|
Use the charts below to help determine how much to buy of the foods listed below when preparing a meal or a recipe for a specific number of people.
Pasta Buying Guide | Rice Buying Guide | Egg Buying Guide | Meat Buying Guides
Pasta Buying Guide
The quantities in the chart below are approximates only.
Quantities will vary according to the size, shape and brand of pasta.
| Serving Sizes |
Uncooked |
Quantity
Cooked |
| Weight |
Quantity |
| Main Course |
4 oz. |
1 Cup |
2 Cups |
| Side Dish or 1st Course |
2.5 oz. |
5/8 Cup |
1 1/4 Cups | 
| Type |
Uncooked |
Quantity Cooked |
| Weight |
Quantity |
Small to Medium
Dry Pasta Shapes
(Elbow macaroni, shells, fusilli, penne, etc.) |
2 oz. |
1/2 Cup |
1 Cup |
Small to Medium
Dry Pasta Shapes |
4 oz. |
1 Cup |
2 Cup |
Small to Medium
Dry Pasta Shapes |
8 oz. |
2 Cups |
4 Cups |
Long Dry Pasta
(Spaghetti, vermicelli, fettuccine, etc.) |
4 oz. |
3/4 Inch Diameter Bunch |
2 Cups |
| Long Dry Pasta |
8 oz. |
1 1/2 Inch Diameter Bunch |
4 Cups |
| Fresh Egg Noodles |
8 oz. |
|
2 1/2 Cups |
For more information on shopping for pasta, see Pasta Shopping Guide.
Rice Buying Guide
Serving Sizes
Serving sizes are approximate - size will vary according
to what is being served with the rice. |
| Part of Main Course |
1 to 1 1/4 cups |
| Side Dish |
1/2 to 3/4 cups |
| Type |
Uncooked
Quantity |
Cooked
Quantity |
| Regular - Long Grain Rice |
1 Cup |
3 Cups |
Regular - Medium or
Short Grain Rice |
1 Cup |
2 2/3 Cups |
| Brown Rice |
1 Cup |
3 1/2 to 4 Cups |
| Parboiled Rice |
1 Cup |
3 to 3 1/2 Cups |
| Instant Rice |
1 Cup |
2 Cups |
| Wild Rice |
1 Cup |
3 1/2 to 4 Cups |
For more information on shopping for rice, see Grain Shopping Guide - Selecting Rice.
Egg Buying Guide
|
Weight in Ounces
The net weight in ounces per dozen is the standard
that is used to classify egg sizes. |
| 1 dozen medium eggs |
21 ounces |
| 1 dozen large eggs |
24 ounces |
| 1 dozen extra large eggs |
27 ounces |
Many recipes requiring eggs specify the use of large eggs, so if the eggs you have available are smaller or larger, it is beneficial to know the size equivalents. If a recipe does not specify the size of the egg, it is understood that large eggs should be used or their equivalents. Use the following guidelines to achieve a quantity that should work well for most recipes.
| Quantity of Large Eggs |
Equivalents |
| Medium |
Extra Large |
4 large eggs
|
5 medium eggs |
4 extra large eggs |
| 5 large eggs |
6 medium eggs |
4 extra large eggs |
| 6 large eggs |
7 medium eggs |
5 extra large eggs |
| Measurement Equivalents |
| 1 medium egg |
3 tablespoons |
| 1 large egg |
3¼ tablespoons |
12 large eggs
(equals 39 tablespoons) |
13 medium eggs
(equals 39 tablespoons) |
For more information on buying eggs, see Egg Shopping Guide.
Meat Buying Guides
Beef | Chicken | Ham | Lamb | Pork | Turkey
It is sometimes difficult to know just how much meat to buy to have the proper amount for a particular recipe or to serve to a specific number of people. Some of the information that will determine the quantity needed are the number of people being served, what other food will be served with it, whether or not it will be served in controlled portions, or if the meat will be served on a "help yourself" basis.
The following are some points to consider when purchasing cuts of meat:
- Lean boneless cuts will yield more per pound.
- Meat cuts with bone and fat will yield less per pound because of the waste.
- Bony cuts, such as ribs, will yield substantially less per pound.
- When planning a meal, it is always better to purchase too much meat than not enough. Always be prepared for people with larger appetites. If there are leftovers, the cooked meat will keep in the refrigerator for several days or the unused portions may be frozen for long term storage.
Beef Buying Guide
A 3-ounce serving is the serving size recommended for a healthy diet.
For more information on buying beef, see Beef Shopping Guide.
Chicken Buying Guide
| Bone-in with skins: |
One pound of raw chicken will serve approximately two or three people. |
| Boneless and skinless: |
One pound of raw chicken will serve approximately four people. |
| Cornish hens: |
A 1 to 2 pound hen is generally served as a single serving but can feed up to two people. |
| Broiler/Fryer: |
A 2 ½ to 4 pound whole chicken will serve approximately three to four people. |
| Roasting Chicken: |
A 4 to 7 pound chicken will serve approximately five to seven people. |
| Capons: |
A 5 to 9 pound chicken will serve approximately six to nine people. |
| Chicken Wings: |
One pound of raw chicken wings will serve approximately 1 ½ people. |
| Drumsticks: |
One pound of raw chicken drumsticks will serve approximately 2 ½ people. |
| Cooked - Boneless: |
One pound of raw boneless, skinless chicken produces approximately 3 cups of diced cooked chicken. |
| Cooked - Bone-in: |
One pound of raw bone-in chicken produces approximately 1 cup of diced cooked chicken. |
| Cooked - Whole: |
Raw whole chicken with bones-in produces approximately 1 cup cooked chicken per pound. |
For more information on buying chicken, see Chicken Shopping Guide.
Ham Buying Guide
| Approximate Pounds per Serving |
| Type of Ham |
Pounds per Dinner Serving |
|
Bone-in Ham |
1/2 to 3/4 lbs. per serving |
| Partially Boned Ham |
1/3 to 1/2 lbs. per serving |
| Boneless Ham |
1/4 to 1/3 lbs. per serving |
For more information on buying ham, see Ham Shopping Guide.
Lamb Buying Guide
| Approximate Pounds per Serving |
| Type of Lamb Cuts |
Serving Size |
|
Lamb Rib Crown Roast |
3 to 4 ribs per serving |
| Rack of Lamb |
3 to 4 ribs per serving |
| Double Ribbed Lamb Chops |
1 chop per person |
| Center-Cut Loin Roast |
1/2 lb. per serving |
| Shoulder Roast |
1/2 lb. per serving |
| Leg of Lamb |
3/4 lb. to 1 lb. per serving |
| Boneless Leg of Lamb |
1/2 lb. per serving |
| Shank, Spare Ribs, Brisket |
1 lb. per serving |
| Ground Lamb, Stew Meat |
1/4 lb. per serving |
For more information on buying lamb, see Lamb Shopping Guide.
Pork Buying Guide
| Approximate Servings Per Pound |
| Type of Cuts |
Per lb. |
Type of Cuts |
Per lb. |
|
Roasts:
Blade Boston, Bone-in
Blade Boston, Boneless
Picnic (Smoked or Fresh), Bone-in
Smoked Shoulder Roll
Blade Loin, Bone-in
Top Loin, Boneless
Center Loin, Bone-in
Sirloin, Bone-in
Fresh Ham Roast, Bone-in
Fresh Ham Roast, Boneless
Ham - Bone-in
Ham - Boneless
Chops and Steaks:
Blade Chops or Steaks
Arm Steaks
Rib End Chops
Center Cut Loin Chops
Sirloin Chops
Boneless Chops
Center Slice Ham |
2
3
3
3
2
3.5
3
2.5
3
4
3.5
4.5
3
3
3
3
3
4
3.5
|
Ribs:
Back Ribs
Country Style Ribs
Button Ribs
Spareribs
Misc. Cuts:
Shanks (Fresh or Smoked)
Ground Pork
Pork Sausage (Ground)
Tenderloin
Canadian Style Bacon
Bacon
Pork - Boneless:
One pound of raw pork equals approximately 12 ounces (or 3/4 of a pound) of cooked pork. |
1.5
2
1.5
1.5
1.5
4
4
4
5
6
|
For more information on buying pork, see Pork Shopping Guide.
Turkey Buying Guide
If you are unsure of the quantity of turkey to purchase according to the number of guests you will be serving, it is always a good idea to allow for 1 pound of uncooked turkey per person when purchasing a whole turkey. This is a fairly accurate quantity per person, allowing for smaller appetites as well as extra helpings for larger appetites. It is also important to keep in mind that a larger bird is a better value. Larger turkeys have more meat in relation to the amount of bone and cartilage.
| Approximate Pounds per Serving |
| Type of Turkey |
Pounds per Serving |
|
Whole Turkey - Under 12 lbs. |
1 lb. per serving |
| Whole Turkey - Over 12 lbs. |
3/4 lb. per serving |
| Prestuffed Turkey |
1 1/4 to 1 1/2 lbs. per serving |
| Bone-In Turkey Breast - 4 to 8 lbs. |
1/2 lb. per serving |
For more information on buying turkey, see Turkey Shopping Guide. |
