Party & Family Reunion Planning

When people are planning a large function for family and friends, a church function, company picnic, or other event, they are often unsure of the amounts of food to prepare. We, at the restaurant, are then asked, “How much?” We hope this next section will be helpful in preparing for your next big function.

FOOD QUANTITIES FOR LARGE GROUPS

	25 servings	50 servings	100 servings
Beverages
Coffee	½ pound plus 1½ gallons of water	1 pound plus 3 gallons of water	2 pounds plus 6 gallons of water
Lemonade	10 to 15 lemons plus 1½ gallons of water	20 to 30 lemons plus 3 gallons of water	40 to 60 lemons plus 6 gallons of water
Tea	2 ounces (¼ cup) tea plus 1½ gallons of water	4 ounces (½ cup) tea plus 3 gallons of water	8 ounces (1 cup) tea plus 6 gallons of water
Salads
Cole Slaw	4¼ quarts	2¼ gallons	4½ gallons
Potato or Macaroni Salad	4¼ quarts	2¼ gallons	4½ gallons
Congealed Salad	3 quarts	1¼ gallons	2½ gallons
Vegetables
Canned Vegetables	1 #10 can	2½ #10 cans	4 #10 cans
Scalloped Potatoes	4½ quarts	2¼ gallons	4½ gallons
Mashed Potatoes	9 pounds	18 to 20 pounds	25 to 35 pounds
Baked Beans	3 quarts	1¼ gallons	2½ gallons
Salad Vegetables
Lettuce	4 heads	8 heads	15 heads
Carrots	6¼ pounds	12½ pounds	25 pounds
Tomatoes	3 to 5 pounds	7 to 10 pounds	14 to 20 pounds
Salad Dressings	1 pint	2 to 2½ pints	2 quarts
Pasta
Lasagna	5 pounds	10 pounds	20 pounds
Spaghetti	13 pounds	26 pounds	52 pounds
Meats
Hamburger	9 pounds	18 pounds	35 pounds
Weiners	6½ pounds	13 pounds	25 pounds
Ham	7 pounds	14 pounds	28 pounds
Chicken or Turkey	13 pounds	25 to 35 pounds	50 to 75 pounds
Fish-fillets/steaks	7½ pounds	15 pounds	30 pounds
Desserts
Round Layer Cake	2 (9-inch) layer cakes	4 (9-inch) layer cakes	8 (9-inch) layer cakes
Sheet Cake	1 (10 × 12-inch) cake	1 (12 × 20-inch) cake	2 (12 × 20-inch) cake
Pies	4 (9-inch) pies	8 (9-inch) pies	16 (9-inch) pies
Whipping Cream	¾ to 1 pint	1½ to 2 pints	3 to 4 pints
Watermelon	37½ pounds	75 pounds	150 pounds
Fruit Cup (½ cup servings)	3 quarts	1½ gallons	3 gallons
Ice Cream
Brick	3¼ quarts	6½ quarts	13 quarts
Bulk	2¼ quarts	1¼ gallons	2½ gallons
Sandwiches
Bread	50 slices or 3 (1-pound) loaves	100 slices or 6 (1-pound) loaves	200 slices or 12 (1-pound loaves)
Rolls	4 dozen	8 dozen	16 dozen
Mayonnaise	1 cup	2 to 3 cups	4 to 6 cups
Butter	½ pound	1 pound	2 pounds
Ham	6¼ pounds	12½ pounds	25 pounds
Turkey	6¼ pounds	12½ pounds	25 pounds
Lettuce	1½ heads	3 heads	6 heads
Tomato	50 (¼-inch) slices	100 (¼-inch) slices	200 (¼-inch) slices
Cheese (2 ounce servings)	3¼ pounds	6½ pounds	13 pounds
Mixed Fillings
Meat, Eggs, Fish	1½ quarts	3 quarts	6 quarts
Sweet Fruit	1 quart	2 quarts	4 quarts
Jams and Jellies	1 quart	2 quarts	4 quarts
Other
Soup	1½ gallons	3 gallons	6 gallons
Crackers	½ pound	3 pounds	6 pounds

CAN CONTENTS

Can sizes were once standardized in the United States; numbered designations were printed on the label to indicate the weight and volume of the contents. Recipes in pre-World War II cookbooks often specified can sizes for quantities in their lists of ingredients. Today this practice has been abandoned, usually because manufacturers have taken to changing their can sizes rather than raising their prices. There is now a bewildering assortment of can and jar sizes on supermarket shelves. For the convenience of those who are adapting yesterday’s recipes to today, the following table lists the most common standard sizes.

No. ¼	4 ounces	½ cup
No. ½	8 ounces	1 cup
No. 1 Tall	10½ ounces	1¼ cups
No. 300	14 to 16 ounces	1¾ to 2 cups
No. 303	16 to 17 ounces	2 cups
No. 2	20 ounces	2½ cups
No. 2½	29 ounces	3½ cups
No. 3	46 ounces	3¾ cups
No. 10	106 ounces	13 cups

GENERAL OVEN CHART

Very Slow Oven	250° to 300°F
Slow Oven	300° to 325°F
Moderate Oven	325° to 375°F
Medium Hot Oven	375° to 400°F
Hot Oven	400° to 450°F
Very Hot Oven	450° to 500°F

EQUIVALENTS CHART

Dash	=	less than ⅛ teaspoon
1 teaspoon	=	60 drops
3 teaspoons	=	1 tablespoon
2 tablespoons	=	⅛ cup or 1 fluid ounce
4 tablespoons	=	¼ cup
5 tablespoons + 1 teaspoon	=	⅓ cup
6 tablespoons	=	⅜ cup
8 tablespoons	=	½ cup
12 tablespoons	=	¾ cup
16 tablespoons	=	1 cup or 8 ounces
4 ounces	=	½ cup
½ cup + 2 tablespoons	=	⅝ cup
¾ cup + 2 tablespoons	=	⅞ cup
8 fluid ounces	=	1 cup or ½ pint
16 ounces	=	1 pound
1 pound	=	2 cups liquid
1 fluid ounce	=	2 tablespoons
1 ounce	=	1 dram
2 cups	=	1 pint or 16 ounces
2 pints	=	1 quart
1 quart	=	4 cups
4 quarts	=	1 gallon
8 quarts	=	1 peck
4 pecks	=	1 bushel
1 jigger or shot	=	1½ fluid ounces (3 tablespoons)
8 to 10 egg whites	=	1 cup
12 to 14 egg yolks	=	1 cup
1 cup unwhipped cream	=	2 cups whipped cream
1 pound shredded American cheese	=	4 cups shredded cheese
¼ pound crumbled bleu cheese	=	1 cup
1 (5-ounce) can almonds	=	1 cup slivered, toasted
1 pound unshelled walnuts	=	1½ to 1¾ cups shelled
1 pound unshelled pecans	=	about 2¼ cups shelled
2 cups fat	=	1 pound
1 pound butter	=	4 sticks or 2 cups
2 cups granulated sugar	=	1 pound
3½ to 4 cups unsifted confectioners’ sugar	=	1 pound
2¼ cups packed brown sugar	=	1 pound
4 cups sifted flour	=	1 pound
4½ cups cake flour	=	1 pound
3½ cups unsifted whole wheat flour	=	1 pound
4 ounces (1 to 1¼ cups) uncooked macaroni	=	2¼ cups cooked
7 ounces spaghetti	=	4 cups cooked
4 ounces (1½ to 2 cups) uncooked noodles	=	2 cups cooked
1 cup long-grain rice	=	3½ to 4 cups cooked
4 slices bread	=	1 cup crumbs
14 square graham crackers	=	1 cup crumbs
28 saltine crackers	=	1 cup crumbs
22 vanilla wafers	=	1 cup crumbs
1 pound apples (3 medium)	=	3 cups sliced
3 medium bananas	=	1 cup mashed
1 pound whole dates	=	1½ cups, pitted and cut
1 lemon	=	3 tablespoons juice
1 orange	=	⅓ cup juice
1 pound peaches (4 medium)	=	2 cups sliced
1 pound pears (4 medium)	=	2 cups sliced
1 pound sweet potatoes (3 medium)	=	3 cups sliced
1 pound white potatoes (3 medium)	=	2 cups cubed cooked or 1¾ cups mashed
1 pound cabbage	=	4 cups shredded
1 large green bell pepper	=	1 cup diced
1 large carrot	=	1 cup grated raw carrot
4 medium ears corn	=	1 cup cut from the cob
1 pound tomatoes (4 medium)	=	2½ cups cooked
10 miniature marshmallows	=	1 large marshmallow
11 large marshmallows	=	1 cup
Missing Ingredients Substitutions
1 cup self-rising flour	=	1 cup all-purpose flour + 1 teaspoon baking powder + ½ teaspoon salt
1 cup sifted all-purpose flour	=	1 cup + 2 tablespoons sifted cake flour
1 cup sifted cake flour	=	1 cup minus 2 tablespoons sifted all-purpose flour
1 teaspoon baking powder	=	¼ teaspoon baking soda + ½ teaspoon cream of tartar
1 tablespoon cornstarch (for thickening)	=	2 tablespoons all-purpose flour
2 large eggs	=	3 small eggs
¾ cup cracker crumbs	=	1 cup breadcrumbs
3 cups dry corn flakes	=	1 cup crushed
1 (1-ounce) square chocolate	=	3 or 4 tablespoons cocoa powder + 1½ teaspoons fat
1 cup sour milk	=	1 cup sweet milk which has 1 tablespoon vinegar or lemon juice stirred into it
1 cup sweet milk	=	1 cup sour milk or buttermilk + ½ teaspoon baking soda
1 cup whole milk	=	½ cup evaporated milk + ½ cup water or 1 cup reconstituted nonfat dry milk + 1 tablespoon butter
1 cup sour heavy cream	=	⅓ cup butter + ⅔ cup milk in any sour milk recipe
1 teaspoon dried herbs	=	1 tablespoon fresh herbs or ¼ teaspoon ground herbs
1 tablespoon instant minced onion, rehydrated	=	1 fresh onion
¼ cup chopped fresh parsley	=	1 tablespoon dried parsley flakes
1 tablespoon prepared mustard	=	1 teaspoon dry mustard
⅛ teaspoon garlic powder	=	1 small pressed clove of garlic
2 ounces compressed yeast	=	3 (¼-ounce) packets of dry yeast

COOKING GUIDE

Cut	Weight (in pounds)	Approx time (325° oven)	Internal Temperature
Beef
Standing Rib Roast - 10-inch ribs	4	1¾ hours 2 hours 2½ hours	140° - rare 160° - medium 170° - well done
Standing Rib Roast - 10-inch ribs	8	2½ hours 3 hours 4½ hours	140° - rare 160° - medium 170° - well done
Rolled Ribs	4	2 hours 2½ hours 3 hours	140° - rare 160° - medium 170° - well done
Rolled Ribs	6	3 hours 3¼ hours 4 hours	140° - rare 160° - medium 170° - well done
Rolled Rump (if high quality)	5	2¼ hours 3 hours 3¼ hours	140° - rare 160° - medium 170° - well done
Beef continued
Sirloin Tip	3	1½ hours 2 hours 2¼ hours	140° - rare 160° - medium 170° - well done
Lamb
Leg	6	3 hours 3½ hours	175° - medium 180° - well done
Leg	8	4 hours 4½ hours
Veal
Leg (piece)	5	2½ to 3 hours	180° - well done
Shoulder	6	3½ hours	180° - well done
Rolled Shoulder	3 to 5	3 to 3½ hours	180° - well done
Poultry
Chicken – unstuffed (if stuffed 5 minutes more per pound)	4 to 8	3 to 5 hours	185° - well done
Capon – unstuffed	4 to 7	2½ to 3	185° - well done
Duckling – unstuffed	3½ to 5½	2 to 3 hours	190° - well done
Turkey – stuffed (if unstuffed 5 minutes less per pound)	8 to 12	3¾ to 4½ hours	185° - well done
Pork
Ham (fully cooked)	5 to 7 10 to 12	18 to 24 minutes/pound 15 to 18 minutes/pound	140° 140°
Ham (uncooked)	5 to 7 10 to 14	22 to 25 minutes/pound 18 to 20 minutes/pound	160° 160°
Loin (Center Cut)	3 to 5	30 to 35 minutes/pound	150° to 155°
Boston Shoulder	4 to 6	40 to 45 minutes/pound	150° to 155°
Tenderloin	½ to 1	45 to 60 minutes/pound	150° to 155°

BAKING DISHES AND PAN SIZES

4-Cup Baking Dish

9-inch pie plate

8 × 1¼-inch cake pan

7⅜ × 3⅝ × 2¼-inch loaf pan

6-Cup Baking Dish

8 or 9 × 1½-inch cake pan

10-inch pie pan

8½ × 3⅝ × 2⅝-inch loaf pan

8-Cup Baking Dish

8 × 8 × 2-inch square pan

11 × 7 × 1½-inch baking pan

9 × 5 × 3-inch loaf pan

10-Cup Baking Dish

9 × 9 × 2-inch square pan

11¾ × 7½ × 1¾-inch baking pan

15 × 10 × 1-inch jelly-roll pan

12-Cup-or-More Baking Dish

13½ × 8½ × 2-inch glass baking dish

13 × 9 × 2-inch metal baking pan

14 × 10½ × 2½-inch roasting pan

Tube Pans

6 cups	7½ × 3-inch Bundt tube (scalloped sides)
9 cups	9 × 3½-inch Bundt tube
12 cups	9 × 3½-inch angel-food cake pan (smooth sides)
12 cups	10 × 3¾-inch Bundt tube
12 cups	9 × 3½-inch fancy tube pan (heavier pan with small scalloped sides)
16 cups	10 × 4-inch fancy tube pan
18 cups	10 × 4-inch angel food cake pan

Ring Molds
4 cups	8½ × 2¼-inch mold
9 cups	9¼ × 2¾-inch mold
Springform Pan
12 cups	8 × 3-inch mold
16 cups	9 × 3-inch mold

CANDY-MAKING TEMPERATURE STAGES AND TESTS

To determine if candy has been cooked to the correct consistency, use a fresh cupful of cold water each time you test. Place about ½ teaspoon of the candy in the cold water for the test. Pick up the candy and roll it into a ball with your fingers.

Soft-Ball –	the candy will roll into a soft ball that quickly loses its shape when removed from the water.
Firm-Ball –	the candy will roll into a firm, but not hard, ball. It will flatten out a few minutes after being removed from the water.
Hard-Ball –	the candy will roll into a hard ball that has lost almost all flexibility and will roll around on a plate on removal from the water.
Light-Crack –	the candy will form brittle threads that will soften on its removal from the water.
Hard-Crack –	the candy will form brittle threads in the water that will remain brittle after having been removed from the water.
Caramelized –	the sugar first melts then becomes a golden brown. It will form a hard brittle ball in cold water.

TYPES OF CANDY AND TEMPERATURES

Fondant, Fudge	Soft-Ball	234 to 238°
Divinity, Caramels	Firm-Ball	245 to 248°
Taffy	Hard-Ball	265 to 270°
Butterscotch	Light-Crack	275 to 280°
Peanut Brittle	Hard-Crack	285 to 290°
Caramelized Sugar	Caramelized	310 to 321°