How to Calculate Quantities for Catering

Here is a handy guide for estimating quantities of the basic food groups when entertaining

Meat

• For a casserole: 200g (boned and trimmed) per person
• Roast: Whole fillet 200g per person (1 kg, trimmed, will serve 5)
• Rack of Lamb: Allow 3 to 4 cutlets per person (there are generally 7 cutlets per rack)
• Minced Meat: 60g per person for a pasta sauce

Poultry

• Whole Roast Chicken: Allow 500g per person
• There are approximately 8 chicken drumsticks per kg
• There are approximately 10-12 chicken wings per kg
• Turkey: For a whole roast turkey, allow 500g per person
• (3kg turkey for 6 people, 4kg for 8-10 people, 5kg for 10-12 people)
• Turkey Breast Fillet (boned): About 1.5kg will yield between 12-15 good slices

Pasta

• Entree: 60g per person
• Main Course: 125g per person
• To Accompany a Single Main Course: 50g per person

Rice

• Raw Rice: 50g per person, which swells to 3/4 cup when cooked

Bread

• 1 loaf generally has 20 slices (this will also make 30 ribbon sandwiches)
• 1 large baguette will cut into 15-20 slices

Cream & Ice Cream

• 300ml carton of cream, whipped, yields 14 serves
• 2 liters of ice cream yields 16 scoops

Cheese Platter

• 90g per person for up to 10 people
• 60g per person for up to 20 people
• 30g per person for more than 20 people

Tea & Coffee

• 250g tea yields 80 cups
• 200g ground coffee yields 40 cups
• You will need 120ml water per cup or 3 liters for 25 cups
• 25ml milk per cup