{"id":7340,"date":"2019-03-09T05:47:12","date_gmt":"2019-03-09T12:47:12","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=7340"},"modified":"2019-03-09T05:47:12","modified_gmt":"2019-03-09T12:47:12","slug":"how-much-to-cook","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/how-much-to-cook.html","title":{"rendered":"How Much To Cook"},"content":{"rendered":"<p><em>When you&#8217;re cooking for a crowd, knowing how much to cook is your biggest concern.\u00a0 Better to err on the side of too much.\u00a0 Leftovers are a goal!<\/em><\/p>\n<p><strong>Drinks:<\/strong><br \/>\nOn average, guests will drink between three to four drinks in two to three hours, and you&#8217;ll want to have a mix of hard and soft drinks available, in addition to about two pounds of ice per person (more in hot weather.) Some quantities to remember:<\/p>\n<ul>\n<li>A 750 ml bottle of wine serves between four and six glasses.<\/li>\n<li>A 750 ml bottle of spirits yields 17 servings of 1 1\/2 ounces each. (Plan for three bottles of mixers for each bottle of booze)<\/li>\n<li>Serving beer? For every ten people, have five six packs on hand. A 5 gallon keg will have 40 16 ounce servings<\/li>\n<li>Coffee\/tea: plan on 1 -2 4 oz cups per hour.<\/li>\n<li>Soft drinks:1 to 2 eight-ounce servings per hour.\u00a0 \u00a0A two-liter bottle of soda contains about ten eight-ounce glasses.<\/li>\n<li>Punch:\u00a0 1 to 2 four-ounce servings per hour<\/li>\n<\/ul>\n<p><strong>Savory Dishes:<\/strong><\/p>\n<ul>\n<li>Chips and dip:\u00a0for ten people, about one pint of dip and 16-ounces of chips<\/li>\n<li>Crudit\u00e9s:\u00a0about one pound of veggies for ten people (or about eight vegetable pieces per person)<\/li>\n<li>Appetizer &#8211; before a meal: at least 4 different appetizer types per person and at least 6 to 8 pieces per each per person.<\/li>\n<li>Appetizer &#8211; without a meal:\u00a0\u00a0at least 6 different appetizer types per person and at least 126 to 16 pieces per each per person.<\/li>\n<li>Cheese:\u00a0 at least 3 ounces per person<\/li>\n<\/ul>\n<p><strong>Meat:<\/strong><\/p>\n<ul>\n<li>For a boneless cut, you&#8217;ll want about four or six ounces per person.<\/li>\n<li>For cuts with some bones\u2014like steaks, chops, or a rib roast\u2014you&#8217;ll need to up the amount to between five to nine ounces per person.<\/li>\n<li>And for meats with loads of bones like spare ribs, lamb shanks, or brisket, figure between 12 and 16 ounces.<\/li>\n<li>Ground beef: 1\/2 pound<\/li>\n<li>Shrimp: 5-7<\/li>\n<\/ul>\n<p><strong>Salad:<br \/>\n<\/strong>If it&#8217;s a side salad, go for one big handful per person. 1 head of lettuce is about 6 cups.<\/p>\n<p><strong> Vegetable and potato side dishes<\/strong>:<br \/>\nAbout four or five ounces of each should do.<\/p>\n<p><strong> Pasta, beans, rice, and grains:<br \/>\n<\/strong>Plan on 2 &#8211; 3 ounces cooked pasta per person.<\/p>\n<ul>\n<li>Spaghetti:\u00a0 1 pound is 5 cups raw, 9 cups cooked<\/li>\n<li>Pasta: 1 pound is 4 cups raw, 9 cups cooked<\/li>\n<li>Rice:\u00a0 1 pound raw is 2 cups raw, 6 cups cooked<\/li>\n<li>Beans, dried: 1 pound raw is 2 cups raw, 2 1\/2 cups cooked<\/li>\n<\/ul>\n<p><strong>Soup, stew, chili<\/strong><\/p>\n<ul>\n<li>Served as a first course: 1 cup<\/li>\n<li>Served as an entree: 1 1\/2 to 2 cups<\/li>\n<\/ul>\n<p><strong>Casserole<\/strong><\/p>\n<p>A 9&#215;13 will serve 6-8<\/p>\n<p><strong>Bread<\/strong><\/p>\n<ul>\n<li>1 pound loaf:\u00a0 18 slices, including heels<\/li>\n<li>Sandwich loaf:\u00a0 24 slices, including heels<\/li>\n<li>Thick sliced: 15 slices including heels<\/li>\n<\/ul>\n<p><strong>Dessert:<\/strong><\/p>\n<ul>\n<li>Pie, cake, or tart: one slice per guest<\/li>\n<li>Sheet cake:\u00a0 2 x 2 piece<\/li>\n<li>Cookies:\u00a0For standard sized cookies, 2 to 3 per person<\/li>\n<li>Ice cream:\u00a0Five ounces per person<br \/>\nNote: If you&#8217;re serving more than one of these, you can reduce the amount for each by about half.\u00a0 If you have teenagers, double everything.<\/li>\n<\/ul>\n<p><strong>Paper Products:<\/strong><\/p>\n<ul>\n<li>Glasses:\u00a0At least two glasses or cups per person \u2014 one for alcoholic beverages, one for water or soda. Don&#8217;t forget hot cups for coffee.<\/li>\n<li>Napkins:\u00a0At least four paper napkins per person or if you&#8217;re using cloth, go for two per person.<\/li>\n<li>Plates: Two per person\u2014one for savory and one for sweet.<\/li>\n<li>Always have a roll of paper towels, and many trash bags.<\/li>\n<\/ul>\n<div class=\"table-container\"><strong>Source:\u00a0\u00a0<\/strong>Life<\/div>\n","protected":false},"excerpt":{"rendered":"<p>When you&#8217;re cooking for a crowd, knowing how much to cook is your biggest concern.\u00a0 Better to err on the side of too much.\u00a0 Leftovers are a goal! Drinks: On average, guests will drink between three to four drinks in two to three hours, and you&#8217;ll want to have a mix of hard and soft &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/how-much-to-cook.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;How Much To Cook&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[112],"tags":[],"class_list":["post-7340","post","type-post","status-publish","format-standard","hentry","category-miscellaneous-information"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7340","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7340"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7340\/revisions"}],"predecessor-version":[{"id":7353,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7340\/revisions\/7353"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7340"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7340"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7340"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}