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HOEVEELHEDE PER PERSOON

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 bedien, 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 Liter water. Onthou ‘n kwaliteit rys swel meer as ‘n goedkoper handelsnaam.
Aartappel (slaai) 6 kg
Aartappels 10 kg
Aartappels (mash) 6 kg
Blaarslaai 5 koppe
Groente, gevries 5 kg
Koffie poeier 125 g
Koffie sakkies 8 sakkies
Melk vir tee en koffie 2 liter
Mieliepap 2 kg
Noedels, lasagne 1,5 kg
Noedels, slaai 1,5 kg
Noedels, spaghetti bolognaise 2 kg
Pynappels 4 groot
Roomys 7 liter
Rys (kerrie en rys ete) 2 kg
Rys (slaai) 1 kg
Slaaisous vir aartappelslaai 1,5 liter
Tamaties 2 kg
Tee 20 teesakkies/ 125 g
Beef fillet 200 g per person
Beef joints on the bone 320 g per person
Canapés with drinks 4 – 5 per person
Canapés as main 10 – 14 per person
Chicken breasts 1 per person
Chicken whole 1,5 kg will feed 4
Fish fillets 180 g – 200 g per person
Green beans 70 g per person
Lamb chops 2 per person
Lamb cubed 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 as starter 80 g per person
Pasta as main 100 g per person
Potatoes 110 g – 185 g per person
Shelled prawns as starter 150 g per person
Shelled prawns as main 300 g per person
Rice as starter 60 g per person
Rice as side dish 30 g per person
Soup as starter 300 ml per person
Soup as main 500 ml per person
Sweet potato 150 g per person

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