</td>\n</tr>\n<tr>\n<td>Sheet cake</td>\n<td>2-x-2-inch piece</td>\n<td>1/4 sheet cake</td>\n<td>1/2 sheet cake</td>\n</tr>\n</table>","blurb":"","authors":[{"authorId":9854,"name":"Dawn Simmons","slug":"dawn-simmons","description":" <b>Dawn Simmons</b> is a professional caterer and teaches online catering courses. <p><b>Curt Simmons</b> is the author of more than 50 books, including <i>iPhoto 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How Much to Cook When You Cook for a Crowd

By: Dawn Simmons and Curt Simmons and

Updated: 03-26-2016

From The Book: Cooking For Crowds For Dummies

Cooking For Crowds For Dummies

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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:

Appetizers
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

Drinks
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

Soups and Stews
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

Main Courses
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 Dishes
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

Desserts
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

About This Article

This article is from the book:

Cooking For Crowds For Dummies ,

About the book authors:

Dawn Simmons is a professional caterer and teaches online catering courses.

Curt Simmons is the author of more than 50 books, including iPhoto For Dummies.

This article can be found in the category:

Parties & Celebrations ,