[Sca-cooks] Ratio

[kingstaste at mindspring.com]

When designing a feast.

How much meat per person should be allocated (in the case of a beef roast).

Potatoes?

Deli-Meats and Cheese? (different 'meal')


Here is the section that deals with this issue from my "Feast Planner's
Handbook"
Christianna

The average person’s stomach holds roughly 32oz. of food.  Plan on serving
amounts that do not exceed a total of 32 oz. per diner spread out over all
of the courses planned for the meal.
A general way to look at the distribution of the types of foods to serve is
to look at the typical expenditures on meals, 40% on meat, poultry and fish;
35% on produce, beverages, and misc. groceries; 17.5% on eggs, butter,
cheese, dairy; 7.5% on breads and desserts.
	With a definite starting number, you can plan on dividing up the cost and
serving sizes among the foods you plan to serve.

For example: if you’ve got $5.00 for feast, then:
40% on meat or other entrees   = $2.00.
35% on produce and groceries  = $1.75
17.5% on dairy 	    	  =     .87
7.5%  on bread and desserts 	  =     .37

and a 32.0z total serving weight divides out to:
40% 	of 32oz.  = 12.8oz meat or other entrees
35% 	of 32oz.  = 11.2oz. produce and groceries
17.5% 	of 32 oz. =  5.6 oz dairy
7.5%	of 32 oz  =  2.4 oz bread and desserts

Keep in mind that these are totals, no matter how many courses they
represent.