HOEVEELHEDE PER PERSOON
VLEIS
Rou vleis, roostersnit (sonder been) – 200-250 g /persoon
Rou vleis, blokkies (sonder been) – 150 g /persoon
Gaar vleis (sonder been) – 100-125 g /persoon
Rou vleis (met been) – 250 g /persoon
Maalvleis (bobotie, frikkadelle) – 125 g /persoon
Maalvleis geregte (kerrie, lasagne, ens) – 100 g /persoon
Hoender, porsies (rou) – 2 porsies /persoon
Hoender pastei (rou) – 200 g /persoon
Hoender gereg (chic ala king, lasagne, ens) 150 g /persoon
BYGEREGTE vir 50 mense
Rys – 1,5 kg – Patrick Louis O’connor – as jy ‘n ander stysel saam gee, dan werk jy op 80 tot 100 g per persoon. As rys die enigste stysel is, dan werk jy op 150 g per persoon. Gekookte rys so op 120 mense is dit so 6 kg, op 5 Lt water onthou ‘n kwalityt rys swel meer as ‘n goedkoper handelsnaam.
Rys (kerrie & rys ete) – 2 kg
Rys (slaai) – 1 kg
Mieliepap – 2 kg
Noedels, lasagne – 1,5 kg
Noedels, slaai – 1,5 kg
Noedels, spaghetti bolognaise – 2 kg
Aartappels – 10 kg
Aartappels (mash) – 6 kg
Aartappel (slaai) – 6 kg
Slaaisous vir aartappelslaai – 1,5 liter
Groente, gevries – 5 kg
Blaarslaai – 5 koppe
Tamaties – 2 kg
Pynappels – 4 groot
Roomys – 7 liter
Koffie poeier – 125 g
Koffie sakkies – 8 sakkies
Tee – 20 teesakkies/ 125 g
Melk vir tee & koffie – 2 liter
Beef fillet – 200 g per person
Beef joints on the bone – 320 g per person
Canapés – 4 – 5 with drinks; 10 – 14 for main per person
Chicken breasts – 1 per person
Whole chicken – 1,5 kg will feed 4
Fish fillets – 180 g – 200 g per person
Lamb chops – 2 per person
Cubed lamb – 225 g trimmed per person
Lamb cutlets – 3 – 4 per person
Mince for burgers and pies – 170 g per person
Mince for pasta -110 g per person
Pasta – 80 g for a starter; 100 g for main per person
Potatoes – 110 g – 185 g per person
Shelled prawns – 150 g for a starter; 300 g for main per person
Rice – 60 g for a starter; 30 g for a side dish per person
Soup – 300 ml for a starter; 500 ml for main per person
Greenbeans – 70 g per person
Sweet potato 150 g per person
Geskuif