Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Kitchen Information Reference Forum / Help on "serving sizes."
    Lost? Site Map

    Help on "serving sizes."

    WokBurner
    Sat May 29, 2010 1:29 pm
    Regular "Line Cook" Poster
    Have an upcoming event for which we have been tagged to supply Potato Salad and Cole Slaw... No sweat with recipes, but we do need some guidance on quantity...

    This is not quite the same as a "pot luck," since we must supply the whole quantity of both dishes, and we gots no idea what would be considered a "standard serving" for either.

    From past experience, our potato salad and cole slaw go very quickly. icon_biggrin.gif But we have no idea how to tailor our quantities to serve everyone generously, and maybe have a bit left over.

    There will be appx 50 folks at the event, and we want everyone to have all they can hold.

    Our question is; can you recommend an approximate serving size (by weight) that will cover our event? We can back out the ingredient quantities if there is serving size info..

    Any help will be greatly appreciated.
    pwp (Wokburner)
    Molly53
    Sat May 29, 2010 5:17 pm
    Forum Host
    WokBurner wrote:
    Have an upcoming event for which we have been tagged to supply Potato Salad and Cole Slaw... No sweat with recipes, but we do need some guidance on quantity...

    This is not quite the same as a "pot luck," since we must supply the whole quantity of both dishes, and we gots no idea what would be considered a "standard serving" for either.

    From past experience, our potato salad and cole slaw go very quickly. icon_biggrin.gif But we have no idea how to tailor our quantities to serve everyone generously, and maybe have a bit left over.

    There will be appx 50 folks at the event, and we want everyone to have all they can hold.

    Our question is; can you recommend an approximate serving size (by weight) that will cover our event? We can back out the ingredient quantities if there is serving size info..

    Any help will be greatly appreciated.
    pwp (Wokburner)
    An average serving size is about 1/2 cup. You can get portion control serving utensils from any restaurant supply place or at www.acemart.com. A #8 disher will give you 8 scoops per quart of product or 1/2 cup. If you'd like to give a larger portion, use the #6 (6 scoops/quart or 3/4 cup). You should be able to get them for under $10/ea.

    Shirl (J) 831
    Sun May 30, 2010 10:06 am
    Forum Host
    WokBurner wrote:
    Have an upcoming event for which we have been tagged to supply Potato Salad and Cole Slaw... No sweat with recipes, but we do need some guidance on quantity...

    This is not quite the same as a "pot luck," since we must supply the whole quantity of both dishes, and we gots no idea what would be considered a "standard serving" for either.

    From past experience, our potato salad and cole slaw go very quickly. icon_biggrin.gif But we have no idea how to tailor our quantities to serve everyone generously, and maybe have a bit left over.

    There will be appx 50 folks at the event, and we want everyone to have all they can hold.

    Our question is; can you recommend an approximate serving size (by weight) that will cover our event? We can back out the ingredient quantities if there is serving size info..

    Any help will be greatly appreciated.
    pwp (Wokburner)


    hey your friendly host has arrived !!!
    This will give you some ideas icon_smile.gif I have a cookbook for when the gangs all here icon_smile.gif
    here is one to view Macaroni Salad for 100
    and

    Potato Salad for a Crowd
    here is the cookbook worth peeking at icon_smile.gif
    AuntieV
    Wed Aug 18, 2010 11:51 am
    Semi-Experienced "Sous Chef" Poster
    I always figure 1/2 cup per person on side dishes. To allow for seconds and leftovers I plan for 25% more than the expected turn out. If the expected turn out were 100 people I adjust the recipe to 125 1/2 cup servings. This amount gives me enough for a dish for home and left overs for the people that "expect" to take some home or for the host/hostess later.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites